Kabooki Sushi menu

Miso

Seaweed, tofu, shitake mushrooms, scallions

Seasonal Sorbet Selection (Per Scoop)

Flaming Creme Brulee

Modern presentation with pairing of pastry chef’s choice

C-4

Flourless chocolate cake with madagascar bourbon vanilla ice cream, black lava salt

Bangkok Dreams

Sticky rice fresh mango sliced, coconut ice cream finished with toasted coconut flakes

Drunkey Monkey

Banana bread pudding, banana bread beer ice cream with bourbon sabayon sauce

Yuzu Lemon Curd

Walnut streusel, saigon cinnamon meringue served dulce de leche and vanilla ice cream

Ice Cream Omakase

Caramel ice cream topped with toasted almonds, green tea with flue de sel salt, red miso with toasted peanut

Edamame with Sea Salt

Edamame with Sauteed Garlic and Sea Salt

Edamame with Sauteed Garlic and Togarashi Pepper

Edamame with Sauteed Garlic with Teriyaki Sauce

Edamame with Sauteed Garlic Kimchee Sauce

Mr. Mario

Shitake mushrooms, white mushrooms, enoki mushrooms, chives. Sauteed with garlic butter and drizzled with balsamic reduction

Fuyu Maki

U15 shrimp, kani, cream cheese, green onions, layu, paprika. Served with daikon radish and sweet thai chili dipping sauce, chives

Chicken Satay

Chicken breast marinated with kori curry spices served with peanut sauce and pickle english cucumber

Baked Mussels with House Spicy Aioli

Masago, layu, chive, spicy tobiko, micro cilantro. Served with crispy tortilla

Mixed Tempura

U15 shrimp, calamari, and mixed vegetables. Served with tempura dipping sauce, and minced daikon radish

Idako Yaki

Grilled marinated baby octopus with cherry tomatoes, togarashi spices, lemon

Niku Yaki

Grilled angus new york strip beef with shishito pepper and drizzled with kabayaki sauce

Hamachi Kama

Grilled yellowtail collar, kosher salt and black pepper. Drizzled with kabayaki sauce and scallion ponzu dipping sauce

Kazan Scallop

Pan seared scallops with salt and black pepper, green pepper corn coconut sauce, micro basil, on top of indian roti flat bread

Kurabuta Pork Belly and Tamaki (Seasoned Sushi Rice)

Braised kurabuta pork belly, micro basil, tempura shallot

Maple Leaf Farms Duck Pa Low

5 spices braised and lightly tempura duck breast with crispy skin, with thai basil sauce, bell pepper, and crispy basil leafs. Served with chives and ginger rice

Lobster Dainamite

Shisen-tobanjian aioli, smelt roe, chive, micro cilantro. Served on crispy shrimp cracker with celery and yuzu taratare dipping sauce

Wagyu Ishiyaki

4oz AA3 wagyu strip loin, black lava salt, serve with house ponzu, layu, chives

Salmon (Sake)

Escolar (Aburasokomutsu)

Seasonal White Fish (Shiromi)

Conch (Horagai)

Octopus (Tako)

Squid (Ika)

Salmon Belly (Sake)

Smoked Salmon

Mackerel (Saba)

Eel (Unagi)

Fresh water

Scallop (Hotategai)

Baby Octopus (Idako)

Tuna (Lean) (Akami)

Yellowtail (Hamachi)

Sea Eel (Anago)

Salt water

Wagyu Beef (Blow Torched Beef)

Yellowtail Belly (Hamachi Toro)

Sweet Shrimp (Amaebi)

Sea Urchin (Uni)

Bluefin Tuna Belly (Fatty) (Otoro)

Veggie Roll (All 6)

Choice cucumber, asparagus, avocado, sweet potato, tukuwan or kampyo

California

Krab, cucumber, avocado, smelt roe

California with Blue Lump Crab

Spicy Tuna

Chopped tuna, chives, smelt roe, spicy sauce

Phoenix

Tempura chicken, japanese mayo, avocado drizzled with honey mustard

Chill

Salmon, yellowtail, avocado, smelt roe, chives tobanjian aioli

M13

Tempura shrimp, spicy mayo, avocado topped with sun dried tomato sauce, crispy red quinoa

Spider

Tempura soft-shell crab, avocado, yuzu tartare, smelt roe, avocado drizzled with kabayaki sauce

Hot Lava

Avocado and cucumber topped with rendered bacon and baked krab salad

Biggie

Escolar, chive, tobanjan aioli, avocado, tempura shallot topped with green, red and black caviar drizzled with garlic miso sauce

Coconut Lobster

Tempura lobster, avocado, smelt roe, yuzu tartare, topped with toasted coconut flake and honey kabayaki sauce

Bookibooki

Tempura shrimp, japanese mayo, avocado, topped with spicy tuna tartare with bubu rice cracker and honey kabayaki sauce

Smoking Double T

Spicy tuna tartare, avocado, cilantro, topped with blow torched escolar, jalapenos, spicy mayo, srircha hot sauce

Gundam

Coconut tempura shrimp, avocado, asparagus topped with tempura krab, chive, orange zest, spicy mayo and kabayaki sauce

Hot Lava with Real Crab

Ghost Roll

Tempura eel, tobanjian aiolio, daikon sprouts topped torched salmon with garlic oil, sweet chili sauce

Hawaii X.O

Yellowtail, avocado, tobanjian aioli, tempura shallots topped with white seasonal fish, lemon confit, kaiware, hawaiian pink salt

Vietnamese Summer Roll

Tuna, spring mix, enoki mushroom, garlic miso aioli, smelt roe, tempura shallot, wrapped in rice paper served with kabooki fish sauce

Monster

Tempura soft-shell crab, avocado, yuzu tartare topped with anago (salt water eel), kaiware and balsamic reduction

Zen

Smoked salmon, avocado, tempura flake topped tuna, sambal vinaigrette and micro cilantro

American Lover

Tuna, salmon, avocado, cream cheese. Whole roll tempura fried then topped with baked spicy real blue lump crab salad and lotus root chips finish with honey kabayaki sauce

One Night in Bangkok

Tempura sweet potato topped with salmon, tuna yellowtail, whitefish in red curry sauce with bell pepper and thai basil

Hamachi Chili O

Tuna, kimchee tukuwan, chives topped japanese yellowtail, kimchee sauce,furikake

Special Rainbow

California roll topped with four kinds of sashimi, sauces toppings and micro greens

Louis Vuitton

King crab meat, tempura flake, asparagus, orange chili sauce topped with blow torched wagyu beef, Italian black truffle salt, creme fraiche, drizzled with faux nagi sauce

Wakame Salad

Hiyashi seaweed, english cucumber

Booki Salad

Spring mix, english cucumber, enoki mushrooms, cherry tomatoes with house ginger, and fuji apple ginger dressing

Spicy Tuna Salad

Tuna tartare, spring mix, fuji apple, layu togarahi pepper with house ponzu sauce

Sonomono Salad

Thinly sliced english cucumber, spring mix, house seasoned rice vinegar, sesame choice of conch, octopus or lump crab

Salmon Roe (Ikura)

Quail Egg (Uzura)

Black Tobiko (Flying Fish Roe)

Red Tobiko (Spicy Flying Fish Roe)

Green Tobiko (Wasabi Flying Fish Roe)

Crudo

Cobia, garlic oil, orange supreme, fleur de sel salt, micro basil,yuzu citrus vinaigrette, tukuwan

Sake Ceviche

Cubed salmon, yuzu pon,orange oil, avocado,baby radish, tempura crispy kale, fleur de sel salt, candy quinoa, cilantro

Escolar Samba

Seared escolar with togarashi spices, avocado puree, kimchee tukuwan, chinese sausage, sambal salsa, micro basil, oba oil

Tuna Kobachi

Smelt roe, chives, layu, cucumber, avocado, togarashi pepper, spicy hot sauce, kaiware

Hamachi Carpaccio

Yellowtail, baby radish, olive oil, yuzu tobiko, habanero salt, thai chili, house ponzu sauce

Tuna Tataki

Seared tuna with togarashi pepper, layu, chives, myoga ginger, garlic chips, ponzu sauce

Hamachi Kimchi

Seared japanese yellowtail with togarashi, guacamole, garlic chips, yuzu tobiko, pickle cherry tomatoes micro greens, kimchee vinaigrette

Moso 5.0 Sashimi

5 pieces, sashimi of today’s catch with 5 special sauces toppings, and micro greens

Tsunami Sailboats

House cured scottish salmon wrapped with blue lump crab, garlic miso aioli, orange chili sauce, and fuji apples

Vegetable

Hamachi Toro Tartare

Nigiri

Sashimi

Nigiri & Sashimi

Otoro Tartare

Chef's Omakase (Per Person)