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Shiro shoyu vinaigrette, olive oil, kazami wasabi, daikon and lime zest.
Japanese king amberjack, meyer lemon puree, roasted garlic wasabi shiro emulsion and bubu arare.
Serrano Emulsion, cucumber, wakame, garlic chips, smoke umi masu roe.
Tuna, bubu srare, Shiitake cream, blastic truffle soy and serrano pepper.
Hiyashi, seawood and cucumber.
Spring mix, enoki, tomatoes, cucumber and ginger dressing.
Carnival cauliflower, fish sauce caramel and togarashi.
Lion head's pepper, umami soy, and bonito flakes.
Tofu, shiitake, seaweed and negi.
Shrimp, shiitake, fried enoki and mojo vinaigrette.
Shrimp, seasoned vegetables and tempura sauce.
Butter roasted mushrooms, sunchoke puree, cured yolk and togarashi panko.
Tobanjian aioli and chive.
A3 wagyu beef served with side of spicy ponzu sear it yourself.
36 hour4 sous vibe, furikake crispy rice, bonito flakes, egg yolk and soy dashi.
Can be vegan.
Chef's slection of 10 seasonal nigiri, piece by piece, with soup that takes you on a culinary journey.
Bluefin tuna loin.
Scattered sashmi, house made tamago, house cured ikura, ohba and cucumber.
Chive, masago and spicy sauce.
Fatty tuna belly and scallions.
Spicy tuna, takuwan, ohba topped akami, house infused tamari, kazami wasabi.
Ora king salmon, hamachi, masago, chives, tobanjian aioli and avocado.
Yellowtail, avocado, tobanijan aioli, shallots, topped with hirame, lemon confit , kalware and pink salf.
Lump carb, tempura flakes, avocado, tobanjian aioli topped with scallop, black garlic and orange chili sauce.
Lump carb, yuzu tartar, asparagus, topped with ora king salmon and house curd ikura.
Carrot puree, cimmamon glaze, walnut sand, cherry raisins, cream icing and orange ginger ice cream.
Goat cheese panna cotta, beef cake, black pepper almond.
Chocolate sesame soil, devil food cake, whipped yuzu cream fresh, chocolate ganache, red miso caramel with chocolate miso sorbet.
Menu for Kabooki provided by Allmenus.com
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