Kamado Sushi Menu

japanese onsui hamachi, grapefruit, jalapeno, cilantro & grapefruit- mustard vinaigrette sauce. (GF)

seared tuna with Japanese seven spice and Japanese slaw sauce with thin sliced cabbage

marinated forty hours in saikyo miso sauce & served with white truffle oil.

5PC deep fried oyster.

roasted peppers with lemon, olive oil and kosher salt.

deep-fried smelt (5pc) serve with green tea power(matcha) salt.

Potato cakes coated with panko and deep fried.

Japanese deep fried marinated chicken.

Grilled yellowtail collar part with ponzu sauce.

Japanese chilled tofu with ponzu sauce.

Deep-fried tofu with tempura sauce, scallion, ginger, dry bonito.

Homemade Japanese dumpling. Ingredient: ground pork and vegetables.

boiled or grilled young soy bean with kosher salt.

Korean style BBQ short ribs

Steamed monk-fish liver pate

Tempura vegetables, shrimp or combination

grilled Japanese eggplant with sweet white saikyo miso sauce

Deep fried calamari legs with katsu sauce.

Deep fried calamari sliced body with katsu sauce.

grilled squid with ponzu sauce & 7 spice mayo

assorted Japanese pickles

spinach with sesame sauce

akamiso and shiro miso w/home made dashi soup

manila clam, dashi, miso & tofu

assorted mushroom miso soup

Omakase (お任せ) sushi is a Japanese term that roughly translates to 'I leave it up to you' or 'I'll trust you,' referring to a dining experience where the customer leaves the choice of dishes entirely to the chef. In an omakase sushi setting, the chef selects and prepares a variety of seasonal, high-quality ingredients, often showcasing fresh, unique fish that may not be available at other times of the year. Come with fresh wasabi, sushi ginger,home made Tosa soy sauce and miso soup. If you have any allergies, please let us know. The chef can tailor the omakase menu to ensure your meal remains safe and enjoyable.

Omakase (お任せ) sushi is a Japanese term that roughly translates to 'I leave it up to you' or 'I'll trust you,' referring to a dining experience where the customer leaves the choice of dishes entirely to the chef. In an omakase sushi setting, the chef selects and prepares a variety of seasonal, high-quality ingredients, often showcasing fresh, unique fish that may not be available at other times of the year. Come with fresh wasabi, sushi ginger, home made Tosa soy sauce and miso soup. If you have any allergies, please let us know. The chef can tailor the omakase menu to ensure your meal remains safe and enjoyable.

Horse mackerel.

sweet raw shrimp

salt water eel with sansho

Steamed monk-fish liver pate

Raw Blue sweet shrimp from New Caledonia. Slimier taste Amaebi.

Sweet fish. The flaky meat and aroma. spring and early summer seasonal fish.

Ivory whelk: The meat is pure white and shiny like porcelain. Crunch texture of shellfish and sweetness.

Medium fatty blue fin tuna.

steamed striped prawn

Black Cod it is always supremely fresh, rich and buttery in flavor yet to the bite.

Seasonal fresh Spotted chub mackerel. Less fish flavor and more creamy than regular mackerel.

yellowtail

Pike conger eel. Boiled hamo is an elegant fish with no strong taste.

Halibut cured with konbu (Kelp)

Blue fin tuna loin part.

Spring seasonal fish ,Firefly squid from Japan.

Hokkaido scallop

sea pineapple (sea squirt)

Cuttle fish (squid)

sea salt & tamari soy sauce cured salmon caviar

deep fried tofu bag

Grunt Isaki is another nice summertime white meat fish. The flavor is delicate, fatty and sweet.

Artic char ( Alaska) fatty and savory, texture is similar to salmon sushi but with a more delicate and creamier mouthfeel

Light vinegar-pickled Japaneses Sardine

Japanese Barracuda. sweet, soft and juicy, highly fat content.

Amberjack

seared bonito

It’s herring roe that’s marinated in dashi soy sauce seasoning.

Alfonsino, Creamy flavored fish

Japanese Whiting.

Gizzard shad, from Japan

AAA grade big eye tuna

marinated pollock roe

Fatty blue-fin tuna belly

Salt and rice wine vinegar cured mackerel.

Spanish mackerel from Japan. soft and sweet flavor.

king salmon cured w/konbu

Pacific saury. fatty and intensify the flavor of the fall seasonal fish.

Half beak's clean, delicate taste and intoxicating aroma.

Striped Jack

Japanese Ice fish. Winter seasonal fish.

albacore

Striped bass

Cutlass fish from Japan

Sea bream, Japan.

Takabe (Yellowstriped Butterfish) This premium fish is an iconic summer fish.

steamed octopus

homemade egg omelet w/ dashi stock

flying fish caviar

Flying fish.

Cockle clam (Boild)

Ocean trout from Scotland. Similar to salmon, but more sweeter and creamy taste.

fresh water eel with sansho

Sea urchin from Hokkaido, Japan

Large size sea urchin from Washington.

Salmon and avocado(GF)

Tuna with Avocados Roll(GF)

Japanese mayo with seven spice, tobiko & avocado(GF)

Osaka style box pressed mackerel or salmon or half and half with white kelp 6pc,(GF)

Steamed real snow crab, avocado & cucumber(GF)

Eel, avocado, aonori powder, tempura flakes, spicy crab & shrimp

tuna with cucumber roll

Eel, avocado & shrimp tempura

Shrimp, eel, kanpyo, shiitake, tobiko, cucumber, gobo, oshinko & tamago

Tuna, salmon, ikura, albacore tuna & two more chefs’ choice(GF)

Hamachi &, green onions(GF)

toro(fatty tuna) ,green onion(GF)

Steamed real snow crab meat with Japanese mayo, avocado, cucumber, & five assorted fish on top.(GF)

Only sushi rice and seaweed roll.(GF)

unagi and avocado

mackerel, sushi ginger & green onion(GF)

Salmon Roll(GF)

Gobo, green onion, oshinko, bonito flakes, cucumber & shiso(GF)

Shrimp, daikon, daikon sprouts, tobiko, asparagus, gobo & lime

Japanese mayo with seven spice powder, tobiko, avocado, green onion and sesame oil.(GF)

Cucumber, shiso, Japanese seven spice with spicy sauce(GF)

Soft shell crab, daikon, daikon sprouts, tobiko, asparagus, gobo & lime

Tuna Roll(GF)

Choice of cucumber, natto w/green onion, shitake, asparagus, spinach, avocado, ume/cucumber, ume/shiso or pickled daikon(GF)

Chicken, Salmon, or Ribeye Steak and salad, miso soup & rice

Korean style BBQ short ribs, salad, miso soup & rice

grilled unagi with pickled daikon, miso soup & rice

deep fried pork served with katsu sauce, salad, miso soup & rice

deep fried chicken served with katsu sauce, salad, miso soup & rice

pan-fried soba noodles and veggie with seafood, beef, chicken or vegetables

pan-fried udon noodles and veggie with seafood, beef, chicken or vegetables.

grilled mackerel w/ kosher salt and grated radish

Truffle dashi, kabocha squash, edamame, clear noodles and toasted nori.

shrimp, tuna, scallop, squid, white fish, salmon & mackerel

Namacho Junmai – pasteurized only once, aged for a month in cold, refined freshness. 720ml

Junmai – light, smooth with sweet, slightly tart aromas. 500ml

Honjozo – superbly dry, clean, with minerality & structure. 1.8L

Honjozo – superbly dry, clean, with minerality & structure. 300ml

Namacho Junmai – pasteurized only once, fresh, bright & easy. 300ml

Tokubetsu Junmai – made from highly polished Sacramento Valley rice. Smooth & balanced. 1.8L

Tokubetsu Junmai – made from highly polished Sacramento Valley rice. Smooth & balanced. 1.8L

Junmai Daiginjo – dry & full bodied, with delicate texture & gentle aroma of pear. 1.8L

Junmai Daiginjo – dry & full bodied, with delicate texture & gentle aroma of pear.

Junmai - Super dry sake, full of taste. Powerful flavor of rice

Junmai - Super dry sake, full of taste. Powerful flavor of rice

Nigori– creamy & sweet, familiar & comforting. 1.5L

Nigori– creamy & sweet, familiar & comforting.

Nigori - sweet, silky, with mellow notes of steamed rice. 720ml

Nigori – brewed using Rokko mountain spring water. Refreshing aroma and natural sweetness. 720ml

A beautiful amber ale with a strong floral aroma and caramel hop color. This ale is appetizing, with a slight bitter entry and a sweet round aftertaste. A crisp, elegant ale which is less bitter than other ales.

A refreshing and smooth wheat beer. Starts with a soft subtle entry on the palate and develops into a round full-bodied weizen with a sweet, slightly citrus finish.