Izakaya Takuma

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

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

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

Stir fried sliced pork, spicy kimmchee, assorted mushrooms and bok choy

Steamed and mushed potato, mixed with edamame soy benas. Ball shaped to breaded and deep fried. Served with shredded cabbage and tonkatu sauce.

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

Savored japanese pancake. Sliced pork, chopped cabbage, red ginger and dried shrimp mixed in the butter of flower, egg and grated yam potato. Griddled to the perfection. Topped with thick okonomi sauce, aonori, shredded bonito flake crispy pork slice.

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

Pork tenderloin fillet breaded and fried. Served with shredded cabbage and tonkatu sauce.

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

Sashimi quality atlantyic salmon marinated in miso and sweet sake mirin then grilled to perfect.

Buckwheat noodle cooked and chilled in ice cold water. Served with tentsuyu dipping sauce.

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

Stir fried egg noodle with cabbage, carrot and sliced pork. Flavored with worstershire sauce, topped with aonori and bonito flake.

Julien cut burdcok roots and carrots stir fried with sesame oil, flavored with soy sauce, sweet mirin and spangle of sesame seed.

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

Steamed and mushed potato, lightly salt and peppered and add vegi mayonnaise. Mixed with lightly boiled onion, carrots and cucumber.

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

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

Lightly katakuri powdered and fried tofu marinated in the sauce of sesame oil, soy sauce and vinegar. Topped with chopped tomato, cucumber and zasai radish pickles.

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