NIGIRI SUSHI & SASHIMI
SASHIMI - Five Slices of Sashimi Served on a Bed of Tsuma, Ogo and Shiso Leaf, NIGIRI -Two Pieces of Nigiri Made with Akasu Sake-Lees Vinegar Sushi Rice and Wasabi
- OTORO
- Very Fatty Japanese Bluefin Tuna
- CHUTORO
- Medium Marbled Japanese Bluefin Tuna
- ‘AHI
- Local Bigeye Tuna Loin
- HAMACHI
- Buttery, Rich Japanese Yellowtail
- ORA KING SALMON
- Buttery, Sweet King Salmon, New Zealand
- KONA KANPACHI
- Kona Raised Almaco Jack
- HIRAME
- Japanese Olive Flounder
- TAI
- Japanese Snapper with Delicate White Flesh
- SCALLOPS
- Cold Water Scallops, Hokkaido Japan
- WAGYU
- Japanese A5, Kagoshima Prefecture
- IKURA
- Japanese Salmon Roe Marinated in Soy, Konbu & Mirin
- UNI
- Japanese Spiny Black Sea Urchin Roe
- LOCAL EBI NIGIRI
- Blanched Shrimp, Raised In Kona
- UNAGI NIGIRI
- Rich and Fatty Japanese Freshwater Eel
MAKI SUSHI
- CALIFORNIA ROLL
- Crab, Kewpie Mayo, Cucumber, Avocado
- ‘AHI MANGO
- Hawaiian Tuna, Local Mango
- SPICY ‘AHI
- Toban Djan, Takuan, Local Honey, Tobiko
- NEGIHAMA
- Hamachi, Green Onion, Puffed Rice, Furikake
- SEARED SALMON
- Ora King Salmon, Sweet Thai Miso, Red Onion
- EBI TEMPURA
- Crunchy Shrimp, Avocado
- UNAGI KYU
- Cucumber, Kabayaki
'ULU SPECIALTY
- CHEF’S ASSORTED SASHIMI
- HAMACHI CARPACCIO
- Hamachi Usuzukuri, Ponzu Gelee, Jalapeno Infused Ponzu, Ali’i Salt
- TORO RICE BOWL
- Toro Tartare, Kombu Butter, Sushi Rice, Dungeness Crab, Uni, Ikura, Ogo, Green Onions
- HUALALAI SUSHI TRIO
- Seared Otoro Nigiri, Seared Wagyu Nigiri, Uni & Ikura