Kushiyu - Fuld menu

Blue fin tuna belly and Spain.

Light soy flavored seafood pot with vegetables and tofu.

Mixed vegetables, chicken and deep fried vermicelli regular or spicy sesame dressing.

Minced fatty portion of tuna with shiso leaf and scallions.

Albacore with roasted garlic and onions, garlic ponzu sauce.

Avocado, shiso leaf and mayonnaise inside, with cilantro jalapeno sauce.

Deep fried marinated chicken.

Live soft shell crab from Virginia, deep fried, spicy or not spicy.

Spring mix salad with deep fried marinated calamari.

Slices of fresh halibut with yuzu dressing.

Deep fried eggplant and Japanese chili pepper with ginger onion garlic soy sauce.

Blue fin tuna and Spain.

Tuna, albacore and salmon sashimi with spicy sauce.

Miso based seafood pot with vegetables and tofu.

Assorted today's chef's choice sashimi bowl, 1 valued item served with miso soup and corn tempura salad.

6 pieces of sushi tuna, yellowtail, shrimp, salmon, white fish and hokki clam and 3 pieces of cucumber roll.

Minced tuna belly and scallions.

Two pieces of shrimp and 4 pieces of vegetable tempura.

Udon noodle in a hot soy base soup with tempura.

4 kinds of fresh raw fish slices tuna, salmon, white fish and octopus.

4 kinds of fresh raw fish slices tuna, salmon, white fish and octopus.

3 hand roll, served with miso soup and corn tempura salad.

Shrimp tempura roll with corn tempura outside.

Spicy flavored seafood pot with vegetables and tofu.

Served with miso soup, small salad and rice.

With creamy yuzu sauce.

Monk fish liver and tomatoes slice with ponzu sauce.

With yuzu dressing.

With cilantro truffle dressing.

Wild sierra from japan sashimi with soy flavor dressing and grated ginger and scallions on top.

Crab salad wrapped in sliced tunas with yuzu ponzu sauce.

With sweet ponzu dressing.

Mozuku seaweed and Japanese mountain yam potato with ponzu sauce.

Russian ossetra caviar and smoked salmon caviar with honey whipped cream.

World's smallest squid with vinaigrette miso.

Sea eel tempura with cucumber inside, avocado outside with crunchy green onion and eel sauce on top.

Baked with mayonnaise, avocado, asparagus, smelt egg and spring mix green inside.

Spicy tuna and jalapeno tempura inside, salmon, avocado and fresh black truffle slice on top.

Baked salmon and shiitake mushroom tempura w-shiso leaf, bonito flake mayonnaise.

Lobster tempura with avocado inside, miyazaki beef outside. Garlic butter truffle ponzu.

Scallop, asparagus, mayo inside with slice of scallop, avocado, lemon outside with cilantro jalapeno sauce on a bed of baby kale salad.

Served with miso soup, small salad and rice.

Chicken with green onion, chicken meat ball, lotus root with chicken, chicken breast with plum paste, chicken breast with spicy citrus, chicken wings, mushroom, chicken liver, asparagus and okura with pork.

Swordfish, squid, shrimp, chicken with green onion, chicken meat ball, lotus root with chicken, chicken wings, mushroom, asparagus and okura with pork.

Tuna, Chilean sea bass, swordfish, squid, scallop, shrimp, salmon, eggplant, mushroom and asparagus.

Scallop, chicken and shiitake mushroom wrapped in shiso leaf, then deep fried.

Marinated salmon with salmon egg bowl.

Charbroiled sweetfish with salt. Tade vinaigrette sauce on the side.

Pan fried with soy sauce and butter.

With ponzu sauce.

Deep fried shishito peppers stuffed with crab. Served with shiso salt.

Jumbo scallop baked in a own shell.

With curry salt.

With sesame ponzu mayo dressing.

Pan fried with truffle oil and soy sauce.

Sliced salmon with yukari dressing.

With honey mustard dressing.

Served in a butter lettuce cup.

Fresh water eel and cucumber sunomono.

Deep fried minced Chilean sea bass and potato.

Deep fried tofu and Japanese eggplant with grated daikon radish and soy flavored broth.

Spicy, with mango and vermicelli.

Curry flavored pan fried oysters with cucumber sauce.

Shrimp with ume plum paste and shiso leaf rolled in wonton skin, deep fried.

Pan fried calamari with spicy sauce.

Sea bass, enoki and shiitake mushroom boiled in sweet soy flavored broth.

Sake steamed oyster.

Yellowtail sashimi with cilantro and jalapeno, garlic olive oil ponzu sauce.

Chilled soba noodle with cold soy base dipping sauce.

Lobster tempura with avocado, asparagus, smelt egg and yuzu naise.

Live sweet shrimp or Santa Barbara.

Salmon drizzled with spicy miso sauce in layers of crispy wontons.