Every Dish Has a Story
The simplest test of a sushi bar. Everything we learned in five years across the Pacific comes down to this.
Welcome to KIRU. The menu you’re holding is a travel journal — every dish connects to a place, a person, or a moment from the years we spent in kitchens across the Pacific. We take the food seriously. We don’t take ourselves seriously. Order something that sounds good. Order something that sounds weird. Ask the bartender what they’d eat. We’re glad you’re here.
Showing 41 items
NigiriMaguro (Bluefin Tuna)
Line-caught. Clean, buttery, honest. The piece that tells you everything about a sushi bar in one bite.
NigiriSalmon Nigiri
Sustainably sourced Atlantic salmon, lightly torched with a whisper of yuzu. The one that converts sushi skeptics.
NigiriSake (Salmon)
Sustainably sourced, thick-cut, with a fat content that earns the close-your-eyes response. Finished with a brush of house soy.
SignatureNigiriToro Nigiri
Bluefin tuna belly. The kind of cut that makes chefs whisper. Melt-in-your-mouth doesn't do it justice.
NigiriUnagi Nigiri
Freshwater eel glazed with our house tare sauce, torched to order. Sweet, smoky, unforgettable.
NigiriHamachi (Yellowtail)
Our most requested nigiri. Clean flavor with a richness that builds. Sourced through Tsukiji-trained relationships.
NigiriTamago Nigiri
Japanese egg omelette, layered and pressed. Our version has a touch of dashi and mirin. The most underrated piece on the bar.
NigiriEbi (Shrimp)
Butterflied, gently torched, brushed with a sweet soy reduction. The torch was the chef's idea at 2am. Best ideas happen late.
NigiriUnagi (Freshwater Eel)
Slow-roasted with a kabayaki glaze that took us six months to get right. Sweet, smoky, and impossible to order just one.
SignatureMaki & Signature RollsMass Ave Maki
Spicy tuna, cucumber, avocado, topped with seared salmon and truffle ponzu. This roll is dressed up but knows how to have fun.
NigiriUni (Sea Urchin)
When it's available, it's available. Creamy, briny, fleeting. Market price because quality this pure doesn't come cheap.
NigiriTamago (Egg)
Our house-made dashimaki. Sweet, layered, and more technically demanding than anything else on this list. A Tokyo tradition we brought home.
Maki & Signature RollsThe Brickyard
Crispy rice, spicy crab, jalapeño, drizzled with eel sauce. Named for the speedway. Goes fast.
SignatureMaki & Signature RollsThe Crossroads Roll
Named for the place where our chef's Midwest roots meet Pacific obsession. Tempura shrimp, mango, sriracha aioli, and a crunch that'll make you close your eyes.
SignatureMaki & Signature RollsMass Ave Roll
Our love letter to the neighborhood. Spicy tuna, avocado, cucumber, topped with seared salmon and a yuzu-miso drizzle. This one photographs well. We know you're going to.
Maki & Signature RollsDragon Roll
Shrimp tempura inside, unagi and avocado draped on top. The sauce work alone is worth the trip.
SignatureMaki & Signature RollsThe Detour
Sometimes the best things happen when you go off-plan. Softshell crab, pickled daikon, shiso, spicy kewpie. A beautiful accident we decided to keep.
Maki & Signature RollsIndy 500 Roll
We know. But it's good. Torched yellowtail, jalapeño, tempura crunch, eel sauce. Fast, bold, and a little reckless. Just like its namesake.
Sashimi & CrudoSalmon Sashimi (5pc)
Five pieces of pristine salmon, sliced thick the Tokyo way. Served with fresh wasabi, not the fake stuff.
Sashimi & CrudoChef's Sashimi Platter
Nine pieces of the day's best fish, selected by the chef. Changes daily. Trust the process.
Maki & Signature RollsTokyo Drift
Wagyu beef tataki, truffle oil, micro scallions, crispy garlic. This is the one the chef makes for himself after close. Now you can have it too.
Small PlatesEdamame with Chili Salt
Not your average edamame. Blistered in a hot pan, finished with togarashi chili salt and a squeeze of lime.
Maki & Signature RollsVeggie Garden Roll
Avocado, cucumber, asparagus tempura, pickled beet, shiso. Proof that a meatless roll doesn't have to apologize for itself.
Maki & Signature RollsSpicy Tuna Classic
We didn't reinvent this one. We just made sure it's the best version you've had. Bigeye tuna, house spicy mayo, scallion, sesame. Simple. Right.
SignatureSashimi & CrudoHamachi Crudo
Yellowtail from Tsukiji-trained sourcing, yuzu kosho, jalapeño oil made in-house. This dish started as a mistake at 3am in Tokyo. Now you can't take it off the menu.
SignatureSmall PlatesCrispy Rice Spicy Tuna
Seared rice cakes topped with spicy tuna tartare and a microgreen salad. The crunch-to-fish ratio is exactly right.
Small PlatesGyoza (6pc)
Pork and chive dumplings, pan-fried until golden. Served with our black vinegar dipping sauce.
Sashimi & CrudoSalmon Tataki
Lightly seared, ponzu, crispy shallots, microgreens. The sear is 8 seconds on each side. We've timed it.
Sashimi & CrudoTuna Three Ways
Maguro sashimi, spicy tartare, and tataki. Three preparations, one fish, a complete education.
Small PlatesSeaweed Salad
Wakame and mixed sea vegetables in a sesame-soy dressing. Light, bright, and exactly what you need before the heavy stuff.
Sashimi & CrudoScallop Carpaccio
Hokkaido-style diver scallops, truffle ponzu, chive oil, pink peppercorn. Thin enough to read through. Almost.
Small PlatesEdamame
Maldon salt, togarashi, a squeeze of lime. Sounds simple. Is simple. Sometimes simple is the move.
Chef's SpecialsSake Flight
Three curated sakes — one light, one rich, one wild card. The bartender picks based on your mood.
Small PlatesGyoza (Pork)
Pan-fried. Crispy on the bottom, tender everywhere else. Served with a black vinegar dip that our chef learned in a dumpling shop in Osaka that seated six people.
Chef's SpecialsMochi Ice Cream (3pc)
Matcha, black sesame, and yuzu. Made in-house. The perfect ending, or the perfect excuse to keep sitting at the bar.
Small PlatesShishito Peppers
Blistered, bonito flakes, sea salt. One in ten is spicy. It's roulette, but delicious.
Small PlatesTuna Tartare Bites
Spicy bigeye tuna on crispy wonton chips with avocado mousse and tobiko. Three bites, zero regrets.
Small PlatesRock Shrimp Tempura
Crispy, light, tossed in a yuzu-chili aioli that has a kick that sneaks up on you. The dish that sells itself to the table next to yours.
Small PlatesMiso Soup
White miso, silken tofu, wakame, scallion. Made fresh every service. Not from a packet. You can tell.
SignatureChef's Table OmakaseChef's Table Omakase
Seven courses chosen by the chef. What's best today — the fish that arrived this morning, the seasonal ingredient he's obsessing over. No printed menu. Just sit down and trust.
SignatureChef's Table OmakaseOmakase + Sake Pairing
The full omakase with four guided sake pours chosen to complement each course. The chef and the bartender conspire. You benefit.