Kiji is a quality oriented neighborhood specialty restaurant. We specialize in excellent sushi, but it goes beyond that. Our chef's specialty include: various carpaccios, sashimi samplers and live fish such as sea urchin and scallops. We use the best ingredients and skill to bring quality and innovative cuisine to our guests. All our sauces are made in-house from scratch. We use organic vegetables. We use mostly wild and local fish from environmentally sustainable sources. We have pride in our products and practice the art of culinary and sushi-making craftsmanship. We keep our overhead low enough to bring quality and value to our guests.

Sushi-making is a serious discipline. 5 years of apprenticeship is not good enough. We believe you must have at least 10 years experience and study with an excellent teacher to be a good sushi chef. Everything from sanitation, organization, and cleanliness to precision and artistry is judged. What we do at Kiji is a by-product of spiritual discipline. We call this the way of sushimanship.