Koto Japanese Steakhouse - Menú completo

Fried shrimp spring rolls with plum sauce.

Sweet, buttery and delicate.

Bacon-wrapped scallops with plum sauce.

Sliced avocado with a variety of vegetables.

4 pieces of assorted sushi – chef’s selection.

Salad with a seasoned microalgae base.

Basic vegetable salad.

Salmon skin and cucumber with eel sauce.

Lobster tempura, avocado, cucumber, and lettuce topped with masago, eel sauce, and spicy mayo.

Cooked on a hibachi grill.

Fried chicken nuggets with ketchup.

Crab, avocado, and masago wrapped in cucumber served with ponzu sauce.

Comes in Buffalo sauce, plum sauce, or plain.

Spicy tuna wrapped in avocado and topped with tobiko. Served with ponzu sauce.

Fried squid with katsu sauce.

Sliced seared black peppered tuna over cucumber and a small seaweed salad with ponzu sauce.

Steamed shrimp dumplings with dumpling sauce.

Gently fried bean curd with tempura sauce.

Seared salmon and avocado served with sweet miso sauce on a bed of cucumber.

Shrimp tempura, spicy tuna, asparagus topped with seared filet mignon. Finished with masago, scallions, eel sauce and spicy miso.

Soft shell crab, avocado, cucumber, and lettuce topped with masago, eel sauce, and spicy mayo.

Buttery mild fish.

5 pieces of assorted sashimi – chef’s selection.

Scallions wrapped in beef with teriyaki sauce.

Shrimp and assorted vegetable lightly battered and fried with tempura sauce. Shell fish. Battered and fried.

Crab meat, cucumber, masago, and spicy mayo.

Shrimp tempura, cream cheese, and avocado topped with crab meat and spicy mayo.

Buttery mild fish.

Spicy salmon topped with salmon and ikura.

Spicy tuna topped with eel and tobiko.

Choose tuna, salmon, yellowtail, or crab.

Sushi roll filled with asparagus.

Mild and tender fish.

1/2 salmon, 1/2 tuna, and avocado topped with crab meat.

Chicken and shrimp tempura, avocado, cucumber, and lettuce topped with masago, eel sauce, and spicy mayo.

Shrimp tempura topped with spicy tuna and masago.

Shrimp tempura and avocado topped with spicy crab and served with strawberry sauce.

Toasted eel, salmon skin, avocado and cucumber topped with eel sauce. Thoroughly cooking meat, poultry, seafood, shellfish, or eggs reduces the risk of foodborne illness.

Cooked on a hibachi grill.

Spicy tuna topped with spicy crab salad.

Smoked eel and avocado topped with yellowtail, salmon, tuna, tobiko, tempura crunch, scallions, and spicy mayo.

Crab meat, cucumber, and avocado topped with salmon, yellowtail, fluke, tuna, shrimp, and masago.

Eel and cucumber topped with avocado and masago.

Smoked salmon, cream cheese, and avocado.

Shrimp tempura, avocado, cucumber, and lettuce topped with masago, eel sauce, and spicy mayo.

Sushi roll prepared with avocado.

Skewered chicken sticks with teriyaki sauce.

Crab meat, egg, avocado, Japanese pickle and masago. Thoroughly cooking meat, poultry, seafood, shellfish, or eggs reduces the risk of foodborne illness.

Spicy tuna inside topped with tuna, salmon, avocado and mango salsa.

7 pieces of sliced seared tuna over cucumber and a small seaweed salad with ponzu sauce.

2 shrimp and 1 chicken and assorted vegetables lightly battered and fried with tempura sauce.

Spicy tuna topped with avocado and masago.

Salmon, cucumber, and avocado wi I'mth masago.

1 mystery piece. Spicy tuna and cucumber topped with tuna, spicy mayo, and masago.

Cucumber, crab, and avocado.

Cooked on a hibachi grill.

Cooked on a hibachi grill.

Cooked on a hibachi grill.

Cooked on a hibachi grill.

Cooked on a hibachi grill.

Cooked on a hibachi grill.

Cooked on a hibachi grill.

Pan-fried pork dumplings with dumpling sauce.

Salmon, tuna, and yellowtail in spicy sauce topped with black and red tobiko.

House salad topped with salmon skin, masago, spicy mayo, and eel sauce.

Shrimp, cucumber, lettuce, avocado, and mayo topped with masago.

Assorted vegetables lightly battered and fried with tempura sauce.

Soup that is made from miso paste.

Thai spicy soup with chicken, shrimp, and vegetable.

Chicken tempura, avocado, cucumber, and lettuce topped with masago, eel sauce, and spicy mayo.

Choose with avocado or cucumber.

Sauteed squid with Vietnamese basil, onion and pepper.

Fried fish, masago, eel sauce, spicy mayo, and scallions. Thoroughly cooking meat, poultry, seafood, shellfish, or eggs reduces the risk of foodborne illness.

Soup made from bean curd.

Savory thin soup that typically has a broth or consomme base.

Tuna and seaweed salad topped with masago and spicy sauce.

Toasted eel, avocado, and cream cheese topped with masago.

Skewered beef sticks with teriyaki sauce.

Eel, salmon, shrimp, crab stick, tuna, avocado, and seaweed salad all wrapped in cucumber.

Mango and cucumber wrapped in sliced peppered tuna served with chef's special sauce.

Lobster tail, shrimp, and scallops.

Cooked on a hibachi grill.

Cooked on a hibachi grill.

Cooked on a hibachi grill.

Lobster tail, shrimp, and scallops.

Cooked on a hibachi grill.

Steamed soy bean pods with sea salt.

Fried soft shell crab with katsu sauce.

Chicken strips and assorted vegetable lightly battered and fried with tempura sauce.

Deep-fried oyster with chef's special sauce.