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 , togarashi chili, tosazu jelly

CRISPY BRUSSELS SPROUT 13 TUNA CRISPY 20 pears, chives, soy-honey spicy tuna, caviar

CHEFS CHOICE 60 / 80 / 100

CHILLED

HOKKAIDO SCALLOP SASHIMI 20 SEARED SALMON SASHIMI 22 gel, young ginger, sea salt apple chutney, japanese 12-spice, creamy sesame

HAMACHI PEPPER SASHIMI 29 TUNA TATAKI 27 cucumber salsa, cilantro, jalapeno creamy avocado, lime soy, bagna cauda

TORO TARTAR 32 vegetable crudité, 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, , shellfish, or eggs may increase your risk of foodborne illness

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, 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, broth shrimp, chicken, , steamed savory custard

MISO 6 scallions, , 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 OMAKASE 60 / 80 / 100

KURO NIGIRI

TUNA 14 BOTAN EBI 18 shoyu tomato, gel

SCALLOP 14 MADAI 14 orange kosho, shio kombu tsukudani nori, avocado, ginger gel

KANPACHI 16 OTORO 24 cucumber, shio kombu, finger lime 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 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