River North
RIVER NORTH
Sunda New Asian
SUNDA IS AN AWARD-WINNING RESTAURANT SHOWCASING MODERN NEW ASIAN CUISINE FROM JAPAN, CHINA AND OTHER SOUTHEAST ASIAN COUNTRIES
River North
RIVER NORTH
Sunda New Asian
SUNDA IS AN AWARD-WINNING RESTAURANT SHOWCASING MODERN NEW ASIAN CUISINE FROM JAPAN, CHINA AND OTHER SOUTHEAST ASIAN COUNTRIES
River North
RIVER NORTH
Sunda New Asian
SUNDA IS AN AWARD-WINNING RESTAURANT SHOWCASING MODERN NEW ASIAN CUISINE FROM JAPAN, CHINA AND OTHER SOUTHEAST ASIAN COUNTRIES
River North
RIVER NORTH
Sunda New Asian
SUNDA IS AN AWARD-WINNING RESTAURANT SHOWCASING MODERN NEW ASIAN CUISINE FROM JAPAN, CHINA AND OTHER SOUTHEAST ASIAN COUNTRIES
FOOD Menu
FOOD Menu
SIGNATURE SUSHI
GARDEN FUTOMAKI GF
local greens, thai basil, mango, avocado, asparagus,
cucumber, ponzu
18
PANDA *
shrimp tempura, masago, scallion, sriracha,
cream cheese, tempura crisp, unagi sauce, wasabi aioli
24
RED DRAGON *
unagi, shrimp tempura, spicy tuna, jalapeño, avocado,
tempura crisp, unagi sauce
29
CRUNCHY SURF & TURF
creamy lobster, bacon, avocado, jalapeño, sweet chili sauce,
tempura crisp, soy paper
36
RAINBOW *
crab, tuna, salmon, escolar, yellowtail, avocado, asparagus,
sesame
29
ISLAND MAKI *
tuna, salmon, mango, avocado, asparagus, local greens,
thai basil, ponzu, soy paper
29
MIDORI *
hamachi, wasabi tobiko, avocado, cilantro, jalapeño,
cucumber, lime
28
SPICY “TAIL OF TWO TUNAS” *
spicy tuna,, escolar, shallot crisps
25
SAKE TO ME*
salmon, crab, yuzu tobiko, local greens, avocado, cucumber,
kewpie mayo, masago, sesame
21
SWEET POTATO CATERPILLAR GF
roasted sweet potato, asian pear, avocado, black garlic teriyaki,
red pepper puree, sesame
21
LOBSTER WAGYU * GF
creamy lobster,, wagyu tataki, foie gras aioli, truffle vinaigrette,
jalapeño, wasabi aioli
39
SMOKE SHOW
smoked salmon, crispy salmon skin, cucumber, arugula,
kampyo, smoked soy ponzu
24
GAMBLER *
spicy tuna, kani, cucumber, scallion, kampyo, avocado,
ghost pepper sambal
CAUTION: ghost peppers are dangerously spicy and appears randomly on
a single piece, are you feeling lucky?
27
NIGIRI & SASHIMI
(2 pieces nigiri / 4 pieces sashimi)
MAGURO *
(tuna)
13
24
HAMACHI *
(yellowtail)
13
24
SAKE *
(salmon)
13
24
NAMA HOTATE *
(scallop)
13
24
SMOKED SALMON
11
20
UNAGI
(freshwater eel)
13
24
HIRAME
(flounder)
11
20
TAKO
(octopus)
13
24
WALU *
(escolar)
11
20
EBI
(cooked shrimp)
11
20
UNI
(sea urchin)
MP
TORO
(fatty tuna)
MP
COMMENCE
EDAMAME GF
9
SPICY EDAMAME GF
garlic butter,, chili salt
11
WOK TOSSED SHISHITO PEPPERS
tamari
14
MISO SOUP GF
tofu,, wakame, scallions | mushrooms +1
6
SEAWEED SALAD GF
wakame, local greens, tomatoes, cucumber, ponzu, sesame
14
CRISPY BRUSSELS SPROUTS GF
brussels sprouts,, red cabbage, red onions, carrots, chilis,
shallot crisps, minced shrimp, nuoc cham vinaigrette
24
TIGER SHRIMP TEMPURA
candied walnuts,, creamy honey aioli, frisee
21
MISO CAULIFLOWER GF
garlic butter,, sweet miso, chilis
17
NEW ASIAN CREATIONS
SIGNATURE CRISPY RICE – WAGYU* GF
pan seared sushi rice with ghee and tamari,, topped with: sambal, chives, red chili, asian pesto
26
SIGNATURE CRISPY RICE – SPICY TUNA* GF
pan seared sushi rice with ghee and tamari,, topped with: masago, chives, sriracha, chili oil, serrano
26
ESCOLAR “THE GREAT WHITE” *
escolar, truffle vinaigrette, potato chip, black truffle shaving
16
CRUNCHY HAMACHI *
yellowtail, chili garlic crisp, olive oil, citrus
19
UNAGI FOIE *
tempura unagi, seared foie gras, citrus marmalade
22
SALMON CRUDO * GF
cilantro,, lime vinaigrette, aji amarillo, rayu
22
YELLOWTAIL JALAPEÑO *
cilantro,, garlic, yuzu ponzu
24
TUNA TRUFFLE PIZZA *
roti prata,, black truffle, foie gras aioli, red onion,
truffle vinaigrette
24
BAKED SNOW CRAB HANDROLL
snow crab,, spicy mayo, tempura crisp, soy paper, sesame
19
A5 WAGYU NIGIRI* (1PC)
seared aged snow beef,, yakiniku sauce, egg yolk
29
YUZU TUNA*
maguro,, yuzu miso sauce, black garlic teriyaki, arugula, radish, puffed rice, sea salt
27
SUNDA TARTARE* YELLOWTAIL OR SALMON
avocado, tobiko, wasabi soy vinaigrette, plantain chips
29
POKE BOWL *
choice of: tuna – 26 | salmon – 24 | sweet potato – 20 | seasoned rice,, cucumber, avocado, edamame, red onoin, masago, wakame, sesame soy
MAIN FLAVORS
served with a side of jasmine rice (+2 brown rice)
NEW YORK STRIP STEAK *
watercress, red onion, pickled garlic, sesame soy
54
CHICKEN INASAL GF
lemongrass,, tomatoes, red onion, achiote glaze,
chili lime vinaigrette, grilled lemon
36
HAINANESE SALMON *
ginger scallion relish,, bok choy, toasted garlic soy
37
MISO BRONZED BLACK COD GF
black cod,, sweet miso, eggplant, herbed oil,
watermelon radish
48
CRISPY PATA
confit pork shank, garlic vinaigrette
34
SZECHUAN CHICKEN
crispy chicken thighs, dry chinese chilis, green beans,
scallions, rayu
34
GRILLED VEGETABLES GF
shiitake, bok choy, red onions, asparagus, eggplant,
squash, khao soi curry sauce
28
TOM YUM SEA BASS
chilean sea bass, mushrooms, bamboo shoots, baby bok choy,
tom yum sauce, kaffir lime oil
58
PORK BELLY SINIGNAG
crispy pork belly,, sinigang braised radish, sauteed spinach, seared tomatoes, tamarind broth, micro cilantro
34
MASSAMAN SCALLOPS GF
seared scallops,, massaman curry, toasted coconut, charred sweet corn, okra and squash lime zest
39
PANANG BEEF SHORT RIB GF
lemongrass braised short rib,, panang curry, roasted seasonal squash, chili, kaffir lime oil
68
DIM SUM
STEAMED BUNS – PORK BELLY
scallion bao buns filled with: adobo pork belly,, pickled veggies
26
STEAMED BUNS – KOREAN FRIED CHICKEN
scallion bao buns filled with: crispy chicken thighs,, asian slaw
26
STEAMED BUNS – CRISPY EGGPLANT
scallion bao buns filled with: panko crusted eggplant,, asian slaw
22
OXTAIL POT STICKERS
braised oxtail, caramelized onion jus, white wasabi cream
23
LUMPIA
crispy pork and shrimp shanghai style egg rolls,,
boston lettuce, dipping sauces
18
LEMONGRASS BEEF LOLLIPOPS
sliced new york strip steak, lemongrass, chilis, ginger soy glaze
24
SEOUL WINGS
gochujang glaze, crushed peanuts, scallions
22
BULGOGI ROTI TACOS
sliced sesame soy marinated ribeye, roti prata,
red cabbage slaw
27
KUSHI – GARLIC SHRIMP GF
chili marinated shrimp,, butter, scallions
17
KUSHI – YAKINIKU WAGYU*
scallions,, japanese bbq sauce, shiso
26
KUSHI – EGGPLANT GF
grilled eggplant,, grated daikon, ponzu
14
KUSHI – CHAR SIU BACON
grilled marinated pork belly,, pickled veggies, chives
20
KAMAYAN FEAST
Array of celebratory Filipino dishes curated to be
shared for the ultimate communal dining experience!
limited availability per day
serves up to 4 guests 180
adobo pork belly, crispy pata, chicken inasal,
garlic shrimp, lumpia egg rolls, green beans,
jasmine rice & dipping sauces
NOODLES & RICE
LONGEVITY CRAB NOODLES
lump crab,, garlic butter, toasted garlic, scallions
32
CHAP CHAE GF
sweet potato noodles, spinach, mushrooms, carrots, cabbage,
scallions, tofu, sesame
24
CRAZY RICE
shrimp, chicken, ghost pepper sambal, cucumber,
shallot crisps, crispy egg
CAUTION: ghost peppers are dangerously spicy
29
PANCIT CANTON
crispy pork belly,, lap cheong, shrimp, carrots, napa cabbage, bok choy, scallions, cantonese sauce
32
PAD THAI GF
choice of: chicken – 26 | shrimp – 29 | tofu – 22 | rice noodles,, carrots, bean sprouts, eggs, peanuts, scallions
ADOBO FRIED RICE
choice of: pork belly – 26 | chicken – 24 | vegetables – 19 | crispy egg,, bok choy, carrots, mushrooms, toasted garlic, vinegar soy, scallions
JAPANESE SAKE
Handmade craft sake from Japan’s most iconic producers.
Served chilled to showcase their unique expressions and
carefully selected to highlight Sunda’s cuisine
glass
10 oz
bottle
Tozai "Living Jewel", Junmai
Aromas of white grape, anise, and a hint of sweet rice. On the palate you
will find citrus, white pepper, and fresh herbal notes with a long, clean
finish.
12
29
52
Kawatsuru "Crane of Paradise", Junmai
Juicy notes of grapefruit and freshly cut grass, with a hint of salted pineapple. Crisp, dry finish with an almost effervescent energy
18
54
100
glass
10 oz
bottle
Tensei "Infinite Summer", Toku-Honjozo
Bright and fresh sake with a salted melon finish
17
50
96
Drunken "Red Snapper", Ginjo Nama Genshu
Round and tingly. It has deep rich pear, white grape, and melon tones with a hint of citrus and rock candy. Lively, brisk and zesty. It drinks with a crisp attitude that appeals to all wine lovers
20
57
102
Fukucho "Moon on the Water", Junmai Ginjo
A fruity nose of lime and melon with bold hints of fennel, white pepper and allspice. The flavors gravitate to ripe cantaloupe and anise while the minerality from the soft water is evident in the finish
130
720 ml
glass
10 oz
bottle
Tentaka "Hawk in the Heavens", Toku-Junmai
Dry and crisp, the flavors are dominated by mixed nuts, fresh cut green grass and other earthier flavors. Medium-bodied with a rich mouthfeel, followed by a lengthy and dry finish.
18
52
90
Wakatake "Demon Slayer", Junmai Daiginjo
Semi-fruity brew with a unique dryness that speaks to wine drinkers as there is a flashy tail and an alertness that pings the 17% alcohol content. Good acidity meets good flavor hints of peach and tangerine elements in a fluid that has presence in the palate
25
72
136
Yuki no Bosha "Cabin in the Snow", Junmai Daiginjo
Nose filled with peach, strawberry, and minerals. Talk about a fruity beast! A superbly innocent sake that has baskets of ripe fruit tones including strawberries and mangos, that dance in a silky and clean flow.
110
720 ml
glass
10 oz
bottle
Konteki "Tears of Dawn", Daiginjo
Lush notes of tropical banana, anise seed, and truffle. These same flavors come rushing through the full-bodied palate followed by a velvety and dangerously smooth finish
20
57
120
Takatenjin "Soul of the Sensei", Junmai Daiginjo
Aromas of honeydew melon, green apple and muscat grape.
23
67
131
Katoukichibe "Born Gold", Junmai Daiginjo
True to the name, Born Gold has a translucent golden hue. Notes of fruity melon on the nose, a rounded body and asian pear on the palate.
110
720 ml
Asahi Shuzo "Dassai 45", Junmai Daiginjo
This rich, structured and powerful sake can be enjoyed chilled as an aperitif but is also the ideal companion for all types of dishes such as white meats and poultry as well as cheese
110
720 ml
glass
10 oz
bottle
Tozai "Snow Maiden", Junmai Nigori
Bright and fresh with a lovely ricey and fruity combination. Flavors of honeydew melon, raw pumpkin, and radish. Creamy texture and full body
12
29
52
Rihaku "Dreamy Clouds", Toku-Junmai Nigori
Bright and lean in the mouth, unlike many Nigori, and the impact is chewy with sweet rice flavors intermingling with the nutty and slightly fruity characteristics of the sake.
19
55
96
Tozai "Blossom of Peace", Plum Sake
Aromas of almond and marzipan followed by plum, apricot, and cherry on the palate. The soft tartness and acidity balance the finish with a slightly sweet smoothness.
12
29
52
Bushido " Way of the Warrior", Ginjo Genshu
Tart raspberry, Asian pear, and watermelon rind with a hint of white flowers and a spicy finish.
9
22 carafe
Sho Chiku Bai, Junmai
Savory notes of banana bread, toasted nuts, cocoa nibs
18
10 oz carafe
WINE BY THE GLASS
Prosecco, Zonin, Italy
13
55
Brut Rose, Pierre Sparr Cremant, France
14
60
Brut, Mumm, Napa Valley
14
56
Brut Champagne, Drappier Cote d’Or, France
18
80
Rosé, Peyrassol, La Croix des Templiers, France
12
48
Rosé, Gerard Bertrand “Hampton Water”, France
14
60
Pinot Grigio, Barone Fini, Italy
12
48
Reisling, Eroica, Columbia Valley, WA
13
55
Chardonnay, Folie a Deux, Russian River Valley
12
48
Chardonnay, Cave De Lugny Macon, Burgundy
13
55
Sauvignon Blanc, Rapaura, New Zealand
12
48
Sauvignon Blanc, Duckhorn, North Coast
16
70
Sancerre, Chateau De Sancerre, Loire, France
22
95
Pinot Noir, Seasun, Monterey, CA
14
60
Pinot Noir, Belle Glos Balad, Santa Barbara County
18
80
Red Blend, Quilt “Threadcount”, Napa Valley
12
48
Red Blend, Unshackled by “The Prisoner”, Napa Valley
14
60
Cabernet Sauvignon, Imagery, CA
12
48
Cabernet Sauvignon, Oberon, Napa County
16
70
WINE BY THE BOTTLE
Brut Rosé, Domaine Chandon Rosé, CA
65
Brut Champagne, NV Veuve Clicquot, France
200
Brut Rosé Champagne, NV Veuve Clicquot, France
240
Brut Champagne, NV Ruinart Blanc de Blancs, France
250
Chanson “Vire-Clesse”, Burgundy, France
55
Post & Beam, Carneros, CA
72
Jordan, Sonoma, CA
80
Rombauer, Carneros, CA
114
Far Niente, Napa Valley, CA
200
Sauvignon Blanc, Babich, Marlborough, New Zealand
45
Pinot Blanc, Au Bon Climat, Central Coast, CA
52
Pinot Gris, Etude, Carneros, CA
80
Rosé, E. Guigal, Rhone, France
70
Chablis, Joseph Drouhin, “Vaudon”, Burgundy, France
82
Sancerre, La Doucette, Loire, France
120
Belle Glos “Clark & Telephone”, Santa Barbara, CA
100
Flowers, Sonoma Coast, CA
120
En Route, Russian River Valley, CA
140
Kosta Browne, Anderson Valley, CA
330
Quilt, Napa Valley, CA
85
Duckhorn, Napa Valley, CA
165
Jordan, Alexander Valley, CA
200
Mt. Veeder, Napa Valley, CA
195
Stag’s Leap “Artemis”, Napa Valley, CA
225
Malbec, Trapiche, Mendoza, Argentina
60
Blend, The Prisoner, Napa Valley, CA
95
Blend, Penfolds 389, Australia
135
Blend, Chappellet, Mountain Cuvee, CA
140
Bordeaux, Chateau Boutisse, Bordeaux, France
110
NON-ALCOHOLIC
SAN PELLEGRINO, sparkling water
9
ACQUA PANNA, still water
9
COFFEE, regular/ decaffeinated
4
ESPRESSO
5
TEA FORTÉ, hot tea
english breakfast, jasmine green,
ginger lemongrass, citrus mint
7
BOTTLE
HITACHINO, japanese white ale
12
ASAHI SUPER DRY, japanese rice lager
8
SEASONAL, IPA
8
STELLA ARTOIS LIBERTÉ, non-alcoholic
7
LYCHEE
20
DRAFT
KIRIN ICHIBAN, japanese-style pilsner
9
GOOSE ISLAND 312, wheat ale
9
STELLA ARTOIS, pale lager
9
BUSHIDO "Way of the Warrior", ginjo genshu
9
POST DINNER LIBATIONS
ESPRESSO MARTINI
1800 reposado, mr.black coffee liqueur, espresso
18
SUNDA OLD FASHIONED
options: bulleit | chocolate | PB&J
18
KAMOIZUMI UMELICIOUS
umeshu (plum sake) – hiroshima crisp and fun, sweet and vibrant plum
17
PORT, TAYLOR FLADGATE 20yr
14
SPECIALTY COCKTAILS
BILLY’S SUPERFRESH SAKETINI
roku gin, tozai living jewel junmai, cucumber, mint
20
PEARED SAKE
grey goose la poire, ginger, pineapple, sparkling sake, cinnamon rim
19
GRASS TIGER
jalapeño infused roku gin, lemongrass, lime, orange, ginger beer, fresh mint
19
STRAWBERRY FIELDS
grey goose essences strawberry & lemongrass, muddled strawberries, lemon, lime, orange, triple sec, ginger syrup
19
MEIJI MARGARITA
milagro reposado,, yuzu curacao, passionfruit syrup, yuzu, saline, citrus salt rim
18
SILK ROAD
choya umeshu,, baijui, rose syrup, grapefruit, lime, topped with prosecco
18
LEGEND
hard truth toasted coconut,, fords gin, curry syrup, pineapple, thai bitters
17
LYCHEE SIMOY
ketel one botanicals peach & orange,, elderflower liqueur, lychee, lemon
18
UMEBOSHI
toki,, gekkeikan kobai plum wine, saline, luxardo bitter bianco
18
ASIAN WHISKY
Suntory Toki
Hibiki Harmony
St. George’s Baller
Yamazaki 12yr &18yr
Hakushu 12yr &18yr
Lady Tamoe
Samurai Takeda
Legent Yamazaki Cask
Yamazaki Distillers Reserve
Suntory AO
Peak
Sasakawa
Fuji | Blended | Single Malt
WHISKEY/BOURBON
Four Roses & Single Barrel
Bulleit & Rye
Basil Hayden
High West & Double Rye
Crown Royal
Maker’s Mark
Jameson
Woodford Reserve
SCOTCH
Glenfiddich 12yr
18
Glenlevit 12yr
18
Johnnie Walker Black
Johnnie Walker Blue
Laphroig
18
Oban
Macallen 12yr
Talisker
Lagavulin 14yr
VODKA
Absolut
Tito's
Chopin
Grey Goose
Belvedere
Ketel One
Haku
TEQUILA
1800
reposado
Patron
blanco, reposado, anejo
el cielo, el alto
Don Julio
blanco, reposado, 1942
Casamigos
blanco, reposado,
anejo, mezcal
Tres Generaciones
blanco, anejo
Komos
reposado, cristillano, extra anejo
Clase Azul
reposado
Del Maguey Vida
mezcal
GIN
Bombay
Tanqueray
Beefeater
Roku
Barhill Tomcat
Hendrick's
RUM
Bacardi
Captain Morgan
Tanduay
Kasama
Ron Zacapa 23 Solera
SPECIALTY COCKTAILS
BILLY’S SUPERFRESH SAKETINI
roku gin, tozai living jewel junmai sake, cucumber, mint
20
PEARED SAKE
grey goose la poire, ginger, pineapple,
sparkling sake, cinnamon rim
19
GRASS TIGER
jalapeño infused roku gin, lemongrass, lime,
orange, ginger beer, fresh mint
19
STRAWBERRY FIELDS
grey goose essences strawberry & lemongrass,
muddled strawberries, lemon, lime, orange,
triple sec, ginger syrup
19
MEIJI MARGARITA
milagro reposado,, yuzu curacao, passionfruit syrup, yuzu, saline, citrus salt rim
18
SILK ROAD
choya umeshu,, baijui, rose syrup, grapefruit, lime, topped with prosecco
18
LEGEND
hard truth toasted coconut,, fords gin, curry syrup, pineapple, thai bitters
17
LYCHEE SIMOY
ketel one botanicals peach & orange,, elderflower liqueur, lychee, lemon
18
UMEBOSHI
toki,, gekkeikan kobai plum wine, saline, luxardo bitter bianco
18
SWEETS
“RIDICULOUS”
vanilla ice cream, ginger carrot cake, glazed walnuts, caramel
20
MOLTEN CHOCOLATE CAKE
green tea white chocolate ganache, vanilla ice cream, whipped cream
16
COCONUT CHEESECAKE
coconut mousse, graham cracker crust, coconut caramel, berries
18
MOCHI ICE CREAM
assorted seasonal flavors of ice cream, wrapped in rice dough
18
SUNDA SUNDAE
shaved ice, ube ice cream, pandan coconut gel, red mung bean, lychee fruit, flan
16
SEASONAL SORBET
served with fresh berries
12
KIDS MENU
CALIFORNIA ROLL
crab, avocado, cucumber, sesame seeds
12
SHRIMP TEMPURA ROLL
cucumber, tempura crisp
10
BAKED SNOW CRAB HANDROLL
snow crab, dynamite sauce, tempura crisp,
soy paper, sesame seeds
16
LO MEIN NOODLES
butter
12
FRIED RICE
bok choy, carrots, mushrooms
add chicken $4 | add shrimp $6
10
KIDS BENTO BOX
served with jasmine rice,
steamed vegetables & mochi
17
CHOICE OF:
chicken teriyaki
beef bulgogi
salmon teriyaki
crispy chicken
COMMENCE
SM | LG
EDAMAME
35
60
WOK FIRED SHISHITO PEPPERS
55
100
NOODLES & RICE
SM | LG
CRAZY RICE
tiger shrimp, chicken, shrimp sauce,
ghost pepper chili sambal,
sweet soy, cucumber
125
225
GARLIC NOODLES
lo mein noodles, garlic butter,
scallions, fried garlic
90
170
VEGGIE FRIED RICE
onions, carrots, bok choy, tofu, hoisin,
tamari
90
160
PANCIT CANTON
crispy pork belly,, lap cheong, shrimp, carrots, napa cabbage, bok choy, scallions, cantonese sauce
32
PAD THAI GF
choice of: chicken – 26 | shrimp – 29 | tofu – 22 | rice noodles,, carrots, bean sprouts, eggs, peanuts, scallions
ADOBO FRIED RICE
choice of: pork belly – 26 | chicken – 24 | vegetables – 19 | crispy egg,, bok choy, carrots, mushrooms, toasted garlic, vinegar soy, scallions
SUSHI PLATTERS
CLASSIC* | 96PCS
(3) shrimp tempura rolls
(3) hamachi scallion rolls
(3) california rolls
(3) spicy tuna rolls
170
SPECIALTY* | 96PCS
(3) spicy “tail of two tunas” rolls
(3) rainbow rolls
(3) red dragon rolls
(3) crunchy pig, hidden lobster
260
VEGETARIAN | 96PCS
(4) garden veggie rolls
(4) cucumber & avocado rolls
(4) sweet potato caterpillar rolls
175
NIGIRI & SASHIMI* | 48PCS
3 of each sashimi & 3 of each nigiri
(6) pcs maguro (tuna)
(6) pcs walu (escolar)
(6) pcs sake (salmon)
(6) pcs tako (octopus)
(6) pcs hamachi (yellowtail)
(6) pcs ikura (salmon roe)
(6) pcs smoked salmon
(6) pcs ebi (cooked shrimp)
215
COMBINATION* NIGIRI/SASHIMI | 96PCS
2 of each sashimi & 2 of each nigiri + 8 rolls
(4) pcs maguro (tuna)
(4) pcs walu (escolar)
(4) pcs sake (salmon)
(4) pcs tako (octopus)
(4) pcs hamachi (yellowtail)
(4) pcs ikura (salmon roe)
(4) pcs smoked salmon
(4) pcs ebi (cooked shrimp)
270
COMBINATION* SUSHI ROLLS | 96PCS
(2) shrimp tempura rolls
(2) california rolls
(2) spicy “tail of two tunas” rolls
(2) baked snow crab rolls
270
SALADS
SM | LG
MIXED GREEN SALAD
greens, carrots, radish, ginger vinaigrette
40
75
CHOP CHOP CHICKEN SALAD
shredded chicken, chopped greens, napa,
mango, cucumber, peanut-jalapeño dressing
80
160
SIGNATURE SUSHI
served a la carte/minimum 4 orders
GARDEN ROLL
mix greens, basil, mango, avocado,
asparagus, cucumber, nori, ponzu sauce
16
PANDA
shrimp tempura, tobiko, scallions, sriracha,
cream cheese, tempura crisp, unagi sauce,
wasabi aioli
21
RED DRAGON
shrimp tempura, spicy tuna, unagi,
jalapeño, avocado, tempura crisp,
unagi sauce
26
RAINBOW
crab, tuna, salmon, escolar, hamachi,
avocado, asparagus, sesame seeds
26
SPICY “TAIL OF TWO TUNAS” *
spicy tuna,, escolar, pickled jalapeño,
fried shallots, spicy mayo
22
SAKE TO ME
salmon, crab, field greens, avocado,
cucumber, kewpie mayo, masago
19
MIDORI
hamachi, wasabi tobiko, avocado,
cilantro, jalapeño, cucumber, lime
20
SWEET POTATO CATERPILLAR
sweet potatoes, asian pear, avocado,
black garlic teriyaki, roasted red pepper
puree, sesame seeds
18
SUNDA CLASSICS
20 | 40 pcs
SUNDA STEAMED BUNS PLATTER PORK BELLY
steamed scallion bao buns filled with: adobo pork belly, pickled veggies, hoisin
90
170
SUNDA STEAMED BUNS PLATTER KOREAN FRIED CHICKEN
steamed scallion bao buns filled with: crispy chicken thighs, asian slaw
90
170
SUNDA STEAMED BUNS PLATTER CRISPY EGGPLANT
steamed scallion bao buns filled with: panko crusted eggplant, asian slaw, hoisin
80
150
MISO CAULIFLOWER
garlic, chilies, sweet miso butter
70
130
DRY BRAISED STRING BEANS
honey glazed walnuts, sweet soy
70
130
MAIN FLAVORS
20 | 40 pcs
each entree is sliced for easy serve
NEW YORK STRIP STEAK
watercress, red onion, pickled garlic,
sesame soy
230
460
CHICKEN INASAL
lemongrass marinated chicken,
achiote glaze, tomato onion salad,
120
210
SZECHUAN CHICKEN
crispy chicken thighs, dry chinese chilis,
green beans, scallions, sesame chili oil
140
250
HAINANESE SALMON*
ginger scallion oil, toasted garlic soy,
bok choy
180
350
SIDE OF JASMINE RICE
35
60
PORK BELLY SINIGNAG
crispy pork belly,, sinigang braised radish, sauteed spinach, seared tomatoes, tamarind broth, micro cilantro
34
MASSAMAN SCALLOPS GF
seared scallops,, massaman curry, toasted coconut, charred sweet corn, okra and squash lime zest
39
PANANG BEEF SHORT RIB GF
lemongrass braised short rib,, panang curry, roasted seasonal squash, chili, kaffir lime oil
68
GLUTEN-FREE MENU
please let us know your dietary restrictions,
so our chef can modify dishes below to accomodate
EDAMAME
WOK TOSSED SHISHITO PEPPERS
CHOP CHOP CHICKEN SALAD
shredded chicken, chopped greens, napa, mango,
cucumber, peanut-jalapeño dressing
MIXED GREEN SALAD
greens, carrots, radish, ginger vinaigrette
NEW YORK STRIP STEAK
watercress, red onion, pickled garlic
CHICKEN INASAL
lemongrass, tomatoes, red onion, achiote glaze,
chili lime vinaigrette, grilled lemon
PAD THAI Tofu
rice noodles, carrots, bean sprouts, eggs, peanuts, scallion
GARDEN ROLL
mix greens, basil, mango, avocado,
asparagus, cucumber, nori, ponzu sauce
SPICY “TAIL OF TWO TUNAS” *
spicy tuna,, escolar, pickled jalapeño,
fried shallots, spicy mayo
SWEET POTATO CATERPILLAR
sweet potatoes, asian pear, avocado, black garlic teriyaki,
roasted red pepper puree, sesame seeds
NIGIRI & SASHIMI PLATTER | 48 PCS
3 of each sashimi & 3 of each nigiri
(6) pcs maguro (tuna)
(6) pcs walu (escolar)
(6) pcs sake (salmon)
(6) pcs tako (octopus)
(6) pcs hamachi (yellowtail)
(6) pcs ikura (salmon roe)
(6) pcs smoked salmon
(6) pcs ebi (cooked shrimp
VEGETARIAN PLATTER | 96 PCS
(4) garden veggie rolls
(4) cucumber & avocado rolls
(4) sweet potato caterpillar rolls
VEGETARIAN MENU
please let us know your dietary restrictions,
so our chef can modify dishes below to accomodate
EDAMAME
WOK TOSSED SHISHITO PEPPERS
VEGGIE CHOP CHOP SALAD
chopped greens, napa, mango,
cucumber, peanut-jalapeño dressing
MIXED GREEN SALAD
greens, carrots, radish, ginger vinaigrette
CRISPY EGGPLANT BAO BUNS
scallion bao buns filled with panko crusted eggplant,
hoisin sauce, asian slaw
MISO CAULIFLOWER *
garlic, chilies, sweet miso butter
DRY BRAISED STRING BEANS
honey glazed walnuts, sweet soy
GARDEN ROLL
mix greens, basil, mango, avocado,
asparagus, cucumber, nori, ponzu sauce
SWEET POTATO CATERPILLAR
sweet potatoes, asian pear, avocado, black garlic teriyaki,
roasted red pepper puree, sesame seeds
PAD THAI TOFU
rice noodles, carrots, bean sprouts, peanuts, scallions
VEGGIE FRIED RICE
onions, carrots, bok choy, tofu, hoisin, tamari
GARLIC NOODLES
lo mein egg noodles, garlic butter,
fried garlic, scallions
(this dish cannot be modified to be vegan)
VEGETARIAN PLATTER | 96 PCS
(4) garden veggie rolls
(4) cucumber & avocado rolls
(4) sweet potato caterpillar rolls
NEW ASIAN BRUNCH
JAPANESE FRIED CHICKEN
karaage-style fried chicken, matcha green tea, spiced honey
21
CHICKEN SCRAMBLE GOMAE GF
chicken,, spinach, egg, mushroom, sesame soy, local greens substitute egg whites 2
18
UBE WAFFLES
purple yam, whipped ube butter, fresh fruits add japanese fried chicken 8
18
STEAK AND EGG*
lemongrass marinated skirt steak, crispy egg, potatoes, shiso chimichurri
26
AVOCADO CRISPY RICE GF
spicy avocado puree,, crispy rice, sunny egg, radish, tomatoes, local greens
18
TEMPURA FRENCH TOAST
fresh berries, whipped cream, banana, candied walnuts, brown sugar glaze
18
TOCINO GRILLED CHEESE
marinated sweet pork, kimchi pimiento cheese, sunda potatoes
16
CLASSIC BREAKFAST PLATE
bacon,, eggs, potatoes, toasts
18
ISLAND BREAKFAST PLATE
“silog”, filipino breakfast served with garlic rice,
crispy egg & atchara
LONGANISA
filipino spiced sausage
18
BACON GF
applewood smoked
16
TOCINO
marinated sweet pork
18
ALL
longanisa, tocino & bacon
24
SUMO MARY
45
32 oz jar of sunda bloody mary mix
topped with tocino grilled cheese, longanisa,
pork belly bao bun, baked snow crab handroll,
karaage fried chicken, lumpia egg rolls,
sunda potatoes, cucumber
BRUNCH BEVERAGES
SUNDA BLOODY MARY
asian inspired
13
MIMOSA
seasonal varieties of juices
10
MIMOSA KIT
house sparkling wine, tableside bottle service, fresh berries, juice varieties
38
SIGNATURE COCKTAILS
18
PEARED SAKE
grey goose la poire, ginger, pineapple, sparkling sake, cinnamon rim
GRASS TIGER
jalapeño infused roku gin, lemongrass, lime, orange, ginger beer, fresh mint
SUNDA OLD FASHIONED
four roses, cherry gastrique, orange bitter, bourbon barrel
smoked sugar +5 “toki” japanese whisky
STRAWBERRY FIELDS
grey goose essences strawberry & lemongrass, muddled
strawberries, lemon, lime, orange, triple sec, ginger syrup
LUCKY RABBIT
altos plata, ginger liqueur, muddled strawberries, lime,
lychee, watermelon liqueur, red bull watermelon
MEIJI MARGARITA
milagro reposado,, yuzu curacao, passionfruit syrup, yuzu, saline, citrus salt rim
18
SILK ROAD
choya umeshu,, baijui, rose syrup, grapefruit, lime, topped with prosecco
18
LEGEND
hard truth toasted coconut,, fords gin, curry syrup, pineapple, thai bitters
17
LYCHEE SIMOY
ketel one botanicals peach & orange,, elderflower liqueur, lychee, lemon
18
UMEBOSHI
toki,, gekkeikan kobai plum wine, saline, luxardo bitter bianco
18
OTHER BEVERAGES
available regular or decaffeinated
COFFEE
4
ESPRESSO
3.5
HOT TEA
4.5
SUNDA CLASSICS
STEAMED BUNS – PORK BELLY
scallion bao buns filled with: adobo pork belly,, pickled veggies
22
STEAMED BUNS – KOREAN FRIED CHICKEN
scallion bao buns filled with: crispy chicken thighs,, asian slaw
22
STEAMED BUNS – CRISPY EGGPLANT
scallion bao buns filled with: panko crusted eggplant,, asian slaw
20
LUMPIA
crispy pork and shrimp shanghai style egg rolls, boston lettuce, dipping sauces
14 x
CRISPY BRUSSELS SPROUTS GF
brussels sprouts, red cabbage, red onions, carrots, chilis, shallot crisps, minced shrimp, nuoc cham vinaigrette
20
SIGNATURE SUSHI
GARDEN FUTOMAKI GF
local greens, thai basil, mango, avocado, asparagus,
cucumber, ponzu
16
PANDA *
shrimp tempura, masago, scallion, sriracha, cream cheese, tempura crisp, unagi sauce, wasabi aioli
21
RED DRAGON*
unagi, shrimp tempura, spicy tuna, jalapeño, avocado, tempura crisp, unagi sauce
26
SPICY “TAIL OF TWO TUNAS”*
spicy tuna, escolar, shallot crisps
22
SWEET POTATO CATERPILLAR GF
roasted sweet potato, asian pear, avocado, black garlic teriyaki, red pepper puree, sesame
18
BAKED SNOW CRAB HANDROLL
snow crab,, spicy mayo, tempura crisp, soy paper, sesame
19
MUSUBI
soy glazed spam, sushi rice, nori, scallions, strawberry soy
12
PHILLY*
smoked salmon, cream cheese, cucumber, sesame
14
CALIFORNIA
crab, avocado, cucumber, sesame
14
HAPPY HOURS
Monday – Friday
4pm to 6pm
$6 SUNDA BAR BITES
SHISHITO PEPPERS
wok tossed with soy
NORI FRIES
seaweed seasoned fries, parmesan
ADOBO PORK BELLY BITES
crispy pork belly, soy glaze
SEOUL WINGS
gochujang glaze, crushed peanuts, scallions
SHRIMP SKEWERS
garlic marinated shrimp, lemon
$6 SUSHI HANDROLL
SAKE
salmon & avocado
SPICY TUNA
pickled jalapeno, spicy mayo
SHRIMP
shrimp tempura, cucumber, spicy mayo & unagi sauce
VEGGIE
avocado, cucumber, jalapeno
$8 COCKTAIL
TIME OF YOUR LIFE
$6 WINE
RED I WHITE
$7 SAKE GLASS
BUSHIDO “WAY OF THE WARRIOR”
smooth, crisp, and packs a punch with notes of tart raspberry and watermelon rind
Food Philosophy
From creative works of art from behind the sushi bar to unrivaled dim sum, noodles, salads and rice dishes, to top of the line seafood, beef, pork and poultry, all menu options feature a creative twist on classic Asian cuisine.
What’s Happening
In the Press
By creatively melding the many cooking techniques and flavors found throughout Southeast Asia, Sunda creates new culinary experiences that feature a modern New Asian twist.
Thank you for creating lasting memories with us.
chef ise
Chef Masanobu Ise
Originally from
Tokyo, Chef Ise is a culinary virtuoso dedicated to the art of sushi creation. With an unwavering commitment to culinary excellence and a profound passion for the world of Japanese cuisine, Chef Ise has honed skills and expertise in the realm of sushi for over a decade.
“Everything about our experience was amazing, from pulling up to the valet, to the spectacular views, top notch food, five star service and sounds of the ocean while eating. ”
Christine Q., 2022, via Tripadvisor
“The views and the atmosphere are breathtaking, the food is spectacular and cooked to perfection. All around just a wonderful place to visit.”
Richard S., 2022, via Google Reviews
“The chef's tasting menu is outstanding, drinks are excellent and staff is attentive and very friendly. No details missed here.”
Jason V., 2022
“Customer service was on point and the food was out of this world. Every single dish had so much flavour. It was a great experience and we will definitely come back. ”
Kim and David R., 2021
Explore Sunda
Join the Sunda Family
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Special Offers
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Reservations
Are highly recommended
Valet
Street parking available
Dress Attire
Smart casual
Vegan, Vegetarian and Gluten-Free
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