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Kyoto Asian Cusine
Raw fish. 4 pieces of assorted sushi.
4 pieces tempura jalapeno with cream cheese, spicy crabmeat with spicy mayo and eel sauce.
Raw fish. 6 pieces of assorted fish.
Thin slices of pepper salmon with ponzu sauce.
Thin slices of pepper tuna served with ponzu sauce.
Raw fish. 6 pieces of yellowtail with jalapeno with tobiko and ponzu.
Steam Japanese soybean with light salt.
Deep-fried bite-size sweet potatoes.
Fried bean curd with tempura sauce.
6 pieces pan-fried Japanese pork dumpling.
6 pieces steamed shrimp dumpling.
4 pieces Japanese egg rolls with cabbage and carrot.
2 pieces broiled chicken, bell pepper and onion on the skewers with teriyaki sauce.
6 pieces crispy wontons filled with cream cheese, crabmeat, and carrot.
3 pieces hand-rolled with ground chicken, cabbage, and carrot.
Deep-fried assorted veggies with tempura flour.
Lightly battered fried squid with a tangy-sweet dipping sauce.
Baked mussels with mayo and eel sauce, masago on top.
Thinly sliced broiled beef roll with scallions.
2 pieces lightly battered fried shrimp with assorted veggies.
Battered fried soft shell crab with tempura sauce.
Beef broth with mushroom, scallion, and fried onion.
Soy broth with seaweed, tofu, and scallion.
Chicken broth with wood ear fungus, bamboo shoots, and tofu with eggs.
Broil with tofu, eggs, and mix peas.
Lettuces with sliced carrots and sliced purple cabbage.
Seaweed salad with sesame seasoning and tobiko and on top.
Cucumber and crabmeat and mixed with tobiko and mayo.
Sliced avocado and house salad served with house salad dressing.
Cooked marinated squid with lettuces.
Assorted fish with lettuces served with ponzu sauce and tobiko.
Mix with salmon, tuna, yellowtail, avocado, cucumber, and crabstick. Wrapped in pink soybean paper.
We start by rolling tuna, salmon, yellowtail, and avocado in very thin cucumber skins.
Steamed shrimp, cucumber, and avocado roll inside. Then we take quality filet of beef on top fire to baked with chef special sauces.
Combine fresh avocado, cream cheese, deep-fried green chili, and 2 pieces tempura shrimp into soy paper, then top it off with crabstick, eel sauce, and spicy mayo.
Tempura shrimp, fried banana, crabstick, and avocado wrapped in yellow soybean paper with sweet mango sauce.
Lobster, scallop tempura, crabmeat, and avocado wrapped with soy paper, spicy mayo, eel sauce, and tobiko on top.
Softshell crab with mango roll inside, and we peppered tuna on top then fired to bake with eel and spicy mayo.
We take fresh salmon, tuna, avocado, and roll them together then add peppered tuna, salmon and a blend of our chef special sauces.
Red, yellow, or green.
Red, yellow, or green.
Red, yellow, or green.
Raw fish.
Raw fish.
Raw fish.
Raw fish.
Raw fish.
Raw fish.
Raw fish.
Raw fish.
Raw fish.
3 California rolls.
Raw fish. 3 roll combo with California, tuna, and salmon avocado.
Raw fish. 3 roll combo with spicy tuna, spicy sal, and spicy yellowtail.
Raw fish. 12 pieces of assorted raw fish on beds of seasoned rice.
10 pieces of assorted raw fish on seasoned rice and 1 spicy tuna roll.
10 pieces broiled eel on rice.
Raw fish. 15 pieces of assorted raw fish and a bowl of white rice.
Raw fish. 5 pieces of sushi 9 pieces of sashimi and 1 tuna roll.
Raw fish. 15 pieces of sushi with dragon and California roll.
Raw fish. 30 pieces of assorted raw fish.
Raw fish. 10 pieces sushi, 18 pieces sashimi with dragon and rainbow roll.
8 oz.
12 pieces.
8 oz.
8 oz.
8 oz.
8 oz.
Total 10 oz.
4 oz. and 4 oz.
4 oz. and 6 pieces.
4 oz. and 4 oz.
4 oz. and 4 oz.
4 oz. and 4 oz.
4 oz. and 4 oz.
4 oz. and 5 oz.
6 pieces and 4 oz.
4 oz. and 4 oz.
6 pieces, 4 oz. and 5 oz. Shrimp, scallop, and lobster.
8 oz. and 10 oz. and 8 oz. and 8 pieces. Filet, mignon, lobster, chicken, and shrimp.
Stir-fried with egg, scallion, mix peas, and butter.
Stir-fried with egg, scallion, mix peas, and butter.
Stir-fried with egg, scallion, mix peas, bean sprout and onion in Mongolian style.
Stir-fried with egg, scallion, mix peas, bean sprout and onion in Mongolian style.
Stir-fried with egg, scallion, onion, pineapple, cashew, mix peas, and raisins.
Stir-fried with egg, scallion, onion, pineapple, cashew, mix peas, and raisins.
Egg noodle stir-fried with cabbage, carrot, scallion, onion, and bean sprout.
Egg noodle stir-fried with cabbage, carrot, scallion, onion, and bean sprout.
Japanese thick wheat noodles stir-fried with mix veggies.
Japanese thick wheat noodles stir-fried with mix veggies.
Japanese skinny wheat noodle stir-fried with mix veggies.
Japanese skinny wheat noodle stir-fried with mix veggies.
A large bowl of udon noodle soup with steam egg, veggie, fish cake, and 2 pieces tempura shrimp.
A large bowl of udon noodle soup with steam egg, veggie, fish cake, and 2 pieces tempura shrimp.
Deep-fried shrimp with coconut sauce and cashew.
4 oz.
6 pieces.
4 oz.
4 oz.
4 oz.
4 oz.
4 oz.
5 oz.
4 oz.
4 oz.
6 pieces.
4 oz.
4 oz.
Any 2 of the following steak, chicken, scallop, shrimp squid, filet mingon. Add extra protein for an additional charge.
Menu for Kyoto Asian Cusine provided by Allmenus.com
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