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. We are open 7 nights a week from 5:30 pm to 10 pm, and until 10:30 pm on weekends. Reservations are accepted until 8pm on weekdays and until 7 pm on weekends. (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

 

Kiji Sushi Bar & Cuisine

Listed in the Michelin Guide 2007, 2008, 2009 7x7 Magazine's Best of 2006, Zagat 24 points 07, 08, 09 

We are now open 7 nights a week!

Monday nights are special nights for industry people. We offer more sake samplers and small appetizers. Show that you are in the industry (name cards etc) and receive $ off spccially designated sakes! We hope to see you on Monday nights!

 

Menu

 

((Sample Daily Special Menu) D

Friday Dec 18th 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

Lobster mIso soup 11

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)

Filtered

Pairing

Unfiltered

Oni No Shitaburui (dry)

Hirame w/truffle oil

Yaegaki (silky)

Sasaichi  (clean)

kanpachi w/yuzu kosho

Dassai (citrus)

Kan chiku (smooth)

Ankimo w/ spicy daikon

Hitori Musume (dry)

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

Main Dish   House Specialties  Sashimi  Nigiri  Rolls

Dessert

Drink Menu  Beer  Sake  Wine  Other Drinks

 

 

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)

Hamachi Carpaccio (thinly sliced yellowtail topped with sea salt, yuzu kosho, truffle oil and jalapenos)

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 *

Aji (Spanish mackerel) 

Albacore (white tuna)

Amaebi (raw sweet shrimp) m.p.

Anago* (sea eel, home-made)

Ankimo* (steamed monk fish liver)

Butter Fish (escolar)

Ebi (shrimp)

Hamachi (yellowtail)

Hamachi Belly

Hirame (flounder)

Hokkigai (surf clam)

Hotate (scallops)

Ika (squid)

Ikura (salmon roe)

Kani (snow crab legs)

Kanpachi (amberjack)

Mentaiko (spicy cod roe)

Maguro (tuna)

Sake (organic salmon)

Saba* (house cured mackerel)

Seared Albacore*

Sake Belly (rich part of Salmon)

Suzuki (striped bass)

Spicy Scallops

Tako (octopus)

Tai (sea bream)

Tobiko (flying fish roe)

Tamago (omelet)

Unagi (barbecued eel)

Toro (blue fin tuna belly) m.p.

Uni (sea urchin)

Yuzu or Wasabi Tobiko

 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)

Kobe Dragon (asparagus tempura, gobo and daikon sprout roll topped w/shiso, kobe beef, garlic and onion, ponzu and black tobiko)

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

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

Mochi Ice Cream

            green tea, strawberry, chocolate, red bean, mango (2 piece)

Green Tea Ice Cream

            with azuki (sweet red beans)

Mango Sorbet

Tempura Ice Cream

with chocolate sauce, whipped cream and strawberry

Home-made lychee sorbet
with grape fruit and a shot of sake

House-made Castera (Japanese pound cake) w/ house-made vanilla ice cream

 

DRINK LIST

 

Daiginjo

Onikoroshi Wakatake “demon slayer” (Shizuoka)

13 glass | 26 small carafe | 48 large carafe

Round and alluring with texture of raw silk. has banana, lychee and almond notes

Tedorigawa Yamahai “   “chrysanthemum meadow” (ishikawa)

12 glass | 24 small carafe | 46 large carafe

supple and racy with enticing imprint of honey and herbs..

Kan Chiku “ice Bamboo” - Nagano

11 glass | 22 small carafe | 40 large carafe

Brewed in cold winter using Mt. Yatsugatake underground spring waters. smooth and rich.

Dewazakura  –yamagata

30 btl 300ml

Mildly mellow and fruity, with a clean finish

Hoyo Kura no Hana “Fair Maiden” –Miyagi

50 btl 500ml

Transparently light and touched with a sweet kiss of anise. It has lovely floral aroma and luscious flavor.

Masumi Nanago “Seventh Heaven” –Nagano

95 btl 720ml

Brewed using the old yamahai method. Lovingly nurtured, redolently flavorful

Masumi Yumedono“Mansion of Dreams” –Nagano

130 btl 720ml

array of flavor nuances that include peach, melon and strawberry. Lovely at first sip, multi-layered, with a perfect finish

Ginjo

Dewazakura Omachi “jewel brocade” -Yamagata

10 glass | 20 small carafe | 38 large carafe

Made with Omachi rice, an ancestral strain of brewing rice. ornate, full-flavored with luscious aroma

Dewazakura Oka “Cherry Bouquet” – Yamagata

9 glass| 18 small carafe | 34 large carafe

Delightful, flowery bouquet with a touch of pear and melon

Dewazakura Dewasansan “Green Ridge” – Yamagata

9.5 glass| 19 small carafe | 36 large carafe

Floral nose and mellow fruity flavor, it has a wholesome freshness, a green apple tartness and a refreshing finish

Dewazakura Izumi Judan “tenth degree” –Yamagata   

9 glass| 18 small carafe | 34 large carafe

Potent, crisp and bone-dry with a hint of juniper, a martini lover’s sake

Kokuryu “Black Dragon” - Fukui

9 glass | 18 small carafe |  34 large carafe

nicely balanced, rich, dynamic and cohesive.

Dassai 50 “Otter Festival” - Yamaguchi

9 glass | 18 small carafe | 34 large carafe | 45 bottle (720 ml)

Very fruity with mellow richness and balance. Very popular sake.

Kaori “fragrance”-Yamagata

8 glass | 16 small carafe | 30 large carafe

Defining citrus components, light and clear with sweet crisp ending.

Mizbasho “skunk cabbage” Gunma

8 glass | 16small carafe | 30 large carafe

Bold and fruity, satiny entry with lots of fruit nuances of pear, pistachio and cantaloupe. multi-hued.

Meibo Yowano Tsuki “Midnight Moon” - Aichi

35 bottle (500ml)

Fruity aroma of melon and green apple with touch of mineral.

Junmai

Nishida Denshu "Country Squire" – Aomori

9 glass | 18small carafe | 34 large carafe

Rich and flavorful but finishes dry. Hanafubuki rice is concentrated to an exceptional degree. Impeccably structured.

Tedorigawa Yamahai Junmai -Ishikawa

8 glass | 16 small carafe | 30 large carafe

A classic yamahai junmai:dry sharp and smooth all in one.

Masumi “Okuden Kantsukuri” “Mirror of Truth” Nagano

7 glass | 14 small carafe | 26 large carafe

Smooth at first sip, displays subtle flavors, as well as natural  sweetness.

Otokoyama “Man’s Mountain” - Hokkaido

7 glass | 14 small carafe | 26 large carafe

Very dry sake with sharp, rich and full-bodied taste. Most well-known sake in America.

Akitabare “Koshiki Junzukuri” “Northern Skies” –Akita

7 glass | 14 small carafe | 26 large carafe

Pleasingly dry and quite mild, a well-crafted traditional sake

Denshin Ine “rice field” -Fukui

7 glass | 14 small carafe | 26 large carafe | 35 bottle 720ml

soft and dry with distinct character. Well-crafted sake

Ozeki Wayuraku “Bliss”Hyogo

7 glass | 14 small carafe | 26 large carafe |  35 bottle (720 ml)

Made with 100% yamadanishiki rice, smooth, crisp and clean

Honjozo

Hakkaisan “hakkai mountain” -Niigata

8 glass | 16 small carafe | 30 large carafe

Brewed by one of the finest breweries in Japan, it has refined flavor that lingers pleasantly on the palate.

Oni No Shitaburi “Devil’s Kiss”

6 glass | 12 small carafe | 20  bottle 500ml

Light and dry sake with pleasant mineral taste

Ozeki Karatamba

6 glass | 12 small carafe | 22 large carafe

Made with 100% yamadanishiki rice, smooth, well-balanced and dry, our house sake

Nama (un-pasteurized)

Tedorigawa Arabashiri rippling stream”-Ishikawa

11 glass | 22 mall carafe | 42 large carafe | 55 btl (720ml)

Tedorigawa’s perfect balance of sweetness and acidity overlays a delicate fullness. Vibrant, scintillating, effervescent.

Miyasaka “yamahai 50 nama” last ride home-Nagano

11 glass | 22 mall carafe | 55 bottle (720ml)

50% nama with acidity and depth of yamahai method. vivid, savory and vibrant.

Dewazarakura Nama Genshu

40 bottle (500ml)

Brisk and clean, with an engaging lift at first sip

Otouka  “cherry peach blossom” -Okayama

22 bottle (300ml)

Mildly fruity and gently sweet with clean flavor

Nigori (un-filtered, cloudy)

Kamoizumi “Summer Snow” - Hiroshima

10 glass | 20 small carafe | 38 large carafe

Kamoizumi's elegant unfiltered sake is rich, creamy and brimming with fresh-from-the-vat flavor. Mildly sweet.

Hitori Musume “Only One Daughter”  - Ibaraki

8 glass | 16 small carafe |30 large carafe | 36 bottle (720ml)

true nigori, light with medium-intensity, dry

Dassai“50 Nigori” Junmai Ginjo – Yamaguchi

10 glass |20 Bottle (300ml)

Rich, milky, with green apple tartness and mixed melons on the palate.  A true ginjo nigori sake

Hakutsuru Sayuri “Little Lilly” – Hyogo

12 bottle (300ml)

It has a refreshing aroma, natural sweetness and smooth aftertaste.

Ozeki (house nigori) - California

6 glass | 12 small carafe |22  large carafe

Creamy and rich. Nicely balanced

Sparkling

Harushika “Tokimeki” Junmai – Nara

28 bottle (300ml)

A fully sparkling Junmai Saké with fruity aromas of kiwi and ripe citrus fruit. Slightly sweet, a great apéritif Saké. 

Dewazakura Tobiruku “festival of Stars” Yamagata

24 bottle (300ml)

Dry, crisp, produced through secondary-fermentation.

Sawasawa Junmai – Nara

12 bottle (300ml)

Sparkling junmai nigori (unfiltered) -sake.It has clear sweet taste that goes down very easy.

Ozeki Hana-Awaka “Sparkling Flower” – Hyogo

12 bottle (300ml)

Floral, lightly sparkling and full of juicy, sweet fruit.                                                                                            

Sake 2 me

8 bottle (180ml)

junmai sake blended with natural flavors, asian pear, yuzu citrus, green tea or ginger. sparkling and refreshing

 

Shochu (Japanese vodka)

Hakutake Shiro  -Kumamoto

9 glass | 18 small carafe | 45 bottle (720ml)

Distilled from rice, clean

 

Ginza no Suzume black  -Kyushu

8 glass | 16 small carafe | 40 bottle (720ml)

Distilled from barley, crisp and clear

 

 

*special sake not listed are also available, please ask server. Bottles are also available*

Junmai=sake made with rice where 30% or more of the outer layer have been polished away.

Ginjo=40% or more have been polished away. fragrant

Dai ginjo=50% or more have been polished away. fruity and smooth.

 

 

HOUSE SIGNATURE COCKTAILS

Kiji cocktail 

house nigori, plum wine with a splash of soda

Cucumber Soju Mojito

(soju  shaken with crushed cucumber and shiso)

 

 

Wines

 

SPARKLING WINE

Kenwood (8 oz bottle)

 

Gruet Brut (½ bottle)

 

Chandon

 

WHITE WINES

Mason Sauvigonon Blanc, Napa Valley

 

Hess Estate Chardonnay, Napa Valley

 

Pinot Grigio, Italy 2004

 

 

RED WINES

Night Harvest Shiraz 2005

 

Gnarly Head Zinfandel, 2006

 

Havens Merlot ½ btl

 

*Other wines are available. Please ask your server or host.

Wine list will change regularly!

 

 

Events

 

 

Kiji is also available to host your private party during weekdays. Advance notice is required. We will also be happy to cater to your special event by delivering our items and if needed, setting up and serving. You will always get the quality and attention to detail that we are known for.  Please contact us for details. events@Kijirestaurant.com.

 

            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

 

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

Japanese yellowtail with yuzu kosho

Seared Kobe beef with truffle oil and spicy daikon

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

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.

 

 

Photo Gallery

 

 

 

Press

 

 
--click on logo to follow link to the full article--

 

        

 

Even non-sushi-lovers flock to the lone red lantern on Guerrero that marks Kiji Sushi. Give your taste buds a break from California rolls and try the Kiji shooter, a
tongue-tickling blend of oyster, uni, tobiko and quail egg, topped with a spicy ponzu sauce...

SF Chronicle

http://www.acaifamily.com/acai-weight-loss.php

 

Last updated:  Friday, February 05, 2010 10:23:21 PM   © 2008 Kijirestaurant.com All rights reserved.