Kuma on Valencia

Four pieces of sushi selected by the chef. Types of fish may vary depending on season, but we generally like to start with lighter flavors and end with a belly cut.

Eight pieces of sushi selected by the chef. Types of fish may vary depending on season, but we generally like to start with lighter flavors and end with belly cuts.

To fully embrace take-out, we've replaced our chef's choice sashimi with Kuma's chirashi. Inspired by one of our favorite dishes and the idea of a casual night in, you'll get 14 cuts of today's best fish, ikura snap peas, and kinshi tamago scattered over a house blend of nisihki rice and wild grains.

All the goodness of our house chirashi with the addition of a few more luxurious items for when you're feeling fancy. Includes local uni, toro, and assorted shellfish.

A filling dish utilizing all parts of both salmon and ocean trout. 12 slices total, cuts from the back and the belly, cured roe, and salmon skin chicharrones, all served over our wild grain rice blend, with assorted veggies and kinshi tamago.

A pared down version of our dine-in sashimi platter designed to handle the bustle of take-out. A selection from the chef of 3 fish, 2 pieces each for 6 pieces total.

Blanched soybean pods tossed with coarse sea salt.

Massaged kale, salt pickled cucumber and local seaweed. Optional addition of salmon skin chicharrónes.

Awase miso with a kelp, mushroom, and shungiku leaf soup base; creates a flavor that’s almost tea-like.

Slices of shiitake mushroom and tofu suspended in clear soup made from this morning’s fish bones.

A mix of both local and Japanese seaweed marinated in sesame oil.

Panko breaded tuna and hamachi roll, topped with sriracha, spicy mayo, unagi sauce, green onions, tobiko, and our house furikake.

Tender baby octopus coated lightly with seasoned flour and fried crispy. Served with our spicy dipping sauce.

Choice of yellowtail or salmon fish collar seasoned with sea salt and steam broiled until perfectly tender and juicy. Served with a garlic ponzu dipping sauce.

Firm tofu produced here in SF, topped with crunchy garlic oil dressing, scallions, chopped shiso and ponzu

Spot Prawn, British Columbia

Yellowtail, Kagoshima

Fluke, US East Coast

Scallop, Hokkaido

Amberjack, Hawaii

Black Sea Bream, Miyagi

Soy marinated tuna, Pacific Islands

Ocean Trout Belly, Loch Etive

Scallop dusted with our house 7-spice blend and seared, Hokkaido

Salmon, US Atlantic

Salmon Belly, US East Coast

Sea bream, Kagoshima

Yuzu marinated escolar, Korea

Large slices of avocado and coarse sea salt.

Real crab, avocado, and sesame seeds.

Tempura shrimp, cucumber, avocado, perilla leaf, daikon radish sprouts, red leaf lettuce, and spicy mayonnaise.

Jicama, avocado, cucumber roll topped with marinated Japanese eggplant and crushed sesame seeds.

A unique citrus twist and refreshing flavor has made this one-of-a-kind beverage a crowd favorite since the first sip. Enjoying a Fresca is the quick and easy way to elevate the everyday. Fresca is a sparkling soda water that loves turning any dull moment into a moment of celebration and effervescent fun. It's that perfect blend of zero sugar and caffeine-free sparkling sensation that can be enjoyed in a cocktail or all on its own. And it's that refreshing ability to always freshen the vibes by adding in a little extra zero calorie fancy to any occasion. ​Let's be honest, the Fresca life is the refreshing side of life we all love and crave.

Baked crab and avocado roll topped with salmon, green onions, tobiko, spicy mayo.

Tempura shrimp, cucumber topped with layers of tuna and avocado, spicy mayo, and unagi sauce.

Hawaiian amberjack and pickled jalapeno on top with spicy hamachi and fried green scallions inside

Yellowtail and green onions in toasted seaweed.

California roll topped with various fish chosen by the chef.

Salmon, sesame seeds, lemon slices, and avocado.

Spicy tuna, cucumber, avocado, perilla leaf, daikon radish sprouts, and red leaf lettuce.

Tempura sweet potato and (vegetarian) unagi sauce.

Fresh tuna and mango topped with ocean trout and yuzu kosho.

Coca-Cola Original Taste — the crisp, refreshing taste you know and love

720ml

koshihikari rice lager 12 oz

Okinawan premium draught beer 22oz

Honjozo -- Kikusui’s undiluted, unpasteurized honjozo sake. Served in a “one cup” size as unpasteurized sake is light sensitive. Big, bright and boozy, Niigata 200ml

Junmai -- Water God. is our driest sake and perfect for showcasing a sharp, powerful flavor of rice, Iwate

Daiginjo Silver Plate. A bold, fruity nose followed by a dry, spicy finish. It’s a sake that pleases all palates, Toyama

Honjozo style sake. Brewer’s Pride. Sake maker, Masao Nakazawa’s favorite every-day sake. Balanced and refreshing, Kobe

Junmai Daiginjo style sake. Winter Waters. Rich and fruit forward with notes of pear and just the right amount of funk, Yamagata

Nama Genshu means sake that has not been pasteurized or diluted. High alcohol and slightly effervescent with a deep rich taste. Sequoia’s best, San Francisco.

Perfect spring nigori sake with a floral nose and flavors of yogurt and lychee. One of Sequoia’s best selling sake is a must try for fans of nigori, San Francisco.

Nama Genshu means sake that has not been pasteurized or diluted. High alcohol and slightly effervescent with a deep rich taste. Sequoia’s best, San Francisco

Nigori Sake. Floral nose and flavors of yogurt and lychee. A must try for fans of nigori. San Francisco