Kuma Sushi + Sake
Cuisine Type
📍 Location & Contact
🕒 Hours & Details
Hours
Restaurant Details
📋 Menu
Maki
Hey Girl
Tempura shrimp, cucumber topped with layers of tuna and avocado, spicy mayo, and unagi sauce.
Rainbow
California roll topped with various fish chosen by the chef.
Tango
Fresh tuna and mango topped with ocean trout and yuzu kosho.
Jackalope
Hawaiian amberjack and pickled jalapeno on top with spicy hamachi and fried green scallions inside
Half Baked
Baked crab and avocado roll topped with salmon, green onions, tobiko, spicy mayo.
Salmon Avocado Roll
Salmon, sesame seeds, lemon slices, and avocado.
The Saratoga
Seared ocean trout sprinkled with lemon zest topping a roll of avocado, asparagus, and jalapeño.
California Roll
Real crab, avocado, and sesame seeds.
Spicy Tuna Roll
Spicy tuna, cucumber, avocado, perilla leaf, daikon radish sprouts, and red leaf lettuce.
Ebi Tempura Roll
Tempura shrimp, cucumber, avocado, perilla leaf, daikon radish sprouts, red leaf lettuce, and spicy mayonnaise.
Negi Hama
Yellowtail and green onions in toasted seaweed.
Avocado Maki
Large slices of avocado and coarse sea salt.
Sweet Potato Roll
Tempura sweet potato and (vegetarian) unagi sauce.
Fresca
Spicy tuna, pineapple, and avocado, topped with walu ceviche and spicy oroshi.
Faceplant
Jicama, avocado, cucumber roll topped with marinated Japanese eggplant and crushed sesame seeds.
Starters
Miso Soup
Awase miso with a kelp, mushroom, and shungiku leaf soup base; creates a flavor that’s almost tea-like.
Edamame
Blanched soybean pods tossed with coarse sea salt.
Osuimono
Slices of shiitake mushroom and tofu suspended in clear soup made from this morning’s fish bones.
Kuma's House Salad
Massaged kale, salt pickled cucumber and local seaweed. Optional addition of salmon skin chicharrónes.
Seaweed Salad
A mix of both local and Japanese seaweed marinated in sesame oil.
Chirashi And Chef's Choice
Chirashi
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.
Chirashi Deluxe
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.
Sake-masu Box
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.
Sashimi Sampler
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.
Chef's 8-piece Nigiri Tasting
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.
Chef's 4-piece Nigiri Tasting
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.
Sushi
Toro
Bluefin Tuna Belly, Ensenada
Sake Toro
Salmon Belly, US East Coast
Maguro
Tuna, Pacific Islands
Ama Ebi
Spot Prawn, British Columbia
Hamachi
Yellowtail, Kagoshima
Magurozuke
Soy marinated tuna, Pacific Islands
Hotate
Scallop, Hokkaido
Masu Toro
Ocean Trout Belly, Loch Etive
Pirikara Hotate
Scallop dusted with our house 7-spice blend and seared, Hokkaido
Walu
Yuzu marinated escolar, Korea
Kanpachi
Amberjack, Hawaii
Sunazuri
Yellowtail Belly, Kagoshima
Umi Masu
Ocean trout, loch etive
Tombo Ahi
Albacore Tuna, Hawaii
Tai
Sea bream, Kagoshima
Kuro Dai
Black Sea Bream, Miyagi
Hirame
Fluke, US East Coast
Sake
Salmon, US Atlantic
Uni
Sea Urchin, location varies based on season
Small Plates
Great Balls Of Fire
Panko breaded tuna and hamachi roll, topped with sriracha, spicy mayo, unagi sauce, green onions, tobiko, and our house furikake.
Kama
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.
Iidako Karaage
Tender baby octopus coated lightly with seasoned flour and fried crispy. Served with our spicy dipping sauce.
Kuma's Pantry
House Spicy Mayo (8oz)
While we use this mainly as a source of spice and fatty richness in some of our heavier dishes, this also works great as a spread on sandwiches or burger buns and as a dip for fries, fritters, and fresh cruciferous vegetables. contains the following: eggs, sesame, soy.
Kuma's Shira Ae Salad Dressing (8oz)
Kuma's Everything Furikake (1oz)
In efforts to reduce food waste, we try to save and dehydrate most scrap products such as vegetable peels and fish shavings. we blend everything with other dried flavor enhancers like seaweed and sesame seeds and end up with a product that's never quite the same, but always delicious. it's a great finisher topping for rice plates, curry, stir fry, steam vegetables. anything savory really. go crazy contains the following: fish, gluten, sesame, soy.
Kuma's Everything Shichimi (1oz)
Similar to our furikake, we make a house blend of dried spices in the same fashion. this one often gets citrus zest of lemons, limes, and whatever seasonal fruit we have around. sprinkle over soup, add to your dry rubs, or use similar to a finishing salt. world's your oyster contains the following: sesame, soy.
House Ponzu Sauce (8oz)
Our ponzu is created with a tamari soy base, mushroom dashi, and the leche de tigre runoff from our daily ceviche which serves as the citrus component of a traditional ponzu. great as a dipping sauce for a large variety of meats, fish, or veggies, also a fantastic base for a marinade. contains the following: fish.
Umami Soy Sauce (8oz)
Sake By The Carafe
Fukuju
Junmai -- Ginjo Happy Brewery. Silky with notes of apricot, this sake is used to toast at Nobel Prize Award Ceremony, Hyogo 20 carafe
Kikusui
Ginjo -- Chrysanthemum Water. A top seller. Clean, crisp, and bright, Niigata 19 carafe
Konteki
Daiginjo Tears of Dawn. From one of Japan's smallest breweries, notes of tropical banana, anise seed, and truffle, Kyoto 25 carafe
Ohkagura
Honjozo -- Rich, smooth and umami driven, this semi dry sake does well in all temperatures. Light notes of pear, excellent sake to start your meal, Okayama 13 carafe
Funaguchi One Cup
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
Tenbu
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
Ginban Banshu 50
Daiginjo Silver Plate. A bold, fruity nose followed by a dry, spicy finish. It’s a sake that pleases all palates, Toyama 22 carafe
Sequoia Nama Genshu
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.
Sequoia Coastal Nigori
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.
Suijin
Junmai -- Water God. is our driest sake and perfect for showcasing a sharp, powerful flavor of rice, Iwate 15 carafe
Hot Sake
Honjozo style sake. extra dry, berkeley ca