Koji Fusion — menu & specials

A refreshing bowl of house-made kimchi cucumbers.

Steamed bao buns filled with tender chashu pork belly, pickled carrot and daikon, cucumber, jalapeño, cilantro, and Thai basil mayo.

Crunchy cucumbers tossed in sweetened vinegar flavored with sesame and pickled ginger. Topped with sesame seed and Korean chili.

Soba noodles tossed in peanut sauce topped with crushed peanuts. Served with sliced cucumber, cilantro, carrot, and edamame.

Tempura fried rice doughnuts drizzled with spicy mayo and sweet soy, sprinkled with sesame seeds, Bonito flakes, and Korean chili flakes. Finished with fried garlic, and nori strips.

Crispy egg rolls stuffed with bulgogi beef, melted cheese, sautéed pepper, and onion. Served with spicy mayo and Bulgogi sauce.

Deep-fried egg rolls filled with creamy crab Rangoon filling. Served with sweet chili dipping sauce.

Sweet coconut sticky rice with ripe mango, topped with sesame seed.

Crispy fried chicken tossed in bulgogi-honey glaze, topped with roasted garlic mayo and kimchi pickles, served on sesame scallion waffles.

Wagyu beef, panko-breaded and fried to a golden crisp. Served on a toasted bun with house kimchi pickles, shredded cabbage, scallion, and katsu mayo.

A hefty sushi-style burrito stuffed with tempura shrimp, krab salad, mango, red cabbage, and wakame.

Yellow curry, buttermilk, marinated chicken. Hand breaded, fried to absolute perfection. Perched atop a toasted potato bun. Topped with cabbage, pickled red onion, and a yuzu, cucumber, yogurt sauce.

Marinated tuna with avocado, mango, cucumber, seaweed salad, scallions, and spicy mayo, and yuzu sauce over jasmine rice, topped with crispy tempura flake.

Crispy fried chicken and broccoli tossed in house made orange sauce served over jasmine rice topped with sesame seed.

Fresh sliced apples, kabocha squash, and carrots. Raw salmon cubes tossed in a cider reduction, topped with sesame seeds and scallions.

Marinated tofu served with fresh mango, edamame, red cabbage, cucumber, and avocado, served over jasmine rice and drizzled with a savory sesame ginger dressing.

Flash fried shrimp, Szechuan sauce, carrot, marinated cucumber, cabbage, and avocado over jasmine rice topped with sesame seed.

Tempura fried shrimp and cucumber topped with tuna, scallion, and spicy mayo.

Marinated Ahi tuna, and tempura crisps, with refreshing cucumber and a drizzle of eel sauce and spicy mayo.

Cucumber and avocado wrapped in sushi rice.

Salmon cucumber roll tempura battered and fried. Finished with eel sauce, tobiko, and sesame seeds.

Braised beef, slow cooked onions, scallions, egg, garlic crouton, and Swiss cheese in a rich broth with ramen.

A slow-simmered pork stock infused with soy, garlic, and ginger, served with pork chashu, ajitama egg, scallion, mushroom, nori, and sweet corn, finished with black garlic oil.

A rich, creamy spiced tomato broth with roasted chicken, bright lime, fresh cilantro, pickled red onion, and a cooling yogurt finish.

A rich, semi-spicy garlic infused chili butter sauce with sweet corn, bell pepper, edamame, scallion, shrimp, and udon noodle.

Flash-fried steak with stir-fried peppers, onions, and mushrooms, tossed with noodles and yakisoba sauce.

Crispy panko-coated tofu served with a rich coconut madras curry sauce, white rice, kabocha squash, carrot, onion, and edamame.

Stir-fried rice with fresh vegetables.

Veggie fried rice finished with sriracha mayo, yuzu mayo, sweet soy, tempura crispies, scallion, sesame seed, gochugaru, fried egg, and cilantro.

Udon noodles with a creamy blend of cooper sharp and yellow cheddar.

Served with chips. Substitute rice +$1

Served with chips. Substitute rice +$1