SPECIAL HOT ENTRÉES Served Monday through Friday 11:30 am – 2:00 pm Add soup & salad Add to any lunch special +1 to entree +4 Ginger salad +1 Sizzling Plates cabbage, , and broccoli medley with white Box KATSU cabbage, carrot, onion and broccoli medley with , grilled/broiled and brushed with panko coated and lightly fried with ginger salad, and orange teriyaki reduction Japanese worcestershire BEEF 6 oz 16 TORIKATSU 16 TERIYAKI KATSU USDA Certified Angus ribeye filet chicken breast grilled/broiled and brushed with panko coated and lightly fried with BEEF 14 oz 25 15 teriyaki reduction Japanese USDA Certified Angus ribeye pork cutlet BEEF 11.5 TORIKATSU 11 CHICKEN 15 FISH KATSU 17 USDA Certified Angus chicken breast USDA All Natural, antibiotic and white fish ribeye filet TONKATSU 11 steroid free breast CHICKEN 10.5 pork cutlet ADD-ONS 17 USDA All Natural, antibiotic FISH KATSU 11.5 sea , , kani, white fish BEEF 3 oz 7 and steroid free breast white fish 16 SHRIMP SKEWER 6 SALMON  11.5 Faroe Islands or Scottish skin-on filet SCALLOP 7 Faroe Islands or Scottish SHRIMP 16 CHICKEN 6 skin-on filet Alaskan butterfly shrimp SAUTEÉD SEASONAL 7 SHRIMP 11 SEASONAL 15 MUSHROOMS Alaskan butterfly shrimp SEASONAL 10 334 East Bay Street VEGETABLES Ansonborough Square lightly battered, delicately fried; served with tentsuyu sauce and white rice Downtown Charleston SEAFOOD 19 17 wheat sanuki , kaeshi broth, light vegetables phone two pieces each of: shrimp, seasonal vegetables (cabbage, onion, carrot, scallion) and tempura onion straws scallop, kani, whitefish; (843) 720-8568 with seasonal vegetables TEMPURA UDON 10 NABEYAKI UDON 11 SHRIMP 18 tempura shrimp, sea scallop, kani, shrimp, four pieces shrimp with red red kamaboko, poached egg hours seasonal vegetables Monday - Friday 11:30 am to 2:30 pm | 5 -10 pm Stir-Fry Noodles chicken breast, cabbage, onion, carrot and broccoli with savory Japanese worcestershire sauce SUSHI SPECIAL 12.5 SPECIAL 12.5 Saturday Sunday , ’s choice chef’s choice 8 piece 5 piece nigiri sashimi with white rice 5-10 pm CLOSED 14 14 wheat flour noodles wheat flour sanuki noodles ROLL COMBO 12 SUSHI & SASHIMI 16 California roll, roll, SPECIAL chef’s choice , salmon chef’s choice: 6 piece sashimi; Noodle Soup or yellowtail roll 3 piece nigiri; tuna, salmon or wheat sanuki udon, dashi kaeshi broth, light vegetables yellowtail roll (cabbage, onion, carrot, scallion), tempura onion straws

TEMPURA UDON 14 NABEYAKI UDON 15 tempura shrimp, red kamaboko sea scallop, kani, shrimp, Delivery & Online Ordering at TAKEOUT ORDERS Delivery & Online Ordering at ShikiCharleston red kamaboko, poached egg SHIKICHARLESTON.COM CALL (843) 720-8568 SHIKICHARLESTON.COM APPETIZERS NIGIRI / SASHIMI SUSHI ROLLS

GYOZA 6 HAMACHI JALAPEÑO 13 NIGIRI SASHIMI SHIKI SC 11 RAINBOW 13 HOUSE SPECIAL 15 pan-seared pork and vegetable yellowtail, thinly sliced jalapeño, 2 PCS 5 PCS (SUPER CRUNCH) California roll, layered tempura shrimp, dumpling scallions, Korean pear, layered tuna, salmon, avocado, cucumber, O-TORO fatty bluefin tuna belly MP MP shrimp, creamy masago layered barbecue , EDAMAME 5.5 DYNAMITE 10 Santa Barbara Nigiri UNI MP MP tempura flakes, eel sauce ALASKA 7 masago, eel sauce diamond crystal kosher , baked kani, scallop, , Quail Egg +3 salmon, avocado, soybean pods masago, , creamy AMAEBI sweet shrimp Alaska 12.5 25 cucumber, scallion SHRIMP 10 carrot pepper chili ANKIMO monk fish pâté Japan 7 13.5 CUCUMBER 15 HARUMAKI 5 hand-pressed sushi TEMPURA ROLL BINNAGA albacore tuna Korea 5 11 SPECIAL BAGEL 7 tempura shrimp, vegetable spring roll BROILED SPICY 11 — GREEN CHUKA IIDAKO baby octopus Japan 5.5 12 wrapped with English salmon, cream , avocado, cucumber, SHUMAI 5.5 2 pieces per order cucumber, tuna, New Zealand mussels, kani, EBI poached shrimp Canada 4 – avocado, scallion masago, eel sauce steamed shrimp dumpling salmon, kani, masago, creamy carrot pepper chili, ESCOLAR white tuna 5.5 12 avocado, scallions, scallions HAMACHI yellowtail Japan/Korea 6 13 LEMON SALMON 14 GREEN RIVER 13 sunomono layered salmon, barbecue eel, kani, USUZUKURI 11 HAMACHI TORO yellowtail belly Japan/Korea 6.5 14 HOKKIGAI surf Canada 5 11 lemon, jalapeño, masago, cucumber, thinly sliced red snapper, sunomono kani, avocado Sashimi HOTATEGAI scallop Canada 6 13 CRUNCH 7 layered avocado, TSURAI spicy scallop Canada 6.5 14 Korean pear, creamy eel sauce HOTATEGAI masago, tempura flakes, CALIFORNIA 6 kani, avocado, SMOKED 7.5 sliced seafood IKA Japan 5.5 12 avocado MISO SOUP 3 GINGER SALAD 3 RICE 3 cucumber, masago SALMON SKIN — IKURA salmon USA Pacific 7.5 16 dashi , shiro house-made ginger Nishiki California 5 pieces per order Quail Egg +3 crispy salmon skin, TUNA AVOCADO 7 miso, wakame, dressing, iceburg medium grain INARI fried pocket Japan 4 – SPECIAL CRUNCH 8 masago, avocado, tuna, avocado, tofu, scallion lettuce, grape tomato, white rice KANI KAMA imitation crab Japan 4 9 Korean pear, creamy cucumber, scallion, English cucumber, scallion KURAGE jellyfish Japan 5 10 masago, tempura flakes, eel sauce red cabbage, carrot MAGURO tuna Japan 6 12 avocado, cucumber TUNA ROLL 5.5 SPIDER 10 MASAGO roe Iceland 5 10 tuna, scallions, soft-shell blue crab, Quail Egg +3 SPICY TUNA 7.5 masago, avocado, salmon Faroe Islands/Scotland 5.5 12 tuna, spicy masago, cucumber, eel sauce SAKE TORO salmon belly Faroe Islands/Scotland 6 13 SALMON ROLL 5.5 SALAD 6 cucumber, scallion SHIME SABA cured mackerel Norway 5 12 salmon, scallion, wakame, daikon, cucumber, carrot, , ponzu SHIKI SPECIAL 12 SUMŌKU SĀMON Alaska 4.5 10 wasabi SPICY SALMON 7.5 California roll, EBI +2 SQUID SALAD +4 SPICY +4 TAI red snapper Gulf of Mexico 4.5 10 layered barbecue eel salmon, spicy masago, YELLOWTAIL ROLL 7.5 marinated shrimp tangy ginger soy spicy gochujang TAMAGO sweet egg Crafted In-House 4 9 cucumber, scallion TSUBUGAI queen conch Turks and Caicos 5.5 10 yellowtail, avocado, ISOMAKI 9 KANI +1.5 brine pepper sauce TAKO octopus Japan 5.5 12 scallion, wasabi panko-coated lightly-fried, imitation crab BABY +4 COMBO +4 charcoaled freshwater eel Japan 6 13 SPICY 8 yellowtail, red snapper, TAKO +2.5 OCTOPUS ebi, kani, tako, YELLOWTAIL AVOCADO ROLL 4.5 ginger, scallion, ponzu poached octopus marinated in sweet cucumber breeze yellowtail, spicy masago, soy sesame dressing avocado, scallion BOSTON 8 EEL ROLL 7.5 poached shrimp, barbecue eel, avocado, CHEF PARK’S SPECIALTIES masago, lettuce, cucumber, eel sauce Sushi Starter SEAFOOD SALAD 8.5 avocado, cucumber Add miso soup sea scallop, spicy masago, SWEET 7.5 NIGIRI 10 SASHIMI 15 SUSHI & SASHIMI & ginger salad kani, cucumber, scallion CUCUMBER 4.5 POTATO ROLL chef’s choice 5 piece chef’s choice 8 piece “I’ll leave it up to you” COMBO to entree +4 BREEZE tempura, 80 per person / 120 per person chef’s choice: 8 pieces sashimi; wrapped with English avocado, cucumber, SPICY 7 5 pieces nigiri; tuna, salmon cucumber, kani, sweet soy glaze or yellowtail roll RED SNAPPER Korean pear, ponzu Tataki red snapper, spicy masago, 30 UME 6 seared, thinly sliced, daikon purée, scallion, sesame, ponzu cucumber, scallion CUCUMBER ROLL 4 tart pickled BEEF 10 TUNA 11 CHIRASHI 24 25 23 SAKEDON 23 FUTOMAKI 8 plum, shiso-perilla ribeye filet yellowfin loin chef’s choice oak charcoaled tuna sashimi salmon sashimi VOLCANO 9 mint leaf sashimi on eel on white rice on sushi rice on sushi kani, masago, tamago, baked California roll, yamagobo-pickled sushi rice VEGETABLE ROLL 7 spicy creamy carrot chili, burdock root, Tempura yamagobo-pickled katsuobushi kanpyo- gourd, lightly battered, delicately fried NIGIRI OMAKASE SASHIMI OMAKASE burdock root, oshinko-pickled daikon with California roll with white rice kanpyo-calabash gourd, SHRIMP STARTER 10 VEGETABLE STARTER 9 LOVE BOAT GREAT VOLCANO 12 radish, cucumber 5 pieces 15 15 pieces 28 oshinko-pickled daikon 2 pieces shrimp, seasonal vegetable seasonal vegetable 18 pieces sashimi, 8 pieces nigiri, volcano, scallop, kani radish, avocado, cucumber 10 pieces 25 California roll, shiki special roll, tuna roll, 20 pieces 36 SOFT-SHELL CRAB STARTER 10 15 pieces 35 25 pieces 43 blue crab with seasonal vegetable miso soup and ginger salad couple 20 pieces 45 69 Consuming raw or undercooked meats, poultry, seafood, , or eggs may increase your risk of foodborne illness.