Seared albacore tuna tossed with greens, carrots, chopped cucumber, chopped tomato, and daikon sprout, topped with crispy lotus roots chips.

Shredded Napa cabbage tossed with curry ranch dressing topped with kidney beans and garbanzo beans.

Crispy boiled green bean tossed with sesame dressing serve on top of green lettuce and crispy won ton cup.

Extra soft tofu and avocado on top of fluffy greens, covered with roasted sesame dressing and topped with crispy roasted green peas crunch and kidney beans.

Freshly boiled green soy beans, served with natural salt from japan.

Strongly salted squid and its guts.

Chopped wasabi marinated chopped raw octopus.

Julian cut burdock roots and carrots stir fried with sesame oil, flavored with soy sauce, sweet miring and spangle of sesame seed.

Lightly pan fried hijiki seaweed and carrots with sesame oil, simmered in the broth of soy sauce and sweet miring.

Stir fried flowering fern, carrots, yam noodle and bean curd simmered in bonito, soy sauce and mirin

Steamed and mashed potato, lightly salt and peppered, and add veg e mayonnaise. Mixed with lightly boiled onion, carrots and cucumber.

Lightly potato starch and fried tofu, marinated in the sauce of sesame oil, soy sauce and vinegar. Topped with chopped tomato, cucumber and Masai radish pickles.

Steamed Kochab pumpkin in bite size block, lightly salt and peppered, and mixed with veggie mayo. Sweetness come naturally from Kochab pumpkin.

Vinegar marinated cucumber salad with daikon radish, wakame seaweed and shrimp.

Lightly boiled spinach bunch marinated in soy sauce, sake, sweet mirin and bonito broth. Topped with shredded dry bonito.

Lightly fried Japanese eggplant marinated in the broth of bonito, soy sauce and sweet sake “mirinn”. Topped with chopped green onion and shredded leek.

Buckwheat noodle cooked and chilled in ice cold water. Served with homemade soda-tsuyu dipping sauce.

Buckwheat noodle cooked and chilled in ice cold water, topped with chopped okra and grated yam potato.

Buckwheat noodle cooked and chilled in ice cold water, topped with shredded sesame sauced chicken breast and cucumber.

Asakusa, Tokyo style hot soba noodle soup of bonito broth, filled with dry seaweed and grated daikon radish.

Hot soba noodle soup of bonito broth topped with tempura crunch, green onion and wakame seaweed.

Hot soba noodle soup of bonito broth topped with soy-miring flavored bean card and wakame seaweed.

Stir fried egg noodle with cabbage, carrots and sliced pork. Flavored with Worcestershire sauce, topped with Honoria and bonito flakes.

Stir fried egg noodle with cabbage, carrots and sliced pork. Flavored with fermented salty rice and, topped with Honoria and bonito flakes.

6hr simmered pork belly, flavored with soy sauce, sweet miring and sake, accompanied by hard-boiled egg and steamed potato.

Stir fried sliced pork, spicy kimchee, assorted mushrooms and boa cloy.

Tempura buttered shrimp fried to golden brown, covered with our original sweet chili mayo sauce.

J-style fried chicken. Skin and bone off chicken thigh pieces marinated in soy sauce, sake and ginger. Powdered and deep fried.

Sashimi quality Atlantic salmon marinated in mi so and sweet sake “mirin”, then grilled to perfect.

Tonkatsu lightly simmered in soy sauce, sweet mirin with onion, covered with half way cooked egg over it.

Minced tuna mixed with chopped green onion, ball shaped to breaded and deep fried. Served with shredded cabbage and daikon mayo sauce.

Bone-in whole chicken leg grilled to perfection, smoothed with spicy yuzu pepper paste

Pork tenderloin fillet breaded and deep fried. Serve with shredded cabbage and tonkatsu sauce.

Steamed and mashed potato, mixed with edamame soy beans. Ball shaped breaded and deep fried. Served with shredded cabbage and tonkatsu sauce.

Wok sauteed manila clam and assorted mushrooms with a broth of bonito, soy sauce, garlic and butter.

Savored Japanese pancake. Sliced pork, chopped cabbage, red ginger and dried shrimp mixed in the butter of flower, egg and grated yam potato. Topped with thick okonomi sauce, Honoria, shredded bonito flakes.

Tuna, yellow tail and salmon. 3 slices each.

Vinegar marinated sashimi mackerel blow torched at your table

Salmon sashimi with neg i-shio chopped green onion and grated sesame seeds, mixed with soy sauce, ponzu and sesame oil topped with chopped green onion.

Minced tuna mixed with takuma original blend spicy mayo sauce, topped with green onion. Served with crispy rice crackers. Hot and spicy.

Yellow tail sashimi tossed with sumiso vinegar, mi so and mustard) and green onion.

Chopped avocado, cucumber and tomato tossed with chopped seared albacore tuna sashimi.

Carefully slow cooked brown rice with creamy lobster broth and scallop in sizzling hot stone bowl and topped with freshly shaved Parmesan cheese.

Wok fried rice with grilled sashimi quality salmon flakes and green onion and egg.

Soy sauce simmered ground chicken and scrambled egg on fluffy steamed rice in clay pot. Good to share for 2people

U me plum or kombu seaweed broth of kelp and light colored soy sauce serve over steamed rice. Topped with rice crunch, nor. Green onion and your choice of ume or kombu.

Daikon radish, carrots, shredded burdock roots and sliced pork cooked in mi so bonito broth, a drop of sesame oil.