Kinha Sushi: Good Food, Comfortable Setting

New restaurant does not disappoint with quality, portions.

Overview: Kinha Sushi Japanese Fusion Cuisine occupies the space of the former Jin East. Kinha Sushi has retained many of the former staff including kitchen chef Yu San. Sushi chef Jason Chen is new to the staff. Kinha Sushi offers what it calls contemporary interpretations of authentic Japanese cuisine.

Decor:  Much of the layout remains the same from the Jin East days, however new owner Paula Wang has added her own decorations and personal touch.

Drinks: For cocktails you can try the Kinhatini, which is a Zen green tea liqueur with premium sake, Grey Goose vodka and orange juice, for $11; or a Zen Buddha, which comes with Zen green tea liqueur, Skyy citrus vodka, blue curucao and pineapple juice over shaved ice ($11). If sake is your taste, Kinha Sushi has a plentiful assortment, with most prices from $12 to $18. There are also imported and domestic beers, soft drinks and wines.

Appetizers: Sushi bar appetizers include yellowtail jalapeño served with yuzu miso vinaigrette dressing ($13); lobster-mango seviche ($15); tuna or salmon tartar ($9); and snapper carpaccio ($10). Kitchen appetizers are numerous and include the Thai chicken lettuce wrap ($10), which was excellent; miso black cod with asparagus in miso balsamic pepper ($12), Peking duck crepe ($10) and Gyoza (pan fried pork or vegetable dumpling) ($5). Other worthy selections are the shiitake-mushroom soup and shiitake-avocado salad.

Entrees: Unlike Jin East, the menu has been updated to include Hibachi-style items, although it is not cooked at a hibachi table. The chef’s special featured six items, including grilled filet mignon with shiitake mushroom and peppercorn sauce ($26), spicy mango chicken with mixed veggies in a spicy garlic sauce ($16); Chilean sea bass with yuzo miso sauce ($23) and miso black cod ($23). I went with hibachi steak, which was topped with fresh peppers. We ordered a side of vegetable fried rice, which, like the other portions, was large.

Sides: Wasabi creamy mashed potatoes ($4) or sautéed wild mushrooms and tofu ($6). There is a vast array of sushi and fusion roll as well. You can also order salads and soups. The miso soup had a very tasty broth.

Desserts: If you still have room choices include tiramisu ($7), cheesecake tempura, which is a New York cheesecake prepared tempura style with berry sauce ($5), Tokyo banana (tempura-style banana with red bean paste and chocolate sauce), along with ice cream and fruits.

Service: Service was adequate. The waiter did mention that the appetizer would take 15 minutes to serve, and he was right. The restaurant seemed understaffed given the large numbers of diners. The waiters were courteous but had to scramble to accommodate customers.


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