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. Closed on Mondays. Reservations accepted. (415) 282-0400, 282-0444 fax. For reservations, inquiry or comments please email: owner@kijirestaurant.com

Simple elegance, friendly staff complement Kiji's fine food...SF Chronicle,  http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/03/31/DDG9AI0G0G1.DTL&type=food

Listed in the Michelin Guide 2007, 2008 7x7 Magazine's Best of 2006

Sample Daily Special Menu

Daily specials

 Sashimi sampler (6 sample portions of chef’s creation) 19

Kanpachi Carpaccio (thinly sliced amberjack with jalapenos, sea salt and olive oil) 14.00

Kiji Ceviche (prawns, mussels, clams and white fish marinated in yuzu juice with tomatoes, onions and chopped olives) 8.95

ROLLS

Red Dragon Caterpillar (shrimp tempura roll topped with spicy tuna and avocado) 11.00  

Green Monster (red and white tuna mixed with poki sauce and topped with seaweed salad) 9.00

Black spider (deep-fried soft shell crab, unagi and pine nuts rolled and topped with black tobiko) 9.50

Red Ninja (spicy hamachi roll topped with tuna tartar and chopped wasabi) 11.95

NIGIRI

sashimi sampler 19.00

Toro (blue fin tuna belly) 12

King Crab 5.5

Ocean trout 4.25

Wild Salmon 5.5

Escolar (super white tuna) 4.00

Seared spicy scallop 4.5

FROM THE KITCHEN

Seared Jumbo Scallops (with enoki mushrooms, sansho pepper and shiso tempura) 9.50

Braised short rib (short rib braised with sake, ginger, daikon radish, soy sauce and topped with basil. Served with rice and house salad) 13.95

Potato Croquette (deep fried potato and vegetable patties served with tart fruit sauce) 5.50

Clam miso soup 4.5

Kurosawa kimoto junmai 7 gl, 18 carafe

Sake cocktail (heavenly mix of unfiltered and plum sake with splash of soda) 7

Happy hours daily 5pm ~ 7pm. $8 sake samplers with a small appetizer

Regular Menu

appetizers

Edamame (steamed green soy beans, salted)  3

Oshitashi (blanched spinach in ponzu and topped with bonito flakes)  5

Hiyashi Wakame (seaweed tossed with sesame oil and soy dressing)  5

Mushroom Salad (Enoki, eringii, and shitake mushrooms on top of romaine with wasabi-ranch dressing) 9

Crab Salad (Snow crab, cucumbers, avocado and enoki mushrooms on top of romaine with wasabi ranch dressing) 11

Tataki salad (seared tuna slices over organic mixed greens with wasabi vinaigrette, pine nuts and garlic salsa) 14

Organic tofu salad (organic tofu over mixed greens with ginger dressing) 8

Grilled Miso Marinated Black Cod (with asparagus tempura) 9

Hamachi Kama (broiled yellowtail collar, served with ponzu) 9

Kiji Prawns (deep fried prawns in sweet chili sauce and topped with cilantro and lime) 8

Stuffed Jalapenos (jalapeno halves stuffed with spicy tuna and grilled) 6

Potato Croquettes (deep-fried dumplings filled with pork, shitake mushrooms, napa cabbage and spices) 7.5

Tempura (prawns and assorted vegetables dipped in egg batter and lightly deep-fried) 8

Vegetable Tempura (assorted vegetables dipped in egg batter and lightly deep-fried) 7

Agedashi Tofu (deep-fried tofu in soy-bonito broth and topped with dried bonito flakes) 6

Home-made Gyoza (pan fried dumplings filled with pork, shitake mushrooms, lentil noodles, napa cabbage, ginger and spices) 7.5

Vegetable Gyoza (vegetable dumplings lightly pan fried) 6

Yakitori (grilled skewered chicken and zucchini dipped in ginger-soy)  6.95

Yakiniku (grilled skewered beef and onions dipped in garlic-soy)  7.95

Stuffed Shitake (fresh shitake mushroom caps stuffed with diced hamachi and scallions, then broiled and topped with sauce)  8

Grilled Asparagus (Grilled fresh asparagus with olive oil, salt and pepper) 6

House Salad (organic greens, cherry tomatoes, cucumbers with wasabi vinaigrette) 4

Oshinko (assorted pickled vegetables) 5

Shitake miso soup 2.5 seaweed miso soup 2.5

Rice 2 sushi rice 2.5

 DINNER

*dinners are served with house salad, miso soup and rice.

Ginger Beef (choice rib eye steak marinated in ginger soy then broiled) 18

Garlic chicken (filleted chicken leg meat dipped in garlic soy, then broiled) 14

Tempura (prawns and vegetables dipped in egg batter and lightly deep fried) 14

Broiled miso marinated black cod 16

Sushi Bar Specials

Raw Pacific Oysters (2 pieces on half shell with ponzu and spicy daikon)  4.5

Kiji Shooter (pacific oyster, uni, quail egg, spicy sauce, scallions,tobiko and ponzu)  5

Soazik (uni, ankimo, quail egg) 6

Tako-Su (cucumber, octopus and seaweed in tangy dressing) 8

Crab Su (snow crab legs, cucumbers and seaweed in tangy dressing) 8

Red & White Tuna Poki (red and albacore tuna mixed with seaweed, cucumbers, and spicy poki sauce) 13

Beef Tataki (seared choice beef with onions, ginger, spices and ponzu)  14

Aji Tataki (chopped Spanish mackerel with ginger, scallions and ponzu) 14

Albacore Tataki (seared pacific albacore with onions and ponzu)  13

Katsuo Tataki (seared bonito with chopped ginger and scallions) 13

Hirame Usuzukuri (thinly sliced flounder with ginger, shiso and ponzu) 14

Kiji Cucumber Roll (tuna, sprouts, avocado, shiso and spicy sauce rolled in cucumber and topped with tobiko)  8

SASHIMI

Albacore 13 small / 22 large

Maguro (tuna) 14 small / 24 large

Sake (salmon) 13 small / 22 large

Hamachi (yellow tail) 14 small / 24 large

We serve seasonal fish which are mostly wild or sustainably farmed.

Combination (chef’s choice) 24

Omakase (custom order)

Makimono (Rolls)

Dolores (salmon, scallions, cucumber, lemon) 6

Guerrero (yellowtail, eel, avocado, scallions, tobiko) 7

Valencia (tuna, avocado, and cucumber with salsa on top) 7

Mission Roll (halibut, cilantro, jalapeno, cucumbers and wasabi tobiko with chili sauce) 8.5

Kiji Roll (snow crab and asparagus roll topped with tuna, spicy sauce and tobiko)  14

Eddie Roll (spicy scallop, shiso, cucumber, sprouts, tobiko)  8

Jenn Roll (cucumber, avocado, and tobiko roll topped with salmon and lemon)  10

Latrice Roll (steamed monk fish liver, sprouts, shiso, cucumbers, ponzu and tobiko) 8

Lantern Roll (fluke and shiso tempura rolled in soy paper then topped with yuzu sauce and tobiko) 9

Alaska (salmon skin, scallions, daikon sprouts, gobo, sesame seeds)  6.5

New York (shrimp, avocado, cucumbers and tobiko) 6.5

California Roll  (snow crab, avocado, sesame seed)  7 Spicy Cal 7

Caterpillar (barbecued eel, cucumber, with avocado on top)  10

Dragon Roll (shrimp tempura roll with unagi on top)  12

Red Dragon Caterpillar (shrimp tempura roll topped with spicy tuna and avocado) 11

White Dragon Caterpillar (shrimp tempura roll topped with spicy scallops and avocado) 12

Pink Dragon Roll (shrimp tempura roll topped with albacore tuna, ponzu and tobiko)  10

Dynamite Roll (spicy tuna roll deep fried, then topped with house sauce and tobiko) 8

Rock & Roll (barbecued eel, avocado, tobiko)  7

Rainbow Roll (tobiko, avocado and cucumber roll topped with various fish)  12

Shrimp Tempura Roll (tempura shrimp, avocado, cucumber)  6.5

Spicy shrimp tempura roll (shrimp tempura topped with spicy aoli) 7

Spicy Hamachi (yellowtail, scallions, daikon sprouts, chili sauce, tobiko)  7.5

Spicy Tuna (tuna, spicy sauce, avocado, cucumber)  6.5

Orange salmon (salmon, cucumbers, sprouts with orange spice, chili sauce, tobiko) 7

Spider Roll (deep-fried soft shell crab, cucumbers, tobiko)  9

Negihama (yellowtail and scallions) 4.5

Tekka (Tuna) 4.5

Sabagari (marinated mackerel and ginger) 4.5

Unakyu (barbecued eel, cucumber) 6

Futomaki (omelet, shitake, spinach, gobo, cucumber) 7

We accommodate special requests!

Vegetarian

Avocado and Cucumber roll 5

Asparagus and Oshinko (pickled daikon) roll 5

Inari (Tofu pocket stuffed with sushi rice and sesame seeds) 3

Nasu (sautéed eggplant nigiri) 3

Natto Maki (fermented soy beans and scallions in a roll) 3.5

Shitake Maki (Japanese mushrooms in a roll) 3.5

Ume Maki (pickled plum roll) 3.5

Ume gobo maki (pickled plum, sprouts, shiso, gobo and cucumbers in a roll) 4.5

Ume imo maki (mountain yam and pickled plum roll) 4.5

Yama imo maki (mountain yam and bonito flakes roll) 4

Vegetable Futo Maki (spinach, gobo, shiso, shitake mushrooms, sprouts and cucumber) 6.5

Special requests are honored!

Nigiri

Chef’s specialties are marked with *  

Cold sake selections

*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.

Shochu  (Japanese vodka, distilled from barley)

front room                                                                                                                  back room                                                                     middle room

Hot Sake (Rice Wine)

S 3.50 L. 6.50

Plum Wine

5.00 glass

Beer

Sapporo, Asahi S 3.50 L 6.50

Sapporo Reserve 16oz 5.50

Sapporo Lite 3.50

Sierra Nevada 4.00

Wines

Red

Clayton Zinfandel, 2002  8.00 gl, 30.00 btl

Ramsay Pinot Noir 2003  8 gl, 30 btl

White

Mason Sauvignon Blanc, Napa Valley 2004  8 gl, 32 btl

Ecco Domani Pinot Grigio 2004 Italy 6 gl, 24 btl

Hess Estate Chardonnay, Napa Valley 2004 7 gl, 28 btl

Ziegler-Mauler pinot blanc(from France)crisp, fruity, round 8 gl, 30 btl

Sparkling Wine

Gruet Brut ½ btl 20

Jean Laurent Blanc de Blancs 60

Drinks

Coke, Diet coke, Seven Up, Diet Seven up 2

S. Pellegrino mineral water 500ml 3.50

Panna Spring water 500ml 3.00

Last updated:  Friday, February 15, 2008 03:23:09 PM   © 2008 Kijirestaurant.com All rights reserved.