Jin Sho

Wild Salmon Entree

Grilled wild salmon serviced with a bed of rice and nori.

Wagyu Steak

oz Wagyu (Grade A) Steak imported from Miyazaki, Japan.

Chicken Teriyaki Entree

Grilled Chicken with our original Jin Sho style teriyaki sauce. Comes with a side of seasoned rice and salad with onion soy dressing

Karaage Chicken Entree

Japanese fried chicken - a classic dish consisting of tender and juicy chicken thighs. Comes with a side of seasoned rice and salad with onion soy dressing

Vegetable Tempura Entree

Vegetarian. - kinds of vegetable battered in our light and airy tempura batter fried to perfection. Served with our handcrafted Tempura fish broth, seasoned rice, and salad with onion soy dressing.

Black Cod Entree

Our signature dish. Black cod marinated for days in our special miso and grilled. Comes with a side of seasoned rice and salad with onion soy dressing.

Two River Sir Loin Steak (oz)

Processing accentuates natural marbling for notably tender and juicy beef. Choice of Jin Sho teriyaki sauce or onion soy vinaigrette. Comes with a white rice and mix greens.

New York Strip Loin Steak oz

Processing accentuates natural marbling for notably tender and juicy beef. Choice of Jin Sho teriyaki sauce or onion soy vinaigrette. Comes with a white rice and mix greens.

Fried Oyster Entree

Panko Oysters fried to perfection with a side of rice and salad.

Wagyu Yaki-Niku Entree

Grade A marbled thin sliced Wagyu served over rice made with handcrafted yaki-niku sauce. Grade A is the absolute highest quality of beef globally.

Shrimp & Vegetable Tempura Entree

Shirmp & kinds of vegetable battered in our light and airy tempura batter fried to perfection. Served with our handcrafted Tempura broth, seasoned rice, and salad with onion soy dressing.

Extra Sauce

Brown Rice

Miso Soup

Traditional style miso soup crafted from our dashi and softened miso paste.

White Rice

Sohomare "Junmai Ginjo"

Indigo - Robustly clean with rich, elegant flavor hues. Indigo Essence embodies a robustly clean profile with rich, elegant flavor hues. Much like indigo dyers who strive for vivid, deep color, this sake mirrors those qualities. It perfectly expresses the “taste” rather than “aroma” style of ginjo sake-making, offering a refined and vivid experience for the palate.

Kuzuryu "Junmai"

Nine-Headed Dragon- Full-bodied but clean tasting, with a dry finish.

Kamoizumi "Nigori Ginjo"

Indulge in the ultimate Nigori experience with Summer Snow, a deluxe label for true enthusiasts. Coarsely filtered, undiluted, and unpasteurized, this sake offers an authentic "fresh-from-the-vat" taste. The aroma of fresh-cut hay and grapes invites you into a luscious carnival of flavors. With a gentle viscosity, it delights the palate with a full rush of melon and cotton candy, finishing on a dry, subtle note. Visually resembling egg drop soup or a snow globe, its dramatic appearance matches its rich and creamy taste from start to finish.

Koshi No Kanbai "Muku"

Dewazakura "Namagenshu"

Green Ridge - Primal Strength - Brisk & clean, with an engaging lift at first sip. Experience the vibrant flavors of Spring Zest, an unpasteurized nama sake. The first sip delivers a noticeable lift, followed by a pleasant tartness and a brisk finish. Its lively taste pairs perfectly with spicy foods, making it a versatile and refreshing choice.

Hoyo "Kura No Hana"

Fair Maiden - A truly light sake with sweetness, delicacy, & finesse. Crafted from a specialty rice grown exclusively in Miyagi Prefecture, Kura no Hana offers an airily light profile with a delicate hint of anise. Its smooth texture and gentle aroma extend a demure invitation to the refined world of sake enjoyment, making it a perfect choice for those seeking elegance and subtlety in their sake experience.

Dewazakura "Ichiro"

Highly acclaimed in overseas markets and awarded Champion Sake at the International Wine Challenge (IWC) in London, Dewazakura Ichiro Junmai Daiginjo stands out with its high level of rice polishing and low-temperature fermentation. This sake offers a fruity aroma and smooth flavor, making it ideal for newcomers to sake. It also serves as a great pairing sake for regular sake drinkers. Best enjoyed chilled or at room temperature, Dewazakura Ichiro is a versatile choice for any occasion.

Sohomare "Kimoto"

Experience a contemporary rendition of the traditional kimoto style with Eternal Elegance. Achieved through meticulous blending and aging, this sake presents a soft yet poised first sip, followed by a rich body and deep flavor. Enhanced by a subdued, elegant aroma, it embodies a masculine daiginjo expression, offering a refined and sophisticated tasting experience.

Dewazakura "Tobiroku"

Festival of Stars - Dry, crisp, & effervescent: an exhilarating sake for champagne lovers. Tobiroku is a sparkling sake, produced through secondary fermentation in the bottle, much like champagne. Crisp and dry with a lively effervescence, it’s a refreshing companion for any occasion.

Kamoizumi "Junmai Daiginjo"

Discover the subtle elegance of Autumn Breeze, a daiginjo sake with faint notes of persimmon, shiitake, and autumn leaves. This label strikes the perfect balance of tartness, shibumi (astringency), and sweetness, making it exceptionally easy to drink. Enjoy a refined sake experience that captures the essence of fall with every sip.

Tuna Sashimi Salad

Organic mix green with black pepper seared Tuna come with onion soy dressing on the side

Popcorn Shrimp W/Spicy Mayo

pc of Shrimp Tempura with spicy mayo on the side.

Edamame

Cooked soybean served sprinkled with salt.

Yellow Tail Jalapeño

One of our most popular appetizers! Yellow Tail sashimi covered in Garlic and Jalapeño served w/ Yuzu Soy.

New Style Sashimi (Salmon)

garlic, ginger and sesame seed on white fish soaked in yuzu soy sauce and lightly cook with hot sesame oil.

Nasu Miso

kinds of vegetable battered in our light and airy tempura batter fried to perfection. Served with our handcrafted Tempura broth.

Karaage Chicken Appetizer

Japanese fried chicken - a classic dish consisting of tender and tender chicken thighs.

Black Cod Appetizer

Our signature dish in a appetizer format (No Rice / Salad compared to the Bento Version)

Sweet Corn Tempura W/ Matcha Salt

One of our most popular appetizers! Sweet fresh corn tempura sprinkled with Matcha Salt.

New Style Sahimi (White Fish)

garlic, ginger and sesame seed on white fish soaked in yuzu soy sauce and lightly cook with hot sesame oil.

Salmon Jalapeño

A variation of our signature Yellowtail Jalapeno using Salmon! Thinly sliced sashimi garnished with garlic, cilantro, and jalapeno served with our unique yuzu-soy sauce.

Agedashi Tofu

Delicately fried tofu with an airy crunch covered in our handcrafted Tempura broth. Garnished with scallion, spicy radish, seaweed, and nameko mushrooms.

Vegetable Tempura Appetizer

kinds of Vegetable Tempura.

Shrimp & Veg. Tempura Appetizer

Shrimp & kinds of vegetable battered in our light and airy tempura batter fried to perfection. Served with our handcrafted Tempura broth.

Bluefin Tuna Cheek Steak

Shrimp Temp. A La Carte

Shrimp fried to perfection with our light and airy tempura batter.

Hamachi Kama

Grilled Yellowtail Collar

Ankimo Appetizer

Monkfish Liver - Considered to be the equivalent of foie gras in the sushi world with JIN SHO sauce & garnish.

Wagyu Tataki

thin slice seared A wagyu, served with ponzu

Kokuryu "Hachijuhachigo" Daiginjo Sake

Eighty-eight is a supremely lucky number in Japan, suggesting as it does the character for “rice.” An excellent, perfectly balanced daiginjo rich with umami undertones.

Kokuryu "Shizuku" Daiginjo Sake

An elegant daiginjo named after the fresh, clear liquid collected drop by drop from cotton bags filled with moromi, or sake mash. Its clean and beautiful flavor will remind you of the coldest day in winter.

Kokuryu "Ishidaya" Junmai Daiginjo Sake

Extremely Limited Release sake: Years of gentle maturation at low temperatures bring this junmai daiginjo to unparalleled mellowness and fullness of flavor. You’d expect nothing less from a sake that bears Kokuryu’s original name.

Kokuryu "Nizaemon" Junmai Daiginjo Sake

Extremely Limited Release sake: A junmai daiginjo named after Kokuryu’s founder, Nizaemon uses every precious drop from the moromi, collected in -liter tobin bottles and matured using Kokuryu’s original method. The result is a sake with rich and elegant flavor.

Spicy Miso Udon With Oysters

Udon noodle boiled in fish and oyster based soup with garlic, chili and hot sesame oil peblended Miso

Plain Soba

Yaki Udon

Pan fried Udon w/julian vegetables, chicken, garlic butter, soy flavor

Tempura Zaru Udon

Nabeyaki Udon

Udon w/fish broth soup, shrimp tempura, chicken, poached egg, spinac, and scallions.

Kamo (Roasted Duck) Udon

buckwheat noodle in hot fish broth with oven roasted Canadian duck

Kamo(Roasted Duck) Soba

buckwheat noodle in hot fish broth with oven roasted Canadian duck

Plain Udon

Tempura Zaru Soba

Cold buckwheat noodle with Shrimp & Vegetable Tempura

Spicy Ponzu Tuna Roll

Shawn Roll

Natto Roll

Spider Roll

Soft Shell Crab Tempura, Avocado, Masago, Cucumber, Kaiware

Fantasy Roll

Spicy Tuna with Tempura Bits and Spicy Yellowtail on top

Salmon Skin Roll

Grilled Salmon Skin, Avocado, Masago, Cucumber, Scallion, Kaiware Wrapped up by thinly sliced cucumber

Vegetable Roll

Spicy Tuna Roll

with Crunch Tempura Bits inside.

Spicy Salmon Roll

Toro Scallion Roll

Salmon Avocado Roll

Dragon Roll

Eel, Avocado, Shrimp Tempura

Spicy Yellow Tail Roll

Spicy Scallop Roll

Ume Shiso Roll

Salmon Cucumber Roll

Shrimp Tempura Roll

Shrimp Tempura & Asparagus

Kanpyo Roll

Shrimp Avocado Roll

Eel Avocado Roll

Eel Cucumber Roll

er Roll

Yellowtail Scallion Roll

Yellowtail & Green Onion

Cucumber Roll

Vegetarian. Cucumber with Shiso Leaf, a delicious, fresh combo!

Giants Roll

Salmon, Eel, Kanpyo, Avocado with Crunchy Tempura Bits

Stanford Roll

Spicy Tuna, Eel, Avocado with Crunchy Tempura inside!

Rainbow Roll

Tuna, Salmon, Albacore, Crab, Avocado, & Crunch Tempura Bits!

Shrimp Cucumber Roll

California Roll

Avocado Roll

Vegetarian.

Tekka Roll

Tuna (Maguro)

Foie Gras Roll

Sauteed foie gras with eel sauce. Rolled with avocado, kanpyo, masago, scallion, and kaiware

Tuna Avocado Roll

Oshinko Roll

El Camino Roll

Eel (Outside) | Real Crab & Cucumber (Inside)

Volcano Roll

Salmon, Spicy Tuna, Crunch Tempura bits baked with Spicy Mayo!

Tuna Sashimi Salad

seared Tuna with black pepper, organic mix greens, choice of dressing

Soft Shell Crab Salad

deep fried soft shell crab with organic mix greens, come with spicy lemon dressing

Mix Seaweed Salad

red, white,green Tosaka seaweed, wakame and mozuku

Grilled Chicken Breast Salad

Slow cooked chicken breast that has been grilled to finish with organic mix greens (with choice of dressing).

House Salad

Organic mixed greens with your choice of onion soy dressing , miso dressing, or ginger dressing. A simple yet popular dish due to our hand-made dressing.

Wagyu

A grade Wagyu Ribeye from Miyazaki Japan. salt and pepper lightly seared

Yari Ika

Yari squid from Kyushu Japan

Tachiuo

cutlass fish, scabbard fish.

Sock Eye Salmon (Wild)

King Salmon(Copper River)

Chinook Salmon

Katsuo

Tataki style Bonito

Shira Uo

Ice fish

Sayori

The Japanese Halfbeak is a semi-transparent fish that is difficult to obtain as it spoils quickly and therefore must be served as fresh as possible. This fish is best during late fall and early spring.

Sable (Black Cod)

(Gindara)

Sawara (Spanish Mackerel)

Spanish Mackerel

Anago

solt water eel

Tsumu Buri

Yellowtail family

Uni Japan

Uni from Hokkaido Japan. This Uni called "Bafun Uni" is gold colored and sweet.

Kamasu (Red Barracuda)

Red Barracuda from Japan

Hotate

(Scallop)

Eel Shirayaki

steamed then grilled fresh eel with yuzu kosho. not with sweet kabayaki sauce.

Hirame

Fluke

Inari

sushi rice covered by sweet soy taste fried bean card

Tamago

Amadai (White)

Tilefish

Shima Aji

White Trevally

Uni (Santa Barbara)

sea urchin from Santa Barbara

Salmon

(Sake)

Ebodai (Butter Fish)

Butter Fish

White Tuna (Albacore)

Live Scallop

Eel

(Unagi)

Sanma

Sanma(pacific saurry. sardine family) is representative fish that feels autumn. season has just started till end of December.

Hakkaku (Sailfin Porcher)

Knife jaw snapper

Nihamaguri

Nihamaguri (Hard Clam) is a savory shellfish dish that is best described as a rich ocean flavor.

Kani

snow crab

Saba

(Mackerel)

Yellowtail Toro

(Hamachi Toro)

Ebi

shrimp

Isaki

Threeline grunt. A seasonal fish that reaches its full flavor starting from June. The chefs lightly broil skin side of the fish to complement its delicate, light and sweet flavor.

Hotaru Ika

Firefly Squid

Bluefin Tuna

Bluefin Tuna from Kyushu Japan

King White Salmon (Wild)

King Salmon, Chinook Salmon

Salmon Toro

(Sake Toro)

Kegani (Hairy Crab)

boil live hairy crab from Hokkaido

Nodoguro

Extremely rare. Normally called Akamutsu but because their throat is black colored they are called "Nodoguro" (Black Throat). In English they are called Black Throat Seaperch. They have white meat that is more tender and fatty.

Tai

Japanese Red Snapper

Kinmedai

Alfonsino

Tuna

(Maguro)

Iwana (Arctic Char)

Arctic Char from Island

Kasugo (Sakura Flavor)

Baby Led Snapper marinated with salted cherry blossom leaf Japanese tradition of spring flavor

Medai

Giant Butter Fish

Akodai (Pacific Red Rockfish)

Bluefin Zuke

Soy-marinated Hon-maguro (Bluefin Tuna) imported from Kyushu, Japan. The term "Zuke" in sushi refers to "marinated in soy sauce". At Jinsho we marinate the fish in our handcrafted soy-sauce blend and adjust the length of time according to each fish. The chefs recommend enjoying this piece with no soy sauce.

Tsubugai

Whelk(conch) clam from Hokkaido

Fuji Masu (Mt Fuji Trout)

farm raised snow trout from Japan

Yellowtail

(Hamachi)

Tako

Octopus (cooked)

Aji (Horse Mackerel)

horse mackerel, jack mackerel

Shirako

Shirako is the sperm-sac of the Tara fish and is considered a delicacy in Japan. It may sound slightly odd served as a sushi except when considering that eggs are commonly consumed.

Buri (Wild Yellowtail)

Wild Yellowtail. started season until beginning of February

Live Octopus

uncooked Mizu Tako(Giant octopus) from Hokkaido Japan

Kanpachi

Amber Jack

White Tuna Toro

Albacore Tuna belly

Snow Crab

boil snow crab

Botan Ebi

Sweet shrimp consumed raw and has a sweet taste (unlike the regular Ebi)

Samekawa Karei

Shark Skin Flounder, it is like a Halibut

Sumi Ika

Cuttlefish from Japan

Coho Salmon (Wild)

Gizzard Shad

Ikura

Salmon Caviar marinated in our handcrafted soy sauce

Oh Toro

This toro is Bluefin Tuna from Kyushu Japan. Toro is the fatty part of the tuna and these pieces will melt in your mouth! The 'Oh' designates the fattiest part of the Tuna.

Hoho

Bluefin Hoho is the "cheek" portion of the fish. A lbs Tuna holds only oz of this portion of the fish (or .%). The texture is similar to beef tataki. At Jin Sho we proudly serve this extremely rare dish with grated garlic and scallion.

Yagara

Ainame

Ling Cod

Aburi Toro

garlic soy marinaded bluefin toro then lightly seared

Hiramasa

Amber Jack family

Hokke

Japanese Ling Cod Fish from Hokkaido

Iwashi (Sardine)

sardine from Japan

Tobiuo (Flying Fish)

Sockeye Salmon (Copper River)

Katsuo (Suma)

Suma Katsuo is Bonito family they are considered among the best.

Saba (Japan) Aburi

Kegani is called 'Hairy Crab' or 'Horse Hair Crab' due to the shell being covered in gold colored hair. Despite its odd sounding name the crab is considered one of the most premium and delicious species of crab. The crab itself is relatively small but with a sweet, dense, and rich flavor. The kegani is often best during the winter.

Nishin

herring from Japan

Kawahagi

filefish with soy marinaded kimo(liver)

Ocean Trout

Arctic Char from Island

Kisu

Japanese Whiting - A extremely lean with a subtle clean flavor. The fish is considered a seasonal staple in early summer.

Suzuki

Chu Toro

This toro is Bluefin Tuna from Kyushu Japan. Toro is the fatty part of the tuna and these pieces will melt in your mouth! The 'Chu' designates the medium fatty part of the Tuna.

Masago

Hot Green Tea

Our House Green Tea (Hot)

Sashimi Regular

Tuna, Salmon, Yellowtail, Hirame, Saba, Tako (contents subject to change)

Sushi Omakase pc

Piece Nigiri Omakase selected by our chef. The best fishes of the day. We can modify our selection based on allergies but we cannot take requests to include certain fish.

p Bluefin Tuna Set

Limited Quantity

Sashimi Deluxe

Chu Toro, Bluefin Tuna, Kanpachi, Sockeye Salmon, Salmon, Hotate, (contents subject to change)

Sushi Omakase Special pc+roll

Sushi Omakase pc with Toro/scallion Roll includes Oh Toro, Uni from Japan and Botan Prawns

p Yellowtail Set

Sushi & Roll Set

nigiri accompanied with our Jin-Sho-style Spicy Tuna Roll. Nigiri will consist of tuna, salmon, yellowtail, and of the freshest fish chosen by our chefs.

Sashimi Omakase

Best of the Best !!! Chef's selection of the best sashimi from a variety of different fish. The orders may differ and the JIN SHO chefs will select the fish based on how they complement each other. Here are a list of some of the sashimi that may be included: Oh Toro, Sock Eye Salmon, Tai, Kinmedai, Shima Aji, Kanpachi, Uni, Botan Ebi, Bluefin Tuna, Salmon, Nodoguro, Iwashi, Katsuo, Yari Ika, Hotate, etc

Chirashi

Assorted sliced fish over sushi rice. (Assortment of fish may vary on the day.)

p Tuna Set

p Salmon Set