Our Cuisine
We are focused and do extra effort for each piece of nigiri and dishes to fully bring out the flavor of the ingredients, which is the essence and most important element of the "sushi" even Japanese cuisine as well.
We are using well selected fish and ingredients be found out not only Japan but also from local or world wide.
At the KAEDE, we confidently serve what we think delicious.
Please enjoy and feel like you have been to Japan with our sushi and dishes.
Menu
Tasting menu
February 2026
-APPETIZER-
Winter radish & citrus salad
green apple, cucumber, shrimp
citrus vinaigrette gelee
Hiryuzu
"Stuffed fried tofu"
charcoal grilled eel, shiitake mushroom, carrot, sunchoke, fresh wasabi
umami dashi soup
Monkfish "Karaage"
deep fried ginger soy marinated monkfish
yuzu-shichimi pepper
(For Sushi counter only)
-NIGIRI-
*HIRAME ~Japanese fluke~
*TACHI UO ~silver beltfish~
*KINME DAI ~golden eye snapper~
*SHIMA AJI ~striped jack~
*TUNA-ZUKE ~bluefin tuna marinated jalapeno soy~
*Mini hand roll (For Sushi counter only)
Miso soup
(upgrade to Dungeness crab miso +$4)
*SAWARA ~spanish mackerel~
*ISAKI ~three-line grunt~
*IWASHI ~sardine~
*IKURA ~king salmon roe~
(add Hokkaido sea urchin +$5)
*CHU-TORO ~medium fatty tuna~
The contents of the "NIGIRI" set vary depending on the week and day, so the listed here is just an example and is subject to change without notice.
We do not list all ingredients on the menu
*Contains raw or under cooked fish, shellfish. consuming raw or undercooked raw fish, shellfish, or eggs may increase your risk of food borne illness.
**Wild mushrooms not an inspected product