Kuroshio menu

Fatty Tuna (Toro)

Crab Stick (Oseki Crab)

Egg (Tamago)

Flying Fish Roe (Tobiko)

Sweet Tofu (Inari)

Mackerel (Saba)

Red Snapper (Tai)

Shrimp (cooked) (Ebi)

Squid (Ika)

Octopus (Tako)

Salmon (Sake)

Salmon Egg (Ikura)

Sweet shrimp (Raw) (Amaebi)

Smoked Salmon

Surf Clams (Akagai)

Tuna (Maguro)

Butterfish (Shiromaguro)

Yellowtail (Hamachi)

Freshwater Eel (Unagi)

Scallop (Hotate)

Sea Urchin (Uni)

Snow Crab

Side Salad

Small order of mesclun greens sprinkled with parmesan cheese with your choice of our featured dressings

Garden Salad

Dinner-sized salad featuring mesclun greens, asparagus, fresh tomatoes, and half of a hard-boiled egg sprinkled with parmesan cheese with your choice of our featured dressings on the side

Cucumber and Sesame Seed

Salmon

Yellowtail & Scallion

California Roll

Oseki crab, cucumber, japanese mayonnaise and avocado with smelt roe masago on top

Tuna

Vegetable Roll

Asparagus, avocado, cucumber, and roasted pepper

Eel and Cucumber

Shrimp, Avocado, and Cucumber

Smoked Salmon, Cream Cheese, and Cucumber

Spicy Salmon

Spicy Tuna

Spicy Yellowtail

Edamame

Boiled soybeans served with a dash of salt

Seaweed Salad

Chilled strips of seaweed and sesame seed marinated in rice vinegar

Agedashi Tofu

Sweet marinated tofu stuffed with rice

Gyoza

5 pieces of ground pork, cabbage, green onion, ginger, and garlic wrapped in dough and pan-fried

Wasabi Pork Shumai

3 pieces of steamed pork-stuffed dumplings

Ricky's Fried Chicken

4 chicken wings marinated in sugar and soy sauce; served crispy golden brown

Takoyaki

5 pieces of octopus fritters served crispy golden brown on a bed of hiyashi wakame seaweed saladtopped with a mixed tonkatsu-mayonaise sauce and bonito flakes

Pork Spring Rolls

A trio of house-made japanese-style spring rolls stuffed with green onion, ginger and garlic, seasoned pork, and wrapped in dough; served crispy golden brown and drizzled with plum sauce

Tori Karaage

4 chunks of chicken breast marinated in soy sauce, ginger, sake, and sweet wine, lightly battered and served crispy golden brown

Pork Ramen

3 slices of pork and ramen noodles served in soy sauce and chicken broth with bamboo shoots and 1/2 an egg, seasoned with green onion

Calamari

Spicy sauteed squid with jalapeno, white onion, pepper, and salt

Shrimp Tempura Udon

Pair of shrimp tempura with noodles in fish broth

Ice Cream and Sorbet

Served in phyllo dough shell with seasonal fruits, choice of the following flavors: vanilla ice cream, green tea ice cream, chocolate ice cream, mango sorbet, lemon sorbet, lychee sorbet

Tempura Bananas

Sliced bananas battered in tempura and deep-fried, dusted with powdered sugar and drizzled in chocolate sauce

Tiramisu

Assortment of house-made chocolate and green tea flavors

Mochi Ice Cream

Strawberry, green tea, mango, and chocolate ice cream mochi in one dish

Cheese Cake Tempura a la Mode

Slice of cheese cake battered in tempura and deep-fried drizzled with chocolate and berry sauce

Spring Rolls

Three house-made spring rolls stuffed with carrots, mushrooms, cabbage, ginger, and dry tofu; served crispy golden brown and drizzled with a plum reduction

Gyoza

Fried tofu, cabbage, green onion, ginger and wrapped in dough and pan-fried

Tempura Vegetables

Assorted vegetables battered in tempura; served crispy golden brown

Spinach and Cream Cheese Wontons

Spinach and cream cheese pan-fried in wonton skins with fresh diced tomatoes and basil on top

Sauteed Wild Mushrooms

Assortment of shiitake mushrooms, button mushrooms, and enoki mushrooms

Firecracker

Sweet crawfish salad with masago, roasted red pepper, and avocado, finished with a spicy red chili aoili

Godzilla

Oseki crab, yellowfin tuna, atlantic salmon, cucumber, and avocado

Spicy Shrimp Tempura

Crispy shrimp tempura, avocado, and roasted red pepper finished with a spicy lemon aioli

Spider Roll

Soft-shell crab, cucumber, and roasted red pepper drizzled with kabayaki eel sauce

The Great Wall

Yellowfin tuna, cream cheese, and sliced jalapeno in a roll, tempura battered and served crispy golden brown finished with kabayaki sauce, spicy sauce, Japanese mayonnaise, and ponzu sauce

Red Dragon

Crispy shrimp tempura, cream cheese, and jalapeno, topped with spicy tuna and tempura flakes

Zen

Shrimp tempura and cucumber roll topped with thinly sliced Albacore tuna, spicy jalapeno, and tempura crunch with a light drizzle of kabayaki eel sauce

Rainbow

Red snapper, atlantic salmon, yellowfin tuna, shrimp, and avocado thinly sliced and laid over oseki crab, cucumber, japanese mayonnaise, and avocado

Salmon on the Beach

Oseki crab, cream cheese, and avocado, topped with thinly sliced atlantic salmon and flame torched with a spicy honey aioli

Kawaii

Spicy tuna and avocado topped with yellowtail and an avocado, apple vinegar, and jalapeno puree

Jade

Snow crab, mango, avocado, and cucumber, topped with thinly sliced yellowtail and jalapeno finished with a yuzu ponzu drizzle

Dragon Roll

Eel and avocado thinly sliced over oseki crab, cucumber, japanese mayonnaise, and avocado with kabayaki eel sauce

King Kong

Medley of seafood featuring oseki crab, yellowfin tuna, yellowtail, atlantic salmon, shrimp, cucumber, and avocado

Venice

Our chef’s very own creation featuring snow crab, panko crunch, topped with seaweed ogo, smelt roe masago, and thin slices of Yellowfin tuna and avocado

Vegetable Tempura Udon

Udon noodles in a vegetable base soup served with vegetables, fried tofu, and tempura crunch

Vegetable Medley

Gluten-free, vegan. Shiitake mushrooms, baby bok choy, and a plain tofu with mixed vegetable stir-fry; served with a white rice drizzled with a tangy plum reduction

Eringi mushroom and Wheat Gluten

Eringi mushrooms and wheat gluten tossed with ginger and basil; stir-fried in a soy sauce, sesame oil, sugar, and rice wine reduction

Enoki Mushroom Pasta

Enoki mushrooms, button mushrooms, and shiitake mushrooms sauteed with a vegetable base served atop a bed of spaghetti noodles and sprinkled with daikon radish sprouts

Vegetable Tempura

Green pepper, shiitake mushroom, broccoli, Japanese pumpkin, eggplant, and sweet potato tempura battered and individually fried; served with house tempura sauce, ground daikon radish, and ginger