| Ki Onigiri |
|
local sustainable fish tartare, crispy rice cake |
| Renkon Agemono |
|
crispy lotus root chips, japanese sea salt |
| Yuba-Wrapped Dungeness Crabcakes |
|
dungeness crab, tofu skin, hot-n-sour gastrique |
| Ki Caesar |
|
parmesan flan, grilled romaine, miso dressing |
| Eryngii Mushroom Tempura |
|
crispy tempura mushrooms, fennel & meyer lemon |
| Kurobuta Pork Gyoza |
|
micro cilantro, daikon, watermelon radish, ginger-sesame shoyu, chile |
| Sous-Vide Chicken Wings |
|
micro celery, blue cheese espuma, momofuku vinaigrette |
| Fresh Ramen Noodles, Parmesan "Unami Dashi" |
|
thai basil, early girl tomatoes, green garlic |
| Sake-Glazed Seasonal Catch |
|
local finfish, pickled mushroom salad, carrot emulsion oil |
| Tonkatsu Curry Pork Sliders |
|
steamed rice flour bun, japanese curry, cabbage & fuji apple slaw |
| Spicy Peanut-Scallion Udon Noodle Salad |
|
cilantro, coconut milk, red yuzu kosho |
| Rare Breast |
|
with umeboshi sauce, shiso and japanese scallions |
| Thigh |
|
with wild ramp bulbs & twelve flavor tare |
| Torikawa |
|
crispy chicken skin with meyer lemon wedge & shichimi togarashi |
| Tsukune |
|
ground chicken with young ginger & egg yolk sauce |
| Negima |
|
chicken thigh, japanese scallion with avocado, mozzarella and bread |
| Chicken Heart Crostini |
|
skewered chicken hearts with garlic-herb vinaigrette on crostini bread |
| Chicken Liver Negima |
|
skewers with twelve flavor tare or shio & meyer lemon wedges |
| Sunagimo |
|
chicken gizzard with lemon and shio or twelve flavor tares |
| Shishito Peppers |
|
classic spicy peppers with sea salt and meyer lemon |
| Housemade Tofu Negima |
|
skewer with cherry tomatoes and garlic-shiso or twelve flavor tare |
| Breakfast On A Stick |
|
bacon wrapped sous-vide egg with japanese scallion & cherry tomatoes |
| California Shishamo |
|
local hand-net smelt with lemon and rock salt |
| Tofu Moochi |
|
with sesame seeds & shichimi togarashi & thai basil |
| Sous-Vide Kurobuta |
|
pork belly mustard seed-miso vinaigrette |
| Grilled Ume Brandy-Olive Oil Cake |
|
umeshu-dento, shiso, strawberries, créme fraiche |
| Steamed Cocoa Nib Chocolate Pudding Cake |
|
candied kumquats, sudachi crémesicle, chocolate shio |
| Miniature Doughnuts |
|
fried to order with cinnamon okinawa sugar glaze |
| Amaebi |
|
spot prawn |
| Aji |
|
horse mackerel |
| Suzuki |
|
striped bass |
| Katsuo |
|
skipjack tuna |
| Kodai |
|
tamure snapper |
| Bincho |
|
albacore tuna |
| Iwana |
|
arctic char |
| Iwashi |
|
sardine |
| Hotate |
|
scallop |
| Masago |
|
capelin roe |
| Saba |
|
mackerel |
| Uni |
|
sea urchin |
| Tamago |
|
sweet egg |
| "Tofu-Nagi" |
|
sweet tofu kabayaki |
| Small Plates |
|
served on the half-shell, topped with cucumber, shiso, and grilled serrano peppers in sweet vinaigrette |
| Scallop Carpaccio |
|
sliced raw scallops, cherry tomatoes topped with shiso pesto and watercress on a chilled himalayan salt plate |
| Katsuo Tataki |
|
seared skipjack tuna with tosajouyu (sweet soy sauce), thinly sliced sweet onions, and sliced garlic |
| Albacore Tataki |
|
seared albacore tuna, baby red onion and chives drizzled with ponzu and roasted habanero olive oil |
| Sunomono |
|
english cucumbers, carrots, salted cherry flowers, and poppy seeds in a sweet vinegar sauce |
| Seafood Sunomono |
|
english cucumbers, carrots, salted cherry flowers, and seasonal fish in a sweet vinegar sauce |
| Ki-Nari |
|
seasonal vegetables and rice in agemono pocket, simmered in sweet soy broth |
| Real California Roll |
|
seasonal & local fish and vegetables |
| Ki-Gari-Saba |
|
saba and pickled ginger wrapped in a kelp sheet |
| Firestarter |
|
beet, avocado, king oyster mushroom, and habanero pepper topped with seared albacore tuna |
| How Weird |
|
spicy albacore tuna, avocado, cucumber, and tempura bits topped with hotate, serrano peppers, and a sweet peanut sauce |
| Samurai Roll |
|
horse mackerel, pickled sour plum, and shiso wrapped in soy paper |
| Geisha Roll |
|
sea urchin, hokkaido sea scallop, pickled wasabi stem wrapped in soy paper |
| Pacific Rim |
|
arctic char, avocado, smoked sea salt, and seasonal greens, garnished with lime zest and wasabi oil |
| Fish-N-Chips |
|
tempura striped bass, cucumber coleslaw, potato chip crust, dill, and tartar sauce |
| Green Dragon |
|
king oyster mushroom, cilantro and tempura bits, topped with tofu-unagi, avocado and sweet soy sauce |
| Alternative Rock-N-Roll |
|
tofu-nagi, avocado, beet, and sesame |
| Yerba Buena |
|
blanched asparagus and avocado with baby greens drizzled with wasabi oil and sprinkled with smoked sea salt |
| Tamalpais Roll |
|
avocado, oshinko, cucumber, kaiware, mizuna with a yuba crust |
| Futoma-Ki |
|
tamago, cucumber, kanpyo, spinach, aburage and house-made kimchi |
| Bundaberg Ginger Beer |
|
|
| Pelligrino Aranciata (Orange) |
|
|
| Pelligrino Limonata |
|
|
| Voss Sparkling Water |
|
375ml |
| Voss Still Water |
|
375ml |
| Genmaicha "Japanese Popcorn Tea" |
|
|
| Thai Iced Tea |
|
|
| Ki-Jito |
|
muddked dirty girl farms cucumber, vietnamese mint, kissui vodka, kaffir lime leaf simple syrup, sea salt, sudachi juice, rum. |
| The Elan Vital |
|
kissui vodka, st. germain elderflower liqueur, muddled strawberry, ginger-infused okinawa sugar syrup, fresh shiso, nikki-foo champagne float. |
| Green-Tea-Ni |
|
haamonii smooth ultra premium lemon shochu, suntory zen green tea liqueur, shake & serve. |
| Ki-Drop |
|
kissui vodka, cointreau, fresh yuzu juice, pop rocks, ginger-lemongrass sweet & sour. |
| Suntory Premium Malts Lager |
|
333ml |
| Yebisu |
|
333ml |
| Coedo Kyara |
|
333ml |
| Orion Draft Beer |
|
22oz. |
| Sapporo Premium Malt Beer |
|
12oz./20.3oz. |
| Echigo Koshihikari Malt Rice Beer |
|
17oz. |
