Kuro Nami Japanese Kitchen

A refreshing combination of mango and cucumber topped with fresh salmon and strawberry slices, finished with signature mango sauce.

Five pieces of shrimp tempura served with tempura sauce.

Hand-cut sake (salmon) delicately dressed in the bold, aromatic style of Thai larb. Accented with fresh lime, mint, cilantro, red and green onions, toasted khao khua (roasted rice powder), and a hint of dried chili.

Japanese amberjack topped with ponzu sauce and chopped scallion.

Yellowtail with scallion.

Spicy baby scallops with tobiko and scallion.

Bluefin fatty tuna belly topped with nikiri sauce.

Yellowtail belly sashimi available in 3 or 5 piece portions.

Seared marinated mackerel topped with scallion and ginger.

Sweet prawn with fried head.

Ocean trout (Scottish).

Yellowtail (Japan).