Sushi Kee

Ochazuke

master chef kee makes no ordinary ochazuke. perfectly cooked salmon sits atop the rice appearing to float in the nagatani en (green tea and seaweed soup). always served the classic method with a little wasabi on the edge of the bowl allowing you to adjust the spiciness as you like. now you know japanese comfort food, kee style.

Squid Salad

squid salad [ika sansai] - o.k. it may not have iceberg lettuce in it, but kee knows you’ve had tuna salad. sorry, not even close! kee’s squid salad starts with perfectly cooked (steamed) squid cooled in a gastrique of sugar and vinegar with sesame oil, japanese vegetables, sesame seeds and soy sauce.

Grilled Yellowtail

California Roll

master chef kee makes his california rolls in the classic method of an “inside-out roll”. with the rice on the outside of the nori and a sprinkling of sesame seeds. on the inside is a long slice of fresh avocado, cucumber strips and surimi (imitation crab). most californians eat these rolls dipped in there own mixture of wasabi and soy sauce.

Scallops

served nepoleon style layered with cucumber and lemon. topped with flying fish roe and a lemon juice and olive oil sauce with a touch of sea salt.