Kei Sushi Restaurant

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.

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 ponzu sauce.

Seaweed, tofu, and scallion.

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.

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.

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

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

Assorted 8 pieces nigiri and 1 roll south 2.

Assorted 20 pieces of sashimi served on top of a 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.

Broiled whole eel over rice.

Sauteed udon with chicken and vegetables-not including rice.