Sushi ii Menu
Sushi ii, located in Honolulu, offers a cozy and authentic Japanese dining experience. Customers rave about the exceptional service, fresh sushi, and rare options like yari ika and abalone. The option to order single pieces allows for a diverse dining experience. The nigiri combo and Chirashi are highly recommended, with beautiful presentation and exquisite flavors. The sushi bar provides a glimpse into the skilled chefs' craft. Despite the small space, the ambiance is inviting and clean. The shrimp head miso soup and lamb chop are standout dishes, showcasing the chef's expertise and creativity. Reservations are recommended, as the restaurant tends to get busy. Overall, Sushi ii is a must-visit for sushi lovers seeking top-notch quality and delightful dining experience.
Starters
Hirame Carpaccio
Thinly sliced halibut, truffle ponzu sauce
Ankimo
Steamed monkfish liver, ponzu
Kurage Su
Japanese sashimi jellyfish, sliced cucumber, ponzu
Oshinko
Sliced takuwan, yama gobo, nasu
Tamago Yaki
Egg omelette
Natto
Fermented soybeans
Maguro Natto
Tuna with fermented soybeans
Ika Natto
Squid with fermented soybeans
Petite Green Salad
Greens, shaved veggies. Tokyo negi vinaigrette
Salmon Skin Salad
Grilled salmon skin, greens, kalware, onions, katsuo bushi, ponzu
Ahi Tataki Salad
Seared tuna, greens, shaped veggies, seasonal fruits, smoked shoyu vinaigrette
Salads
Sides
Rice
Miso Soup
Ama Ebi Head Miso Soup
Oolong Tea
Coke
Diet Coke
-Up
Drinks
Soda
Coke
Diet Coke
-Up
Negi Hamachi
Chopped yellowtail and green onions
Negi Toro
Chopped fatty tuna and green onions
California
Crab, mayo, cucumber, avocado
Spicy Tuna
Spicy tuna,cucumber, roasted sesame seeda
Rainbow
California roll layered with assorted fish
Caterpillar
California roll layered with unagi and avocado
Spider
Soft shell crab, mayo, kaiware, onions and tobiko
Salmon Skin
Salmon skin, kaiware, onions and katsuo bushi
Anakyu
Salt water eel and cucumber
Salmon Avo
King salmon, avocado and cucumber
Vegetable Roll
Cucumber, ume shiso, gobo, takuan kaiware, and katsuo bushi
Tekka
Tuna
Kappa
Cucumber
Natto
Fermented soybeans
Ume Shiso
Pickled plum and shiso leaf
Oshinko
Pickled radish
Gobo Shiso
Pickled burdock and shisho leaf
Roll
Beer
Echigo
Orion
Sapporo
Suntory
Asahi
(Japan)
Iichiko Shilhouette
Oita made with a select barley and natural spring water, the name " iichiko" is derivered from words "the best" in the local dialect of oita prefecture, which happens to be its home.
Ginza No Suzume
Oita "sparrow of ginza", made from japanese barley, clean, pure and simple taste.
Barley
Sweet Potato
Kurokirishima
Miyazaki made using black koji (strong taste, rich, and complex). Aromatic, smooth, viscous, savory flavor with a hint of sweetness and a clean and dry finish.
Akakirishima
Miyazaki the flavor mellows throughout the sip and finishes with a sweet finish, which is unexpected after the sharp start.
Choya Classic Umeshu
Umeshu is revered throughout japan for its balance of sweetness, acidity, and ume fragrance.
Ume Shu
Rice
Hakutake Ginrei Shiro
Kumamoto ginrei shiro is made with the finest water, rice and ginjo yeast that is delicately fermented at a low temperature. Ginjo yeast brings out the natural sweet flavor of the rice ingredients. Ginrei's subtle aroma is similar to that of premium sake and it is mild and smooth on the palate.
Sushi Combo
pc nigiri and pc tekka maki
Chirashi
Assorted sashimi served on sushi rice
Sashimi Moriawase
Sashimi
Maguro
Tuna
Toro
Fatty tuna
Hamachi
Yellowtail
King Salmon
Tasmanian king salmon
Hirame Usuzukuri
Halibut
Ama Ebi
Sweet shrimp
Mirugai
King clam
Abalone
Live big island abalone
Uni
Sea urchin
Hotate
Hokkaido sea scallop
Yari Ika
Arrowhead squid
Maguro
Tuna
Toro
Fatty tuna
Hamachi
Yellowtail
King Salmon
Tasmanian king salmon
Hirame
Halibut
Yari Ika
Arrowhead squid
Aori Ika
Broadfin squid
Hotate
Hokkaido sea scallop
Scallop Mayo
Chopped scallop with tobiko and mayo
Tobiko
Flying fish roe
Ikura
Salmon roe
Uni
Sea urchin
Ama Ebi
Sweet shrimp
Abalone
Live big island abalone ( piece)
Unagi
Fresh water eel
Anago
Salt water eel
Tamago
Egg
Tsubugai
Whelk
Mirugai
King clam
Aka Ebi
Jumbo argentinian red prawn
Tenaga Ebi
New zealand langostino
Zuwaigani
Japanese snow crab
Nigiri Sushi
Small Bites
Live Baby Abalone
Lamb Lollipops
piece frenched rack of lamb, garlic, rosemary
Lidako Karaage
Deep fried baby octopus
Shishamo
piece grilled smelt with roe
Oyster
piece fresh oysters with ponzu sauce
Oyster Sampler
piece of three types
Cold Tofu
Tofu, green onions, ginger, bonito flakes
Salt & Pepper Kalbi
piece thin sliced short rib
Soft Shell Crab
Deep fried, ponzu
Baked Oysters
piece oyster with roasted garlic butter
Chicken Karaage
Marinated deep fried chicken
Grilled Corn
Garlic butter and parmesan cheese
Mushroom Medley
Shimeji, enoki and eringi mushrooms sauteed in butter
Mirugai Bata
King clam sauteed in butter
Misoyaki Butterfish
Miso-marinated butterfish (please allow minutes cooking time.)
Crispy Fried Shrimp
Deep fried baby shrimp
Hamachi Kama
Broiled yellowtail collar. (Please allow minutes cooking time.)
King Salmon Kama
Broiled king salmon collar. (Please allow minutes cooking time.)
Wagyu Steak
Australian wagyu w/ maitre'd butter
Crispy Fried Moi
Served with ponzu
Grilled Moi
Seasoned with olive oil and sea salt
Crispy Fried Flounder
Served with ponzu
Larger Fare
Omakase
Sashimi
Chef's choice mp
Nigiri
Chef's choice mp
Omakase
Chef's selection of seasonal fish
