SanKai Downtown Edmonds

Pork shoulder and daikon radish braised in sweet soy broth.

Served tossed in peppery tonkatsu sauce on top

(GF)

Deep fried panko breaded oysters . served with tonkatsu sauce

Pan sautéed geoduck and assorted mushrooms with sake, butter and soy sauce.

Roasted kasu(sake lees)-marinated black cod.

dressing served on the side (GF)

Pan fried pot stickers w/ scallop and shrimp

Fried Norwegian mackerel pickled in citrusy sweet vinegar with roasted onion and red bell pepper

2 pieces each of salmon, tuna and yellowtail (GF)

(GF)

one whole piece of soft shell crab, cut into pieces

Crab salad with cucumber and wakame seaweed in sweet vinegar dressing (GF)

Octopus salad with cucumber and wakame seaweed in sweet vinegar dressing (GF)

Shrimp salad with cucumber and wakame seaweed in sweet vinegar dressing (GF)

chopped fatty tuna served with daikon kimchee on crunchy wonton chips. topped with gochujang aioli

House made pickles assortment

One piece shrimp nigiri, two pieces salmon sashimi, one piece albacore sashimi, 3 pieces panko shrimp, potato salad, pork & daikon, pickles, and a California roll with real crab.

Japanese fried chicken served wth rice and potato salad (NOT GF)

Roasted chicken thigh marinated in salted rice malt. served with sauteed vegetable in ginger sauce over steamed rice (GF)

4 pieces of shrimp and 3 pieces of vegetable tempura. dipping sauce on the side. served with rice and potato salad. (NOT GF)

yellowtail, scallion and cucumber inside with Flying fish roe on top 6 piece (GF)

seaweed on the outside, rice and avocado (avocado maki) 6 piece (GF)

shrimp tempura, avocado, cucumber, flying fish roe topped with eel and avocado (8 piece)

yellowtail, scallion, avocado, flying fish roe, seaweed salad finish 8 piece (GF)

crab, flying fish roe, avocado, cucumber 6 piece (GF)

eel, cucumber avocado and flying fish roe on top 8 piece

seaweed on the outside, rice and cucumber (kappa maki) 6 piece (GF)

salmon skin, green onion, lemon, with seared spicy salmon on top 8 piece (GF)

eel, shrimp, egg, shitake, kanpyo, mitsuba kanpyo = gourd mitsuba = japanese parsley 5 piece

albacore, avocado, flying fish roe with salmon, crab, and jalapeno on top 8 piece (GF)

veggie tempura, cucumber, asparagus, avocado on top 8 piece

house marinated gourd maki (4 piece)

fermented soybean roll 6 piece

Chopped yellowtail, scallion 6 piece (GF)

chopped up fatty tuna and scallions (seaweed on the outside) 6 piece (GF)

takuan roll 6 piece

california roll, topped with assorted fish 8 piece

shrimp tempura, avocado, cucumber, flying fish roe with spicy tuna on top 8 piece

salmon and seaweed roll (salmon maki) 6 piece (GF)

6 piece

shrimp tempura, asparagus, avocado with crab, scallop, tobiko and japanese mayo on top 8 piece

salmon, avocado, cucumber and flying fish roe 6 piece (GF)

shrimp tempura. jpn mayo, cucumber, avocado and flying fish roe 5 piece

spicy salmon, cucumber, avocado and flying fish roe 5 piece (GF)

spicy scallop,, asparagus and flying fish roe 5 piece (GF)

spicy tuna, avocado, cucumber and flying fish roe 5 piece (GF)

tempura soft shell crab, jpn mayo, avocado, cucumber and flying fish roe 5 piece

tuna and rice with seaweed on the outside (tekka maki) 6 piece (GF)

plum and shiso maki 6 piece

unagi (fresh water eel), avocado and cucumber 6 piece

roasted paprika, avocado, cucumber, asparagus 6 piece

mackerel, cucumber, shiso, takuan (pickled daikon) 6 piece

rice with seaweed on the outside (perfect for kids!)

tempura lobster tail, lettuce, flying fish roe, avocado ,mayo, scallion 5 pieces

8 pieces of sashimi and egg over sushi rice (NOT GF. Can be made GF without shiitake mushrooms. please let us know if you are GF in the notes section. thank you. Fish is subject to change and may not reflect image above)

One piece each salmon, tuna, yellowtail, shrimp, and white fish nigiri and a California roll with real crab. (GF)

One piece each salmon, tuna, yellowtail, shrimp, amber jack, albacore and white fish nigiri and a California roll with real crab. (GF)

Chef's choice. The best fish of the day. Fish is subject to change and may not reflect sample image. (please let us know if you are GF.)

(GF)

(GF)

A smaller, silver-skinned fish with a distinct, robust, and somewhat oily flavor, served with ginger and green onion to complement its richness.

Raw, translucent pink shrimp offering a remarkably sweet and succulent taste with a soft, slightly sticky texture. Served with fried head.

Lighter and less fatty than unagi, often simmered or lightly grilled, with a delicate, sweet flavor and a very soft, melt-in-your-mouth texture. (NOT GF)

Deeper red color, firmer texture, and a more pronounced, robust, and less fatty flavor than Atlantic salmon.

Lighter in color and flavor than bluefin, with a milder taste and a slightly firmer, yet still tender, texture.

ADULT YELLOWTAIL (WF) Fatty. Lush. Bigger on Hamachi flavor. Wild.

ALFONSINO / RED BIG EYE SNAPPER (WF) Firm, delicate flavor.

Tender and rich, with a good balance of lean tuna flavor and delicate, buttery fat that melts in the mouth.

Cooked shrimp with a slightly firm, snappy texture and a classic sweet, briny flavor.

Sweet and savory Japanese omelet with a soft, custardy texture, often made with dashi, resulting in a subtle umami flavor.

Buttery, rich, and slightly sweet with a firm yet yielding texture and a distinct, appealing richness.

(WF) Mildly sweet. Lean.

Delicate, translucent white fish with a very mild, clean, and subtly sweet flavor and a firm, slightly chewy texture.

Firm and slightly chewy texture with a distinctive, sweet, and briny flavor.

Rich. Like biting into an egg yolk. Delicious.

Sweet, soft, and buttery with a delicate, melt-in-your-mouth texture and a clean, fresh ocean taste.

Chewy yet tender texture with a subtle, clean, and mildly sweet flavor.

Large, bursting beads of salmon roe with a distinct pop, releasing a rich, salty, and intensely savory burst of oceanic flavor.

Sweet fried tofu pockets with a soft, spongy texture, typically filled with seasoned sushi rice, offering a savory-sweet flavor.

(SF) Oily with a high fat (omega3) content. Served w/ minced ginger, shallots. Fall

Sweet, flaky, and tender

Firm and lean with a clean, subtly sweet flavor, often described as having a delicate sea breeze essence.

Often considered the pinnacle of salmon, offering a rich, intensely buttery flavor with a melt-in-your-mouth texture due to higher fat content.

A prized deep-sea fish, known for its beautiful red skin, firm yet tender white flesh, and rich, slightly sweet flavor with a delicate texture.

A small, silver-skinned fish with a firm texture and a distinctive, slightly salty, and vinegary flavor due to traditional curing.

Delicate, translucent white fish with a very mild, clean, and subtly sweet flavor and a firm, slightly chewy texture.

Lean, firm texture with a clean, mild, and subtly sweet umami flavor.

(WF) Small oily WF. Rich flavor & fat.

Unique and prized, offering a crunchy texture and a clean, subtly sweet, and intensely briny flavor.

Softer than regular tako.

(SF) Cured in salt and vinegar. Good fat content. Strong, refined aroma. Winter

(WF) Seared skin, tender fatty. Like Kinmedai, but more oily and fatty.

The richest and most luxurious cut, incredibly tender and fatty, offering a melt-in-your-mouth texture and intense, sweet, buttery flavor.

Typically rich and oily with a strong, distinctive flavor, often cured (shime saba) to mellow its intensity.

Similar to Norwegian saba but often prepared with a slightly different curing process, offering a nuanced yet still rich and characteristic flavor.

Smooth, buttery texture with a rich, distinctive salmon flavor

(WF) Fattier than regular Hirame.

Fatty. Soft, flakey texture. Winter. Often smoked.

(WF) Similar to Aji and Amberjack. Firm, fatty flesh. Buttery. Summer

Firm and distinctly chewy texture with a mild, slightly sweet, and ocean-like flavor.

Small, crunchy orange roe that pops in your mouth

Rich, fatty, and tender cooked eel, typically grilled with a sweet and savory unagi sauce, offering a distinct umami flavor. (NOT GF)

Creamy, custardy texture with a complex, sweet, briny, and subtly metallic or "ocean" flavor, highly prized for its unique richness.

Made with Japanese mayo

japanese fluffy cheesecake by Pastry Mitten

Berries, chocolate and orange mousse cake. By Pastry Mitten

All malt lager ABV 4.9% . 12 fl oz. Canada

Sparkling with second fermentation. Hiroshima, Japan.

Gavi - Piedmont, Italy 2017

Chablis - Burgundy, France 2017

Fleurie- Beaujolais, France 2015

Vittoria- Sicily, Italy 2017

Etna- Sicily Italy 2014

Pork shoulder and daikon radish braised in sweet soy broth.

Seaweed outside, avocado inside (GF)

seaweed outside, cucumber inside (GF)

rice with seaweed on the outside (perfect for kids!)

spicy salmon, cucumber, avocado and flying fish roe 5 piece (GF)

spicy scallop,, asparagus and flying fish roe 5 piece (GF)

salmon and seaweed roll (salmon maki) 6 piece (GF)

tuna and rice with seaweed on the outside (tekka maki) 6 piece (GF)

crab, cucumber, avocado inside with assortment of fish on top (GF)

Chopped yellowtail, scallion 6 piece (GF)

8 pieces of salmon over sushi rice