(H) Bento box

Comes with
Rice, salad and miso soup

1) Small Bento - 1 choice

@6.95

2) Medium Bento - 2 choices

@9.75

3) Large Bento - 3 choices

@12.50

(a) Korean bbq Beef
(b) BBQ Eel-Unagi
(c) Deep fried Beef or Chicken Dumpling and Yam Tempura
(d) Shrimp Tempura
(e) Tilapia Tempura
(f) Squid Tempura-Calamari
(g) Fried Tofu - Agedashi

(Y) Hot Dishes

Comes with rice

1) Beef Donburi - Kor. BBQ Beef

@6.99

2) Unagi Donburi -- BBQ eel - @9.95 / L

@6.45 / S

3) Udon, Japanese Thick Noodles Soup with tempura or sea food

@8.50


(X) Sushi Assortments

(X1) Combo 1 : (28 pcs.) $34.00 Salmon party
(X1h) 1/2 Combo 1 : (14 pcs.) $16.25
(X2) Combo 2:(34 pcs.)$43.25 salmon & seafood
(X3) Combo 3 : (24 pcs.) $26.85 Fresh salmon
(X3h) 1/2 Combo 3 : (12 pcs.) $13.45 Salmon

(X4) Combo 4 : (18 pcs.) $28.30 salmon/seafood

(X5) Combo 5 (20 pcs.) $20.95 No Sashimi
(X6) Combo 6:(20 pcs.) $21.45 All cooked
(XN) Combo Chobab(Nigiri) : (13 pcs.) $26.75 Salmon & seafood
(XP) Philadelphia Cream Cheese Combo: (24 pcs.) $32.60 fresh salmon with cream cheese
(XR) Combo Rolls : (26 pcs.) $17.60 Various rolls
(XRh) 1/2 Combo Rolls : (13 pcs.) $8.45
(XS) Combo Sashimi : (26 pcs.) $31.40
(XT) Tuna Combo : (20 pcs.) $29.75
(XTh) 1/2 Tuna Combo : (10 pcs.) $14.85

(XV) Combo Veggi:(18 pcs.)$9.00 Various maki

(Xz) Chef's Choice - Omakase -
$1.00 / piece - (Min. 10 pcs) excluding Sashimi


(X11) Family Combo 11 :(56 pcs) $51.30
Combo 1 +Combo 1
(X14) Family Combo 14 :(46 pcs) $51.00
Combo 1 +Combo 4
(X34) Family Combo 34 :(42 pcs) $46.00
Combo 3 +Combo 4
(Xsp) Family COMBO SPECIAL : (70 pcs.) $73.85
Combo 1 + Combo 3 + Combo 4

(Xsu) SUPER COMBO : (109 pcs.) $107.50
Combo 1 + Combo 3 + Combo 4
+ Nigiri Assortment + Roll Assortment

Prices of the coloured plate on sushi boat
White = $1.50 , Blue = $2.00
Red = $2.50 , Green = $3.00
Yellow = $4.00 , Pink = $5.00
Dine-in, Online order for Take-out available.
Quick Sushi America Ltd.
425 Cabana Rd.E (@ Howard), Windsor, ON N9G1A1 T.519-972-0808

All prices are subject to change. Updated :Oct. 9th, 2013