Kuma on Valencia Menu

Blanched soybean pods tossed with coarse sea salt

Blanched soybean pods tossed with house furikake seasoning

Massaged kale, salt pickled cucumber and local seaweed. Optional addition of salmon skin chicharrónes

Awase miso with a kelp, mushroom, and shungiku leaf soup base

Slices of shiitake mushroom and tofu suspended in clear soup made from this morning's fish bones

A mix of both local and Japanese seaweed marinated in sesame oil

Firm tofu produced here in SF, topped with crunchy garlic oil dressing, scallions, chopped shiso and ponzu

Panko breaded tuna and hamachi roll, topped with sriracha, spicy mayo, unagi sauce, green onions, tobiko, and house furikake

Tender baby octopus coated lightly with seasoned flour and fried crispy. Served with spicy dipping sauce

Choice of yellowtail or salmon fish collar seasoned with sea salt and steam broiled until tender and juicy. Served with garlic ponzu

Salmon, sesame seeds, lemon slices, and avocado

Fresh tuna and mango topped with ocean trout and yuzu kosho

Large slices of avocado and coarse sea salt

Real crab, avocado, and sesame seeds

Tempura shrimp, cucumber, avocado, perilla leaf, daikon radish sprouts, red leaf lettuce, and spicy mayonnaise

Jicama, avocado, cucumber roll topped with marinated Japanese eggplant and crushed sesame seeds

Baked crab and avocado roll topped with salmon, green onions, tobiko, spicy mayo

Tempura shrimp, cucumber topped with layers of tuna and avocado, spicy mayo, and unagi sauce

Hawaiian amberjack and pickled jalapeno on top with spicy hamachi and fried green scallions inside

Yellowtail and green onions in toasted seaweed

California roll topped with various fish chosen by the chef

Spicy tuna, cucumber, avocado, perilla leaf, daikon radish sprouts, and red leaf lettuce

Tempura sweet potato and (vegetarian) unagi sauce

Non-alcoholic Japanese lager

Craft non-alcoholic ginger beer