Fried lotus roots.

Thinly sliced whitefish sashimi with yuzu pepper and citrus juice.

Steamed monk fish liver (foie gras from the sea) with ponzu sauce.

Cucumber and seaweed in sweet vinegar dressing.

Steamed green beans chilled salad with sesame sauce.

Choice of 3 kinds of sashimi (tuna, albacore, halibut, salmon, or octopus).

Thinly sliced seared certified wagyu beef with garlic ponzu sauce.

Thinly sliced whitefish sashimi with truffle dressing.

Whitefish sashimi topped with julienned scallion, seared with sizzling chinois dressing.

Oyster in half shell topped with sea urchin and caviar (two pieces).

Yellowtail sashimi with sweet herb sauce.

Cooked spinach with dashi broth and bonito flakes.

Sauteed fiber rich burdock (gobo) with carrot.

Thinly sliced tuna sashimi, arugula, pecorino cheese and capers topped with truffle dressing and wasabi cream sauce.

Burrata cheese wrapped with salmon sashimi topped with salmon egg, heirloom tomato and micro arugula.

Fresh seafood, avocado, tomato, maui onionand cilantro marinated in citrus juice.

Mineral rich black seaweed (hijiki) cooked with vegetable and tofu.

Red crab and avocado tower topped with house special miso ginger and vinegar sauce.

Cucumber and seaweed in sweet vinegar dressing with octopus.

Cucumber and seaweed in sweet vinegar dressing with crab meat.

Albacore sashimi with sweet mustard miso sauce topped with crispy fillets.

Cucumber and seaweed in sweet vinegar dressing with eel.

Tuna sashimi rolled with thinly sliced crunchy cucumber with house special dressing (6 pieces).

Thinly sliced tuna sashimi topped with ponzu and wasabi cream sauce.

Thinly sliced yellowtail sashimi topped with jalapeno, ponzu and wasabi mayo cream sauce.

Sauteed Japanese eggplant with sweet miso.

Broiled scallop and mushroom with garlic butter sauce (4 pieces).

Sauteed duck breast with sansho pepper and tokyo scallion.

An authentic Japanese tapas. Calamari grilled with soy sauce dressing.

Lightly fried tofu in bonito clear broth.

Smoked eggplant, zucchini, shiitake mushroom, asparagus, eringi mushroom and tomato on red beet puree.

Sauteed Japanese chili pepper with bonito flakes.

Shrimp, white fish, salmon, calamari and sea eel tempura.

Lightly fried free range chicken nuggets marinated in house special sesame.

Slow cooked tender Kurobuta Pork with soft boiled egg and bok choy.

Clam steamed in sake broth.

A tender calamari steak sauteed with garlic butter.

Barbeque flavor and teriyaki flavor.

Shrimp tempura (two pieces) and vegetable tempura (3 pieces).

Lightly fried popcorn shrimp.

Lightly fried calamari with jalapeno dipping sauce.

Fried soft shell crab with ponzu dipping sauce.

Asparagus rolled with salmon sashimi (rice less) lightly fried. Served with garlic ponzu dressing.

Pan seared crab cake on chilled tomato cream coulis with tartar sauce (two pieces).

Sauteed eringi mushroom with yuzu citrus sauce.

Braised chilean sea bass with sweet soy sauce, garnished with steamed vegetable.

New Zealand green mussels baked with house special hollandaise sauce (3 pieces).

Broiled yellowtail collar with ponzu sauce.

Broiled salmon collar with ponzu sauce.

Tossed with spicy honey glaze.

Broiled black cod filet marinated in the house special miso sauce.

Broiled scallop with mushroom cooked in house special mayonnaise sauce.

Barbeque flavor and teriyaki flavor.

Chicken, scallop, shrimp, shiitake mushroom in Japanese traditional egg custard soup.

Authentic French style mixed seafood soup made with sashimi grade seafood.

Hearty grilled romaine lettuce salad.

Mineral rich mixed wakame seaweed on a bed of organic greens with sesame ponzu vinaigrette.

Chopped heart of romaine lettuce, caesar salad dressing with brown rice bits.

Tuna, yellowtail, salmon, whitefish, shrimp, albacoreand organic greens with soy mustard dressing.

Fresh albacore sashimi on a bed of organic greens with garlic ponzu dressing.

This texture rich salad is made with organic mixed green and julienned pickled daikon radish, cucumber, yama-gobo roots, radish sprouts, tossed with bonito flake and house special dressing.

Marinated seared steak on a bed of K-ZO house special salad (Japanese cucumber, onion, olive, caper, black sesame, tomato and baby arugula).

Red and yellow beets with goat cheese, quinoa, micro beets top and organic greens.

Spicy shrimp on bed of romaine lettuce.

Organic mixed green salad with house special dressing.

Seared tuna sashimi on a bed of organic greens with garlic ponzu dressing.

Shiitake mushroom, hijiki, carrots, cucumber, tomatoand grilled shrimp.

Crispy salmon skin with cucumber, radish sprouts and yamagobo with ponzu vinaigrette.

Lightly fried calamari with jalapeno on a bed of mixed greens with house special vinaigrette.

Vanilla, green tea, sesame, or red beans.

Hot espresso or matcha green tea poured over a scoop of vanilla ice cream.

Comes with a scoop of vanilla ice cream.

A scoop of vanilla ice cream, red beans and mini mochi balls topped with K-ZO original purple sauce which made with okinawa purple sweet potato sprinkled with roasted almond slices.

Comes with coconut sauce and a scoop of vanilla ice cream.

Strawberry, green tea, mango, or chocolate.

Banana fritter comes with a scoop of vanilla ice cream with caramel and chocolate sauce.

Vanilla.

It's a delicious classic treat! Vanilla ice cream and chocolate.

A scoop of vanilla ice cream with red bean soup and mini mochi balls.

Warm chocolate cake with a scoop of vanilla ice cream.

Grilled free-range chicken filet with sea salt and green onion sauce and choice of tempura or sushi or sashimi.

Grilled salmon with sea salt and choice of tempura or sushi or sashimi.

Rib eye teriyaki steak and choice of tempura or sushi or sashimi.

Tempura assortment and choice of sushi or sashimi.

Grilled salmon with house special teriyaki sauce and choice of tempura or sushi or sashimi.

Vegetable tempura and choice of sushi or sashimi.

Grilled free-range chicken filet with teriyaki sauce and choice of tempura or sushi or sashimi.

Two pieces of shrimp tempura and 3 pieces of vegetable tempura covered in sauce over a bed of rice.

Grilled Rib Eye Steak covered in steak sauce over a bed of rice.

4 pieces of broiled fresh water eel and avocado sliced on a bed of rice.

Lightly Fried Free-range Chicken breast nuggets covered in sauce over a bed of rice.

Spicy Tuna with smelt egg on the bed of sushi rice.

Soy marinated Tuna sashimi slices on a bed of sushi rice.

Tuna, yellowtail, salmon, shrimp, whitefish, albacore, egg nigiri and spicy tuna roll.

Grilled free range chicken filet with teriyaki sauce.

Green tea buckwheat noodle in the warm soup or cold dipping sauce.

Grilled salmon filet with sea salt.

Grilled salmon filet with house special teriyaki sauce.

Sliced tuna, yellowtail, salmon, shrimp, whitefish, albacore, egg on bed of sushi rice.

Assorted vegetable tempura (7 pieces).

Grilled rib eye steak with teriyaki sauce.

Shrimp (two pieces) and vegetable tempura (5 pieces).

Grilled free range chicken filet with sea salt and green onion sauce.

Tuna, yellowtail, salmon, whitefish, albacore sashimi.