Kuma on Valencia

Four pieces of sushi selected by the chef. Types of fish may vary depending on season, but we generally like to start with lighter flavors and end with a belly cut.

Eight pieces of sushi selected by the chef. Types of fish may vary depending on season, but we generally like to start with lighter flavors and end with belly cuts.

To fully embrace take-out, we've replaced our chef's choice sashimi with Kuma's chirashi. Inspired by one of our favorite dishes and the idea of a casual night in, you'll get 14 cuts of today's best fish, ikura snap peas, and kinshi tamago scattered over a house blend of nisihki rice and wild grains.

All the goodness of our house chirashi with the addition of a few more luxurious items for when you're feeling fancy. Includes local uni, toro, and assorted shellfish.

A filling dish utilizing all parts of both salmon and ocean trout. 12 slices total, cuts from the back and the belly, cured roe, and salmon skin chicharrones, all served over our wild grain rice blend, with assorted veggies and kinshi tamago.

A pared down version of our dine-in sashimi platter designed to handle the bustle of take-out. A selection from the chef of 3 fish, 2 pieces each for 6 pieces total.

Large slices of avocado and coarse sea salt.

Real crab, avocado, and sesame seeds.

Tempura shrimp, cucumber, avocado, perilla leaf, daikon radish sprouts, red leaf lettuce, and spicy mayonnaise.

Jicama, avocado, cucumber roll topped with marinated Japanese eggplant and crushed sesame seeds.

Spicy tuna, pineapple, and avocado, topped with walu ceviche and spicy oroshi.

Baked crab and avocado roll topped with salmon, green onions, tobiko, spicy mayo.

Tempura shrimp, cucumber topped with layers of tuna and avocado, spicy mayo, and unagi sauce.

Hawaiian amberjack and pickled jalapeno on top with spicy hamachi and fried green scallions inside

Yellowtail and green onions in toasted seaweed.

Spicy hamachi and jicama roll topped with walu ceviche and kumquat.

California roll topped with various fish chosen by the chef.

Salmon, sesame seeds, lemon slices, and avocado.

Spicy tuna, cucumber, avocado, perilla leaf, daikon radish sprouts, and red leaf lettuce.

Tempura sweet potato and (vegetarian) unagi sauce.

Fresh tuna and mango topped with ocean trout and yuzu kosho.

Seared ocean trout sprinkled with lemon zest topping a roll of avocado, asparagus, and jalapeño.

Junmai -- Ginjo Happy Brewery. Silky with notes of apricot, this sake is used to toast at Nobel Prize Award Ceremony, Hyogo 20 carafe

Honjozo -- Kikusui’s undiluted, unpasteurized honjozo sake. Served in a “one cup” size as unpasteurized sake is light sensitive. Big, bright and boozy, Niigata 200ml

Daiginjo Silver Plate. A bold, fruity nose followed by a dry, spicy finish. It’s a sake that pleases all palates, Toyama 22 carafe

Ginjo -- Chrysanthemum Water. A top seller. Clean, crisp, and bright, Niigata 19 carafe

Perfect spring nigori sake with a floral nose and flavors of yogurt and lychee. One of Sequoia’s best selling sake is a must try for fans of nigori, San Francisco.

Nama Genshu means sake that has not been pasteurized or diluted. High alcohol and slightly effervescent with a deep rich taste. Sequoia’s best, San Francisco.

Junmai -- Water God. is our driest sake and perfect for showcasing a sharp, powerful flavor of rice, Iwate 15 carafe

Junmai Ginjo -- Holy Warrior. From the famous shochu distiller Nishi Shuzo we have another sake that fits the “drinks like a wine” category. Notes of watermelon, banana, and yogurt. Kagoshima 21 carafe

Panko breaded tuna and hamachi roll, topped with sriracha, spicy mayo, unagi sauce, green onions, tobiko, and our house furikake.

Choice of yellowtail or salmon fish collar seasoned with sea salt and steam broiled until perfectly tender and juicy. Served with a garlic ponzu dipping sauce.

Blanched soybean pods tossed with coarse sea salt.

Massaged kale, salt pickled cucumber and local seaweed. Optional addition of salmon skin chicharrónes.

Awase miso with a kelp, mushroom, and shungiku leaf soup base; creates a flavor that’s almost tea-like.

Slices of shiitake mushroom and tofu suspended in clear soup made from this morning’s fish bones.

A mix of both local and Japanese seaweed marinated in sesame oil.

Spot Prawn, British Columbia

Fluke, US East Coast

Scallop, Hokkaido

Amberjack, Hawaii

Black Sea Bream, Miyagi

Tuna, Pacific Islands

Soy marinated tuna, Pacific Islands

Ocean Trout Belly, Loch Etive

Scallop dusted with our house 7-spice blend and seared, Hokkaido

Salmon, US Atlantic

Salmon Belly, US East Coast

Yellowtail Belly, Kagoshima

Sea bream, Kagoshima

Albacore, Hawaii

Bluefin Tuna Belly, Ensenada

Sea Urchin, location varies based on season