Sushi Top



Beverage    |    Alcohol Beverage    |    Appetizer    |    Combination    |    Nigiri Sushi    |    Sushi Roll

Late Night Happy Hour    |    Daily Special    |    Lunch Special    |    Happy Hour


Owner/chef, Kiyoshi Watanabe

Beginning his career in sushi at the age of fifteen in Japan, Kiyoshi has perfected his skills as a chef over the last 40 years.

After moving to California 25 years ago, he acted as sushi chef at well-known sushi restaurants for 10 years before opening Sushi Top in Huntington Beach on November 8, 2000. Over the last 15 years, he has been pleasing customers with his fresh and delicious sushi offerings at a reasonable price. Paired with his delicious sushi, Kiyoshi also encourages you to try his special sauces and Sesame Miso dressing - flavors praised by customers over the last 40 years. Take a look at his YouTube video with information on his latest secret recipe.


For my customers that dine at Sushi Top, I continue to offer the spirit and hospitality of Japan. Even for those who are unable to dine at Sushi Top, I encourage you to become a member and reap the taste benefits that have resulted in 40 years of working as a sushi chef. For first-time members, you can receive a starter set of my original Miso Sesame Dressing 2 Bottle, Teriyaki Sauce 2Bottle, Ponzu Sauce 2Bottle, Carpaccio Sauce 1Bottle, Unagi Sauce 1Bottle, Poki Sauce 2Bottle and Sushi Vinegar 1 Bottle. Subsequent paid memberships will allow you to choose your own package of sauces.

Members will also receive emails with new recipes and links to YouTube videos showing preparation instructions. As a special promotion during Sushi Top's 15th anniversary, those who invite a friend to become a member will receive a loyalty card to earn points toward a special culinary treat.

With the purchase of 11 Bottle we will give you 10% discounts: $34.56 (10% off from the original price) and a Lite Soy Sauce 1 Bottle gift.

Dressing & Sauces on sale

Miso Sesame Dressing $3.45 (Net. 8fl oz.)

For those of you who do not get enough vegetables in their diet, we have created our Miso Sesame Dressing with your health and nutrition in mind. First, we choose ingredients that are healthy and promote circulation. White miso paste, olive oil, canola oil, vinegar, white sesame seeds all enhance circulation. Next, we add flavors in perfect proportions that please the palate: brown sugar for sweetness; then salt, black pepper, soy sauce, fruit juice, and mirin (sweet rice wine) to enhance the flavors; and finally, a touch of mayonnaise to complete the package. Please try our Miso & Sesame Dressing – carefully crafted over many years – to promote circulation, healthy skin, weight loss and a feeling of rejuvenation.

Miso Sesame Dressing

Teriyaki Sauce $4.50 (Net. 8fl oz.)

We created the perfect sauce to draw out the flavors of beef, chicken, and salmon. First, we draw out the savory flavor unique to Japanese cooking with a reduction of mirin and sake. Then we add soy sauce, sugar and white miso paste for a full flavor and simmer. Next we add stir-fried beef, chicken, and vegetables to the sauce and simmer for 5 hours, frequently skimming off impurities that can lead to a bitter flavor. Last, we thicken the sauce with corn starch. Please try our Terkiyaki Sauce with an order of our cooked-to-order beef, chicken or salmon for a simple yet full-flavored treat.

Teriyaki Sauce

Unagi Sauce $3.75 (Net. 8fl oz.)

Unagi Sauce is a time-honored traditional sauce from Japan. Some recipes are over 100 years old and are culinary works of color and sheen, fragrance and flavor. We have fine-tuned the traditional Japanese cooking technique to create a new Unagi Sauce for California. Please try Sushi Top's own blend of Unagi Sauce that has been perfected over the last 15 years.

Unagi Sauce

Carpaccio Sauce $4.50 (Net. 8fl oz.)

Our latest creation is a sauce that pairs with any kind of sashimi. Combining a taste from Japan that is equally suited to Western cuisine and draws out the flavor of our fresh sashimi, we have created a new type of sauce guaranteed to please and give you a new appreciation for sashimi.


Ponzu Sauce $3.25 (Net. 8fl oz.)

Yearning to create a sauce that goes with beef, chicken, pork, and vegetables, we started with Japan's distinct citrus soy sauce, ponzu. Next we use a special Japanese cooking technique to draw out the savory flavor of mirin and sake. Then we add soy sauce, fruit juice, and dashi Kombu (Japanese soup stock) in the proper proportions to create our Ponzu Sauce, creating a new and unique taste guaranteed to please.

Ponzu Sauce

Poki Sauce $4.50 (Net.8fl oz.)

Over the past 15 years, the most rave reviews have been about our Poki Sauce. There are various types of Japanese chirashi sushi (a plate of rice topped by various types of cut sushi), but none have been as popular as Hawaiian poke. We have created our own Poki Sauce only found at Sushi Top. After trying various competitors' poke, I realized that the fish was simply not fresh. Newcomer's to poke may understandably think that the freshest of fish may command a premium price, but my 40 years' experience as a sushi chef has taught me that all good sushi is made from three things: fresh fish, deliciously seasoned rice, and the skill of a sushi chef. At Sushi Top, please enjoy our Poki (not inferior poke found elsewhere), made from the freshest fish around. Whether you try our original Poki Sauce on our Poki Bowl of rice and marinated sashimi, or on a salad in our Poki Salad, you will be hooked after just one bite.

Poki Sauce

Sushi Vinegar $3.25 (Net. 8fl oz.)

Before opening my own restaurant, I worked for 25 years as a sushi chef at various well known restaurants in Japan and California. As a result, I have first-hand experience with the nuances of a variety of sushi vinegars and the difference between Japan- and California-grown rice. 25 years ago, the fish markets, grocers, and Japanese food specialty stores in downtown L.A. were rare and it was hard to find certain items from Japan. It was a time when price was often high in spite of the varying freshness and quality, so sushi chefs had to make do with what was available locally and work hard to recreate the flavor and culture of Japan. Because I have lived through the times when imported Japanese goods were scarce, I learned much and improved my craft. Without that experience, I would not have been able to either manage a restaurant here in Huntington Beach, or create my original Sesame Miso Dressing, Teriyaki Sauce, Ponzu Sauce, Carpaccio Sauce, Unagi Sauce, Poki Sauce, or Sushi Vinegar.

Sushi Vinegar