Tokyo Kitchen - Chicago, IL

Cajun spiced bite-sized chicken karaage, whiskey soy sauce, chopped scallion and sesame seed.

Vegetarian.

6 pieces. Pan-fried edamame and mixed vegetable dumplings, whiskey soy sauce and wasabi mayo. Vegetarian.

Vegetarian, gluten-free.

Vegetarian.

Crispy chicken cutlet over steamed rice served with fresh cabbage, oshinko, pickled ginger and scallions.

Crispy chicken cutlet, shredded cabbage, sliced oshinko, Japanese mayo and katsu sauce on a toasted brioche bun. Served with a side of fries.

6 pieces of jumbo shrimp tempura served with steamed rice, wasabi slaw, and sweet chili dipping sauce.

Traditional Japanese stir-fried noodles with applewood smoked bacon, chopped bell peppers, cabbage and scallions topped with bonito flakes and sesame seeds.

Sliced skirt steak sauteed with white onion, green onion and shiitake mushrooms. Served with steamed rice.

Crispy chicken cutlet, scrambled egg, onions and carrots cooked in soy dashi served over steamed rice.

Traditional Japanese noodles stir-fried in duck fat with shredded duck, chopped bell peppers, cabbage and scallions topped with bonito flakes and sesame seeds.

Fresh garlic, egg, peas, carrots and scallions topped with shredded nori. Vegetarian. Add chicken or shrimp for an additional charge.

Creamy pork broth, served over fresh noodles, boiled egg, pickled ginger, menma, wood ear mushrooms, shredded cabbage, mayu, shredded nori, chopped scallions and toasted sesame seeds.

Classic soy sauce broth served over fresh noodles, boiled egg, shiitake mushrooms, baby spinach, sweet corn, menma, wood ear mushrooms, shredded cabbage, chopped scallions, and toasted sesame seeds. Vegetarian option available upon request.