Kimoto Special
Spicy tuna and avocado rolled inside, topped with seared salmon, torched unagi glaze, micro cilantro, and crisped shallot.
Signature Sushi
The House Specialties
A closer look at the rolls and nigiri KIMOTO regulars come back for. Each is a small composition — fish, rice, sauce, and technique — designed to be eaten in one bite.
The Philosophy
Fish First, Garnish Last
A great roll doesn't need ten ingredients — it needs one or two that do the heavy lifting, supported by rice seasoned with intent. These are the plates our sushi chefs are proudest of.
Aburi Nigiri Trio
Three flame-kissed nigiri — salmon with yuzu-miso, tuna with black garlic, hamachi with jalapeño ponzu.
Houston Rainbow
California roll base layered with five fish of the day, finished with white balsamic pearls and a light shoyu glaze.
Westheimer Dragon
Tempura shrimp and crab inside; avocado-scale top, eel glaze, sesame, tobiko.
Volcano Special
Baked on top — spicy scallop and snow crab gratinated with house mayo over a California roll base.
Chef's Sashimi Board
A rotating selection of eight cuts from today's delivery — the simplest and purest way to taste the fish program.
Yuzu Blossom
Cucumber-wrapped (no rice outside) with tuna, salmon, yellowtail, avocado, and candied yuzu peel.
Temaki Trio
Three crisp nori hand rolls — negi-toro, spicy salmon with cucumber, and blue crab with avocado.
Omakase Nigiri
The chef chooses — 10 pieces of seasonal nigiri at market availability. Available à la carte.
At the Bar
Reserve a Seat at the Sushi Counter
Counter seats put you directly across from the sushi chefs. Ask questions, request off-menu cuts, and watch every piece being made. It's the best way to experience signature sushi at KIMOTO.
Bar seats are first-come, first-served — we hold a small block for walk-ins every night, and the rest is reservable through our booking partner.
Reserve a Bar Seat