Kei Sushi Restaurant Menu

Serve with soup or salad.

15 pieces of assorted sashimi with sushi rice on the side. Serve with miso soup or salad.

15 pieces of assorted fish with sushi rice in the bowl. Serve with miso soup or salad.

6 pieces of assorted sushi with California or South 2. Serve with miso soup or salad.

Serve with miso soup or salad and white rice.

Serve with miso soup or salad and white rice.

Serve with miso soup or salad and white rice.

Serve with miso soup or salad and white rice.

Fry with hachimitsu wasabi sauce, garlic sauce, and katsuobushi.

Vegan. Gluten Free.

Sauteed soybean with chili oil and shichimi and Japanese chili pepper. Vegan. Gluten Free. Spicy

Fried octopus dumpling glazed with sweet sauce, hachimitsu, and topped with bonito flake.

2 sticks of lightly battered squid on skewer, fried, and served with house special spicy sauce.

Panko-crusted and deep-fried oyster served with katsu sauce and spicy mustard.

Vegetable spring roll. Vegan.

6 pieces pan-fried or steamed Japanese shrimp dumpling.

6 pieces pan-fried or steamed Japanese pork dumpling.

6 pieces pan-fried or steamed Japanese vegetable dumpling. Vegan. Gluten Free.

5 pieces steam shumai.

2 skewers of teriyaki chicken.

Deep fried lightly 2 pieces battered shrimp and 5 pieces vegetable.

Fried shell crab.

Sauteed eggplant white garlic sauce.

Tofu and mushrooms in a spicy blend. Vegan. Spicy.

Broiled yellowtail collar served with spicy ponzu sauce.

Assorted sliced raw fish, mixed vegetables, and crunchy in chef's special sauce.

Spicy.

Spicy.

Served with hot sauce and ponzu sauce.

Served with ponzu sauce.

Japanese tofu skin with mixed-flavor rice.

Shrimp and crab, cucumber, crunchy, and rice pearl.

Spicy tuna, carrot, daikon, cucumber, and rice pearl in chef's special sauce.

Seaweed, tofu, and scallion.

Gyoza, cabbage, tofu, seaweed, and in fish broth.

Shrimp, scallop, white fish, cabbage, tofu, and seaweed in fish broth.

Served with ginger dressing.

Fresh seaweed mixed with other ingredients for a refreshing salad.

Served with lime plum special sauce or ginger dressing.

Kani, cucumber, lettuce, flying fish roe, and chef special dressing.

Oshinko, carrot, kampyo, mix green, cucumber, and avocado with yuzu wasabi sauce.

Seaweed outside.

Seaweed outside.

Seaweed outside. Vegan. Gluten Free.

Vegan. Gluten Free.

Seaweed outside.

Japanese plum, shiso, and cucumber seaweed outside. Vegetarian.

Japanese fermented soybean scallion seaweed outside.

Avocado, cucumber, carrot, and kampyo. Vegan.

Seaweed outside.

Seaweed outside.

Cream cheese, smoked salmon, cucumber, and masago.

Salmon avocado.

Spicy.

Spicy.

Chopped spicy yellowtail, masago, and crunchy.

Shrimp, crab, avocado, masago, and crunchy.

Chopped spicy scallops, masago, and crunchy.

Spicy.

Kani tempura, chopped spicy tuna, mango, kampyo, oshinko, spicy dynamite sauce, jalapeno, yellow soy paper, ruby tobiko, and rice pearl.

Tuna, yellowtail, jalapeno, shitake, kampyo, asparagus, avocado, oshinko, spicy mayo, Midori soy paper, and tobiko.

Baked lobster, shrimp tempura, cucumber, kampyo, and masago.

Mango, carrot, avocado, cucumber, kampyo, pink soy paper, rice pearl, and ume sauce.

Fried soft shell crab, cucumber, masago, and special spicy sauce.

Bake lobster, mango, avocado, kampyo, jalapeno, masago, and yellow soy paper.

Tuna, salmon, white fish, kani, avocado, kampyo, scallion, and masago.

Tuna, avocado, ruby tobiko, and spicy sauce.

Shrimp, crabmeat, avocado, kampyo, wasabi tobiko, and Midori soy paper.

Tobiko, salmon, kampyo, avocado, sprout, special sauce, and whole roll deep fried.

Chopped spicy tuna, chopped yellowtail, cucumber, and garlic chip.

Tuna, eel, avocado, yuzu tobiko, scallion, and sesame seed.

Seared salmon, shrimp and crab, avocado, kampyo, kuro tobiko, scallion, special sauce, and Midori soy paper.

Tuna, salmon, shitake, avocado, cucumber, kuro tobiko, scallion, and special sauce.

Spicy scallops, chopped spicy tuna, avocado, cucumber, kampyo, and pink soy paper.

Chopped tuna, chopped spicy yellowtail, shrimp crabmeat, avocado, and scallion.

Eel, avocado, kampyo, cucumber, and pink soy paper.

Tuna, yellowtail, salmon, mango, avocado, special sauce, pink soy paper, garlic chip, and yuzu ruby tobiko.

Chopped spicy tuna, shrimp tempura, spicy mango, masago, and scallion.

Tuna, salmon, avocado, mango, and special sauce wrapped with cucumber.

Spicy tuna, shrimp, crabmeat, and Midori soy paper.

Carrot, daikon, kampyo, cucumber, avocado, shitake, and seaweed salad.

Tamago, crabmeat, ebi, kampyo, avocado, cucumber, and masago.

7 pieces nigiri, 1 roll avocado, cucumber, and kampyo.

Assorted 8 pieces nigiri and 1 roll south 2.

Assorted 10 pieces of nigiri and 1 tuna roll.

Assorted 20 pieces of sashimi served on top of a bowl of sushi rice.

Sliced 12 pieces of tuna served on top bowl of sushi rice.

Sliced 12 pieces of salmon served on top bowl of sushi rice.

5 Pieces nigiri and 10 pieces sashimi. Choose salmon, or south 2.

5 pieces chicken and 6 pieces vegetables.

5 pieces jumbo shrimp and 6 pieces vegetables.

Broiled whole eel over rice.

Udon soup with shrimp tempura, chicken, and vegetable-not including rice.

Sauteed udon with chicken and vegetables-not including rice.

Spicy.

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