Located between the Noe-Valley and the Mission districts of San Francisco,
Kiji Sushi Bar and Cuisine opened its doors on October 27th of 2005. Authentic sushi and no-nonsense fusion dishes are served in an elegant atmosphere. Choose from over 30 selections of quality sake. Uncompromising quality and freshness of food.
Located at 1009 Guerrero street between 22nd and 23rd streets. Parking available at 21st and Valencia. Open hours 5:00 pm to 10:00 pm on weekdays and from 5:00 pm to 10:30 pm on weekends. We are closed on Mondays. Reservations accepted. (415) 282-0400, 282-0444 fax. For reservations, inquiry or comments please email: manager@kijirestaurant.com Simple elegance, friendly staff complement Kiji's fine food...SF Chronicle
Listed in the Michelin Guide 2007, 2008, 2009 7x7 Magazine's Best of 2006, Zagat 24 points 07, 08, 09

Executive chef (proprietor): Eddie Hong

Sushi chefs: Kuniyoshi Takeya, Takahiro Tozawa

Kitchen chef; Eda Watanabe

Head Server; Phillip Broadus

Servers: Heather Chen, Chihiro Imamura, Jane Ng

Hostess: Alex Chong

Menu

((Sample Daily Special Menu) D

Thursday, April 30, 2009

Fresh fish (2 pc price)

Toro (blue fin tuna belly) 12

Wild Salmon 6

Aji (Spanish mackerel) 6

Kajiki (sword fish) 6

Umi Masu (ocean trout) 5

Kampachi (Amberjack, Hawaii) 5

Hirame (halibut) 5

Tai (Snapper) 5,

Tai Konbujime (snapper cured in kelp) 5.5`

Escolar (Butterfish) 4.5

Uni (sea urchin) 7

Smoked salmon 4.5

Ankimo (steamed monk fish liver) 5

Oysters (Miyagi) 5

DAILY SPECIALS

Live Scallop (sashimi served with baked tendon) 14

Zuchini Carpaccio (zuchini topped with sea salt, lemon juice, tuna tartar, seaweed and tobiko) 10

Aji Tataki (chopped Spanish mackerel with grated ginger, scallions and ponzu) 16

Sashimi Sampler: ahi tuna with wasabi pesto, halibut with truffle oil,  Kanpachi with jalapeno, seared sword fish w/yuzu kosho, ocean trout w/orange zest, Ankimo with uni tempura 26

ROLLS

Jumbo Spider 14

Oishi Roll (ika, shiso, uni and cucumber roll topped with ikura) 14

Spring Roll (tobiko,gobo and asparagus roll topped with halibut, lemon and chili sauce) 14

Kobe Dragon (asparagus tempura, gobo, daikon sprouts roll topped with shiso, Kobe beef, garlic onion sauce, ponzu and black tobiko) 14

Blue Crab Hand Roll (with spicy aoli and tobiko) 6

Negi Toro Hand Roll (fatty tuna with scallions) 8

SAKE SAMPLER 12

Happy Hour Sake sampler with food pairing $20  (5pm ~7pm)

Lychee Sake martini (premium sake, lychee juice, shaken with lychee) 6

Koshihikari Echigo Beer (premium rice beer from Japan) 8

Kurosawa (junmai) 7 gl, Mizbasho (ginjo) 8gl, Mu (daiginjo) 10 gl,  

SMALL PLATES

Home-made Gyoza (pan fried dumplings filled with pork, shitake mushrooms, napa cabbage and spices)

Stuffed Jalapenos (jalapeno halves stuffed with spicy tuna and grilled)

Stuffed Shiitake (fresh shitake mushroom caps stuffed with diced hamachi and scallions, then broiled and topped with sauce)

Kiji Prawns (deep fried prawns in sweet chili sauce topped with cilantro and lime)

Miso Black Cod (black cod marinated in miso and sake and grilled with asparagus)

Pan-Seared Jumbo Scallops (with wasabi pesto sauce and bacon bits)

Hamachi Kama (broiled yellowtail collar, served with ponzu)

Agedashi Tofu (deep-fried tofu in soy-bonito broth topped with dried bonito flakes)

Tempura (prawns and assorted vegetables dipped in batter and lightly deep-fried)

Tori Karaage (chicken nuggets marinated in garlic soy and deep fried)

VEGETARIAN

Edamame (steamed green soy beans, salted)

Oshitashi (blanched spinach in ponzu. bonito flakes optional)

Gomae (spinach with sesame sauce)

Hiyashi Wakame (seaweed tossed with sesame oil and soy dressing)

Vegetarian Age Tofu (deep-fried tofu in soy broth with ginger and scallions)

Organic Tofu Salad (organic tofu over mixed greens with sesame dressing)

Mushroom Salad (various Japanese mushrooms grilled and topped on mixed organic greens with wasabi vinaigrette)

Potato Croquettes (deep-fried potato and vegetable patties served with sauce)

Veggie Gyoza (vegetable dumplings lightly pan fried)

Grilled Asparagus (Grilled fresh asparagus with olive oil, salt and pepper)

Veggie Tempura (assorted vegetables dipped in batter and lightly deep-fried)

House Salad (organic greens, cherry tomatoes, cucumbers with wasabi vinaigrette)

Oshinko (assorted pickled vegetables)

Shitake Miso Soup  Seaweed Miso Soup  Rice  Sushi Rice

We don’t use msg. Vegetables are mostly organic

house specialties

Kiji Ceviche (various fish marinated in yuzu ponzu and  spices with onions, olives and tomatoes)

Kiji Shooter (fresh oyster, uni, quail egg, spicy sauce, scallions, tobiko and ponzu)

Soazik (uni, ankimo, quail egg nigiri)

Elias (rice wrapped with yellowtail belly and topped with spicy scallop)

Kiji Cucumber Roll (tuna, sprouts, avocado, shiso and spicy aoli rolled in cucumber and topped with tobiko) 

Kanpachi Carpaccio (thinly sliced amberjack with jalapenos, sea salt, and olive oil)

Ahi Carpaccio (thinly sliced red tuna with wasabi pesto, chopped wasabi and sea salt)

Hirame Carpaccio (thinly sliced halibut with sea salt, truffle oil and cilantro)

Red & White Tuna Poki (red and white tuna mixed with cucumbers, seaweed and spicy poki sauce)

Albacore Tataki (seared albacore with onions, spicy daikon and ponzu) 

Aji Tataki (chopped Spanish mackerel with grated ginger, scallions and ponzu)

Tataki Salad (seared tuna slices over organic greens with wasabi vinaigrette, sprouts, pine nuts, and garlic-onion sauce)

Tako-Su (cucumber, octopus and seaweed in tangy dressing)

Crab Su (snow crab, cucumbers and seaweed in tangy dressing)

Oysters (2 pieces on half shell with ponzu and spicy daikon) 

Mini Sampler (4 sample portions of chef’s creation)

Live Scallop (sashimi style with baked tendon)

Kobe Beef Tataki (seared kobe beef topped with sea salt, truffle oil, ginger garlic, daikon sprouts and black tobiko)

Tai Carpaccio (thinly sliced Japanese snapper with chopped wasabi, ponzu and roasted red pepper)

 Sashimi sampler (6 sample portions of chef’s creation)

SASHIMI

Albacore small (7 pc) / large (12 pc)

Maguro (tuna) small (7 pc) / large (12 pc)

Sake (salmon)   small (7 pc) / large (12 pc)

Hamachi (yellow tail) small (7 pc) / large (12 pc)

Combination (4 kinds listed above (3 pc each) plus surf clam, octopus or white fish)

Sashimi is also offered by pieces

*Omakase means “I leave it up to chef” It is a good way to experience the best! When busy this option may not be available!

Nigiri (2 pc)

Chef’s specialties are marked with *

 We serve only wild or sustainably farmed, chemical free fish.

*Due to market conditions, prices can differ from the menu.  Some fish may be unavailable

ROLLS

Kobe Dragon (asparagus tempura, gobo, daikon sprouts roll topped with shiso, Kobe beef, garlic onion sauce, ponzu and black tobiko)

Decadent Roll (uni, ika, shiso cucumbers, sprouts with tobiko)

 Salmon Zest (salmon, sweet lemon zest, avocado)

Veggie Dragon (asparagus tempura and avocado roll topped with grilled eggplant and scallions)

Blue Crab Hand Roll (with spicy aoli and tobiko)

Negi Toro Hand Roll (toro with scallions)

Tropical Roll (unagi, hamachi, mango,scallions and tobiko)

White Dragon (shrimp tempura roll topped with seared escolar and yuzu aoli)

VEGGIE SUSHI

Avocado and Cucumber Maki

Asparagus and Oshinko Maki (pickled daikon)

Inari (Tofu pocket stuffed with sushi rice and sesame seeds)

Nasu (sautéed eggplant nigiri)

Natto Maki (fermented soy beans and scallions)

Shitake Maki (Japanese mushrooms)

Ume Maki (pickled plum paste, shiso and daikon sprouts)

Ume Gobo Maki (pickled plum, sprouts, shiso, gobo and cucumbers)

Ume Imo Maki (mountain yam and pickled plum roll)

Yama Imo Maki (mountain yam and bonito flakes roll)

Vegetable Futo Maki (spinach, gobo, shiso, shitake mushrooms, sprouts and cucumber)

House Specialty Rolls

Mission Roll (halibut, cilantro, jalapeno, cucumbers and wasabi tobiko with chili sauce)

Green monster (red and white tuna mixed in chili sauce and topped with seaweed salad)

Eddie Roll (spicy scallop, shiso, cucumber, sprouts, tobiko)

Kiji Roll (snow crab and asparagus roll topped with tuna, spicy sauce and tobiko)

Latrice (steamed monk fish liver, sprouts, shiso, cucumbers, ponzu and tobiko)

Lantern (flounder and shiso tempura rolled in soy paper, topped with yuzu sauce, tobiko)

Orange Spicy Salmon (salmon, cucumbers, sprouts with orange peel, chili sauce, tobiko)

Dynamite Roll (spicy tuna roll deep fried, then topped with house sauce and tobiko)

Jenn (cucumber, avocado, and tobiko roll topped with salmon and lemon)

Red Dragon Caterpillar (shrimp tempura roll topped with spicy tuna and avocado)

White Dragon Caterpillar (shrimp tempura roll topped with spicy scallops and avocado)

Pink Dragon Roll (shrimp tempura roll topped with albacore tuna, ponzu and tobiko)

Spicy Hamachi (yellowtail, scallions, daikon sprouts, chili sauce, tobiko)

Tropical (hamachi, scallions, mango and unagi with tobiko outside)

Dolores (salmon, scallions, cucumber, lemon)

Guerrero (yellowtail, eel, avocado, scallions, tobiko)

Valencia (tuna, avocado, and cucumber with salsa on top)

ROLLS

Alaska (salmon skin, scallions, daikon sprouts, gobo, sesame seeds)

New York (shrimp, avocado, cucumbers and tobiko)

California Roll (snow crab, avocado, sesame seed)  Spicy Cal

Caterpillar (barbecued eel, cucumber, with avocado on top)

Dragon Roll (shrimp tempura roll with unagi and avocado on top)

Rock & Roll (barbecued eel, avocado, tobiko)

Rainbow Roll (tobiko, avocado and cucumber roll topped with various fish)

Shrimp Tempura Roll (tempura shrimp, avocado, cucumber)

Spicy Shrimp Tempura Roll (tempura shrimp and spicy aoli)

Spicy Tuna (tuna, spicy sauce, avocado, cucumber) 

Spider Roll (deep-fried soft shell crab, cucumbers, tobiko)

Negihama (yellowtail and scallions) 

Tekka (Tuna)

Sabagari (marinated mackerel and ginger)

Negi Toro (toro with Scallions)

Unakyu (barbecued eel, cucumber)

Futomaki (omelet, shitake, spinach, gobo, cucumber)

Special requests are honored!

DESSERTS

Shochu  (Japanese vodka, distilled from barley)

Events

Pollin Party

We just finished our first bought out private event!

Mr. Pollin from Massachusetts trusted us (he has never been here) and booked the whole restaurant for his wife's birthday! What a sweet guy! Here are some pictures from the party, and what he said (with his permission),

Dear Eddie:               I am writing to again extend my deep appreciation for the job you and your staff at Kiji’s did for my wife Sigrid’s 60 birthday party three weeks ago.  The party was beautiful, and you and your staff made it all possible.  Sigrid and I were extremely impressed with the care and professionalism that all of you at Kiji's put into creating such a fantastic event.    Everything you all did was way beyond what I had expected, and my expectations were very high to begin with.  This includes the way you prepared the place, your flexibility about setting up the music and hanging Sigrid's prints, the warmth and spirit of your staff, and of course, the amazing food.  The presentation of all the dishes was itself a work of art.  And as wonderful as it all looked, it tasted even better.  You and your staff all have a lot to be proud of.  It is certainly an evening we will never forget.  With best regards, Bob Pollin

Happy Birthday Sigrid!!

Saturday, May 2^nd 2009

Dinner Course Menu At Kiji

1        Mixed Sunomono (cucumber salad with snow crab, octopus, surf clam, Wakame seaweed in ponzu)

2        Tamago tofu (poached egg custard ball in dashi broth)

3        Live lobster, live scallop, live giant clam sashimi followed by scallop innards cooked in sake and soy

4        Steamed monk fish liver and pacific oyster topped with teriyaki glaze and uni

5        Hawaiian amberjack carpaccio style with sea salt and jalapeno, Japanese sea bream with spicy daikon and ponzu

6        Vegetable Nuta (soy beans, seaweed, and blanched scallions in miso sauce)

7        toro with yuzu chili paste, Alaskan wild salmon with orange zest and yuzu juice

8        lobster miso soup with lobster claws

9        tempura prawns and vegetables with grilled rice balls basted in soy sauce

10   home-made lychee sorbet with grapefruit

	server extrordinaire Heather	miyagi oysters on half shell, ceviche with yuzu ponzu
		1
cParty goes on..	Phillip (head waiter) and our lovely hostess Alex	Zuchini with blue fin tuna, sea salt, wasabi stems, :)
sashimi sampler	Sigrid sings...

Sake Sampler and pairing

\Starting Apr 21st we will be hosting sake sampler with food pairing.

This is a Happy Hour Event between the hours of 5pm and 7pm daily.

3 shots of cold sake will be paired with small food portions such as:

Hokkaido scallop with yuzu juice and sea salt (possibly paired with Onikoroshi Wakatake Junmai Daiginjo)

Japanese yellowtail with yuzu kosho (paired with Kurosawa Junmai Kimoto)

Seared Kobe beef with truffle oil and spicy daikon (paired with Oni no Shitaburui honjyozo)

......these are some of the samplers that will be offered and changed daily.

This is an experimental run.

We hope you try it. Our purpose is to introduce you to premium sakes and food in a new dimension

so that you will gain more understanding and appreciation

The price is only $20.

--------------------------------------------------------------------------

We are also creating new dishes that we will be introducing on our Daily Special Menu.

Please come try them!

-----------------------------------

"OMAKASE"

What is Omakase?

It means (trust the chef)

At Kiji we offer small Omakase ($50) and our regular Omakase ($80)

If you order Omakase our sushi chefs will choose the best fish available that day and serve it to you free-style usually starting with sashimi sampler and some live fish and end with sushi. Dessert will be included in the regular Omakase.

Reservation is highly recommended if you are going to order Omakase.

*We are happy to announce that we have a new kitchen chef Eda san. She is an expert at making traditional japanese seasonal dishes and desserts. You will be able to taste her new dishes...very soon!

Needless to say we are going to offer more fresh organic vegetables and special items!

Photo Gallery

Press

Last updated:  Sunday, June 07, 2009 02:41:23 PM   © 2008 Kijirestaurant.com All rights reserved.