Spicy ramen in a sesame-soy broth with ground pork, Chinese pak choi, and chili oil.
Fully vegan broth from shiitake mushrooms, kombu dashi, marinated tofu, young onion, and sesame oil.
Rich miso paste broth with deep umami flavor, sliced chashu pork, egg, corn, and spring onion.
Soy-based broth with traditional toppings
Rich pork broth with tender noodles and chashu pork
Traditional Japanese marinated egg topping
Traditional Japanese sencha green tea, served hot or iced.
Classic Japanese soda in a glass bottle with marble cap. Various flavors available.
Traditional Japanese rice wine, served hot in a tokkuri carafe or cold in an ochoko cup.
Classic Japanese lager, light and crystal-dry.
Japanese-style fried chicken pieces marinated in a soy-ginger dressing, served with lemon.
Shrimp and seasonal vegetables in a light tempura batter, dashi-soy dipping sauce.
Pan-fried Japanese dumplings filled with ground pork and cabbage, served with a soy dipping sauce.
Young soybeans boiled in salted water, sprinkled with coarse sea salt.
Battered octopus balls topped with takoyaki sauce, Japanese mayo, and bonito flakes.
Rice with thinly sliced beef in a slightly sweet soy sauce, stewed onion, and marinated egg.
Tonkatsu pork cutlet on rice with stewed onion in dashi sauce, bound with beaten egg.
Chicken pieces and onion stewed in dashi-mirin-soy broth, finished with beaten egg, over rice.
Grilled unagi (freshwater eel) in a sweet-savory kabayaki sauce, served on rice with sesame.
Classic uramaki with crab meat, avocado, cucumber, and tobiko roe.
Sushi rice topped with thinly sliced raw fish, roe, marinated egg, and avocado.
Six slices of sashimi-grade salmon on hand-formed sushi rice, served with wasabi and pickled ginger.
Two fluffy pancakes filled with sweet red bean anko paste.
Creamy Japanese cheesecake with matcha tea, served with fresh berries.
Three mochi pieces filled with ice cream: matcha, vanilla, and chocolate.
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