Assorted Sahimi
choices of three kinds of sashimi
$29.00
Hirame Usuzukuri
thinly sliced halibut sashimi with ginger ponzu sauce
$16.00
Albacore Tataki
seared albacore sashimi with ginger ponzu sauce
$16.00
Ika Sashimi With Uni
squid sashimi with sea urchin
$25.00
Ika Soumen
squid noodle with sea urchin in dashi sauce
$9.80
Shiitake Mushroom
$3.50
Nameko Mushroom With Tofu
$4.50
Asari Clam
$5.50
Green Salad
asparagus & tomatoes on mixed greens with ponzu dressing
$7.00
Seaweed Salad
three kinds of seaweed with ponzu dressing
$9.80
Salmon Skin Salad
grilled salmon & salmon skin on mixed greens with ponzu dressing
$11.00
Gindara
soy marinated black cod grilled in the oven
$11.00
Zuke
marinated blue fin tuna
$3.50
Chu-toro
blue fin tuna
$6.50
O-toro
richest part of blue fin tuna
$9.50
Seared O-toro
$11.00
Albacore
$2.80
Salmon
$2.80
Seared Salmon
$4.00
Halibut
$2.80
Saba Mackerel
$2.90
Squid
$2.50
Abalone
$4.50
Giant Clam
$6.00
Scallop
$3.90
Sweet Shrimp
$3.90
Shrimp
$3.80
King Crab
$6.90
Sea Urchin
$6.80
Salmon Egg
$4.80
Fresh Water Eel
$3.50
Egg With Rice
$3.90
Egg No Rice
$2.00
Shiitake
$2.00
Hamachi
japanese yellowtail
$3.50
Kampachi
premium yellowtail
$4.00
Madai
japanese red snapper
$4.00
Aji
spanish mackerel
$4.00
Iwashi
sardine
$3.50
Kohada
japanese herring
$3.80
Shima-aji
premium mackerel
$5.00
Tako
japanese octopus
$3.00
Anago
sea eel
$7.50
Toro With Takuwan
toro-taku
$
Yellowtail With Scallion
$
Salmon Skin
$
King Crab
$
Sea Urchin
$
Sea Eel
$
Fresh Water Eel
$
Mentaiko
spicy cod fish egg
$
Kappa
japanese cucumber
$
Oshinko
pickled daikon
$
Kampyo
gourd
$
Vegetable
$
Step into a world of delicate flavors with the Hilo Sushi Omakase Menu, where every dish is a small journey in itself. Nestled at 326 S Beverly Dr, Beverly Hills, CA 90212, this spot doesn’t just serve sushi-it crafts experiences. From the moment the first bite touches your palate, you can tell that each piece has been thoughtfully prepared, balancing freshness, texture, and subtle seasoning.
The menu flows seamlessly, introducing signature rolls, pristine sashimi, and inventive bites that surprise without overwhelming. You might start with a light, refreshing amuse-bouche, followed by slices of melt-in-your-mouth tuna or salmon, each chosen for peak flavor. Between bites, the artistry becomes evident-not just in taste, but in presentation. Every plate looks like it belongs in a gallery, yet feels completely approachable.
As you move through the selections, small interludes of palate-cleansing touches allow you to fully appreciate the nuanced craftsmanship behind every choice. The pace of the omakase is gentle and inviting, letting each flavor linger just long enough to make its mark before the next creation arrives, keeping the experience dynamic and engaging.
Would you like me to create a slightly more playful version with conversational flair, highlighting specific dishes?