Mixed greens, nappa cabbage, arugula, mango, dry cranberries dressed with sweet yuzu dressing.

Mixed greens dressed with house ginger dressing.

Shredded Kani-kama, scallions, tobikko, tempura flakes tossed in creamy spicy sauce, topped with eel sauce and crispy kani.

Classic style. White miso blended in bonito broth with shitake, scallion, tofu, and wakame seaweed.

Traditional cucumber wakame salad, dressed in sweet vin, and crunchy chili garlic with scallop, snow crab, shrimp, octopus, conch, and sesame sprinkles.

Kuki wakame and agar-agar salad marinated with Chu-ka dressing.

Traditional style cucumber and wakame salad in sweet vin, crunchy chili garlic, and sesame sprinkles.

Crispy gyoza skin as taco shell, pickled root veg, guacamole, and diced tuna sashimi, topped with lemon pepper aioli and micro cilantro.

salt, peppered tuna sashimi are lightly seared and sliced, dressed with ponzu, garnished with garlic chips and scallion.

Whole wheat crispy toltilla as pizza crust, topped with tuna tataki slices, creamy spicy, wasabi aioli stripes, chopped jalapeno, shallot rings, scallion, akashiso, finished with truffle salt and truffle oil

Whole wheat baked toltilla as pizza crust, yuzu aioli stripes, salmon sashimi, guacamole dots, kalamata olives, shallot rings, red radish crunch, finished with truffle salt and truffle oil.

Thinly sliced hamachi sashimi, topped with serrano slices, hint of garlic, yuzu soy to finish, and micro cilantro to garnish.

Slices of Scottish salmon sashimi wrapped around Asian pear, dressed with yuzu juice, truffle oil, truffle salt, garnished with micro cilantro and red radish crunch.

Tuna sashimi and avocado are diced, mixed with scallion, tobikko, sesame oil, creamy spicy sauce, served in ponzu bath, sesame sprinkles and akashiso to garnish.

Salmon sashimi and avocado are diced, mixed with scallion, tobikko, sesame oil, creamy spicy sauce, served in ponzu bath, sesame sprinkles and akashiso to garnish.

Molded and pressed sushi rice are flash fried to crispy, topped with spicy tuna mix, guacamole, creamy spicy sauce, and akashiso to garnish.

Molded and pressed sushi rice are flash fried to crispy, topped with avocado slices, salmon mix, jalapeno aioli dots, and micro cilantro.

Molded and pressed sushi rice are flash fried to crispy, topped with guacamole, hamachi sashimi, then condiments, Aji Amarillo dots, serrano slices, onion/pepper mix, hint of truffle and cilantro to garnish.

Thinly sliced A5 wagyu sashimi, seasoned with truffle seasoning, house ponzu, then lightly torched, topped with crispy shitake and micro akashiso

1 oz jar. Enjoy extra layer in flavor with added caviar on your sushi.

5 pcs crispy tempura tiger shrimps are tossed in jalapeno aioli, finished with honey, sliced almonda, walnuts, sesame seeds and micro cilantro to garnish.

Basmatic rice, choice of protein (chicken, shrimp or mix), egg, red peppers, scallions are seasoned with bonito seasoning, soy sauce, black pepper, and sesame oil while it is done in wok. Micro cilantro to garnish

Pork belly are oven slow cooked with sweet soy and ginger, diced, dusted with flour to flash fry. Served with water melon cubes, red onion, serrano, micro cilantro in sweet ponzu.

Flash fried shishito peppers are simply seasoned with sprinkle of black salt, served with a piece of grilled lime.

Steamed Edamame in three options. Seasoned with sea salt, house special spicy sauce in wok, or truffle.

Flash fried brussel sprouts are tossed in balsamic reduction, accompanied with skinless orange bits, candied orange peel, and micro cilantro.

Grilled wagyu beef patty and sunny side up quail egg, arugula are served in between a toasted bun and Ke-uh special slider sauce.

Pork belly are slow cooked in oven with sweet soy and orange, served in steamed bao bun, chef salad and pickled red onion.

Suveed octopus are grilled, served over wasabi aioli stripes, finished with paprika oil, side of chef salad and akashiso to garnish.

Boiled corn, brushed with lime, butter, then grilled, dressed with jalapeno aioli, parmesan cheese, and shichimi, garnished with micro cilantro.

Choice of Pork or Vegetable dumplings are quickly boiled and pan seared to crispy and golden on one side, served with sweet potato puree, and mustard ponzu.

Choice of protein/vegetable on skewers are grilled and finished with sauce. eel sauce for Beef & Chicken, panka sauce for Salmon, yuzu dressing for Shrimp, and ginger dressing for Asparagus.

2pcs, Avocado sushi or sashimi

2pcs, big raw sweet shrimp sushi or sashimi. accompanied with it's own crispy heads. Sustainably certified.

2pcs, conch sushi or sashimi. Sustainably certified.

2pcs, Tiger shrimp sushi or sashimi. This option is cooked.

2pcs, Japanese yellowtail sushi or sashimi. Sustainably certfied.

2pcs, salmon roe sushi or sashimi. Sustainably certified.

2pcs, Japanese sea urchin from Hokkaido, sushi or sashimi. Sustainably certified.

2pcs, Japanese red snapper sushi or sashimi. Sustainably certfied.

2pcs, Scottish salmon sushi or sashimi. Sustainably certified.

2pcs, Japanese scallop from Hokkaido sushi or sashimi. Sustainably certified.

2pcs, snow crab sushi or sashimi. Sustainably certified.

2pcs, octopus sushi or sashimi. This option is cooked. Sustainably certified.

2pcs, flying fish caviar sushi or sashimi. Sustainably certified.

2pcs, bluefin toro sushi or sashimi. Sustainably certified.

2pcs, bluefin toro chopped, mixed with takuan radish pickle, shiso and sesame seed. Sushi or sashimi. Sustainably certified.

2pcs, bigeye tuna sushi or sashimi. Sustainably certified.

2pcs, grilled eel in eel sauce sushi or sashimi. Sustainably certified.

2pcs, sushi or sashimi. Japanese scallop chopped and mixed with masago and creamy spicy sauce as topping. Sustainably certified.

2pcs, A5 Japanese wagyu sushi accompanied with sunny side up quail egg on top. Sustainably certified

Rice, shrimp katsu, cream cheese, flash fried plaintain, avocado and red tobikko are rolled in chili soy paper, finished with dots of lemonpepper aioli and eel sauce.

Rice, Ke-uh salad, avocado, cucumber are rolled in green soy paper, topped with tuna cubes, truffle salt, truffle oil, tempura flakes, micro cilantro, finished with yuzu soy.

Rice, Ke-uh salad, cucumber and avocado are rolled in nori with rice outside, topped with thinly sliced hamachi sashimi, ceviche mix, crispy kani, micro cilantro, and yuzu soy to finish.

Futomaki style roll. Rice, tuna, salmon, hamachi, avocado, shiso leaf are rolled in seaweed, topped with ikura, micro akashiso, served with kimchee ponzu and scallion on the side

Rice, shrimp katsu, cream cheese and cucumbers are rolled in nori with rice outside, dressed in red tobikko, topped with thinly sliced avocado, tempura flakes, creamy spicy dots and eel sauce.

Rice, hamachi, scallion, and avocadoare rolled in nori with rice outside, dressed in wasabi tobikko, topped with wasabi aioli, serrano slices, micro akashiso, and finished with ponzu.

Rice, shrimp katsu, cream cheese, avocad0, crab salad are rolled in nori with rice outside, dressed in scallions, topped with lemon vin, honey, sliced almonds and walnuts.

Rice, salmon, red tobikko, scallion, avocado, cream cheese, tempura flakes are rolled in sesame soy paper, topped with creamy spicy dots and eel sauce.

Keuh salad, avocado, cream cheese, rolled in thin sliced sashimi tuna or salmon, tuna comes with mango, salmon with asparagus as additional ingredients, wasabi aioli dots and ponzu to finish.

Thick roll that remind you a small burrito. Kanikama mix, red tobikko, scallions are dressed with yuzu aioli, rolled in chili soy paper with rice, cut into 2pcs half diagonally, truffle butter ponzu on the side

Rice, crispy salmon skin, cooked salmon, red tobikko, avocado, scallion, and creamy spicy sauce are rolled in chili soy paper, finished with hint of truffle, micro cilantro, ponzu and scallion on the side

Rice, snow crab, avocado, and tempura flakes are rolled in nori with rice outside, topped with thinly sliced tuna, salmon, and hamachi, dressed with truffle vinaigrette, chopped chives and pinch of salt to finish

Rice, grilled eel, cucumber, avocado, tempura flakes are rolled in green soy paper, topped with creamy spicy dots and eel sauce

No rice roll. Tuna, salmon, hamachi, and avocado are rolled in katsura sliced cucumber sheet, finished with sweet vin dressing, sesame sprinkles, and accompanied with wakame seaweed.

Classic hosomaki style roll (6 thin small pieces). Bluefin toro, takuan pickled radish, shiso leaf, sesame seeds and wasabi are rolled in rice and nori with seaweed outside.

14 oz Australian Wagyu ribeye, simply salt, peppered and grilled. served with chef salad and Keuh steak sauce on the side.

Grilled and brushed with Ke-uh BBQ sauce, then finished under salamander, served with truffle parmesan fries

8 oz sashimi grade salmon filet is lightly buttered and dressed in herb crust blend, panseared, then oven baked to desired temperature, served over veg mix, served with chef salad and sauce on the side

4pcs mochi ice cream. Chef's selection mixed flavor

4pcs tempura oreo are served with a scoop of vanilla ice cream and dolce de leche

Crispy spring roll with nutella and banana inside, served with a scoop of vanilla ice cream and nutella.

4 pieces

6 pieces. Akami, Chutoro and Toro.