Kuma Sushi + Sake

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.

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

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.

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

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.

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)

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