Shin Shin menu — United States

Steamed young soybeans in the pod, seasoned with sea salt, lime, and Japanese sansho pepper.

A savory Japanese soup made with a blend of red and white miso paste, served with soft tofu and fresh scallions.

A steamed bun filled with tender pork belly, pickled carrots, fresh cilantro, and a spicy Korean chili sauce.

These small, mild green peppers are blistered and served with a citrusy yuzu vinaigrette, crispy shallots, and sesame seeds.

A refreshing salad of sliced cucumbers and seaweed tossed in a savory dashi-based vinaigrette and topped with sesame seeds.

Crispy Japanese-style fried chicken served with ginger, soy, house-made pickles, spicy togarashi seasoning, and a chili aioli.

This crisp romaine salad is served with a creamy edamame yogurt dressing, walnut pesto, fresh jalapeños, and spiced walnuts.

Pan-fried dumplings served with a smoked soy dipping sauce, scallions, and toasted sesame oil.

A crispy rice cake topped with spicy tuna, tobiko, scallions, pickled daikon, and jalapeño.

Akami is a lean, deep red cut of tuna served as a slice of raw fish over vinegared rice or on its own.

Sake is fresh, thinly sliced salmon served either as a topping on vinegared rice or on its own.

Walu is a firm, mild-flavored white fish often served as a slice of raw fish over vinegared rice or on its own.

Kanpachi is a type of amberjack fish known for its firm texture and mild, buttery flavor, served here as a slice of raw fish over vinegared rice or on its own.

Uni is a piece of fresh sea urchin served atop a small mound of vinegared rice.

A sushi roll featuring salmon and scallion, topped with chili aioli and citrus-infused flying fish roe.

A chef-selected roll featuring cucumber, scallion, pickled radish, and flying fish roe, finished with a savory eel sauce.

A hand roll featuring kanpachi yellowtail, accented with black garlic, Meyer lemon segments, and micro cilantro.

A hand-rolled seaweed cone filled with spicy tuna, jalapeño, and pickled daikon radish.

A hand roll featuring salmon, scallions, and citrus-marinated flying fish roe.

A hand roll featuring lean tuna seasoned with soy sauce, flying fish roe, and green onions.

A hand roll featuring salmon roe seasoned with fresh lemon zest.

A curated selection of the chef's freshest raw fish, served with a bright citrus-soy sauce, aromatic shiso oil, and fresh scallions.

Lean tuna nigiri topped with chopped wasabi and flying fish roe.

Fresh salmon served over a small bed of vinegared rice, topped with salmon roe and a hint of lemon zest.

A piece of buttery escolar topped with finely chopped wasabi and a savory Japanese seasoning blend of seaweed and sesame seeds.

Fresh amberjack topped with finely chopped scallions.

Fresh sea urchin served over vinegared rice, topped with pickled wasabi and a shiso leaf.

A rich, chilled dark chocolate custard topped with creamy peanut butter and crunchy cocoa nibs.

A refreshing citrus tart featuring yuzu and lime on a graham cracker crust, topped with creamy coconut.

A creamy sesame-flavored ice cream served with a crisp sesame wafer and a savory-sweet miso butterscotch sauce.