This page either does not exist or is currently unavailable.You can also search for something on our site below.Find Coupons Near You Coupons for this location 20% OFF Your Entire Bill when you pay by Cash Dine In or Take Out* *Take Out Orders minimum $30. Coupons may not be combined with any other offer. Coupon void if altered. Expires Wed Jan 25 23:59:59 EST 2017. 15% OFF Your Entire Bill when you pay by Credit Card. Dine In or Take Out* Featured in this month's Blue Envelope Since 1983 the sushi chefs at Kikusushi have rolled and served delicious, fresh sushi and Japanese food to locals in Cupertino, CA. As one of Silicon Valley’s well-known sushi and Japanese restaurants , Kikusushi’s menu features an eclectic blend of traditional sushi rolls and house specialties that you can’t experience anywhere else. We use high-quality sushi-grade fish for our rolls and our teriyaki and salad dressings are made fresh in house—so popular that we bottled them for sale to our customers.

To show our value to our customers we’re offering restaurant coupons and discounts on your entire order when you dine with us. Visit us for lunch of dinner or choose our restaurant as the venue for your next event. We have a private dining area for group events and offer buffet style catering options. Print our restaurant coupons and visit us today! Visit Kikusushi Cupertino Website Dinner 5:00 pm - 9:00 pm Dinner 5:00 pm -9:00 pm Dinner 5:00 pm - 9:30 pmsushi yoshi riyadh delivery number Dinner 5:00 pm - 10:00 pmsushi conveyor belt san francisco Lunch: Mon - Sat, 11:30 am - 2 pmsushi online ryz Teriyaki Chicken or Beef, Sukiyaki Beef or Chicken, Mizutaki Chicken, Shioyaki Chicken, Saba, Salmon or Beef, Japanese Curry, Soba and Tempura, Fried Oysters, Fried Scallops, Fried White Fish.shiki sushi online

Combination Dinners, Dinner Boxes, Child Plates, Desserts, Banana Tempura, Green Tea Ice Cream, Saki, Drinks, Appetizers, Soups, Salads. Nigiri Sushi, Sashimi, California Roll, Hawaiann Bagel Rool, Spicy Tuna Roll, Spicy Salmon Roll, Spicy Hamachi Rool, Spider Roll, Sunshine Roll, California Maki, Dragon Roll, Crazy Roll, Sashimi Salad, Seaweed Salad. Kikusushi Japanese Restaurant is located on S De Anza Boulevard in Cupertino, CA. Our sushi restaurant is a short drive from the surrounding areas of Sunnyvale, Saratoga, Campbell, San Jose, Los Gatos and Monte Sereno. 1655 S De Anza BlvdCupertino, CA 95014-5301(408)708-8678Team Building - Rolls and Nigiri Sushi Making Class This is how you roll with your team. Discover the art of sushi rolling with your colleagues. Chef Edison, a professional sushi chef with eight years of professional experience in Japanese restaurants, will teach you the tricks of the trade to making your own sushi in this rewarding team building activity,

He’ll show your team how to best prepare each selection of fish he’s curated based on what’s in season at the market, then how to make rolls and nigiri. During this class, you'll cut fish, set up beautiful plates, and work with colleagues to master sushi together, then feast on all you've created. To reserve this experience, contact our corporate concierge team today. Reviews for other experiences by Chef Edison Eric 10 Jan 2017 Chef Edison was an awesome chef! Taught us a lot and we definitely recommend it! Nicole 09 Jan 2017 Very informative and I loved how much sushi we got to make! Jason 09 Jan 2017 Had a great time, thanks Chef! Katie 07 Jan 2017 We had a great time! Mohammad 02 Dec 2016 The website picture and information is more hyped than the actual class is. $150 for little over hour class is too pricy. Surla Table has better class and cost between 30-75 bucks. $ 249 Per person all-inclusive: 3-hour class, meal and taxes. Select a date and time: Looking for another date or time?

How many guests are you booking for? I would like the chef to come to my venue Give as a gift I have been working as a sushi chef in Japanese restaurants for more than 8 years, and have enjoyed learning more about the cultural melting pot of San Francisco. I have been exposed to ethnic cuisines from around the globe, which has inspired me to incorporate many ingredients and spices into my Japanese dishes, which has become my cooking style. In my dishes, you will find ingredients like olive oil, Thai chili, jalapeños, sea salts and so on. I look forward to serving you! Connect using Facebook or Email Password Sign In Forgot password?   Connect using Facebook We'll never post anything without your permission. or First name Last name Email address Password Sign Up By signing up, you agree to Cozymeal's current Terms of Use Your email address Send reset link Give someone a gift card to use for this class or any other experience on Cozymeal. Buy a gift card (Recommended) Know their exact schedule?

Book a date and time directly. We will notify Chef Edison of your request. Please allow 24-48 hours for a response.If you like it, save it! Save and organize all of the stuff you love in one place. If you like something… Click the heart, it's called favoriting. Favorite the stuff you like. The first time I had a poke bowl, I was not in Hawaii. I was sitting in a restaurant in New York City two days after one of the largest blizzards in the city's history. Like I said, not Hawaii. This explains why I know poke the way I (and many mainlanders) do: As a heaping serving of fresh, raw fish served over a bed of rice, doused in sauce, and covered in garnishes. It isn’t traditional—its predecessor is served in Hawaii sans rice, with sea salt and maybe some limu, a type of algae—but iterations of the poke bowl are popping up all over the mainland. More: We spotted the poke trend. These days, you can find poke served over zucchini noodles, doused in ponzu or soy sauce, covered with chile flakes, or served with avocado slices.

Think of it as a fish-forward grain bowl. The easiest way to turn poke into a meal is to serve it over a grain or vegetable. You’ll want about 2 cups of whatever you choose, per serving. If you’re looking for something more filling, opt for white or brown rice, soba noodles, or ancient grains like quinoa and farro. You can also use zucchini noodles (the customer favorite at Wisefish Poké, a poke restaurant in Chelsea) or mixed greens. Place your chosen base into a medium-sized bowl. If you’re looking for a shareable snack, rather than a meal, serve the poke with tortilla chips, guacamole-style. (This is what we like to call Party Poke.) If you're opting for raw fish, make sure it's high-quality, from a fishmonger you trust. Michael Chernow, co-founder of New York City’s The Meatball Shop and their recent seafood restaurant Seamore’s which serves a poke appetizer, told me over the phone that there are several freshness indicators to keep an eye out, especially when purchasing fish to eat raw.

“If you’re buying the fish whole, make sure the eyeballs are crisp and clear, that the flesh is resilient—when you push your finger into it, you want it to bounce back right away—and that the gills are bright red,” he explained. 6 Questions You Should Be Asking Your Fishmonger Once you’ve found the freshest fish, eat it as soon as possible. As Michael puts it, “Once fish has been caught, it often spends five to seven days on ice on the fishing boat before it’s brought to harbor, then to a fish market, then to a monger or market. By the time you buy fish, it’s been out of water for ten to fourteen days.” He suggests eating raw fish the day you purchase it, if possible, and no longer than a day later, at most. Wisefish serves Ahi tuna, salmon, and Albacore tuna sourced from Wild Fish Direct, which offer overnight shipping, but any local fish seller you trust is also a great place to start!). Most poke is made with tuna, which Roudy Leath, Seamore’s executive chef, explained is the because its traditional, holds its shape better, and is easy to bite through when raw.

To make sure tuna is fresh, look for a deep red color, not dark purple, unless it’s Albacore tuna, which is slightly more pale. If tuna isn’t your thing, go for fluke, flounder, salmon, or porgy. A good rule of thumb is to choose any fish you would make a ceviche with. Once you’ve found your fish, debone it and cut it into bite-sized pieces. You’ll want about four to five ounces per person. If you’re opting for mix-ins (we’ll get to this soon!), set the fish aside in a medium-sized bowl. If you’re eating it plain, add it on top of your base. If raw fish isn’t your thing, cut an eight-ounce, firm slab of tofu or a large cucumber into bite-sized cubes. Set it to marinate for a few minutes in sesame oil and soy sauce or ponzu sauce before adding it to your base. Chung Chow executive chef and co-owner of Noreetuh, a Hawaiian-inspired New York restaurant, suggests trying cured meats as poke. In Hawaii, this is called Pipikaula Poke. “This can include brisket, short ribs, or a piece of meat that’s been marinated and seasoned like poke,” he explained.

How to Keep an Avocado from Browning The Unsung Ingredients of the Sea If you want more flavor and texture in your protein (or vegetable!), add some mix-ins into it. To do so, toss as much or as little of the following options to your fish, to taste.: Once you’re all set, pile your creation on top of your base. If you’re looking for some extra crunch or flavor, add an array of toppings on top of your assembled poke bowl. Any of the following work well: The final touch of a perfectly assembled poke bowl is the sauce! Anything with ginger, soy sauce, or fish sauce, or mirin is a great option. Even a squeeze of lime can go a long way. If you're looking for something spicy, add on some Sriracha, and if you're looking for creamy, add a dollop of wasabi aioli. Drew Crane, co-founder of Wisefish, explained to me that as important as the sauce you choose is the amount you use. He said, "For us, [the ideal amount] is just enough to lightly coat the fish." You want to use enough that you can taste it, but not so much that it overwhelms the subtle flavor of the fish.