Pumpkin, egg plant, zucchini and red bell pepper in a house made gluten-free curry.
Tempura shrimp, kabocha, onion and shishito pepper over rice with nori and a sweet dashi soy sauce
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.
Avocado. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.
A savory pancake filled with red ginger, green onions, squid, scallops, sliced pork and egg and then grilled. The cake is topped with Otafuku-sauce, bonito flakes, ao-nori and mayo
Tempura-fried shrimps served over romaine lettuce. Topped with sweet chili mayo sauce, crispy gyoza skins, and shichimi chili powder
Slow cooked tender pork in a house-made gluten-free curry
Choice of tuna or salmon with cucumber and avocado. Served with spicy mayo, shichimi, and sesame seeds. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.
Krab salad avocado, cucumber, sesame seeds, and tobiko. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.
Tempura soft shell crab, cucumber, yamagobo, green onion, sesame seeds, tobiko. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.
Eel, avocado, and cumber topped with green onion, house-made unagi sauce, and powder.
Spicy tuna, krab salad, and avocado, topped with salmon, spicy mayo, house-made Usagi sauce tempura puffs, and shichimi. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.
Avocado, kimpira-gobo, cucumber, Yama-gobo, shiso leaf, and sesame seeds.
Grilled salmon skin, grilled salmon, cucumber, Yama-gobo, and sesame seeds.
Krab salad and cucumber, topped with albacore sliced lemon, green onions and ponzu sauce
Krab salad and cucumber, topped with tuna, salmon, albacore, avocado and tobiko
Tempura shrimp and cucumber, topped with sesame seeds and house made unagi sauce
Salmon, tuna, boiled scallops and avocado. Topped with seaweed salad, tobiko, sesame seeds and poke sauce. Served over sushi rice. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.
Salmon, tuna, boiled scallops and avocado. Topped with seaweed salad, tobiko, sesame seeds, poke sauce, spicy mayo and shichimi. Served over sushi rice. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.
Shiso leaves, cucumber, avocado, pickled daikon, yamagobo, kaiware, seaweed salad,kimpira-gobo and poke sauce served over sushi rice and nori seaweed on the side.
Chicken tender and egg scramble with onion and bonito soy dashi sauce, over rice. Topped with nori and red pickled ginger
Diced tofu with eringi mushrooms, Chinese chives, garlic, green onion, and ginger all served in a sauce made from Tamari, white miso, chili paste and sesame oil and served with a side of rice
Salmon, salmon roe, shiso leaf, sesame seeds, and nori. Served over sushi rice.
Pork tripe stew with daikon radish, gobo and tofu in a miso and garlic broth, topped with green onion and shichimi chili powder
Sauteed mixed veggies including kabocha, zuchini, egg plant, onion and bell pepper served over rice. Topped with house made korean BBQ sauce
Panko fried chicken thigh in a sweet soy glaze with tarter sauce and side of romaine lettuce and steamed rice.
chicken tender and veggies in a house made teriyaki sauce. Topped with green onion and crispy gyoza skins with side of rice
Rice bowl with salmon steaks in a teriyaki sauce, with romaine lettuce, mayo and green onions
House made ramen noodles in a chicken, pork, and bonito broth with a rich seasoned soy sauce base. Topped with chashu pork, green onions, and bamboo shoots
Thick ramen noodles in a pork, chicken, bonito, and sea salt broth. Topped with braised pork kakuni, green onions and red ginger.
House made thick ramen noodles tossed in a bonito seasoned soy sauce and onion oil, then topped with light smoked chashu chicken tender, bean sprouts, green onion, tempura puffs and a soft egg. This dish is especially good at showcasing the noodles we make in house daily. Perfect for noodle lovers! Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.
House made thick ramen noodles tossed in a sea salt, garlic, and mild chili sauce. Topped with chashu pork, bean sprouts, napa cabbage, fried gyoza skins, green onion and a soft egg.
House made chilled thin udon noodles tossed in a sweet & spicy Korean sauce, topped with wakame, romaine lettuce, cucumber, avocado, crispy gyoza skins and a soft egg. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.
House made Udon noodles in a bonito soy dashi broth. Topped with green onion, tempura-puffs and seaweed. Tempura shrimp and shishito pepper on the side.
House made ramen noodles in a seaweed and vegetable base broth and stir fried Napa cabbage, bean sprout, green onion, nira and kikurage mushroom with sesame oil
House made thin Udon noodles in a seaweed and vegetable base broth and stir fried Napa cabbage, bean sprout, green onion, nira and kikurage mushroom with sesame oil
Rice noodles in a seaweed and vegetable base broth and stir fried Napa cabbage, bean sprout, green onion, nira and kikurage mushroom with sesame oil
House-made ramen noodles in a pork and chicken broth with a rich seasoned garlic sea salt sauce base. Topped with chashu pork, green onions, red ginger, kikurage mushrooms and ma-yu (burned garlic oil)
Napa cabbage, chinese chives, corn bean sprouts and house made ramen noodles served in a sea salt broth with garlic chili and vinegar
House made Soba noodles in a bonito soy dashi broth. Topped with green onion, tempura-puffs and seaweed. Tempura shrimp and shishito pepper on the side.
House made Soba noodles in a seaweed soy dashi broth with nappa cabbage, enoki mushrooms green onion snd tempura puffs
House made Udon noodles in a seaweed soy dashi broth with nappa cabbage, enoki mushrooms, green onion and tempura puffs
Tuna. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.
Hours of Service:
Friday: 12:00pm - 9:00pm
Monday: 12:00pm - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 12:00pm - 9:00pm
Saturday: 12:00pm - 9:00pm
Thursday: 12:00pm - 9:00pm
Wednesday: 12:00pm - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.