Koto Japanese Steak House - Menu completo

2 gently fried spring rolls.

15 piece of thinly sliced fish of chef’s choice and steamed rice.

5 pieces sushi, 8 pieces sashimi and a tuna roll.

Shrimp and vegetables.

4 scallop wrapped in bacon marinated in sweet chili sauce.

6 steamed shrimp dumplings.

Tuna, salmon and yellowtail, and avocado wrapped in thinly sliced cucumber, served with ponzu sauce and tobiko on top.

Seared and peppered tuna sliced and served on a fried wonton with sweet and spicy sauce.

6 pan-fried vegetable dumplings.

Fried tofu served with savory sauce.

6 fried chicken nuggets.

A salad of chopped spicy tuna, tempura flakes and tobiko.

Jumbo calamari rings gently fried and served with katsu sauce.

Cucumber, avocado, carrot and Japanese pickles.

Uni.

Ikura.

Hamachi.

Tako.

Ama ebi.

Hotate.

Ebi.

Sake.

Hokigai.

Tobiko.

Inari.

Kani.

Ika.

Maguro.

Saba.

Seaweed wrapped around rice and filling.

A salad of lettuce, cucumber, kani crab sticks, tempura flakes, and tobiko tossed lightly with Japanese mayo.

9 pieces of chef’s choice sushi and a California roll.

7 pieces of chef’s choice sushi and a California roll.

12 piece of thinly sliced fish of chef’s choice and steamed rice.

Thinly sliced beef wrapped around scallions; broiled with teriyaki sauce.

5 pieces of chef’s choice sashimi.

Tempura crab stick, avocado, and fresh mango wrapped in pink soy paper, topped with spicy salmon, crunch, wasabiko, tobiko, mango sauce and spicy sauce.

Lobster salad, avocado, and cucumber inside, topped with fresh mango slices, mango sauce, and black tobiko.

Spicy tuna with avocado and tobiko.

Eel and cucumber inside with avocado and tobiko on top.

Smoked salmon and cream cheese.

Spicy salmon inside with salmon, salmon roe and tempura flakes on top.

Kappa maki.

Fried soft shell crab with cucumber, avocado and tobiko.

Sushi roll prepared with avocado.

Crab and cucumber inside with tuna, salmon, striped bass and avocado on top.

Sushi roll prepared with avocado.

The following rolls are 8 medium pieces.

Pickled daikon radish.

Shrimp tempura and cucumber inside, topped with avocado, seared tuna, tobiko and eel sauce.

Sushi roll prepared with avocado.

Choice of tuna, yellowtail, salmon or scallop with spicy mayo.

Seared and peppered tuna and avocado inside, spicy salmon, tempura flakes and wasabiko on top.

Algae salad.

4 pieces of chef’s choice nigiri sushi.

Eel, avocado and cucumber inside with spicy tuna and black tobiko on top.

Shrimp tempura and cucumber inside, with seared tuna, spicy salmon, avocado and tobiko on top. Garnished with spicy mayo, tempura flakes and eel sauce.

Bite-sized shrimp tossed with sweet and spicy mayonnaise.

Served with cucumber, tobiko and wasabiko.

Apple, mayo, cucumber and tobiko.

Tempura roll with salmon skin, avocado and crab.

Tamago.

Spicy tuna and avocado inside, topped with seared white tuna and salmon. Drizzled with a sweet and spicy sauce

Hirame.

Suzuki.

Spicy yellowtail inside w. yellowtail, tobiko and tempura flakes on top.

Salmon, cucumber and avocado.

Squid broiled with mushrooms and spicy garlic sauce.

Battered and fried.

With young mild onions.

Pickled Japanese root vegetables.

1/2. Jumbo roll with crab meat, egg and vegetables.

Sashimi and Japanese pickles on a bed of seasoned rice.

Soup that is made from miso paste.

Battered and fried.

Shrimp tempura and cucumber inside with avocado, spicy mayo, tempura flakes, tobiko and crab on top.

6 pan-fried chicken and pork dumplings.

Cucumber, crab, and avocado.

Shrimp, cucumber, lettuce and tobiko.

Spicy tuna, jalapenos, cream cheese inside, flash-fried and topped with fresh salmon, avocado, eel sauce and thin slices of jalapenos.

Hot peppers stuffed with shrimp and seafood, gently fried and served with teriyaki sauce.

Hot peppers stuffed with shrimp and seafood stuffing, gently fried and served with teriyaki sauce.

2 cakes with salmon and crab served with a sweet chili sauce.

4 rolls of chef’s choice.

Steamed soy bean pods.

Battered and fried.

Seaweed wrapped around rice and filling.

Unagi.

Seaweed wrapped around rice and filling.

Cooked shrimp, crab stick, rolled into rice paper with fresh vegetables and cilantro served with a sweet chili sauce.

Seaweed salad, crab stick, spicy mayo and tempura flakes.