Kuma on Valencia Menu
Welcome to Kuma on Valencia, where culinary artistry meets comfort in the heart of San Francisco. This trendy eatery specializes in fresh sushi and Japanese-inspired dishes, all served in an intimate and romantic ambiance. The chefs skillfully curate rotating selections, including the Chef's 4 and 8 Piece Nigiri Tastings, showcasing seasonal fish for an exceptional taste experience.
- Starters like Edamame and Kuma's House Salad set the stage with vibrant flavors.
- Pair your meal with an array of beverages, including local wines and craft beers.
- Accessibility and eco-conscious practices are highlights, with facilities for all and a focus on sustainable packaging.
With outdoor seating, private dining options, and a welcoming atmosphere, Kuma on Valencia is a perfect spot for casual dining, special occasions, or simply enjoying a delightful meal in style.
Chirashi And Chef's Choice
Chef's 4-Piece Nigiri Tasting
Four pieces of sushi selected by the chef. Types of fish may vary depending on season, but we generally like to start with lighter flavors and end with a belly cut.
Chef's 8 Piece Nigiri Tasting
Eight pieces of sushi selected by the chef. Types of fish may vary depending on season, but we generally like to start with lighter flavors and end with belly cuts.
Chirashi
To fully embrace take-out, we've replaced our chef's choice sashimi with Kuma's chirashi. Inspired by one of our favorite dishes and the idea of a casual night in, you'll get 14 cuts of today's best fish, ikura snap peas, and kinshi tamago scattered over a house blend of nisihki rice and wild grains.
Chirashi Deluxe
All the goodness of our house chirashi with the addition of a few more luxurious items for when you're feeling fancy. Includes local uni, toro, and assorted shellfish.
Sake-Masu Chirashi
A filling dish utilizing all parts of both salmon and ocean trout. 12 slices total, cuts from the back and the belly, cured roe, and salmon skin chicharrones, all served over our wild grain rice blend, with assorted veggies and kinshi tamago.
Sashimi Sampler
A pared down version of our dine-in sashimi platter designed to handle the bustle of take-out. A selection from the chef of 3 fish, 2 pieces each for 6 pieces total.
Edamame
Blanched soybean pods tossed with coarse sea salt.
Kuma's House Salad
Massaged kale, salt pickled cucumber and local seaweed. Optional addition of salmon skin chicharrónes.
Miso Soup
Awase miso with a kelp, mushroom, and shungiku leaf soup base; creates a flavor that's almost tea-like.
Osuimono
Slices of shiitake mushroom and tofu suspended in clear soup made from this morning's fish bones.
Seaweed Salad
A mix of both local and Japanese seaweed marinated in sesame oil.
Starters
Small Plates
Great Balls of Fire
Panko breaded tuna and hamachi roll, topped with sriracha, spicy mayo, unagi sauce, green onions, tobiko, and our house furikake.
Iidako Karaage
Tender baby octopus coated lightly with seasoned flour and fried crispy. Served with our spicy dipping sauce.
Kama
Choice of yellowtail or salmon fish collar seasoned with sea salt and steam broiled until perfectly tender and juicy. Served with a garlic ponzu dipping sauce.
Ama Ebi
Spot Prawn, British Columbia
Hamachi
Yellowtail, Kagoshima
Hirame
Fluke, US East Coast
Hotate
Scallop, Hokkaido
Kanpachi
Amberjack, Hawaii
Kurodai
Black Sea Bream, Miyagi
Magurozuke
Soy marinated tuna, Pacific Islands
Masu Toro
Ocean Trout Belly, Loch Etive
Pirikara Hotate
Scallop dusted with our house 7-spice blend and seared, Hokkaido
Sake
Salmon, US Atlantic
Sake Toro
Salmon Belly, US East Coast
Tai
Sea bream, Kagoshima
Umi Masu
Ocean trout, loch etive
Walu
Yuzu marinated escolar, Korea
Sushi
Maki
Avocado Maki
Large slices of avocado and coarse sea salt.
California Roll
Real crab, avocado, and sesame seeds.
Ebi Tempura Roll
Tempura shrimp, cucumber, avocado, perilla leaf, daikon radish sprouts, red leaf lettuce, and spicy mayonnaise.
Faceplant
Jicama, avocado, cucumber roll topped with marinated Japanese eggplant and crushed sesame seeds.
Fresca
Spicy tuna, pineapple, and avocado, topped with walu ceviche and spicy oroshi.
Half Baked
Baked crab and avocado roll topped with salmon, green onions, tobiko, spicy mayo.
Hey Girl
Tempura shrimp, cucumber topped with layers of tuna and avocado, spicy mayo, and unagi sauce.
Jackalope
Hawaiian amberjack and pickled jalapeno on top with spicy hamachi and fried green scallions inside
Negi Hama
Yellowtail and green onions in toasted seaweed.
Rainbow
California roll topped with various fish chosen by the chef.
Salmon Avocado Roll
Salmon, sesame seeds, lemon slices, and avocado.
Spicy Tuna Roll
Spicy tuna, cucumber, avocado, perilla leaf, daikon radish sprouts, and red leaf lettuce.
Sweet Potato Roll
Tempura sweet potato and (vegetarian) unagi sauce.
Tango
Fresh tuna and mango topped with ocean trout and yuzu kosho.
House Ponzu Sauce (8oz)
Our ponzu is created with a tamari soy base, mushroom dashi, and the leche de tigre runoff from our daily ceviche which serves as the citrus component of a traditional ponzu. great as a dipping sauce for a large variety of meats, fish, or veggies, also a fantastic base for a marinade. contains the following: fish.
House Spicy Mayo (8oz)
While we use this mainly as a source of spice and fatty richness in some of our heavier dishes, this also works great as a spread on sandwiches or burger buns and as a dip for fries, fritters, and fresh cruciferous vegetables. contains the following: eggs, sesame, soy.
Kuma's Everything Furikake (1oz)
In efforts to reduce food waste, we try to save and dehydrate most scrap products such as vegetable peels and fish shavings. we blend everything with other dried flavor enhancers like seaweed and sesame seeds and end up with a product that's never quite the same, but always delicious. it's a great finisher topping for rice plates, curry, stir fry, steam vegetables. anything savory really. go crazy contains the following: fish, gluten, sesame, soy.
Kuma's Everything Shichimi (1oz)
Similar to our furikake, we make a house blend of dried spices in the same fashion. this one often gets citrus zest of lemons, limes, and whatever seasonal fruit we have around. sprinkle over soup, add to your dry rubs, or use similar to a finishing salt. world's your oyster contains the following: sesame, soy.
Kuma's Pantry
Beverages
Coca Cola
12oz can
Echigo 12oz
koshihikari rice lager 12 oz
Martin Ray Pinot Noir
Sonoma
Orion
Okinawan premium draught beer 22oz
San Pellegrino Sparkling Water
720ml
Blackwulf
Temescal brewery Juicy IPA 16oz
Funaguchi One Cup
Honjozo -- Kikusui's undiluted, unpasteurized honjozo sake. Served in a "one cup" size as unpasteurized sake is light sensitive. Big, bright and boozy, Niigata 200ml
Ginban Banshu 50
Daiginjo Silver Plate. A bold, fruity nose followed by a dry, spicy finish. It's a sake that pleases all palates, Toyama
Hakuro Suishu
Junmai Daiginjo style sake. Winter Waters. Rich and fruit forward with notes of pear and just the right amount of funk, Yamagata
Hot Sake
Honjozo style sake. Extra dry, Berkeley CA
Kikusui
Ginjo -- Chrysanthemum Water. A top seller. Clean, crisp, and bright, Niigata
Sequoia Nama Genshu
Nama Genshu means sake that has not been pasteurized or diluted. High alcohol and slightly effervescent with a deep rich taste. Sequoia's best, San Francisco.
Sequoia Nigori
Perfect spring nigori sake with a floral nose and flavors of yogurt and lychee. One of Sequoia's best selling sake is a must try for fans of nigori, San Francisco.
Suijin
Junmai -- Water God. is our driest sake and perfect for showcasing a sharp, powerful flavor of rice, Iwate
Tenbu
Junmai Ginjo -- Holy Warrior. From the famous shochu distiller Nishi Shuzo. Drinks like a wine" category. Notes of watermelon, banana, and yogurt. Kagoshima
Sake By The Carafe
By The Bottle
Bonterra (Bottle)
Bonterra Vineyards, Mendocino
Martin Ray Pinot Noir (Bottle)
Martin Ray, Sonoma
Sequoia Genshu Nama Genshu (Bottle)
Nama Genshu means sake that has not been pasteurized or diluted. High alcohol and slightly effervescent with a deep rich taste. Sequoia's best, San Francisco
Sequoia Nigori (Bottle)
Nigori Sake. Floral nose and flavors of yogurt and lychee. A must try for fans of nigori. San Francisco
