26 Sushi & Tapas

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SPECIAL MENU - LATIN RESTAURANT WEEKS

5 Tapas Tasting Menu $ 75

SUSHI TACO

Spicy tuna and avocado rolled with Hamachi, torched with our spicy sauce, and truffle oil, served on top of crispy nori.

MOSAIC

Trilogy of fish sashimi in a mosaic shape, placed on top of avocado mousse, shiitake soil, pickled onions, Thai chili sauce, and Ikura.

CHURROS

Homemade churros tossed in sugar, yuzu, cream cheese frosting, hazelnut praline, and caramel chocolate sauce.

LIMA ROLL

Salmon, jalapeños, cucumber, and cilantro rolled, topped with snapper, drizzled with aji Amarillo Leche de Tigre, Chalaca, crispy sweet potato, and a sweet and spicy pepper gel.

AJI SALMON SKILLET

Charred aji Panca Salmon on top of sweet and spicy glazed Peruvian corn, topped with garlic sesame crumble, served with Chalaca and corn tortillas.

Lima-Roll
Aji Salmon salmon Skilletrestaurant menu near me

Special Cocktail $ 18

FUN FACT

Diplomatico Planas white rum, L’Combier orange liqueur, Elderflower tonic water, simple syrup, mango, coconut foam, sweet potatoes, and mango spheres.

cocktail menu

– Dishes that are spicy.
– Dishes that are vegetarian.
– Dishes that contain dairy.
– Dishes that are raw.

*Consuming raw or undercooked seafood, eggs, or unpasteurized milk may increase your risk of foodborne illness.

* No returns on modified dishes. 18% service charge will be included in your bill.

SUSHI

CLASSICS NIGIRI OR SASHIMI (RAW)

26 sushi kosher restaurants

MAGURO/TUNA 14

MAGURO TORO/TUNA BELLY 23

SAKE TORO/SALMON BELLY 18

HAMACHI/YELLOWTAIL 14

KAMPACHI/AMBERJACK 14

IKURA/SALMON ROE 22

MAGURO TATAKI/TUNA TATAKI 15

SAKE/SALMON 14

SAKE CURED/CURED SALMON 15

HAMACHI TORO/YELLOWTAIL BELLY 20

ONO/WAHOO 14

BOWFIN CAVIAR 29

SPECIALITY TORCHED NIGIRI/ SASHIMI
(PARTIALLY COOKED)

MAGURO/TUNA 15

Bibimbap sauce glaze.

SAKE/SALMON 15

Miso glaze.

SAKE CURED/CURED SALMON 16

Yuzu-sweet peppers glaze.

HAMACHI/YELLOWTAIL 15

Wasabi glazed and serrano chile.

ONO/WAHOO 15

Nigiri sauce and orange zest.

MAGURO TATAKI/TUNA TATAKI 16

Aji Panka glaze.

SAKE TORO/ SALMON BELLY 19

Wasabi glaze.

HAMACHI TORO/ YELLOWTAIL BELLY 21

Tamarind bibimbap sauce.

KAMPACHI/AMBERJACK 15

Yuzu glaze.

MAGURO TORO/TUNA BELLY 24

Niguiri sauce.

CLASSIC-SASHIMI

CHEF PREMIUM SAKE PAIRING
(FOR RAW SUSHI)

TAKATENJIN JUNMAI DAIGINIO "SOUL OF SENSEI"

Aromas of clean honeydew rind and grainy rice with a touch of earth.

TOZAI GINJO "WELL OF WISDOM"

Watermelon, honeydew, sweet melon, and a hint of pistachio. Soft and silky.

CHEF PREMIUM SAKE PAIRING
(FOR PARTIALLY COOKED SUSHI)

HIRO JUNMAI DAIGINJO "GOLD" 720ML

Modest cantaloupe or banana aromas with gentle and fruity sweet flavors, followed by an elegant and smooth aftertaste.

SENKIN MUKU JUNMAI DAIGINJO "MODERN"

Pure with a pronounced and vibrantly fruity flavor of melons.

SPECIALTY MAKI ROLLS (RAW)

TOWER ROLL
26

Spicy tuna and crispy onions roll, topped with avocado, glazed shiitake mushrooms, spicy mayo, sweet soy sauce, and sesame seeds.

OMG
27

Tuna, avocado, jalapeño, and crispy onion roll topped with yellowtail hamachi, tuna tataki, and spicy ponzu sauce.

YUZU SWEET ROLL
23

Nori outside, salmon, wahoo, and scallion roll, topped with tempura crumbs, yuzu glaze, and rocoto ponzu.

EL HEAT
23

Spicy tuna and scallion roll, topped with avocado, crispy onion, and spicy mayo.

SASHIMI ROLL
45

(No rice, only protein)
Salmon, amberjack, and tuna sashimi filling with kanikama, white asparagus, and scallions roll topped with Ikura, sweet and spicy bibimbap sauce.

BATTER AND CRUMBS 31

(Deep fried)
Yellowtail hamachi, salmon, dynamite mix, avocado roll, tempura breaded and deep fried, served on top of wakame salad, wasabi aioli, and sweet soy sauce.
SPECIALTY MAKI ROLLS

SPECIALTY MAKI ROLLS (COOKED)

CHIQUIS VOLCANO

CRUNCHY TIGER 19

Salmon tempura, dynamite, and avocado roll, topped with sweet soy sauce, and wasabi peas.

SAKI TERIYAKI 19

Soy paper, salmon tempura, and sweet potato roll, topped with avocado and sweet soy sauce.

THE CHIQUIS VOLCANO
27

(Hot, baked and spicy)
Krab, cucumber, and avocado roll, baked with volcano topping, spicy mayo, tempura crumbs, scallions, and Ikura.

PINK DRAGON 19

Krab tempura and avocado roll, topped with dynamite mix and sweet soy sauce.

THE ELI BEER ROLL
22

Krab tempura, cream cheese, scallions, and avocado roll, topped with fried plantain, yuzu-sweet peppers glaze, and crispy coconut.

BĪGAN
23

Kimchi, cucumber, avocado, and white asparagus roll, topped with roasted bell peppers glazed with sweet and spicy tamarind bibimbap sauce, scallions, and orange zest.

CLASSIC MAKI ROLLS

CALIFORNIA 14

Krab, cucumber, avocado.

PHILADELPHIA
17

Salmon, cream cheese, scallions, and avocado.

SPECIAL RAINBOW
29

Krab and cucumber roll, topped with avocado, salmon, tuna, hamachi, wakame, and salmon roe.

VEGGIE ROLL
14

Cucumber, avocado.

SALMON & AVOCADO
15

RAINBOW
21

Krab and cucumber roll, topped with avocado, salmon, tuna, and hamachi.

SPICY TUNA
16

Small diced Tuna in a creamy, spicy mix.

SPICY SALMON
15

Small diced Salmon in a creamy, spicy mix.
SPECIAL RAINBOW

CHEF’S PREMIUM ADDITIONS
(SEASONAL)

BLACK TRUFFLES 23

WILD BOWFIN CAVIAR 29

FRESH WASABI 23

WILD ALASKAN IKURA/SALMON ROE 22

– Dishes that are spicy.
– Dishes that are vegetarian.
– Dishes that contain dairy.
– Dishes that are raw.

*Consuming raw or undercooked seafood, eggs, or unpasteurized milk may increase your risk of foodborne illness.

* No returns on modified dishes. 18% service charge will be included in your bill.

 

TAPAS

HOT TAPAS (SHARING STYLE)

MISO BASS48

Miso marinated Chilean seabass served with roasted wild mushrooms, scallions, coconut-citric jasmine rice, and pickled veg.

TUNA STEAK
39

Seared tuna steak with tamarind and yuzu glaze, served with crispy quinoa on top of roasted root veg purée and crispy leeks.

SUSHI PIZZA
19

Crispy rice pizza topped with guacamole, salmon sashimi, spicy mayo, tomatoes, sweet soy sauce, and sesame seeds.

SNAPPER LEMONGRASS
23

Pan-fried snapper, served with leek purée, coconut and lemongrass foam, and crispy leeks.

SEABASS DUMPLINGS
23

Pan-seared dumplings, yuzu-sweet peppers glaze, rocoto ponzu, huancaina foam, topped with roasted pistachios and cashews.
HOT TAPAS

BRANZINO
34

Pan seared branzino, served with truffle butter glazed potatoes, white asparagus, and green pea ragout, with beer and yuzu air.

BOURBON SALMON NOODLES 31

Salmon tempura, sauteed on the wok with bourbon tare sauce, udon noodles, cherry tomatoes, seasonal veg, scallions, and sesame seeds.

SALMON GARDEN
39

Roasted salmon, glazed with aji panca sauce, served with stir-fried vegetables and huancaina foam.

BAJA TACOS
20

Fire-roasted flour tortilla, breaded mahi-mahi, spicy salsa roja, slaw, fire roasted pineapple salsa, radish, and cilantro.

CRISPY KATAIFI SNAPPER 35

Crispy coconut snapper bites, deep fried, served on truffle sauce, scallions, and yuzu-sweet peppers glaze.

CRISPY LADY
23

Crispy rice topped with spicy tuna, spicy mayo, almonds, jalapeño and rocoto ponzu.

SALMON/TRUFFLE DUMPLINGS 23

Pan-seared dumpling served with wasabi miso sauce, chili oil and fresh black truffle.

LETTUCE WRAPS
20

Mahi-mahi tempura battered with Asian slaw, aji amarillo aioli, topped with pistachio/cashews, and scallions

COLD TAPAS (SHARING STYLE)

TRUFFLE TIRADITO
21

Yellowfin tuna, garlic/ginger soy, choclo, cancha, braised sweet potato, jalapeño, red onions, truffle oil, and crispy quinoa.

CRISPY WONTON TOAST
12

Homemade cured salmon, kimchi, truffle cream cheese, scallions, red onion, micro greens, and yuzu-sweet pepper glaze, served on crispy wonton toast.

POKE NACHOS
22

Tuna tossed in Korean sweet and spicy bibimbap sauce, crispy wonton, guacamole, red onions, micro cilantro, sweet soy sauce, and orange zest.

SMOKED TUNA TARTAR
27

(Smoked with wood chips).
Yellowtail tuna tartar with Korean kimchi and spicy mayo, fresh guacamole, served inside a kataifi nest, garnished with Ikura and micro greens.

CEVICHITO
23

Corvina, ají amarillo leche de tigre, red onions, cilantro, choclo, cancha, braised sweet potatoes, and serrano pepper.

sushi fusion kosher

VEGGIE TAPAS (SHARING STYLE)

VEGGIE TAPAS

SHISHITO PEPPERS
17

Fried shishito peppers tossed with honey ginger sauce and lemon wedges, topped with sesame seeds.

SPICY EDAMAME
16

Spicy ginger sauce.

TEQUEÑOS
17

Mozzarella cheese wrapped in homemade dough, deep fried, served with huancaina foam and tamarind sauce.

CLASSIC EDAMAME
14

Maldon salt and lime juice.

TRUFFLE EDAMAME
30

Maldon salt, yuzu-sweet pepper glaze, soy sauce, truffle oil, and shaved black truffle.

BOURBON TOFU NOODLES
30

Tofu tempura, sauteed on the wok with bourbon tare sauce, udon noodles, cherry tomatoes, seasonal veg, scallions, and sesame seeds.

SOUPS & SALADS

YEYUSH QUINOA 17

Red and white quinoa, cucumbers, cherry tomatoes, red onions, avocado, crispy quinoa, and cilantro vinaigrette.

HOUSE SALAD 16

Mixed greens, carrots, cucumbers, red onions, choclo, avocado, cherry tomatoes, crispy quinoa and citrus ginger dressing on the side.

NEPTUNE KRAB SALAD 19

Wakame, kanikama, and veg noodles tossed with spicy mayo, rocoto ponzu, scallions, sesame seeds, topped with a rose of cured salmon, crispy wonton chips at the side, and Ikura.

MISO SOUP 9

White miso, smoked whitefish dashi with kombu, served with tofu, white beech mushroom and scallions.

HOUSE SALAD 16

NEPTUNE KRAB SALAD 19

FRIES

SEA SALT FRENCH FRIES 15

SWEET POTATO FRIES 13

REAL TRUFFLE FRIES WITH AGED PARMESAN 26

– Dishes that are spicy.

– Dishes that are vegetarian.

– Dishes that contain dairy.

– Dishes that are raw.

*Consuming raw or undercooked seafood, eggs, or unpasteurized milk may increase your risk of foodborne illness.

* No returns on modified dishes. 18% service charge will be included in your bill.

DESSERTS

THE CHOCOLATE NEST
ICING MOUNTAIN
THE CHURROS 26Sushi

THE CHOCOLATE NEST 21

Chocolate eggs filled with cranberries and yuzu white chocolate cream on top of hazelnut & chocolate ice-cream, praline soil on a crispy nest finished with hot Amaretto sauce.

ICING MOUNTAIN 22

Mountains of white chocolate and cheese cake mousse, pistachio nitro rocks, brioche soil, cotton candy, and guava sorbet.

THE CHURROS 18

Homemade, tossed in cinnamon sugar, crispy meringue, berries, and caramel sauce or chocolate sauce

ROASTED PINEAPPLE CARAMELIZED WITH CARDAMOM AND CINNAMON 17

Topped with tamarind foam, coconut crumble,vanilla ice cream, and matcha tea.
ROASTED PINEAPPLE CARAMELIZED

THE CHURROS $18

Homemade, tossed in cinnamon sugar, crispy meringue, berries, and caramel sauce or chocolate sauce

COFFEE

RISTRETTO 3.50

MACCHIATO 4

CAPPUCCINO 5

MOKACCINO 6

EXPRESSO 3.50

AMERICANO 4

FRAPPUCCINO 7

CORRETTO 14

(Selection of Disaronno, Drambuie, Combier or Rum)

DOUBLE EXPRESSO 6

LATTE 5

IRISH COFFEE 18

EXTRA FLAVORS OR TOPPINGS 2.50

Whipped cream, vanilla, caramel, or hazelnut

TEA

HOUSE TEA WITH FRESH MINT

HOUSE TEA 15

HOUSE BERRIES TEA 15

HOUSE TEA WITH FRESH MINT 15

DESSERTS PAIRING AND DIGESTIFS

KUNIZAKARI NIGORI "PROSPERITY." 10

Plush, velvety nigori sake has a bright, lively, and rustic flavor.

BARTENURA MOSCATO, Italy 12

Sweet, light effervescence, with aromas of peach.

BARTENURA PROSECCO BRUT, Italy 16

Dry and slightly fruity.

BELLINI 16

Prosecco and peach liquor

MIMOSA 16

Prosecco and orange juice

COMBIER 16

Orange liquor

DISARONNO 16

Amaretto Italian famous liquor characteristic of an almond taste

ARAK 16

Famous anise spirit

FIG ARAK 16

Famous anise spirit, fig infused

LIMONCELLO 16

Italian famous lemon liquor

FIG ARAK $16

Famous anise spirit, fig infused

BAR

SLUSHIE COCKTAILS

SLUSHIE COCKTAILS

BERRY COCO 22

Cenote Tequila Blanco, blueberries, strawberries, coconut cream, and fresh mint.

ROYAL CREAM 28

Orange Juice, Diplomatico white rum, L’ Combier orange liquor, vanilla ice cream, coconut cream, and yuzu purée.

THE DRUNK-SHAKE 24

White chocolate liquor, Disaronno Amaretto, coconut cream, and Diplomatico white rum.

COCKTAILS

THE SANDRA 22

(Sweet, strong, sexy, spicy, and sassy)

Organika Vodka, Triple sec, pomegranate juice, jalapeño syrup, strawberries, and lime juice.

MEXICAN NIGHT 22

Rompe Corazon Mezcal, lime juice, orange, and homemade hibiscus-ginger syrup.

K-CITY18

Organika Vodka, mixed berries, lime juice, berries tea, sparkling water, and organic maplesyrup.

SOMETHING TONIC 20

Empress Gin, hibiscus flower, lemon slice, lime slice, and tonic water.

GUAVA POP 20

Organika Vodka, Prosecco, guava, basil, simple syrup, and lime juice.