Sushi Kashiba
Sushi Kashiba
Fresh broiled spinach in dashi sauce.
Delicately steamed and prepared w- ponzu sauce.
Daily selected seafood, sliced cucumber and seaweed in dashi vinegar.
Crunchy fried rex sole served with grated white radish and ponzu dipping sauce.
A local delicacy long necked clam sauteed in butter with asparagus and shiitake mushroom.
Shrimp and vegetables delicately fried in house batter. Served with green tea salt.
Japanese style, tulip cut, marinated and fried chicken wings.
Steamed egg custard (non-sweet), mixed with crab meat and white fish.
Lightly fried tofu served with grated white radish and grated ginger and bonito flakes in a savory dashi broth.
The juiciest part of the fish. Served with grated white radish.
Chef kashiba's famous black cod. Marinated in sake and miso paste. Served with 2 pieces chef's choice sushi.
Broiled with savory shio koji marinade. Served with 2 pieces of chef's choice sushi.
japanese uni (sea urchin) roll
Salmon trio
Chef's dessert sushi course
flash-fried fresh shrimp tempura
Omakase (5/6)
Omakase uni
Omakase spot prawn
(16-17, R to L) Uni, local razor clam
bluefin tuna belly (toro) temaki
Omakase negitoro
Chef's Mackerel/Herring course
Seared scallop, uni from Maine, king crab, sweet shrimp (fried shrimp head already eaten, not pictured)
Handroll to start the Omakase course!
Toro hand roll. You will dream of it
Sushi Ginger with Toro Sushi
Omakase kohada
Sake paired
Omakase tamago
Fatty Tuna
Scallop
Omakase's 3rd course