Kohi by Owa

Coffee shop, 1635 Abbot Kinney Blvd, Venice, CA

VeganScore 60 · 1 vegan main dish

Menu

Mains

• Vegetable Nigiri Platter — Shiitake, asparagus, avocado, eggplant + bell pepper nigiri + garden roll Vegan
• Akami — Bluefin tuna, nikiri sauce
• Toro — Fatty tuna, nikiri sauce, kizami wasabi
• Chu-Toro — Semi-fatty tuna belly, nikiri sauce
• Binnaga Maguro — Albacore, ponzu, chives, daikon sauce
• Wagyu — Served rare and seared with yakiniku sauce & yakumi
• Uni — Sea urchin
• Suzuki — Seabass
• Kampachi — Amberjack, yuzu kosho
• Hotate — Scallops, yuzu kosho
• Sake — Salmon, lemon zest
• Sake Toro — Seared salmon belly, ground ginger, chives
• Hamachi — Yellowtail, ponzu, serrano, micro cilantro
• Hamachi Hara — Yellowtail belly, ponzu, serrano, micro cilantro
• Marinated Ikura — Salmon eggs
• Botan Ebi — Sweet shrimp, yuzu juice
• Oro Taku — Chopped toro, scallions, pickled daikon
• Snapper — Snapper, lemon zest
• Moriawase — 14 pieces of seasonal sashimi, 2 pieces of uni sashimi
• Tokusen Sushi Omakase — 7-pieces of seasonal nigiri, chef's selection hosomaki
• Branzino — Grilled seabass fillet served with shiso salsa verde + charred lemon
• Chicken Karaage — Deep fried chicken breast, cole slaw, spicy mayo
• Japanese Vegetable Risotto — Buckwheat risotto, shiitake mushrooms, asparagus, garlic, sake, miso. Add seared scallops for +12
• Teriyaki Salmon — Seared salmon, teriyaki, heirloom cherry tomatoes, grilled asparagus, green onions
• Miso Black Cod — Alaskan Cod marinated in mirin, sake and miso paste, served with a side of sesame-grilled salt and pepper bok choy
• Wagyu Ribeye — 10 oz. of Japanese wagyu ribeye, truffle oil, seasonal mushrooms, micro cilantro, blistered heirloom cherry tomatoes

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