Jin Sho Menu (Update 2025)

(Sake Toro)

King Salmon, Chinook Salmon

Yellowtail family

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

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.

shrimp

Firefly Squid

Bluefin Tuna from Kyushu Japan

Chinook Salmon

Butter Fish

(Sake)

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

Knife jaw snapper

snow crab

uncooked Mizu Tako(Giant octopus) from Hokkaido Japan

Amber Jack

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

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.

(Mackerel)

(Hamachi Toro)

Yari squid from Kyushu Japan

cutlass fish, scabbard fish.

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

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

filefish with soy marinaded kimo(liver)

herring from Japan

boil live hairy crab from Hokkaido

(Gindara)

Spanish 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.

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

Octopus (cooked)

horse mackerel, jack mackerel

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.

Wild Yellowtail. started season until beginning of February

garlic soy marinaded bluefin toro then lightly seared

(Maguro)

Arctic Char from Island

Alfonsino

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

(Unagi)

Shark Skin Flounder, it is like a Halibut

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

Cuttlefish from Japan

Albacore Tuna belly

boil snow crab

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.

Giant Butter Fish

farm raised snow trout from Japan

Whelk(conch) clam from Hokkaido

(Hamachi)

sushi rice covered by sweet soy taste fried bean card

sea urchin from Santa Barbara

White Trevally

Tilefish

Japanese Red Snapper

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.

solt water eel

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.

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

Salmon Caviar marinated in our handcrafted soy sauce

Tataki style Bonito

Ice fish

sardine from Japan

Amber Jack family

Japanese Ling Cod Fish from Hokkaido

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.

Fluke

(Scallop)

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

Red Barracuda from Japan

red, white,green Tosaka seaweed, wakame and mozuku

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

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

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

Cold buckwheat noodle with Shrimp & Vegetable Tempura

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

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

buckwheat noodle in hot fish broth with oven roasted Canadian duck

buckwheat noodle in hot fish broth with oven roasted Canadian duck

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

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

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

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.)

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

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.

Limited Quantity

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.

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

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.

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

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

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.

Grilled Chicken with our original Jin Sho style teriyaki sauce. 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.

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

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.

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.

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.

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

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

pc of Shrimp Tempura with spicy mayo on the side.

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

Grilled Yellowtail Collar

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

kinds of Vegetable Tempura.

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

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

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

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

thin slice seared A wagyu, served with ponzu

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

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

Cooked soybean served sprinkled with salt.

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

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.

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