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Cherry smoked dadachamame.
Barley miso aioli, bonito flake.
Grilled corn, yuzu pepper aioli and cotija.
Blue cheese, shitake, soy glaze, and pecans.
Gouda and Brisket.
House pickle.
Nori vinaigrette and chili oil.
Lemon and Maldon salt.
Herb salad and sansho peppers.
Orange ponzu.
Kemuri BBQ sauce.
Kemuri BBQ sauce.
Shitake and miso.
Octopus fritters topped with texas chili, cheddar, onion and smoked jalapeno.
Tuna, fresh wasabi, avocado, pickled red onion, and kaiware sprout.
Fried chicken thigh bites.
Beef tongue, chorizo and shitake.
Rice ball, smoked fish and miso.
Roasted green tea and fresh wasabi.
Roasted green tea and fresh wasabi.
Beef broth, brisket, ajitama, bamboo, scallion, nori, pickled mustard greens and mung sprouts.
Kotteri dipping broth, brisket, ajitama, scallion, lime, hierbas de Tejas, and smoked jalapeno.
Kokuto crunch and miso caramel.
Kokuto sugar and azuki bean whip.