Sushi Kashiba

Fresh broiled spinach in dashi sauce.

Daily selected oysters sprinkled with shaved frozen ponzu vinegar.

Cubed tuna sashimi, flying fish roe, scallions, and seaweed in house poke sauce.

Daily selected seafood, sliced cucumber and seaweed in dashi vinegar.

Lightly fried tofu served with grated white radish, ginger and bonito flakes in a savory dashi broth.

Chef Kashiba's famous broiled black cod. (As featured in The New York Times). Marinated in sake and miso paste.

The richest part of the fish. Served with grated white radish.

Steamed egg custard (non-sweet), mixed with crab meat and white fish.

Japanese style, tulip cut, marinated and fried chicken wings.

Manila clam

Tofu miso

Crispy fried rex sole served with grated white radish and ponzu dipping sauce.

A local delicacy long necked clam sautéed in butter with asparagus and shiitake mushroom.

Chef's daily omakase selection, served at table. Includes miso soup and traditional egg finale

12 pieces nigiri and special roll (2 pieces). Also includes house special appetizer, seasonal salad and concludes with miso soup and traditional egg finale

Authentic Japanese green tea served hot or iced.

Traditional Japanese miso soup served warm with tofu and seaweed.

Fresh slices of fish, served without rice.

A variety of handcrafted sushi made with the freshest ingredients.

Lightly battered and deep-fried vegetables and seafood.