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Sushi & Exotic Cuisine
From the Sushi Bar
Our selection of fish changes daily depending upon what specialty fish we have chosen to have
flown in.So, you'll always be surprised by
our seafood choices.
In addition to our
No. 1+ tuna, hamachi (yellowtail), octopus (tako), saba (mackerel), squid (calamari), fresh uni,
lobster, New Zealand salmon and others, which we always try to always have available at the sushi bar,
Recently, we have had Live (in the shell) Uni (sea urchin), Anago (Salt water eel), Pink Marlin,
Blue Marlin, New Zealand green lip mussels, Lemon Snapper, Blue Snapper, Escolar (White tuna),
butter fish, monchong, Kona Golden Hamachi Hapa'upu'u and Tazmanian sea trout.
Recently, we have had wonderful British Columbia, Buckley Bay Oysters, served in a variety
of ways, Cherry Stone clams, live conch, mirugai (giant clam-geoduck), Ono from Hawaii, Wild
Scottish salmon and many other type of seafood not usually available at most sushi bars..
We also always have fresh hand-made tamago (a sweetened egg custard)- rarely made in most sushi bars
and we always have seaweed salad.
Recent Sushi Bar Specials
Roe Boat
An assortment of caviar.We always have an assortment of
caviar from a variety of fish in different sizes and colors.
This gourmet treat includes at least 4 types of fish roe and usually a quail egg.
We leave it up to the sushi chefs to create with the freshest ingredients.
Enjoy the delicate flavors with just a touch of fresh lemon juice or, if you like, ask the sushi chef to do his own custom preparation on each type of roe and get a dish that may never
have been made before!Caviar with champagne - about as good as it gets!
Gourmet Tuna Sashimi
An extra-large (9 pieces) serving of our No. 1+ tuna, sliced and prepared three different ways.
Kobe Beef The world's most sought after and expensive beef.
Organically raised with no hormones and respectfully treated, Kobe Beef is considered the best in the world.
Full of flavor and tender have it as sashimi with tataki sauce or as nigiri sushi or let our sushi chefs create something new just for you!
It has to be Cabernet Sauvignon with this one!
Sawagani (live Baby Crabs) Watch 'em and eat 'em!
New Zealand Salmon Carpachio - Thinly sliced raw premium salmon
with our special seasoned sake, soy, citrus and wasabi oil aoli - with capers, chives, cilantro and lime juice.
Toro Tartare The prized belly of our No. 1+ Blue Fin tuna,
cut thin and finely chopped with scallions - then placed in circles of nori seaweed and topped with
ponzu, and dressed with garlic, finely ground ginger and a tiny slice of Thai Chilie.
Luau Roll One of Ken's most popular sushi creations!
Seared albacore, pineapple and mango is rolled in nori with rice on the outside. The roll is then coated with
tempura batter and deep fried. After coming out of the tempura process, the outside of the roll is then
layered with thin slices of New Zealand salmon and sprinkled with coconut shavings which are then torched to
brown the coconut. Truly a taste of the Islands!
Godzilla Roll Tempura shrimp, tobiko (caviar)
and avocado are wrapped in salmon and rolled with sushi rice on the outside, then covered with sliced unagi (barbecued
fresh water eel) and drizzled with our "secret sauce."Green Volcano Avocado wrapped in seared albacore, topped with cilantro, tobiko and Thai chilies, lime juice and ponzu.
Dirty Oysters
Fresh Buckley Bar oysters are
shucked and topped with sour cream, special seasonings and caviar.
Hamachi Island Volcano Sashimi
An island of fresh
Hamachi (Yellowtail) over organic baby greens, topped with julienne red and green cabbage,
topped with spicy sauces and drizzled with ponzu.
Oysters Three Ways
Freshly-havested Vancouver British Columbia Buckley Bay oysters served three ways: One is served raw on the half shell with
wasabi cocktail sauce and lemon; another is tempura battered and deep-fried and topped with ginger-ponzu sauce and the third
is sauteed in butter and garlic and white wine and topped with lime and chopped cilantro and shiso leaf.
Live Conch
Freshly-havested conch from the Tropics! Served at nigiri sushi or tempura deep-fried.
Spicy Sawagani Tempura
Small, baby blue crabs tempura deep-fried with spicy sauce and green onion. Yumm!
Wild Scottish Salmon Sashimi
Fresh wild-caught Scottish salmon sashimi. A rare treat!
We have so many selections of sushi specials and custom rolls, that there are too many
to list. In addition, you can simply ask your sushi chef to make you something special and
discover the chef's creativity. You may receive something that's has never been made before!
International and Exotic Dishes
It's not only "world-class" sushi at KenZen Sushi Bar & Exotic Cuisine. Our Exotic Cuisine
features cultural flavors from countries around the world. Our menu of International Foods changes frequently.
Here's a list of some of our recent specials.
Suimono Japan's most delicate soup. Made with imported
Kombu seaweed to create our traditional (no MSG) dashi, which is the base of this delicate broth.
"Three things" are traditionally added, a "main" ingredient (often a type of shellfish), an ingredient that floats,
often an herb, and an ingredient that is solely for aroma, often citrus peel. A delicate and savory part of a
traditional Japanese dinner.
Organic Pumpkin, Lobster and Crab Bisque Organic pumpkin
cooked with garlic, onion, butter and spices, pureed with lobster and crab.
Served in a cup over lumps of lobster and crab, topped with cilantro and parmesan cheese.
Maitake Mushroom Vegetable Beef Consummé
Simmered for hours, this
vegetable-beef broth is combined with precious maitake mushrooms, daikon radish, carrot flowers and
green onions.
Gourmet Tacos.
Precious Kobe beef, delicately cooked with garlic, lime, chilies and spices, combined with locally-harvested Boletus mushrooms-
sauteed in butter, garlic and truffle oil, placed in warmed corn tortillas and topped with tomatoes, avocado and feta cheese.
Royal Thai Spice Soup (served cold)
A lightly spicy broth with coconut milk, garlic, lemon grass, diced chilies, basil and mint leaves covering avocado,
bananas and large prawns - topped with herbs, red chili paste and cilantro/lime sauce.
Indian Tandoori Chicken with Lentil Curry, Raita and our fresh-baked Nan bread
Half a chicken, marinated in expensive authentic tandoori spices and yogurt - with traditional yogurt raita, home-made spicy lentil curry - served
with our home-made nan.
Hawaiian Taro Chips Appetizer
Whole, fresh taro root from
Hawaii-sliced thin and deep-fried in our pure vegetable oil (we never use trans-fats).
Served with two types of dip: our home-made guacamole and our yogurt/hummus dip.
KenZen Barbecued Baby Back Ribs, cooked three-ways to get them
to perfection, a spicy sauce (that is not tomato based) takes hours to prepare. Yummy!
We suggest either a Zinfandel or Australian Shiraz to complement this dish.
Coulette of Kobe Beef
The marvelous coulette, removed from the top of a tenderloin of precious Kobe Beef - seared in butter and white truffel oil, then
slow cooked with garlic, spices, white truffel oil and butter and finished in the oven.
Sliced thin and layered over grilled sourdough
and topped with a demi-glace, port wine reduction sauce and shitake mushrooms.
Cabernet Sauvignon is the match for this rich and full-flavored entree.Incredible!
Carribean Jerk Frog's Legs
Marinated in lime juice, garlic and spices, tender frog's legs are first grilled over lava rock and then pan seared in
butter and garlic, covered in more spices and finished in the oven.
Dressed with chimi-churi sauce.
We suggest a lager beer with this one.
Thai Ocean Garden Soup
A vareity of sushi-grade fish, clams, scallops, shrimp, mussels, octopus and more simmered in Thai curry and
coconut milk - dressed with fresh lime, basil, mint and cilantro.
Hawaiian Lomi Lomi Salmon.
Its the island version of ceviche, but made with our sushi-grade New Zealand salmon, onions, tomato,
Hawaiian salt, fresh lemon and lime juice, garlic and a touch of chilies. Served with a small salad.
A crisp, white wine like Chablis is perfect with Lomi Salmon or try one of our Hawaiian Lagers.
Hawaiian Luau Plate
Tender Kalua-syle pork loin, wrapped in banana leaf and slow cooked for up to 12 hours, then seasoned with Hawaiian salt.
Served with Lomi Lomi Salmon (Hawaiian Ceviche), luau-style sweet potatoes and our freshly-made poi,.
Try Luau Lager or Kona Longboard beer with this one or have one of our tropical cocktails to get
in the mood.Try a Mai Tai or a Mango Martini!
Lama's Favorite Tibetan Momos
Having cooked extensively for Tibetan Lamas,
Ken prepares fresh New Zealand lamb, first ground and mixed with
vegetables, mint, onions, spices, garlic and lime juice - then wrapped in dough and then slow steamed to perfection.
Served with dipping sauce.
Ken suggests a Belgian Farm House Ale with this one - kind of like the Tibetan "Chang."
Indonesian Sate Babi (beef)
Tender beef, marinated in chilies and spices, placed on three skewers and lava rock grilled and
topped with spicy, peanut, lime and chilie sauce.
Try a darker beer to blend with these flavors.
A Porter, if you like a mild, dark beer or go gourmet with one of our Belgian Doubles!
KenZen N. Y. Steak
Grilled over lava rock to your specifications.
Served with Hutspot (Dutch-style potatoes with onion, garlic, carrots and white pepper) and chef's choice of vegetable.
Enjoy your favorite wine with this entree, but we think that you can't beat a Cabernet Sauvignon or a Shiraz with a steak.
Continental Asparagus & Five Cheese Ravioli
A blend of asparagus and five cheeses, garlic and spices in pillows of pasta. Draped with a garlic,
cream sauce and fresh basil.
We suggest a Chardonnay with this dish.
KenZen Sushi-grade Seafood Chowder
This New England-style (white) seafood chowder is made with the finest sushi-grade seafood direct from out sushi bar.
It contains a variety of fish and shellfish, including, but not limited to tuna, salmon, yellowtail, Ono (or other white fish), clams,
mussels, octopus, shrimp, squid (calamari) and more!.
It is seasoned with butter, heavy cream, garlic, white pepper, white truffel oil, onions, celery, white wine and thyme.
A meal in itself!
We suggest a nice, dry chablis to compliment this dish.
Medallions of Roo
From the "Land Down Under,"
Organically raised kangaroo, sauteed in butter, garlic and herbs is sliced thin and draped with
shitake mushroom and red wine reduction glaze and served with asparagus. Never had kangaroo?
That's why there's a KenZen! Kangaroo is delicate in flavor and has texture like top quality steak
and extrremely low in fat, but we fixed that!
Order the low-fat version, if you prefer. Pinot Noir is suggested.
N.Y. Steak Caravelle au Vin
A Continental classic! Tender 12 - 14 oz. New York
Steak dressed with garlic and loads of fresh ground pepper, combined with yellow, red and green
bell peppers, all cooked in a Port wine reduction demi-glace with truffle oil.
Classically-prepared, continental dining.
Try a zinfandel with this dish.
Cuban Pulled Pork
Cooked for hours with oranges, lemons, garlic, herbs and spices.
Drizzled with a special Yucatan sauce.
Served on grilled sourdough with salad and sweet potato.
We suggest a bold Australian Shiraz with this dish.
Carribean Breast of Duck
Seasoned breast of duck, seared in butter and spices and then oven baked at high temperature, sliced thin and placed over a round of
delicately prepared barley and covered with our Tropical Carribean (slightly spicy) Chutney.
My wine pairing with this dish would be an Oregon Pinot Noir.
Sushi-grade Gourmet Fish Tacos
Marinated fish from our sushi bar, grilled over lava rock in two corn tortillas, with lettuce,
avocado, tomatoes and covered with our special salsa and topped with feta cheese.
A cold beer is the compliment to this dish.
Indian Tandoori-style Chicken
Leg and section marinated overnight in authentic Indian Tandoori spices and yoghurt.
Served with Lentil Curry, traditional yoghurt Raita and our freshly baked Nan bread.
Royal Thai Coconut Chicken
Marinated in spices and coconut milk, char-broiled and finished in the oven.
Served on a bed of steamed, marinated Bok Choy.
We suggest you try a Sauvignon Blanc with this dish.
Moroccan Shish Kabob Tender cuts of lamb, marinated for
hours in spices, yoghurt and lime juice then skewered with vegetables and char-broiled.
Served with rice. Try an cold lager or a nice Pinot Noir with this one.
Indonesian Nasi Goreng
Indonesia's favorite main course.
A spicy, rice dish made with authentic Indonesian spices, garlic, lime leaves, onion, vegetables, shrimp,
sambal, black bean paste and more. Lager beer with this one.
Asian Grilled Chicken Salad
Marinated, boneless chicken breast
char-broiled over assorted micro-greens with ponzu wasabi dressing. A glass of crisp, white wine
would complement this dish.
Jerked Duck Salad
Marinated in Carribean
spices, then char-broiled, sliced and placed over tender-cooked barley and salad greens - dressed with
some "secret sauce" stolen from our sushi bar. Yumm! Suggest Pinot Noir, if you wish to
enhance the "spiciness," or Zinfandel, if you wish to enhance the "fruitiness" of this dish.
Char-broiled Filet Mignon
Prime beef, filet, cut in our
kitchen. Char-broiled over lava rock to your specifications. Served with a port-wine
reduction sauce, rosemary roasted potatoes and grilled asparagus. It has to be a nice Cabernet
Sauvignon to complement this dish.
Beef Wellington
A Continental Classic! Prime filet of beef, topped with
foie gras and wrapped in pastry and baked to med-rare. We suggest a Pinot Noir to complement
this dish.
Shark's Fin Soup
This soup is prepared in
traditional Chinese fashion - taking two days to prepare, using only the
finest rare and expensive ingredients, including Chinese shark's fin, abalone, chicken breast,
scallions, egg, and more. This soup, said to have healthful properties, is favored for
special occasions in China. We are offering this soup in celebration of Chinese New Year
(Jan. 29 - February 12).
Wild Chantrelle Mushroom Saute
Harvested in the wild
from a secret locationby our "mushroom guy," these fragrant and delicate mushrooms are sauteed
in butter, garlic, sake and mirin and dressed with a cilantro sprig and fresh rosemary.
A glass of Chardonnay would compliment this tasty appetizer.
Broiled Maine Lobster Tail
A six-ounce lobster tail
is removed from the shell, seasoned and broiled to perfection, then served on top of the
shell for presentation. Served with Chef's grilled vegetables or add it on to a
Prime char-broiled steak for the classic "surf and turf."
Mayan Pozole Stew
Tender pork loin is
marinated in spices and char-broiled, then cooked with hominy, onions, garlic, spices,
chilies, cactus, tomatillos, herbs and fire-roasted sweet red peppers for four hours.
Topped with cilantro
and scallions and a side of hot sauce.
Served with grilled tortillas.
A lager or Mexican marzen-style beer will compliment this dish.
Thai Raw Spring Rolls
Those wonderful Thai uncooked spring rolls, filled with two kinds of cabbage,
carrots, shitake and wood ear mushrooms, mung bean sprouts, cooked egg, red bell pepper,
mint, cilantro and basil, wrapped in a traditional, delicate Thai wrapper and served with
dipping sauce containing fresh lemon grass, garlic, chilies, lime juice and other
Thai ingredients. Yumm!
Fresh Buckley Bar (Vancouver, B.C.)
Oysters are topped with a mixture bacon, diced red onions, parsley, garlic and panko (Japanese bread crumbs) then
baked till toasted on top.
Tandoori-style Lamb
Tender New Zealand lamb is
marinated in yogurt and imported Indian tandoori spices for 24 hours and skewered with onion and vegetables
and broiled, then baked at high temperature. Served with garlic couscous, lemon and cilantro and warm pita bread.
Korean Pepper Steak
Tender beef is marinated overnight
in black pepper, garlic, onions, honey and seasonings and then pounded till thin. These tender strips are then
seared at high heat and draped over a pyramid of seasoned rice. Served with an Asian slaw.
Naturally Raised North African Lamb Sausage with Morrocan Couscous
Ground lean lamb spiced with firey authentic North African spices grilled over lava rock.
Served with fire-grilled onions and bell peppers, Morrocan-spiced couscous (allspice,
cinnamon, cloves, tumeric, cumin, garlic, onion), flame-grilled buttered pita bread and salad with
Mediterranean dressing. I would suggest a cold lager with this one.
Smoked Salmon Corn Chowder
Tender pieces of smoked salmon combined with fresh yellow corn, potatoes, onions, celery,
garlic, butter, cream and more.
Indian Tandoori N.Z. Lamb with Lentil Curry
Tender pieces of organic, naturally-raised New Zealand lamb marinated in authentic Indian
tandoori spices and yogurt cooked at 700 degs. served with freshly-made lentil curry.
Thai Coconut Shrimp on Sugar Cane Skewers
Shrimp skewered on sugar cane is grilled over lava rock then topped with a Thai sauce that includes
garlic, lemon grass, basil, mint, cilantro, onion, Thai chilies, coconut milk, lime juice, Kaffir lime leaves
and butter. Served with organic baby green salad with Yuzu dressing.
Organic Veal Sweetbread Medallions Three Ways
Tender Organically raised veal sweetbreads prepared three ways: (1) sauteed in butter, garlic,
onions, lemon juice and spices; (2) tempura deep fried with eel sauce; (3) lightly braised in
Mexican mole sauce.
Special Deserts
(In addition to those listed in our regular menu)
Creme Bruleé
Prepared in the traditional French classic style.
Key Lime Pie - made with fresh key lime juice.
Poached Pear with Gorgonzola Sauce - Poached in Port wine and draped with Gogonzola cheese sauce.
A Continental classic!
Ken's Secret Chocolate Torte - Specially prepared
dark chocolate layered between delicate biscuits - with raspberry sauce, whipped cream and mint.
Egg Nog Creme Brulee - Nice for the Holidays.
Hawaiian Taro Root Pie - Our new invention!
We call it "Poi Pie" as its made from fresh Hawaiian Taro Root, but, if you've had regular
Hawaiian poi, you're in for a new tasty surprise! Served with confetti tapioca and carmelized pineapple.
Left Bank Parisian-style Chocolate Crepes
This in not your typical crepe! This crepe wrapper is made with chocolate and then filled with
creamy hazelnut chocolate. Its dressed with three different sauces: zesty orange, tart lemon and ripe
raspberry. If this is not rich enough for you, ask us and we'll add a chocolate sauce as well!
Green Tea Ice Cream
We got tired of offering commercially made green tea ice cream served by most Asian restaurants.
So, now we make it at KenZen! Unlike the commercial stuff, we use the
premium green tea that is used in the
formal Japanese Tea Ceremony along with fresh heavy cream.
No artificial color or flavor.
Our customers immediately noticed the difference.
Green Tea Cheese Cake
Like our ice cream,
we use premium green tea, fresh cream cheese and sour cream to make this unique
cheese cake.
Cuban Flan
The traditional
"South of the Border" finish to a great dinner.
Cuban-style version of vanilla custard with carmelized sugar topping.
What International and unique cuisine will be featured at KenZen this week?
You'll have to visit KenZen to find out!