Dine-in

Spicy Seaweed. Vegan.

With Garlic Sauce. Vegan.

Lettuce wedges w/home-made pineapple & sesame creamy dressing. Vegan.

Lettuce wedges with homemade mango dressing. Vegetarian.

Tossed with sushi vinegar & seaweed. Vegan.

Tossed w/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. Vegan.

w/ gochujang sauce.

Crunchy & spicy sauce.

Soy sauce-based sauce & Horseradish.

Sweet savory seaweed sauce.

Soy sauce-based savory onion sauce.

Poached egg, parmesan cheese, and truffle oil.

Very tender pork ribs braised in soy sauce-based sauce served with balsamic glazed sauce & special crunchy and flavorful toppings (contains walnuts).

tree nut

Soy sauce-based sweet and savory tender oxtail braised for hours.

“Big fried chicken” is called “Zangi“ in Hokkaido, Japan. Crispy and flavorful fried chicken marinated in soy-sauce based garlic and ginger sauce.

Fried chicken wings with special spices & sauce. 5pcs

Botan wings sprinkled w/matcha 5pcs

Chewy, fried octopus/egg filled balls

Truffle oil & parmesan

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

Beef meatballs simmered with special Japanese mama-style sauce served w/ waffle.

with BBQ sauce & honey mustard. Vegan.

Biscuit Breaded Chicken with BBQ sauce & honey mustard

w/ sweet chili mayo.

☆Chef’s Special - No. 427: Dry aged Iberian pork bone, chicken & oxtail trinity soup with shellfish base sauce. Chashu, poached egg, herb oil, green peppercorns on the side.

No. 420: Sichuan-style numbing ramen topped with cilantro, menma, miso vegan meat. White sesame broth with homemade chili oil & Sichuan peppercorn.

No.493: Horseradish and pork-based shoyu broth ramen, topped with chashu pork, menma, scallions and fish roe emerald jewels.

No.489: The original tonkotsu (pork) and miso broth topped with chashu, menma, scallion and ginger paste.

No. 422: Pork, chicken, anchovy & bonito, 4-ingredient special shoyu broth ramen topped with chashu, menma and scallion. The taste of 1955 in Tokyo.

N0. 490: Dipping ramen served separately from a hot shoyu-tonkotsu broth. Topped with pork chashu, menma, scallions, naruto, nitamago and nori seaweed. The taste of Ikebukuro, Tokyo in 1961. Served w/ a choice of hot or cold noodles.

Pork Cha-Shu (3pcs) $4

Nitamago (seasoned soft boiled egg)* $3.50

Kaedama (extra noodles) $4

Cilantro (Veg) $3

Spicy Booster (Veg) 🌶 $2

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

Garlic Croutons (Ve) $1

Falafel (2pcs)(Veg) $3

Scallion (Ve) $2

Ginger Paste (Ve) $2

Horseradish (Veg)🌶 $2

Menma (Veg) $3.50

Sansai Vegetable (Ve) $3.50

Corn (Veg) $2.50

Grated Parmigiano $3

Juicy Pulled Pork Chashu $5

Black Sauce $3.50

Nori Seaweed (Veg) $2

Tan Tan Spicy Nikumiso $5

Sansho-Zuke (Veg)🌶 $4

Made addictive by the sweetness of onions simmered well, the aroma of several spices, and a sharp spiciness.

Pork Cutlet (Tonkatsu) $9

Zangi Fried Chicken (1pcs) $9

Pulled Juicy Pork Chashu $5

Falafel (2pcs)(Veg) $3

Nitamago (seasoned soft boiled egg) $3.50

Sansho-Zuke(Veg)🌶 $4

Parmesan Cheese $3

Onion Pickles $2

Poached Egg* $2

Corn (Veg) $2.50

Grilled rice ball w/ Nagoya miso sauce

Pork-katsu over rice w/ Nagoya miso sauce.

Thinly sliced simmered pork in sweet and savory soy-based sauce served over rice.

Spicy minced chicken in sweet and savory soy-based sauce served over rice.

Bomboloni Italian donuts filled with pastry cream

Brewed coffee and agar. Served with oat milk