Rice bowl topped with our marinated chashu, seeds, scallions, nori, house sauce and a bit of Japanese mayonnaise.
5 pieces. Made fresh daily.
Slow cooked carrots, potatoes, mushrooms, garlic, ginger and caramelized onions in Japanese curry sauce. Served with Japanese pickles.
Bowl of white rice.
A silky- smooth pork and vegetable broth topped with chashu, scallions, fried onions, menma (marinated bamboo shoots), kikurage (wild ear mushrooms)and nori (dried seaweed).
A pork, fish and vegetable broth combined with a house- blend miso. Topped with chashu, scallions, fried onions, naruto, (fish cakes), menma (marinated bamboo shoots), kikurage (wild ear mushrooms) and nori (dried seaweed).
A broth made by mixing tonkotsu broth with a fish-dashi broth. Topped with chashu, scallions, fried onions, kilkurage (wild ear mushrooms), menma (marinated bamboo shoots), naruto (fish cake) and nori (dried seaweed).
A pork and fish based broth that fuses Thai and Japanese influences and ingredients. Topped with chashu, scallions, menma (marinated bamboo shoots) and fried onions.
Marinated, soft boiled.
Dried seaweed (4 sheets).
Marinated bamboo shoots.
4 pieces. Fish cake.
Wild ear mushrooms.
Extra serving of noodles.
Leaves are ground to powder in- house (rather than strainied) to maximize health benefits.
Leaves are ground to powder in- house (rather than strainied) to maximize health benefits.
Melon cream soda, mango cream soda, ramune.