RAMEN
SHIO RAMEN 20 | 22
Pork broth, chicken & pork fat, dashi, sofrito.
Topped with chashu pork, marinated egg, menma, bean sprouts, negi.
TONKOTSU RAMEN 20 | 22
Pork broth, dashi, sofrito.
Topped with chashu pork, marinated egg, roasted garlic, fukujinzuke relish, rayu, negi, sesame seed.
MICHI RAMEN 22 | 24
Chicken & pork broth, chicken fat, dashi, miso & 5 spice tare.
Topped with chashu pork, 66-degree egg, menma, roasted tomato, burnt garlic tare, negi, fukujinzuke relish, furikake.
HOKKAIDO MISO RAMEN 22 | 24
Chicken & pork broth, butter, dashi, miso tare.
Topped with chashu pork, marinated egg, grilled shishito pepper, corn, roasted garlic, burnt garlic tare, negi, furikake.
BULGOGI RAMEN 22 | 24
Chicken & pork broth, butter.
Topped with gochujang-marinated wagyu beef, 66-degree egg, kimchi, bean sprouts, fukujinzuke relish, negi.
CHICKEN KATSU RAMEN 22 | 24
Chicken broth, chicken & pork fat, dashi, shoyu tare, sofrito.
Topped with katsu chicken, 66-degree egg, roasted garlic, misoyaki, fukujinzuke relish, negi, sesame seeds, white pepper.
YELLOW CURRY RAMEN 22 | 24
Chicken broth, chicken fat, coconut oil, yellow curry paste.
Topped with grilled marinated chicken, prik nam pla, shallot, cilantro, crispy wonton, lime wedge.
TANTANMEN RAMEN 20 | 22
Chicken & pork broth, chicken fat, dashi, 5 spice tare, house chili paste.
Topped with 66-degree egg, bok choy, grilled shishito pepper, menma, roasted garlic, togarashi, rayu, furikake, negi, sesame seeds.
KOTTERI RAMEN [v] 20 | 22
Vegetable broth, shoyu tare, sofrito.
Topped with seasonal vegetables, corn, roasted tomato, marinated shiitake, broccolini, bok choy, negi, furikake.
ADDITIONS
Chicken katsu | Chashu pork belly | Grilled marinated chicken | Wagyu beef | Pork burnt ends - 4
Assorted grilled vegetables | Marinated or 66-degree egg - 3
MOCHI
Assorted flavored ice cream dumplings - 10
20% gratuity may be added to parties of 8 or more.
Consuming raw eggs may increase your risk of foodborne illness. Some sauces & marinades may contain small amounts of sesame, soy, gluten, or fish. Ask your server.
IZAKAYA OTSUMAMI (appetizers)
EDAMAME 6
Sea salt.
SWEET AND SPICY EDAMAME 7
Spicy soy, togarashi.
SUNOMONO 6
Cucumber salad, sesame oil.
WAKAME 7
Seaweed salad, sesame seed.
SMOKED SHORT RIB MEATBALLS 12
Pickled onion, furikake, fish sauce.
GRILLED OYSTER MUSHROOMS 14
Butter, lemon, sweet soy, sesame seeds.
SHISHITO PEPPERS 10
Bonito flake, yuzu shishito kewpie, sweet soy.
SEASONAL GRILLED VEGETABLES 8
Sweet soy, negi, sesame seeds.
DONBURI (rice bowls)
POKE 22
Marinated & seasoned tuna, seasoned rice, avocado, wakame, shallot, negi, ginger, garlic, sesame seed.
JAPANESE GOLDEN CURRY 20
Chicken katsu cutlet, golden curry sauce, fukujinzuke relish, negi.
CHAR SIU PORK 20
Marinated shiitake, 66-degree egg, pickled red onion, fried ginger, shredded carrot, negi, sesame seeds.
BUTA BOWL 17
Seasoned rice topped with pork burnt ends, kimchi, misoyaki, garlic oil, sesame seeds.
ADDITIONS
Chicken katsu | Chashu pork belly | Grilled marinated chicken | Wagyu beef | Pork burnt ends | 4
Assorted grilled vegetables | Marinated or 66-degree egg | 3