Kai Menu

Three pieces. Crispy, battered white fish with cabbage, red onion and cilantro, drizzled with spicy seafood and avocado sauce and finished with sour cream.

Hot. Ramen in miso broth with a medley of seafood. Topped with two tempura-battered shrimp.

Three pieces. Korean style barbeque short rib with cabbage, onion, lettuce and cilantro.

Ramen in miso lobster broth with pork dumplings, bok choy and 6 ounces lobster tail.

Hot. Marinated ground chicken breast, served with basil, shiitake mushrooms, carrot and onion. Topped with chopped peanuts and finished with Korean style hot rock barbeque sauce.

Served with miso soup. Your choice of three half rolls.

Served with Kai salad and steamed rice.

Served with miso soup and choice of roll.

Four lightly battered shrimp and vegetables.

Served with rice and miso soup and eight pieces of sashimi: two pieces tuna, two pieces salmon, two pieces yellowtail, two pieces white tuna.

Three varieties of sushi grade tuna over spring mix. Served with raspberries and blackberries, then dressed with a sweet and spicy apple vinaigrette and gouda cheese.

Hot. Served with miso soup. Diced fish medley over sushi rice and spring mix. topped with jalapeno, ponzu sauce, sesame oil and spicy apple vinaigrette.

Grilled chicken breast over a bed of lo mein, with mango and honey-glazed baked walnuts. Finished with a mango-chile vinaigrette, balsamic teriyaki and gouda cheese.

Served with miso soup. Traditional Japanese meal with sushi grade fish medley served over sushi rice.

It's only for lunch. Ramen in soy bonito broth with roasted pork, bok choy, bean sprouts and boiled egg.

Steamed soy beans in pod with sea salt and lemon.

Lobster and fresh vegetables wrapped in crispy wonton skins with balsamic teriyaki, sweet chili sauce and organic spring mix.

Edamame in zesty sauce tossed in a hot wok.

Top grade thinly-sliced rare sirloin served with a side of ponzu sauce.

Pork and vegetables had wrapped in crispy wonton skin.

Two hand-cut beef tip skewers with teriyaki sauce and spring mix.

Fresh vegetables wrapped in crispy wonton skin.

Tempura lobster bites, fluffed in-tail with lemon walnut sauce.

Pan-seared Japanese pork dumplings, served with a sesame sauce.

Seared scallops, asparagus, portabella with a garlic and mirin cream.

Fresh asparagus wrapped in mozzarella and toasted sesame seeds, tempura style with avocado dipping sauce.

Thin-sliced rare top sirloin, in our signature hot rock marinade, served with a hot lava stone to grill on.

Spicy crab and seafood-stuffed tempura mushrooms with sweet chili and teriyaki sauce.

Thin-sliced rare top sirloin, in our signature hot rock marinade, served with a hot lava stone to grill on.

Baked tuna, crab-stuffed jalapenos, tempura-style, drizzled with avocado and spicy seafood sauce.

Choice of tuna or salmon, avocado, mango and cream cheese layered and served with seasoned wonton chips -dinner only.

Crispy tempura ika (squid) rings with lemon and zesty sauce.

Ultra-thin Kobe strip loin with spicy yuzu soy sauce-dinner only.

Hot. Shrimp, mussels, squid, in a spicy stock with lime and cilantro.

Ceviche-inspired blend of shrimp, squid and mussels with yuzu ginger dressing, cilantro and lime on a bed of fresh, organic greens.

Seaweed marinated with sesame based sauce.

White, red and seared tunas top cucumber, avocado, tomatoes, mandarins, red onions and spring mix with spicy sesame dressing.

Creamed organic sweet potatoes with a hint of apple and ginger.

Teriyaki chicken, mango, sweet chili sauce, honey roasted walnuts, red onion and cherry tomatoes tossed and romaine.

Hot. Ramen in miso broth with a medley of seafood. Topped with two tempura-battered shrimp.

Three varieties of sushi grade tuna over spring mix, served with raspberries and blackberries, then dressed with a sweet and spicy apple vinaigrette and gouda cheese.

Grilled chicken breast over a bed of lo mein with mango and honey glazed baked walnuts, finished with a mango-chile vinaigrette, balsamic teriyaki and gouda.

Crab, cucumber and avocado topped with masago.

Shrimp tempura, cream cheese, crab inside, eel and avocado on top.

Crunchy tempura salmon and cucumber.

Shrimp tempura and spicy tuna, topped with cream cheese and crab with spicy seafood and avocado sauce.

Tuna and avocado.

Shrimp tempura and spicy crab inside, topped with fried chopped spicy scallop and crab.

Crab, pickled radish, marinated zucchini and egg.

Shrimp tempura, chopped baked crab, scallops and scallions, topped with spicy tuna, sweet chili and eel sauce.

Cream cheese, smoked salmon, avocado and egg.

Spicy tuna and shrimp tempura, topped with seared white tuna and hot rock marinade.

Shrimp tempura, cucumber and egg.

Mixed vegetable tempura topped with garlic sesame marinated beef and fresh mango salsa.

Chopped spicy crab and green mussel inside, oven baked and topped with sriracha.

Crab, avocado, cucumber and cream cheese, topped with fresh salmon.

Fried soft shell crab, crab meat and masago.

Spicy crab, cucumber and shrimp tempura, topped with spicy tuna, jalapeno, panko flakes and eel sauce.

Tempura battered roll with spicy crab and sweet chili sauce.

California roll topped with white and red tuna.

Tempura battered roll with smoked salmon, cream cheese, avocado inside, with eel sauce and mayo.

Shrimp tempura and crab, topped with shrimp, avocado, sriracha, mayo, eel sauce.

Strawberry, mango, cream cheese, yellow fin tuna, in pink soy paper.

California roll topped with seven kinds of fresh fish.

Asparagus, avocado, cucumber, pickled radish, budduk, bell pepper, marinated zucchini wrapped with soy paper and avocado sauce.

Spicy tuna and asparagus topped with grilled tuna, sesame oil and tiger sauce.

Chopped and baked scallop, crab, green onion inside, panko flakes and masago on top with sriracha.

Seasoned tempura lobster, crab and avocado topped with masago.

California roll topped with chopped grilled scallop, crab and fontina cheese blend.

Shrimp tempura, crab, cream cheese, topped with spicy tuna, tempura asparagus, shrimp, crab and eel.

Spicy crab roll topped with spicy tuna, jalapeno and mayo.

Hot.

20 pieces of fresh cut seasonal fish.

Slices of yellow tail with zesty ponzu sauce, jalapeno slices and onion crisps.

Slices of seared albacore with zesty ponzu sauce, jalapeno slices and onion crisps slices of seared albacore with zesty ponzu sauce, jalapeno slices and onion crisps.

Thin slices of sashimi grade tuna served with spicy ponzu and zesty carpaccio sauce.

Hot. Crispy fried rice squares covered with spicy tuna.

Slices of seared tuna with garlic ponzu sauce.

Chef's choice of 12 different nigiri.

Chef's choice of fresh-cut seasonal fish. Six pieces.

Steamed soy beans in pod with sea salt and lemon.

Lobster and fresh vegetables wrapped in crispy wonton skins with balsamic teriyaki, sweet chili sauce and organic spring mix.

Edamame in zesty sauce tossed in a hot wok.

Top grade thinly-sliced rare sirloin served with a side of ponzu sauce.

Fresh vegetables wrapped in crispy wonton skin.

Seared scallops, asparagus, portabella with a garlic and mirin cream.

Pan-seared Japanese pork dumplings, served with a sesame sauce.

Thin-sliced rare top sirloin, in our signature hot rock marinade, served with a hot lava stone to grill on.

Fresh asparagus wrapped in mozzarella and toasted sesame seeds, tempura style with avocado dipping sauce.

Thin-sliced rare top sirloin, in our signature hot rock marinade, served with a hot lava stone to grill on.

Crispy tempura ika (squid) rings with lemon and zesty sauce.

Choice of tuna or salmon, avocado, mango and cream cheese layered and served with seasoned wonton chips-dinner only.

Ceviche-inspired blend of shrimp, squid and mussels with yuzu ginger dressing, cilantro and lime on a bed of fresh, organic greens.

Creamed organic sweet potatoes with a hint of apple and ginger.

Hot. Shrimp, mussels, squid, in a spicy stock with lime and cilantro.

Seaweed marinated with sesame based sauce.

White, red and seared tunas top cucumber, avocado, tomatoes, mandarins, red onions and spring mix with spicy sesame dressing.

Teriyaki chicken, mango, sweet chili sauce, honey roasted walnuts, red onion and cherry tomatoes tossed and romaine.

Grilled chicken breast over a bed of lo mein with mango and honey glazed baked walnuts, finished with a mango-chile vinaigrette, balsamic teriyaki and gouda.

Three varieties of sushi-grade tuna over spring mix, served with raspberries and blackberries, then dressed with a sweet and spicy apple vinaigrette and gouda cheese.

Crab, cucumber and avocado topped with masago.

Shrimp tempura, cream cheese, crab inside, eel and avocado on top.

Crunchy tempura salmon and cucumber.

Shrimp tempura and spicy tuna, topped with cream cheese and crab with spicy seafood and avocado sauce.

Tuna and avocado.

Shrimp tempura and spicy crab inside, topped with fried chopped spicy scallop and crab.

Crab, pickled radish, marinated zucchini and egg.

Shrimp tempura, chopped baked crab, scallops and scallions, topped with spicy tuna, sweet chili and eel sauce.

Cream cheese, smoked salmon, avocado, and egg.

Spicy tuna and shrimp tempura, topped with seared white tuna and hot rock marinade.

Shrimp tempura, cucumber and egg.

Mixed vegetable tempura topped with garlic sesame marinated beef and fresh mango salsa.

Chopped spicy crab and green mussel inside, oven baked and topped with sriracha.

Crab, avocado, cucumber and cream cheese, topped with fresh salmon.

Fried soft shell crab, crab meat and masago.

Spicy crab, cucumber and shrimp tempura, topped with spicy tuna, jalapeno, panko flakes and eel sauce.

Tempura battered roll with spicy crab and sweet chili sauce.

California roll topped with white and red tuna.

Tempura battered roll with smoked salmon, cream cheese, avocado inside, with eel sauce and mayo.

Shrimp tempura and crab, topped with shrimp, avocado, sriracha, mayo, eel sauce.

Strawberry, mango, cream cheese, yellow fin tuna, in pink soy paper.

California roll topped with seven kinds of fresh fish.

Asparagus, avocado, cucumber, pickled radish, budduk, bell pepper, marinated zucchini wrapped with soy paper and avocado sauce.

Spicy tuna and asparagus topped with grilled tuna, sesame oil and tiger sauce.

Chopped and baked scallop, crab, green onion inside, panko flakes and masago on top with sriracha.

Seasoned tempura lobster, crab and avocado topped with masago.

California roll topped with chopped grilled scallop, crab and fontina cheese blend.

Shrimp tempura, crab, cream cheese, topped with spicy tuna, tempura asparagus, shrimp, crab and eel.

Spicy crab roll topped with spicy tuna, jalapeno and mayo.

Chef's choice of fresh-cut seasonal fish. Six pieces.

Thin slices of sashimi grade tuna served with spicy ponzu and zesty carpaccio sauce.

20 pieces of fresh-cut seasonal fish.

Chef's choice of 12 different nigiri.

Slices of seared albacore with zesty ponzu sauce, jalapeno slices and onion crisps slices of seared albacore with zesty ponzu sauce, jalapeno slices and onion crisps.

Slices of yellow tail with zesty ponzu sauce, jalapeno slices and onion crisps.

Slices of seared tuna with garlic ponzu sauce.

Hot.

Garlic encrusted seared sea bass, with a yuzu soy sauce served on a bed of Japanese seasoned rice, bok choy and asparagus.

Tender and juicy 14 oz New York strip with Yukon gold medallions, vegetables and a sweet cherry cabernet demi-glaze.

Coldwater lobster tempura 6 oz and filet mignon 6 oz with sweet cherry cabernet demi-glaze, served with Yukon gold medallions and wok-fried asparagus.

Seared seasoned ahi tuna with mango jalapeno salsa with creamy garlic noodles and spicy baby spinach.

Hot. Scallops, mussels, squid and shrimp with Japanese vegetables tossed with yaki soba noodles and a sweet and spicy sauce.

Seven day-aged 7 oz filet with seared sea scallop, wok-fried vegetables and Yukon gold medallions. Finished with balsamic teriyaki and sweet cherry cabernet demi-glaze.

Grilled chicken with our very own teriyaki sauce, served with hibachi vegetables and teriyaki noodles.

Hot. Hibachi-style kc strip in spicy sauce, with Japanese eggplant, bok choy and fresh red pepper.

Spicy teriyaki chicken, minced and sauteed with oyster mushrooms, peanuts, basil and a wedge of crispy iceberg lettuce.

Fresh Atlantic salmon, grilled with teriyaki sauce and Japanese vegetables.

Tempura tofu drizzled with mushroom and citrus ponzu, wok fried vegetables and steamed rice.

Tempura tofu drizzled with mushroom and citrus ponzu, wok fried vegetables and steamed rice.

Seared seasoned ahi tuna with mango jalapeno salsa with creamy garlic noodles and spicy baby spinach.

Spicy teriyaki chicken, minced and sauteed with oyster mushrooms, peanuts, basil and a wedge of crispy iceberg lettuce.

Garlic encrusted seared sea bass, with a yuzu soy sauce served on a bed of Japanese seasoned rice, bok choy and asparagus.

Grilled chicken with our very own teriyaki sauce, served with hibachi vegetables and teriyaki noodles.

Hot. Hibachi-style kc strip in spicy sauce, with Japanese eggplant, bok choy and fresh red pepper.

Hot. Scallops, mussels, squid and shrimp with Japanese vegetables tossed with yaki soba noodles and a sweet and spicy sauce.

Tender and juicy 14 oz New York strip with Yukon gold medallions, vegetables and a sweet cherry cabernet demi-glaze.

Fresh Atlantic salmon, grilled with teriyaki sauce and Japanese vegetables.

Seven day-aged 7 oz filet with seared sea scallop, wok-fried vegetables and Yukon gold medallions. Finished with balsamic teriyaki and sweet cherry cabernet demi-glaze.

Misoyaki glazed black cod, sauteed and served with white rice, bok choy and asparagus.

Coldwater lobster tempura 6 oz and filet mignon 6 oz with sweet cherry cabernet demi-glaze, served with Yukon gold medallions and wok-fried asparagus.

20 oz.