Sushi Kim

Unlimited access to the buffet including soups, salads, fried items, skewers, sushi, and maki. The price varies by time and age.

Traditional Japanese soup made with dashi broth and miso paste. Salty and umami flavor, served hot.

Small salad of cabbage marinated in rice vinegar. Crunchy texture and refreshing sweet-sour taste.

Bowl of steamed white rice. Simple and tender, accompanies sauced dishes.

Wok-fried noodles with a mix of vegetables. Hot and flavorful dish.

Immature soybeans served in their pods and lightly salted. Eaten by squeezing the pod to release the beans.

Cantonese-style fried rice with small diced vegetables. Flavorful and lightly grilled.

Breaded and fried chicken nuggets. Golden and crispy.

Fried rolls filled with shrimp. Crispy wrapper, to be dipped in sauce.

Fried imperial rolls stuffed with chicken and vegetables. Crispy texture.

Dumplings filled with meat and vegetables. Thin dough, often grilled on one side.

Fried calamari. Tender rings coated in a crispy batter.

Fried pastry triangles filled with spicy beef. Crispy and fragrant.

Bowl of vinegared rice topped with slices of raw salmon. A complete and fresh meal.

Beef strips sautéed with onions in a savory sauce.

Fried chicken pieces with a very crispy coating. Dry and crunchy texture.

Grilled chicken meatball skewers, glazed with sweet and savory sauce (Yakitori).

Grilled chicken skewers. Crispy skin and juicy meat.

Grilled diced fresh salmon on a skewer. Rich flavor of cooked fish.

Grilled beef skewers. Flavorful and firm meat.

Thin slices of beef carpaccio rolled around melted cheese. A gourmet classic.

Grilled button mushroom skewers. Juicy and fragrant.

Minced chicken meatball skewers (Tsukune). Tender texture.

Grilled zucchini rings. Light vegetable side dish.

Simple maki filled with cream cheese. Mild and creamy, wrapped in nori seaweed.

Traditional raw bluefin tuna maki. Strong fish flavor.

Raw salmon maki. Melting center surrounded by rice and seaweed.

Vegetarian maki with avocado. Creamy texture and mild flavor.

Yellow pickled radish maki (Oshinko). Crunchy and sweet-sour.

Fresh cucumber maki. Very crunchy and refreshing.

Maki filled with flaked cooked tuna, often prepared with a little mayonnaise.

Inside-out roll with rice on the outside, filled with salmon and avocado. Sprinkled with sesame seeds.

California roll filled with raw tuna and avocado. Tender texture.

Vegetarian California roll combining the crunch of cucumber and the creaminess of avocado.

Maki often fried or filled with rich ingredients, offering a crispy and melting texture.

Spring roll wrapped in rice paper or lettuce instead of seaweed, with salmon and avocado. Very fresh.

California roll filled with cooked tuna and avocado. Mild and accessible flavor.

Roll coated with cream cheese, filled with salmon. Very creamy.

Snow Roll with salmon and avocado, coated in cream cheese.

All cheese Snow Roll. For lovers of creamy textures.

California roll rolled in flying fish roe. Adds a crunchy and oceanic texture.

Version of the Las Vegas roll with a generous portion of cheese.

Vegetarian California roll with cream cheese and avocado. Mild and creamy.

Maki with fried onions for crunch, with salmon and avocado.

Nigiri sushi: slice of raw salmon placed on a ball of vinegared rice. Tender and fatty.

Bluefin tuna nigiri sushi. Lean and flavorful flesh on vinegared rice.

Sea bream nigiri sushi. White-fleshed fish, delicate and light.

Sushi filled with cooked tuna, often mixed with a touch of mayonnaise.

Vegetarian sushi with a slice of avocado held by a strip of seaweed. Creamy.

Cooked shrimp nigiri sushi. Firm and sweet.

Hand-rolled nori seaweed cone, filled with rice, salmon, and avocado. Eaten with fingers.

Nori seaweed cone filled with raw tuna and avocado. Fresh and crunchy.

Temaki filled with cooked tuna and avocado. Mild flavor.

Slices of fresh raw salmon served alone. Melting texture and rich flavor.

Slices of raw tuna. Firm, lean red flesh.

Slices of raw sea bream. White fish with a subtle flavor.

Extra portion of sashimi (raw fish without rice).

Sautéed shrimp, served in pairs.

Shrimp steamed dumplings (dim sum). Translucent and soft dough.

Open steamed dumplings with shrimp and pork. Dense and juicy texture.

Breaded and fried cucumber maki. Hot and crispy.

Fried shrimp in a light batter (tempura). Very crispy and airy.

California roll with salmon and cream cheese. Rich and creamy.

Gunkan sushi: rice wrapped in seaweed and topped with seasoned salmon tartare.

California roll filled with fried tempura shrimp. Hot-cold and crispy-soft contrast.

Shrimp sautéed with salt and pepper. Simple and flavorful.

Shrimp sautéed in a sweet and sour red sauce. Sweet and tangy flavors.