Jin Sho

Appetizer

2 Shrimp & 4 kinds of vegetable battered in our light and airy tempura batter fried to perfection. Served with our handcrafted Tempura broth.

Cooked soybean served sprinkled with salt.

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

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.

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

8pc of Shrimp Tempura with spicy mayo on the side.

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

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

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

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

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

5 kinds of Vegetable Tempura.

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

Grilled Yellowtail Collar

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

Kitchen Entree

Our signature dish. Black cod marinated for 3 days in our special miso and grilled. Comes with a side of seasoned rice and salad with onion soy dressing.

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.

3 Shirmp & 4 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.

Grade A5 marbled thin sliced Wagyu served over rice made with handcrafted yaki-niku sauce. Grade A5 is the absolute highest quality of beef globally.

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

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

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

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.

Vegetarian. 6-7 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.

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.

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

red, white,green Tosaka seaweed, wakame and mozuku

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

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

Sushi A La Carte

Cuttlefish from Japan

Japanese Ling Cod Fish from Hokkaido

Amber Jack family

Chinook Salmon

Tataki style Bonito

farm raised snow trout from Japan

Arctic Char from Island

sushi rice covered by sweet soy taste fried bean card

Tilefish

shrimp

garlic soy marinaded bluefin toro then lightly seared

boil live hairy crab from Hokkaido

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

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

Japanese Red Snapper

horse mackerel, jack mackerel

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.

Firefly Squid

Alfonsino

filefish with soy marinaded kimo(liver)

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.

(Sake Toro)

Wild Yellowtail. started season until beginning of February

King Salmon, Chinook Salmon

Amber Jack

uncooked Mizu Tako(Giant octopus) from Hokkaido Japan

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

Spanish Mackerel

Black Sea bream

Bluefin Hoho is the "cheek" portion of the fish. A 300lbs Tuna holds only 12oz of this portion of the fish (or 0.25%). The texture is similar to beef tataki. At Jin Sho we proudly serve this extremely rare dish with grated garlic and scallion.

sardine from Japan

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

Arctic Char from Island

(Hamachi Toro)

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.

snow crab

Giant Butter Fish

Bluefin Tuna from Kyushu Japan

sea urchin from Santa Barbara

(Gindara)

Salmon Caviar marinated in our handcrafted soy sauce

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.

Albacore Tuna belly

Yari squid from Kyushu Japan

Red Barracuda from Japan

Ling Cod

Whelk(conch) clam from Hokkaido

White Trevally

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.

(Sake)

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

(Unagi)

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

(Mackerel)

boil snow crab

(Hamachi)

Shark Skin Flounder, it is like a Halibut

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.

Gizzard Shad

Fluke

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

A5 grade Wagyu Ribeye from Miyazaki Japan. salt and pepper lightly seared

(Scallop)

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

herring from Japan

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.

Knife jaw snapper

cutlass fish, scabbard fish.

(Maguro)

Butter Fish

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.

Octopus (cooked)

solt water eel

Yellowtail family

Ice fish

Udon, Soba

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

Cold buckwheat noodle with Shrimp & Vegetable Tempura

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

buckwheat noodle in hot fish broth with oven roasted Canadian duck

buckwheat noodle in hot fish broth with oven roasted Canadian duck

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

Sides

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

Sushi-Bar Entree

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

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

8 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.

Limited Quantity

Sushi Omakase 10pc with Toro/scallion Roll includes Oh Toro, Uni from Japan and Botan Prawns

5 nigiri accompanied with our Jin-Sho-style Spicy Tuna Roll. Nigiri will consist of tuna, salmon, yellowtail, and 2 of the freshest fish chosen by our chefs.

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

Limited Quantity

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

Rolls

Vegetarian.

Yellowtail & Green Onion

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

Spicy Tuna, Eel, Avocado with Crunchy Tempura inside!

Spicy Tuna with Tempura Bits and Spicy Yellowtail on top

Tuna (Maguro)

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

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

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

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

Eel, Avocado, Shrimp Tempura

Shrimp Tempura & Asparagus

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

Salmon, Eel, Kanpyo, Avocado with Crunchy Tempura Bits

with Crunch Tempura Bits inside.

Drinks

Our House Green Tea (Hot)

Rare Sake (Limited Quantity)

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.

Extremely Limited Release sake: A junmai daiginjo named after Kokuryu’s founder, Nizaemon uses every precious drop from the moromi, collected in 18-liter tobin bottles and matured using Kokuryu’s original method. The result is a sake with rich and elegant flavor.

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.

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.

Sake Bottles (Top 10)

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.

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.

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

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.

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.

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.

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.

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.

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.