kaido sushi menu
Our Omakase is a balance of creativity with a dedication to quality with a respect for traditional techniques. We serve classic Japanese and Signature maki.
Starter
Miso Soup
|
4
tofu, wakame, shimeji mushroom, and green onion
Kenchin Jiru Soup
|
6
taro, radish, carrot, shitake mushroom, shimeji mushroom, and green onion
Edamame
|
6
yuzu ponzu
Mango Asparagus
|
6
with kuro goma sauce
Green Arrow
|
8
lettuce, baby spring mix, cucumber, grape tomato, sweet pepper, and peanut butter ginger dressing
Kaiso Salad
|
11
mix of seaweeds, ikura, and seaweed vinegar dressing
*Tofu Hiyayako
|
8
silky tofu, mentaiko, katsuobushi, scallion, ponzu, and scallion oil
Appetizer
*Hamachi carpaccio
|
21
yellowtail, mango, apple, red onion, basil ponzu, and truffle oil
*Blossom
|
18
blue fin tuna, salmon, avo, mango, asparagus, honey miso sauce, and pink soy paper
*Green in Heart
|
18
baby spring, asparagus, salmon, cilantro, mango, kuro goma sauce, and green soy paper
*Scallop with Ikura
|
23
fresh scallops, ikura, jalapeño, mango, apple, micro green, and pineapple ponzu
*Salmon mania
|
21
salmon, salmon tartare, ikura, scallions, fried garlic nuggets, and garlic ponzu
*Martiny Q
|
17
blue fin tuna, salmon, yellowtail, avo, cucumber sheet, scallions, and ponzu
*Hirame Crudo
|
19
fluke, burnt scallion, scallion oil, and togarashi thread
*The Red Line
|
20
bluefin lean tuna, smoked soy, red onion, shiso, and kombu oil
*The Dawn
|
22
minced fatty tuna, soy cured egg yolk, scallion, crispy chip, and orange & red tobiko
*Madai Bud
|
22
miso butter, scallions, and black tobiko
*Skypiea
|
22
bluefin lean tuna, Japanese mountain yam, black tobiko, jalapeño soy, sesame oil, and Gamtae seaweed
*Lamia Scale
|
22
miso baked fresh water eel, seasoned fernblake
*The Trident
|
22
seared scallop, maitake mushroom and Monk fish Liver Pate
*Uni Gamtae
|
23
uni, gamtae, red tobiko and jalapeño soy sauce
Omakase
served with soup
*Jack
|
58
14 pieces of Sashimi
*Queen
|
63
7 pieces of Nigiri and Chef's Signature 3 Courses
*King
|
78
11 pieces of Nigiri and Chef's Signature 3 Courses
*Kaidou
|
93
6 pieces of Sashimi, 9 pieces of Nigiri and Chef's Signature 3 Courses
Nigiri & Sashimi
*Hirame
|
4
*Kinmedai
|
5
*Hamachi
|
4
*Sake
|
4
*Akami
|
5
*Otoro
|
10
*Saba
|
5
*Aka ebi
|
5
*Uni
|
10
*Tamago
|
5
*Madai
|
4
*Shima Aji
|
4
*Aji
|
5
*Zuke Sake
|
4
*Chutoro
|
7
*Hotate
|
5
*Ikura
|
6
*Tobiko
|
4
*Unagi
|
5
Premium Maki
*Pink Flower
|
15
blue fin tuna. salmon. asparagus, avocado, mayo, pink soy paper, orange tobiko, and honey miso sauce
*Tequila
|
15
blue fin tuna, yellowtail, cilantro, jalapeños, avocado, mayo, green soy paper, Lime, and Chili oil
*Aloha
|
19
blue fin tuna, salmon, avocado, mango, apple, and pineapple ponzu
*Hotate Sake
|
21
salmon, avocado, raw scallops, ikura, and Yuzu miso sauce
*Garlic Salmon
|
19
yellowtail, jalapeño, avocado, salmon, garlic ponzu, and fried garlic nuggets
*Mafia
|
19
blue fin tuna, spicy tuna, cucumber, avocado, mayo, scallions, unagi sauce, and black rice
*Hamachi Truffle
|
21
chutoro, scallions, jalapeño, yellowtail, basil ponzu, truffle oil, and micro greens
*Cloud Nine
|
19
blue fin tuna, salmon, crab mix, avocado, and lava sauce (jalapeño, cilantro)
*Mad Shrimp
|
19
tempura shrimp, red onion, avocado, spicy shrimp, sweet potato straw, and house mayo
*Golden Dragon
|
19
crab mix, cucumber, scallion, fresh water eel, unagi sauce, and yellow tobiko
*Crabby Crab
|
19
soft shell crab, asparagus, avocado, crab mix, yellow tobiko, and house mayo
*Ume Maki
|
19
yellowtail, cucumber, shiso , whitefish, tomato, onion and plum sauce
*Azure Dragon
|
19
unagi, cucumber, spicy tuna, chili paste and charred scallion
Kaido Signature Handroll
*Uni Butter
|
11
white fish, uni butter, mentaiko, and scallions
*Miso Salmon
|
10
miso marinated salmon, ikura, and lemon zest
*Smokey Akami
|
10
soy marinated blue fin lean tuna, creamy monkfish liver sauce, and onion
*Bold Yellowtail
|
10
shitake mushroom, scallion, and truffle oil
*Sassy Crab
|
9
nori mayo, and cucumber
*Negi Toro
|
12
minced fatty tuna and scallion
Premium Veggie Maki
Black Garden
|
14
avocado, jalapeño, mango, zuke shitake mushrooms, and kuro goma sauce
Orchard
|
13
asparagus, yellow pickled radish, avocado, micro greens, and garlic ponzu
Chili Mango
|
13
kampyo, avocado, jalapeño, mango, chili mango sauce, and sweet peppers
Maki
*Tekka
|
8
*Sake
|
8
*Negi hamachi
|
8
*Spicy tuna
|
9
California
|
8
Unagi Q
|
9
*Philly
|
9
Dessert
Cappuccino Truffle
|
11.5
Cappuccino gelato with a heart of espresso
Chocolate Truffle
|
11.5
Chocolate gelato and caramelized hazelnuts
Limoncello Truffle
|
11.5
Lemon semifreddo ice cream with a liquid limoncello
Coppa Three Chocolate Mousse
|
11.5
Dark, milk and white chocolate creams with hazelnut crunch
Dream Bomba
|
11.5
Classic vanilla and chocolate gelato sliced almonds finished with a chocolate coating
Mochi Ice Cream
|
2.5
Flavor: Green Tea, Strawberry, Vanilla, Red bean, Chocolate
Wine
White (glass/bottle)
The Better Half, Sauvignon Blanc
11
/
42
Marlborough, New Zealand
Bright citrus flavors with a pop of guava dominate the palate
Comtesse Marion, Chardonay
10
/
40
Languedoc-roussillon, France
Classic notes of citrus, fuji apple and ripe peach. Clean, crisp, dry
Paco & Lola Rías Baixas, Albariño
15
/
56
Rias Biaxas, Spain
Refreshing and vibrant, with a textured feel, it bursts with flavors of lime sorbet, citrus, passionfruit, and pineapple
Joseph Drouhin Bourgogne Blanc
/
65
Burgundy, France
“Fruity and Full of life” This is a classical white Burgundy, Aromas with fresh grape and green almond
Alphonse Mellot Sancerre La Moussiere
/
72
Loire-sancerre, France
Rich, ripe, and intense on the nose with motes of meyer lemon and fresh chopped apple with just a hint of gooseberry
Red (glass/bottle)
Montsablé Pinot Noir
11
/
42
Languedoc-roussillon, France
Light ruby color. Aromas of cranberry and pomegranate, tart red cherry, mushroom and forest floors
Hedges C.M.S’ Cabernet Sauvignon
11
/
42
Columbia Valley, Washington
Smooth and rich with blackberry, chocolate, vanilla, and leather, balanced, long finish
Ken Wright Cellars, Pinot Noir
/
60
Willamette Valley, Oregon
Brilliant core of red bramble fruits dances of cedar, passionfruit, rose petal and turned earth
Priest Ranch Cabernet Sauvignon
/
60
Napa Valley, California
Hints of cherry cola, vanilla, and dark fruit, with a smooth, lingering finish
Sparkling (glass/bottle)
Domaine Saint Vincent, Brut
10
/
40
Domaine Saint Vincent, Brut Rosé
10
/
40
Paul Laurent, Champagne, Brut
/
70
Beer (small/large)
Asahi
5
/
9
Sapporo
5
/
9
Sake (glass/bottle)
Tozai Living Jewel
9
/
48
Junmai
Light, Crisp & Refreshing. Citrus, White pepper and fresh herbal notes
Tozai Snow Maiden
9
/
48
Nigori - Cloudy
Bright and fresh with a lovely rice and fruity combination. Creamy texture and full body
Denshin Yuki
9
/
48
Junmai Ginjo
Clean, lightly floral, mellow and a hints of apple and steamed rice
Yuri Masamune
9
/
48
Honjozo
Dry, Rustic. Firm structure. Notes of chestnuts
Seikyo Takehara
11
/
58
Junmai
Balanced, mellow, mild and hints of honey and brown butter
Mizubasho
11
/
58
Ginjo
Fruity medium body, honeyed apple, tapioca and anise
Dassai 45
13
/
72
Junmai Daiginjo
Refreshingly smooth, floral, a hint of sweetness and a faint taste of anise
Konteki Tears of Dawn
13
/
72
Daiginjo
Soft, Full-bodied palate. Banana, asian pear and truffle
Amabuki Ginno Kurenai
13
/
72
Junmai
Rosé color sake, coming from ancient black rice, lightly sweet with fruity hints
Hot Sake
/
12
Junmai
Japanese Whisky (1 oz/2 oz)
Akashi
6
/
12
Akashi Single Malt
14
/
28
Ichiro’s Malt & Grain Limited Edition
21
/
42
Cocktails
Lychee-tini
13
Kyro Pink Gin, Aronia Berry Liqueur
Old Fashioned
13
IWAI Japanese Whisky, Persimmon Liqueur
Golden Apple Margarita
13
Tequila Arette Reposado, Apple Cider
Non Alcohol
Soda
2
Coke / Sprite / Diet coke
Hot Tea
4.5
Oolong tea / Green tea / Jasmin / Chamomile
San Pellegrino
4
Plain / Tangerine / Black Raspberry / Pomegranate
*FOOD ALLERGY NOTICE
Please be advise that food prepared here may contain these ingredients:
MILK, EGGS, WHEAT, SOYBEAN, PEANUTS, TREE NUTS, FISH, and SHELLFISH.
CONSUMER ADVISORY
Consuming raw fish or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk to food-borne illness, especially if you have certain medical conditions.
* Please inform your server if you have allergies.