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Thick pork bone broth topped with chashu pork, kikurage mushrooms, bok choy, green onion, and nori.
Rich pork bone broth seasoned with soy tare. Topped with chashu pork, menma, ajitama egg, bok choy, green onion, and pickled radish.
Dashi kombu broth seasoned with soy tare. Topped with fried shrimp
and squid, menma, bok choy, green onion, and pickled radish.
Hearty kombu broth seasoned with soy tare. Topped with tofu, menma, sprouts, bok choy, green onion, and pickled radish.
Spicy miso broth topped with chashu pork, brussels sprouts, ajitama egg, shiitakes, and green onion. *Vegan option available upon request.
Rich mushroom and dashi broth topped with roasted oyster and fried shiitake mushrooms, ajitama egg, green onion, nori, and pickled radish.
Spicy seared tuna with wasabi remoulade.
Pan-seared diver scallops.
Fried with yuzu mayo.
Marinated fried squid.
Vegan dumplings served with miso dipping sauce.
Rice bowl topped with freshwater eel and sesame-kale salad.
Served chilled with house furikake.
Chef’s assortment of pickles and preserves.
Tempura-dipped strips of nori.
Steamed rice with house furikake.
Served with tangy and spicy sauce.
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