Appetizers

Salads

Kenichi Mixed Greens

Hearts of Palm Salad
arugula, fennel, cherry tomatoes, avocado, toasted macadamia nuts, pineapple vinaigrette

Baby Kale & Roasted Beet Salad
brussels sprouts, almonds, yuzu beet puree, honey mustard vinaigrette

Hijiki Salad
black seaweed, lettuce stem, lotus root, bell pepper, ginger, sesame

Smoked Squid Salad
squid, kikurage mushroom, lettuce stem, ginger

Seaweed Salad
msg-free green seaweed salad

Sunomono Salad
cucumber, carrot, sesame seed, mirin vinaigrette add chefs selection sashimi
 
Skewers

Salmon - korean kimchee, micro greens
White Tiger Shrimp - asian chili sauce
Flat Iron Beef - japanese kizami cream
Bacon Scallop - thai mango cilantro sauce
Chicken - sweet shallot glaze
Shishito Peppers - dusted with togarashi

Hot Rock 1000° stone seared at 1000˚ degrees

Salmon (6 pieces)
Scallop (6 pieces)
Wagyu Beef (6 pieces)

Small Plates

Dynamite Shrimp
tempura fried tiger shrimp, masago aioli, eel sauce

Black Cod Misozuke
marinated in miso for 72 hours and broiled

Eggplant Dengaku
tender japanese eggplant, broiled with sweet miso sauce in a traditional manner

Traditional Crispy Tofu
garlic, ginger, sweet miso, scallion, shoyu

Ton Gyoza
broken arrow ranch wild boar pot stickers, pan seared with dried cherry nimono

Sansho Calamari Strips
dusted with sansho pepper

Dynamite Lobster
new england 5oz lobster tail

Spicy Tuna over Crispy Sushi Rice
spicy sesame aioli, wasabi cream, tobiko

Blackened Tuna
cajun seared hawaiian ahi, garden greens, ponzu and thai chili soy dipping sauces

Slow Cooked Asian Baby Back Ribs
hoisin, brown sugar, sesame seed

Tempura

vegetable combo - two of each
asparagus, avocado, broccoli, shiitake, onion, sweet potato, option to add two shrimp