Dine-in

Spicy Seaweed. Vegan.

With Hawaiian Garlic Salt. Vegan.

Lettuce wedges with homemade pineapple dressing. Vegetarian.

Lettuce wedges with homemade mango dressing. Vegetarian.

Tossed with sushi vinegar & seaweed. Vegan.

Tossed SP cheddar cheese powder.

Tossed with matcha salt. Vegan.

Flash-fried Japanese peppers dressed with shiokoji. Vegan.

Mochi stuffed in deep-fried tofu pouch w/ matcha powder. Vegetarian.

With chef’s special red spicy sauce.

With chef's special horseradish sauce

With chef's special seaweed sauce.

With chef's special Japonais sauce.

With poached egg, parmesan cheese, and truffle oil.

Soy-braised pork ribs with balsamic sauce & special toppings.

tree nut

Japanese simmered oxtail Hakata Pirates style.

BIG FRIED CHIKEN called as ZANGI in Hokkaido, Japan. Botan respects the style of KUSHIRO, the birthplace of Hokkaido ZANGI. Crispy and flavorful, served with soy-sauce based sauce and garlic + ginger.

Plant-based Beer-battered crispy fried fish and magic truffle powder fries served with vegan malt vinegar sauce!

Fried chicken wings with special spices & sauce. 5pcs

Fried chicken wings with special sauce sprinkled with matcha powder. 5pcs

Takoyaki

Smith St. Style Takoyaki

Mini turkey corn dogs with buttery and garlicky escargot sauce. 5pcs.

Beer-battered crispy fried fish and fries served with oregano malt vinegar dipping sauce.

Japanese mama-style beef meatballs(5pcs) with waffle.

with BBQ sauce & honey mustard. Vegan.

Biscuit Breaded Chicken with BBQ sauce & honey mustard

☆Chef’s Special - No. 427: Dry aged pork bone, chicken & oxtail trinity soup. Kaeshi made with shellfish. (Limited)

No. 420: Sichuan-style numbing ramen; broth with homemade chili oil & Sichun peppercorns, mixed with a white sesame soup. Make sure to protect yourself, we’ll provide the gear. (VE)

No.493: Horseradish and Pork-based Shoyu broth ramen, topped with pork chashu, scallions and Emerald Jewelries.

No.489 Silky pork tonkotsu & miso broth topped with 2pcs of pork chashu, scallions, seasoned bamboo shoots and ginger paste.

No. 422: Chicken, pork, anchovy & bonito special shoyu broth.

N0. 490: Shoyu-Tonkotsu broth dipping style ramen. The taste from Tokyo Ikebukuro in 1961.

Pork Cha-Shu (3pcs) $4

Nitamago (seasoned soft boiled egg) $3.50

Kaedama (extra noodles) $4

Cilantro (Ve) $3

Spicy Booster (Ve) $2

Organic Tofu Chashu (4pcs) (Ve) $4

Garlic Croutons (Ve) $1

Falafel (2pcs) $3

Scallion (Ve) $2

Ginger Paste (Ve) $2

Horseradish (Ve) $2

Menma (Ve) $3

Sansai Vegetable (Ve) $3

Corn (Ve) $3

Grated Parmigiano $2

Vegan Yakiniku (Ve) $4

Juicy Pulled Pork Chashu $5

Black Sauce $3

Nori Seaweed $2

Zangi Fried Chicken $19

Beer Battered Fish $19.95

Fried Ton-Katsu (Pork) $19

Add Side French Fries $3

Pork Cutlet (Tonkatsu) $9

Zangi Fried Chicken (1pcs) $9

Vegan Yakiniku (Veg) $4

Pulled Juicy Pork Chashu $5

Falafel (2pcs) $3

Nitamago (seasoned soft boiled egg) $3.50

Sansho-Zuke(Veg) $4

Parmesan Cheese $2

Bomboloni Italian donuts filled with pastry cream

Brewed coffee and agar. Served with oat milk

Rich with bold matcha flavors