All ramen comes with thin noodles, green onions, 2 free toppings, and your choice of protein: chicken, pork belly, breaded chicken, tempura shrimp or tofu. Thick, udon or yam noodles +$1.50.
Our namesake! 55% pork broth, 45% chicken broth, flavored with our house-made sweet sauce, sea salt and just a touch of bonito flakes.
Pork broth flavored with a house-made sweet soy-based sauce, garnished with zebra garlic.
Pork broth flavored with a sea salt sauce.
The name means fatty soup. 90% pork broth, 10% chicken broth, flavored with miso paste and served with thick noodles — a very filling bowl.
Pork broth with Szechwan chili pepper, ground pork and bok choy. Mild spice.
Chicken broth flavored with miso paste and our house-made Fireball spicy chili paste.
Chicken broth flavored with house-made soy-based sauce.
Chicken broth flavored with miso paste.
Chicken broth flavored with sea salt and yuzu.
Chicken broth flavored with sea salt sauce, served with a butter topping.
Our classic chicken ramen with ginger and garlic.
Fish-based broth with udon noodles.
A miso-paste-based vegetarian ramen broth with your choice of protein and leafy greens.
A shoyu-based vegetarian ramen broth with your choice of protein and leafy greens.
Savory sesame-based vegan ramen broth with your choice of protein and leafy greens.
All dip ramen comes with thick noodles on the side, leafy greens, 2 free toppings, and your choice of protein: chicken, pork belly, breaded chicken, tempura shrimp or tofu.
Thick noodles with a touch of truffle oil; the pork broth comes with mushrooms and cream. To top it off, a roasted mini-marshmallow is melted into the broth — done tableside.
Pork broth flavored with house-made sweet sauce, served with a side of shaved bonito flakes and green onion garnish.
Pork broth flavored with house-made zebra garlic sauce and green onion garnish.
Pork broth flavored with our house-made Fireball chili paste and green onion garnish.
Pan-fried dumplings — pork or vegan.
Chicken thigh meat lightly battered with our house-made breading and deep fried.
Octopus dumplings, crispy outside and soft inside with a piece of octopus in the middle. Topped with shaved bonito flakes and pickled ginger.
Deep-fried tofu with green onion, ponzu sauce and seaweed.
Salted 8, garlic 9, spicy garlic 9.5.
Fried Brussels sprouts with a wine-balsamic reduction.
Fried peppers served with bonito flakes.
Truffle-oil french fries with parmesan cheese.
Battered and fried calamari with chipotle mayo.
Shrimp tempura with spicy mayo, topped with green onion.
Shrimp and mixed veggies with tempura sauce.
Mixed veggies with tempura sauce.
The best yellowtail cut, grilled and served with daikon radish and ponzu sauce.
Cherry tomatoes, mushrooms and onions on baby mixed greens with your choice of dressing.
Persian cucumber drizzled with sweet rice vinegar.
Seaweed and vegetable salad.
Fried crispy rice with spicy tuna and sliced jalapeño on top.
Seared albacore with onion-sesame dressing, fried onions and ponzu.
Ponzu sauce, sliced jalapeño, micro cilantro and crunchy garlic.
A5 Wagyu steak served with a sizzling-hot Mt. Fuji lava rock to cook on.
| Fish | Nigiri (2 pc) | Sashimi (4 pc) |
|---|---|---|
| Albacore | 8 | 15 |
| Bluefin Tuna | 9 | 18 |
| Eel | 10 | 16 |
| Ikura | 10 | 16 |
| Salmon | 8 | 15 |
| Scallop | 10 | 16 |
| Shrimp | 8 | 13 |
| Sweet Shrimp | 12 | 23 |
| Tako | 10 | 16.5 |
| Toro | 13 | 33 |
| Uni | MP | MP |
| Yellowtail | 10 | 16 |
Kizami or fresh wasabi 6.
| Roll | Cut | Hand |
|---|---|---|
| Avocado | 8 | 7 |
| Cucumber | 7.50 | 7 |
| Shin Veggie — cucumber, radish sprouts, avocado, yamagobo | 12 | 8 |
| Albacore | 12 | 9 |
| Baked Crab — imitation crab, dynamite sauce, soy paper | 16 | 9.5 |
| California — imitation crab, avocado, cucumber | 8 | 7.5 |
| Eel — eel and cucumber | 15 | 9 |
| Philadelphia — fresh salmon and cream cheese | 9 | |
| Salmon | 14 | 9 |
| Salmon Skin — cucumber, yamagobo, radish sprouts | 12 | 9 |
| Shrimp Tempura — avocado, cucumber, eel sauce, masago | 15 | 9 |
| Spicy Scallop | 16 | 9 |
| Spicy Tuna — avocado and cucumber | 10 | 9 |
| Spicy Yellowtail — avocado and cucumber | 16 | 9 |
| Toro | 12 | 9 |
| Tuna | 15 | 9 |
| Yellowtail | 15 | 9 |
| Caterpillar — eel and cucumber inside, avocado on top | 18 | |
| Rainbow — California roll with assorted sashimi and avocado outside | 19 | |
| Ceviche Roll — spicy California roll, assorted fish, ceviche sauce | 21 |
Cream cheese, shrimp tempura and avocado, topped with seared salmon, spicy mayo, ponzu and togarashi.
Shrimp tempura, cucumber and avocado inside, with spicy tuna, eel sauce, spicy mayo and tempura crunch on top.
Shrimp tempura and cucumber inside, eel and avocado outside.
California roll inside, with lobster and dynamite sauce outside.
California roll inside, with scallops and dynamite sauce outside.
California roll inside, with salmon and dynamite sauce outside.
Baked salmon, cucumber, avocado and asparagus inside, salmon sashimi outside, topped with ponzu, lemon, garlic mayo and caviar.
Spicy yellowtail, cucumber and avocado inside, seared tuna sashimi outside, with ponzu and green onion.
Spicy tuna, cucumber and avocado inside, seared salmon and spicy mayo on top, finished with chili garlic flakes, green onions and ponzu.
Salmon, chili oil, cucumber, avocado and tempura flakes inside, with tuna, ponzu, green onion and chili garlic outside.
Spicy tuna roll inside, popcorn shrimp on top.
Shrimp tempura, spicy crab, cucumber and avocado inside, with spicy albacore, ponzu, crunchy garlic and a touch of wasabi.
Soft-shell crab with cucumber, yamagobo and radish sprouts, served with ponzu.
Spicy crab, cucumber and avocado inside, with seared tuna, ponzu and crispy onions outside.
Toro, avocado and cucumber inside, with A5 Wagyu, ponzu and a touch of truffle oil on top.
Served with miso soup, a toro roll and a small salad. Sho (small) is 6 pieces, Chiku (medium) is 9, Bai (large) is 12.
| Combo | Sho | Chiku | Bai |
|---|---|---|---|
| Nigiri Combo | 27 | 41 | 52 |
| Sashimi Combo | 29 | 45 | 56 |
| Nigiri & Sashimi Combo | 42 | 61 | 81 |
Every bento comes with shrimp & veggie tempura, salad, cucumber salad and miso soup. Pick a protein, a half roll (California, spicy tuna, or cucumber with avocado) and a dressing (ranch, sesame, miso or yuzu wasabi).
Your choice of two: albacore, tuna, salmon, salmon belly, shrimp (ebi), yellowtail or eel. Topped with spicy tuna, crab and avocado, over rice with seaweed salad, ginger and wasabi.
Chef's choice of sashimi over sushi rice.
Spicy tuna with avocado and seaweed, over rice with seaweed salad, ginger and wasabi.
Eel with avocado and seaweed, over rice with seaweed salad, ginger and wasabi.
Thinly sliced beef and tender onions in a savory-sweet sauce over rice, with broccoli, leafy greens and pickled ginger.
Chicken sautéed in our house-made teriyaki sauce over rice, with broccoli, leafy greens and green onion.
Pork belly sautéed in our house-made teriyaki sauce over rice, with broccoli, leafy greens and green onion.
Grilled salmon with house-made teriyaki sauce over white rice, with broccoli, leafy greens and green onion.
A vegetable medley sautéed in our house-made teriyaki sauce over rice, with broccoli, leafy greens and green onion.
Japanese curry with chicken over rice.
Japanese curry with pork over rice.
Japanese curry with a veggie croquette and mixed veggies over rice.
Made with buckwheat noodles — refreshing and light, perfect for warm-weather days.
Unsweetened, sweetened, white peach, or red shiso & apple.
Coke, Diet Coke, Coke Zero, Dr Pepper, Sprite, Ginger Ale, Tropicana Lemonade, Fuze Raspberry, Pink Lemonade, Unsweetened Tea. Add cherry syrup 25¢.
Sapporo Pure: 90 calories, 2.4 carbs.
Aichi Prefecture. 11.15 oz, 7%. Richly flavored with a strong hop aroma, including Cascade hops for a citrus note.
Kyoto. 11.15 oz, 5%. A light, refreshing Belgian-style white ale with the sweet aroma of Japanese yuzu and a hint of coriander.
Kyoto. 11.15 oz, 8.5%. Matcha green tea meets a Japanese-style pale ale — tangy hop kick, spicy clove aroma, refreshing citrus.
Niigata Prefecture. 11.15 oz, 5%. German malts and hops with famed Koshihikari rice — clean, simple, packed with rice flavor.
Niigata Prefecture. 11.15 oz, 6%. Complex and refreshing, with a refined citrus aroma and balanced bitterness and sweetness.
Niigata Prefecture. 11.15 oz, 7%. A dark, coffee-like American stout brewed to 100% malt Irish stout standards — mellow, rounded, creamy head.
Junmai, SMV +3.0. Rich, creamy and herbaceous with pineapple and juniper notes. Kosher certified.
Junmai, SMV +10.0. Umami-rich with a clean, dry finish, made by the traditional kimoto method since the 1600s.
Junmai Ginjo, SMV +5.0. Dry, delicate and fruity with a smooth, silky texture and a clean finish.
SMV +1.0. A gentle, fruity aroma and a light, dry finish in a gorgeous blue bottle.
SMV +0.0. Elegant notes of pear and melon with harmonious acidity and Kubota's distinctive smooth, crisp texture.
SMV +4.0. Dry with a hint of spice — stewed apples, lightly toasted nuts and wood. One of Japan's most sought-after.
Tokubetsu Junmai, SMV +4.0. Highly aromatic with fruit and grain notes; excellent at any temperature. 2017 IWC Champion Sake. Certified vegan and kosher.
SMV +2.0. Robust body, rich velvety mouthfeel and umami-rich sweetness from the exacting kimoto process.
Honjozo, SMV +10.0. Dry and brisk — complements a wide variety of dishes.
SMV −70.0. Sweet aroma, soft smooth texture and refreshing fruity flavor — an excellent aperitif.
Bursting with tangy Japanese yuzu — smooth with a refreshing finish. Great with appetizers or dessert.
SMV −20.0. Bold, robust and sweet up front, reminiscent of coconut, with a clean finish. Best-selling nigori in the U.S.
SMV −30.0. White peach, lychee, strawberry or mango — rich aroma and smooth flavor, refreshing as an aperitif or dessert sake.
Premium Japanese herb shochu of rice shochu and perilla leaves — fruity shiso fragrance, subtle sweetness, crisp clean finish.
A fruity-sweet aroma and tangy peach flavor that expands on the palate.
Barley shochu, 20%. Clean aroma and subtly sweet — enjoy ice-cold straight, on the rocks, or with a splash of water.
From Amami Island, finished in oak casks — woody aromas balanced with vanilla, lychee and banana.
All cocktails 12. Bottomless Mimosa 20. Happy Hour Monday–Friday, 11 AM–8 PM — ask your server.
Craft shōchū, bourbon and bitters.
Sugar rim, shōchū and lemon.
Shōchū, lemon and lychee.
Shōchū, Mio sparkling sake, lime and pomegranate juice.
Shōchū, lime juice and ginger ale.
Dry gin, shōchū, juniper, lemon and tonic.
Vodka, shōchū, ginger and lime.