Raiz Kitchen Sushi Bar Online Ordering Menu

Steamed soybean.

Steamed soybean with garlic.

Japanese steamed jumbo shrimp dumplings.

Pineapple and cream cheese scallion in a sweet creamy filled wonton.

Spicy tuna mix served on top of crispy sesame rice topped with sliced jalapeños and cilantro, drizzled with wasabi mayo.

Lightly fried vegetable spring rolls served with sweet & sour sauce.

Lightly battered and served with tempura sauce.

Sashimi grade tuna, yellowtail, salmon, and shrimp all mixed with cucumber, avocado, scallion, mango, cilantro, and jalapeño mixed with poke sauce, served in a crispy gyoza shell.

Sweet potato, eggplant, asparagus, and onions lightly tempura-battered and served with tempura sauce.

Arugula, radicchio, cucumber, beets, shaving parmachino, lemon juice, and extra vintage olive oil.

Romaine lettuce, homemade dressing, shaved parmaciano, and croutons.

Red radish, avocado, carrots, cherry tomato, mixed greens, red onions, black olives, and house dressing.

Cucumber with sunomono dressing granished with beets.

Marinade seaweed over cucumber with sunomono dressing.

Mix of greens with carrot ginger dressing.

Italian sausage, bell pepper, mushrooms, garlic, red onions, and tomato sauce.

Mussels, clams, shrimp, cherry tomatoes, parsley, and white wine.

Chicken, peas, mushrooms, and basil in tomato cream sauce.

2 pieces of chicken breast lightly breaded with mozzarella cheese and tomato sauce. Served with a side of pasta.

2 pieces of chicken breast with prosciutto, mozzarella cheese, garlic, and rosemary roasted potatoes in lemon butter sauce.

Spicy tomato, garam marsala tossed chicken, oven-dried tomatoes, roasted shishito peppers, mozzarella, fantina, and manchego.

Kale queso, roasted red peppers, artichokes, pumpkin seeds, and herb mix topped with mozzarella and feta cheese.

Brie, fantina & apricot merlot jam, and prosciutto.

Blanched brussels sprouts, lemon vinaigrette, bacon, garlic cream, caramelized onion, and fantina cheese.

Tomatoes, lettuce, onion, cheese, and mustard.

Grilled onions with American cheese, miso mustard, Korean pickles, and house motoyaki.

Roasted banana peppers with sautéed mushrooms, cheddar, and honey mustard.

Truffle aioli cheddar cheese, avocado, sriracha, and sautéed mushrooms.

Served with rice, vegetable tempura, vegetable dumplings, and miso soup.

Served with rice, vegetable tempura, vegetable dumplings, and miso soup.

Served with rice, vegetable tempura, vegetable dumplings, and miso soup.

Served with rice, vegetable tempura, vegetable dumplings, and miso soup.

Pan-fried yakisoba noodles served with green & red bell peppers, cabbage, green onions, garlic, and yakisoba sauce.

Sweet potato noodles with red bell peppers, onions, mushrooms, carrots, garlic, and spinach.

Stir-fried udon noodles with bell peppers, carrots, green onions, and soy bean sprouts.

Dragon roll and 5 pieces of nigiri.

Dragon roll, Rainbow roll, and 10 pieces of nigiri.

4 pieces of tuna, 4 pieces of salmon, 3 pieces of yellowtail, 3 pieces of whitefish, and 2 pieces of octopus.

Assorted fish, sushi rice, and pickled Japanese veggies.

House serrano miso spicy tuna with avocado and cucumber topped with super white tuna and exquisite marinated red onion, sprinkled with micro greens and delicate fried mustard greens. Served with special sauce.

A must try! Fresh tuna, yellowtail, cilantro, avocado, and jalapeño with light house mayo, wrapped in green soybean sheet, dripped with fresh limes and drizzled with Rayu chili and sesame oil.

An all time favorite! Super white tuna, jalapeño, and avocado topped with fresh salmon and our house garlic ponzu.

Yellowtail, scallion, and avocado topped with both fresh tuna and salmon, artfully coated in tart, refreshing blueberry ponzu vinaigrette.

Savory unagi and cucumber, draped with many slices of avocado, topped with red & black tobiko, and drizzled with unagi sauce.

A salmon avocado roll topped with crab mix, then topped with spicy shrimp, lightly seared and drizzled with unagi sauce.

Lightly tempura fried with spicy tuna, avocado, and cream cheese topped with spicy crabi-tuna mix, draped with fried sweet potato strands, criss-crossed with unagi and creamy wasabi sauce.

Rolled on black rice with spicy yellowtail, cilantro, and avocado topped with more yellowtail! Garnished with scallion, crispy onion, and Japanese shredded red pepper. Served with a side of chili-ponzu.

Unique and delicious. Spicy crab with scallions, jalapeño, and avocado topped with fresh salmon and the thinnest slices of lemon, drizzled with our house tangy rosemary sauce, sweet pepper for crunch, a garnish of micro greens, and a zest of lime.

Black rice roll with white fish, cilantro, mango, avocado, and 2 whole shishito peppers cooked in our garlic butter sauce, topped with spicy salmon, spicy shrimp, and citrus tobiko, garnished with micro greens and swimming in river sauce.

Nutritious and chewy black rice embracing shrimp tempura, avocado, and rich cream cheese, rolled jumbo, covered in spicy crunchy mix, and drizzled with wasabi mayo and unagi sauce.

Creamy and fresh! Tuna, salmon, super white tuna, asparagus, and avocado gracefully wrapped in cute pink soybean sheet, garnished with tobiko and a sprinkle of honey miso sauce.

Spicy tuna rolled in black rice topped with fresh tuna, avocado, house mayo, and scallions, finished with savory unagi sauce under a drop of wasabi mayo and tobiko. Served with a side of citrus shumai sauce.

A classic! California roll topped with fresh tuna, shrimp, salmon, super white tuna, and avocado, finished with light house mayo and tobiko.

Spicy flavor of lightly seared tuna sitting on a roll of tempura, crab stick, and fresh cucumber, then generously drizzled with unagi sauce.

Cilantro, avocado, asparagus, baby spring, and green soybean sheet.

Rolled up with kapyo, avocado, and jalapeño topped with mango sauce and sweet pepper.

Rolled up with asparagus and pickle radish topped with avocado and micro greens, sprinkled with garlic ponzu sauce.

Rolled up with avocado, jalapeño, and mango in black rice topped with mango and avocado, then sprinkled with shiitake mushrooms and black sesame sauce.