ZENSAI
KURO EDAMAME 7 WAGYU TACOS 16 black edamame, sea salt spicy cilantro, soy shallots, aji amarillo aioli
SHISHITO BONITO 12 CUCUMBER SUNOMONO 9 parmesan, soy, bonito flakes wakame seaweed, togarashi chili, tosazu jelly
CRISPY BRUSSELS SPROUT 13 TUNA CRISPY RICE 20 pears, chives, soy-honey spicy tuna, caviar
CHEFS CHOICE SASHIMI OMAKASE 60 / 80 / 100
CHILLED
HOKKAIDO SCALLOP SASHIMI 20 SEARED SALMON SASHIMI 22 yuzu gel, young ginger, sea salt apple chutney, japanese 12-spice, creamy sesame
HAMACHI PEPPER SASHIMI 29 TUNA TATAKI 27 cucumber daikon salsa, cilantro, jalapeno ponzu creamy avocado, lime soy, miso bagna cauda
TORO TARTAR 32 vegetable crudité, nori tsukudani, lime soy
SALAD
GREEN GODDESS 17 MUSHROOM KATSUO 18 heirloom tomato, crispy noodle, shiso dressing sauteed mushrooms, arugula, tosazu dressing
NIWA 14 local greens, baby vegetables, kuro dressing
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness TEMPURA
CRISPY WHITE FISH 16 VEGETABLE KAKIAGE 18 hazelnut furikake, truffle - yuzu koshyo aioli scallop, furikake, ichimi spice
SHRIMP 18 SEASONAL VEGETABLES 16 key lime, garlic aioli mixed vegetables, tomato nori
KING CRAB 25 SOFT SHELL CRAB 22 okinawan potato, espelette pepper frisée, dry miso, roasted garlic aioli
ROBATA CHARCOAL GRILL (2PC)
CHICKEN MOMO 11 BEEF NEGIMA 16 negi, yakitori ribeye, scallions, yakitori
SEABASS NORI 14 PORK BELLY 22 bonito flakes, roasted garlic aioli berkshire pork, tomato-yuzu jam
WAGYU 22 sesame, nori, yakitori
JAPANESE WAGYU BEEF 24/per ounce HOT STONE ISHIYAKI (3 ounce minimum)
SOUP
SPICY SEAFOOD 13 CHAWAN MUSHI 9 mushrooms, shrimp, scallops, clams, dashi broth shrimp, chicken, shiitake, steamed savory custard
MISO 6 scallions, tofu, wakame SEA
SNAPPER YUAN YAK I 32 CHILEAN SEABASS MISO 39 root vegetables, soy-dashi broth pickled renkon, tamamiso
SCALLOPS 45 foie gras, kabocha, seasonal mushrooms
LAND
TENDERLOIN 46 CHICKEN AMADARE 28 shiso crust, pea purée, shiso jus broccolini, yuzu kosho-amadare sauce
BEEF SHORTRIB 45 RIBEYE MISO 43 boneless, gochujang demi pinenut miso, grilled asparagus, shiso dressing
CHEFS CHOICE SUSHI OMAKASE 60 / 80 / 100
KURO NIGIRI
TUNA 14 BOTAN EBI 18 wasabi shoyu tomato, kombu gel
SCALLOP 14 MADAI 14 orange kosho, shio kombu tsukudani nori, avocado, ginger gel
KANPACHI 16 OTORO 24 cucumber, shio kombu, finger lime karashi miso, puffed mustard
HOUSE SMOKED TROUT 12 WAGYU 22 sesame, negi, tamari soy spicy miso, tsume
MAKI / HAND ROLL
YELLOWTAIL SCALLION 12 10 TORO SCALLION 16 14
YELLOWTAIL PEPPER 13 10 SOFTSHELL CRAB 15
KURO CALIFORNIA 14 12 KURO MAKI 17
SHRIMP TEMPURA 13 10 HOUSE VEGETABLE 9 8
SPICY TUNA 13 10 AVOCADO CUCUMBER 8 7
SPICY SALMON 12 9 UME SHISO 7 6
TUNA AVOCADO 14 11 UNI SHISO 20
SALMON AVOCADO 13 10 IKURA 12
EEL CUCUMBER 13 10 SPICY SCALLOP 13
SUSHI / SASHIMI (1 PC)
AKAMI TUNA 7 HOTATE HOKKAIDO SCALLOP 7
CHU TORO RICH TUNA BELLY 9 MIRUGAI GEODUCK CLAM 8
OTORO RICHER TUNA BELLY 12 EBI SHRIMP 6
SAKE SALMON 6 BOTAN EBI SPOT PRAWN 9
UMI MASA OCEAN TROUT 6 KANI KING CRAB 9
HAMACHI YELLOWTAIL 8 JAPANESE UNI SEA URCHIN 14
KANPACHI AMBERJACK 8 IKURA SALMON ROE 7
MADAI SEABREAM 7 TOBIKO FLYING FISH ROE 5
KINME-DAI ALFONSINO 9 TAMAGO SWEET OMELETTE 5
HIRAME FLUKE 6 UNAGI FRESH WATER EEL 7
BRONZINI SEABASS 6
AJI JACK MACKEREL 8
SHIMA AJI STRIPE JACK 8