Silken tofu fried in a light, crispy batter. Served with tempura broth, ginger, nori seaweed.

Seared spicy albacore sashimi with crispy shredded onion & yuzu ponzu.

Freshly blanched asparagus, sautéed in soy & sake.

New Zealand green mussels baked in dynamite sauce - a creamy house-made mixture with a spicy kick.

The classic izakaya specialty appetizer - grilled black cod, marinated in miso seasoning.

Braised short ribs off the bone, sautéed with jalapeño miso & grilled onion.

Calamari with a crisp, light batter, served with wasabi-mayo sauce.

Strips of bluefin tuna, yellowtail, salmon, whitefish, octopus, tossed together in a bowl with wonton chips & yuzu ponzu.

Dungeness crab from the coast of the Pacific Northwest, stuffed inside shiitake mushrooms & tempura-fried.

Sautéed in garlic & house-blended spices.

Lightly salted.

Seared albacore sashimi with a lemon, garlic-butter & truffle oil dressing.

Pan-fried chicken & vegetable dumplings served with ponzu sauce.

Thinly sliced halibut sashimi, dressed with yuzu, olive oil, capers & aonori-ko.

Oven-grilled collarbone of the yellowtail, brushed with sake & soy, served with ponzu sauce.

A mixture of different Japanese mushrooms, steamed with butter & lemon, served hot in a foil wrap.

Sliced Japanese eggplant, sautéed with miso dressing, topped with bonito flakes.

Popcorn shrimp with a light, crisp batter, tossed in a creamy spicy sauce.

Seared salmon sashimi, topped with crispy baby spinach, wasabi-ponzu dressing, crispy onion & garlic chips. One of Kihon's original dishes.

New Zealand King Salmon - sliced sashimi-style, seared, then dressed with mirin-ponzu sauce, red & green onions.

Japanese twist peppers sautéed in sake, soy, topped with ponzu & bonito flakes.

Thinly sliced octopus sashimi, seasoned with olive oil, lemon, paprika, yuzu kosho, salt & pepper - then smoked with hickory wood. One of Kihon's original dishes.

Pan-grilled rice cakes, topped with sliced serrano pepper, nikiri & sesame oil, spicy tuna.

Our best-selling appetizer is back! Soft-shell crab, tempura-fried & dressed with a sansho / caper ponzu sauce.

Two pieces shrimp and five pieces vegetable - sweet potato, zucchini, carrot, Japanese eggplant & pumpkin, in a light, crispy tempura batter.

Four pieces shrimp in a light, crispy tempura batter.

Twelve piece vegetable dish - sweet potato, zucchini, carrot, Japanese eggplant & pumpkin, asparagus, in a light, crispy tempura batter.

Japanese-style crispy chicken with a ginger, onion & garlic marinade. Served with wasabi-mayo sauce.

Seared bluefin tuna sashimi, garnished with red onion & mirin-ponzu dressing.

Thinly sliced yellowtail sashimi topped with jalapeño & ponzu dressing.

Quality cut from the belly of the albacore. Garnished with ginger, green onion, ponzu,

Served with green onion, ginger, ponzu.

Rich-tasting alternative to yellowtail, brushed with nikiri shoyu.

Fresh and delicate black snapper from the Mediterranean Sea, with lemon, shiso leaf, sea salt.

The classic lean cut of the bluefin tuna, called "Akami" for its signature red appearance. Garnished with nikiri & kizami wasabi.

Marinated-to-order, brushed with nikiri shouyu (house-blended soy sauce) and garnished with kizami wasabi.

Three cuts from the bluefin tuna: Akami, Chutoro, and Ootoro. Brushed with nikiri & topped with kizami wasabi. 6 pieces.

Well-balanced mid-loin cut of the bluefin tuna. Garnished with kizami wasabi, brushed with nikiri.

Classic freshwater eel, oven-grilled and finished with unagi tare sauce.

Specialty eel, oven-grilled and seasoned only with sea salt, highlighting the eel's natural flavor.

Premium-grade snapper caught from the waters south of Toyko. Lightly torched & garnished with yuzu kosho.

Torched halibut fin, garnished with sea salt, lemon & yuzu kosho.

Clean, delicate, light in texture & taste. Garnished with ponzu, yuzu kosho.

Hokkaido scallop, harvested from the icy shores of Japan's north-most island. Seasoned with yuzu kosho, sea salt.

Certified A5 wagyu from the Miyazaki prefecture. Seared and garnished with green onion, ginger.

Freshly chopped green onion minced with toro. Served gunkan-maki style.

Ocean-farmed King Salmon from New Zealand, renowned for its exceptional taste & responsible aquaculture. Garnished with kizami wasabi, nikiri.

Traditional tako sushi, served plain with a seaweed wrap.

Fresh, clean, light in texture & taste. Garnished with sea salt, yuzu kosho.

Quality cut from the belly of the salmon.

Carefully marinated in shoyu and sake, wrapped gunkan-maki style.

Traditional salmon over sushi rice.

World-class sea urchin harvested from Santa Barbara. Prepared gunkan-maki style.

Traditional shrimp over sushi rice.

Smelt fish eggs with a sweet taste. Wrapped gunkan-maki style.

Alaskan snow crab over sushi rice.

Fresh mackerel caught from the Sea of Japan. Garnished with ponzu, ginger, green onion.

Traditional squid sushi, served plain over sushi rice.

Caught in the Canadian Pacific, these shrimp have a deliciously sweet taste. Served along with their fried heads & ponzu sauce.

Also called Ootoro, this is the premium cut from the belly of the bluefin tuna. Brushed with nikiri and garnished with kizami wasabi.

Three cuts from the bluefin tuna: Chutoro, seared Chutoro with truffle oil, and Ootoro. Brushed with nikiri & topped with kizami wasabi. 6 pieces.

Quality cut from the belly of the yellowtail.

Traditional yellowtail over sushi rice.

Quality cut from the belly of the albacore. Garnished with ginger, green onion, ponzu.

Garnished with ginger, green onion, ponzu.

Rich-tasting alternative to yellowtail, topped with nikiri shoyu.

Fresh and delicate black snapper from the Mediterranean Sea, with lemon, shiso leaf, sea salt.

Marinated-to-order, doused in nikiri shoyu (house-blend soy sauce) and garnished with kizami wasabi.

The classic lean cut of the bluefin tuna, called "Akami" for its signature red appearance. Garnished with nikiri & kizami wasabi.

Three cuts from the bluefin tuna: Akami, Chutoro, and Ootoro. Garnished with nikiri & kizami wasabi. 6 pieces.

Well-balanced mid-loin cut of the bluefin tuna. Served with nikiri & kizami wasabi.

Classic freshwater eel, oven-grilled & served with unagi tare sauce.

Specialty eel, oven-grilled and seasoned only with sea salt, highlighting the eel's natural flavor.

Premium-grade snapper caught from the waters south of Tokyo. Lightly torched & garnished with yuzu kosho.

Torched halibut fin, garnished with sea salt, lemon, yuzu kosho.

Clean, delicate, light in texture & taste. Seasoned with ponzu, yuzu kosho. 10 pieces.

Hokkaido scallops, harvested from the icy shores of Japan's north-most island. Seasoned with yuzu kosho, sea salt.

Ocean-farmed King Salmon from New Zealand, renowned for its exceptional taste & responsible aquaculture. Garnished with kizami wasabi, nikiri.

Traditional tako sashimi, served plain.

Fresh, clean, light in texture & taste. Garnished with sea salt, yuzu kosho.

Quality cut from the belly of the salmon.

Traditional salmon sashimi, served plain.

World-class sea urchin harvested from Santa Barbara. 4 pieces.

Traditional shrimp sashimi.

Fresh mackerel caught from the Sea of Japan. Garnished with ponzu, ginger, green onion.

Traditional ika sashimi, served plain.

Caught in the Canadian Pacific, these shrimp have a deliciously sweet taste. Served along with their fried heads & ponzu sauce. 4 pieces.

Also called Ootoro, this is the premium cut from the belly of the bluefin tuna. Garnished with nikiri, kizami wasabi.

Three cuts from the bluefin tuna: Chutoro, seared Chutoro with truffle oil, and Ootoro. Seasoned with nikiri & kizami wasabi.

Quality cut from the belly of the yellowtail.

Traditional yellowtail sashimi, served plain.

Albacore, cucumber.

Avocado, sushi rice, seaweed.

Snow crab & California mix, baked in dynamite sauce with soy paper.

Seasoned with cajun spice, pan-grilled salmon wrapped in soy paper.

Imitation crab, avocado, cucumber.

Alaskan snow crab, avocado, cucumber.

Oven-grilled freshwater eel, cucumber, topped with avocado & sweet unagi tare sauce.

Popcorn shrimp tossed in a spicy creamy sauce, on top of a spicy tuna roll with soy paper.

Shrimp tempura, asparagus, avocado topped with tempura flakes & sweet unagi tare sauce.

Cucumber, sushi rice, seaweed.

California roll topped with freshwater eel, avocado & unagi tare sauce.

Shredded snow crab, shrimp, spicy tuna in soy paper, topped with avocado & a dab of spicy mayo.

Dungeness crab from the Pacific Northwest, baked & on top of a spicy tuna roll in soy paper.

Oven-grilled freshwater eel, cucumber.

Japanese eggplant tempura, lettuce, avocado, with chili oil in soy paper.

Freshly chopped green onion minced with yellowtail.

Freshly chopped green onion minced with bluefin toro.

Bluefin tuna, yellowtail, salmon, whitefish, avocado wrapped in soy paper & a sheet of cucumber.

Sushi rice in soy paper.

Salmon, cream cheese, cucumber.

Bluefin tuna, yellowtail, salmon, whitefish, shrimp & avocado on top of a California roll.

Salmon, cucumber.

Crispy salmon skin strips, daikon sprouts, pickled burdock root, cucumber & bonito flakes.

Shrimp, cucumber.

Shrimp tempura, asparagus, avocado.

Alaskan snow crab, cucumber.

Albacore minced with house-blended spices, cucumber.

Hokkaido jumbo scallop minced with house-blended spices, cucumber.

Salmon minced with house-blended spices, cucumber.

Bluefin tuna minced with house-blended spices, cucumber.

Yellowtail minced with house-blended spices, cucumber.

Crispy soft-shell crab with avocado & cucumber.

Traditional tuna with sushi rice; no cucumber, seaweed on the outside.

Asparagus, pickled burdock root, avocado, daikon sprouts & cucumber.

Japanese pumpkin & eggplant, zucchini, sweet potato, all in a light, crispy tempura batter.

Crabstick tempura, lettuce, asparagus, avocado topped with spicy albacore, crispy onion & ponzu dressing.

Spicy albacore roll in soy paper, topped with seared albacore sashimi, drizzled with a creamy, house-blended caramelized onion sauce.

Yellowtail, cucumber.

Fresh avocado & sushi rice.

Shredded snow crab & california mix, oven-baked with dynamite sauce in soy paper.

Oven-baked blue crab with sushi rice.

California mix, avocado & cucumber wrapped in seaweed.

Alaskan snow crab, avocado & cucumber wrapped in seaweed.

Fresh cucumber & sushi rice.

Oven-grilled freshwater eel & cucumber.

Yellowtail minced together with freshly chopped green onion.

Bluefin toro minced together with freshly chopped green onion.

Salmon, cream cheese, cucumber.

Salmon, cucumber.

Crispy salmon skin strips, daikon sprouts, pickled burdock root, cucumber & bonito flakes.

Shrimp, cucumber.

Shrimp tempura, asparagus, avocado.

Alaskan snow crab, cucumber wrapped in nori seaweed.

Albacore minced together with house-blended spices, cucumber.

Hokkaido jumbo scallop minced together with house-blended spices, cucumber.

Salmon minced together with house-blended spices, cucumber.

Bluefin tuna minced together with house-blended spices, cucumber.

Yellowtail minced together with house-blended spices, cucumber.

Crispy soft shell crab with avocado & cucumber; this order comes with two hand rolls.

Bluefin tuna, cucumber.

Asparagus, pickled burdock root, avocado, daikon sprouts & cucumber.

Japanese pumpkin & eggplant, zucchini, sweet potato, all in a light, crispy tempura batter.

Yellowtail, cucumber.

Thinly sliced cucumber with a vinegar-ponzu dressing.

Thinly sliced cucumber with a house-prepared marinade. Drizzled with ponzu sauce & sliced octopus.

Thinly sliced cucumber with a house-prepared marinade. Drizzled with ponzu sauce & strips of shrimp.

Spring mix with a miso dressing.

Seaweed salad mix with a vinegar-ponzu dressing.

Crispy salmon skin with a spring mix. Vinegar-ponzu dressing, cucumber, tomato & bonito flakes.

Bluefin tuna, yellowtail, salmon, albacore, & whitefish in a spring mix with vinegar-ponzu dressing.

Made fresh in-house every day, with tofu, green onion, & wakame seaweed.

With mixed Japanese mushrooms & green onion.

With chunks of cooked salmon & green onion.

Chicken & rice bowl with a house-made teriyaki sauce.

Beef & rice bowl with a house-made teriyaki sauce.

Salmon & rice bowl with a house-made teriyaki sauce.