Kuma Sushi + Sake

Soybean pods tossed with coarse sea salt.

Soybean pods tossed with a house-made seasoning and sea salt.

Light white miso with a kelp and mushroom soup base; Creates a flavor that's almost tea-like.

Slices of shiitake mushroom and tofu suspended in clear soup made from this morning's fish bones.

A mix of both local and Japanese seaweed marinated in sesame oil.

Thinly sliced cucumber with a sweet rice wine vinaigrette.

Kale salad with silken tofu dressing and seasonal citrus.

Ribbons of daikon radish and arugula topped with crunchy salmon skin chicharrones and garlic ponzu vinaigrette.

Hawaiian albacore tuna rubbed with our house seven spice blend and seared.

HP. Fresh cuts of yellowtail, seared and served with thinly cut jalapeño, garlic ponzu oroshi, and olive oil.

Savory egg custard with shiitake mushroom, smoked mozzarella, and crab.

Japanese yellowtail collar.

King salmon collar.

Yellowtail and green onions.

Real crab, avocado, and sesame seeds.

Salmon, sesame seeds, lemon slices, and avocado.

Spicy tuna, cucumber, avocado, shiso, kaiware, and red leaf lettuce.

Tempura shrimp, cucumber, avocado, red leaf lettuce, and spicy mayonnaise.

Roll topped with assorted fish.

Blanched asparagus spears, avocado slices, and sea salt.

Tempura sweet potato.

Fermented soybean.

Tempura shrimp, cucumber topped with layers of tuna and avocado, spicy mayo, and unagi sauce.

Spicy tuna, pineapple, and avocado, topped with walu ceviche, and spicy oroshi.

Crab and avocado roll topped with salmon, green onions, tobiko, spicy mayo, and baked.

Fresh tuna and mango roll topped with ocean trout and yuzu kosho.

Steamed asparagus spears, avocado, jicama roll topped with Japanese eggplant, and crushed sesame seeds.

Panko breaded tuna and hamachi roll, topped with sriracha, spicy mayo, unagi sauce, green onions, tobiko, and our house furikake.

Sweet potato tempura topped with bbq eel, roasted almonds, and unagi glaze.