Japanese teppan quiche with no-shrimp, no-underbelly, cabbage, green onion, house-made ramen in sizzling steel skillet.

Flash fried burdock root finished with nori dust. Served with roasted bell pepper aioli.

4 jumbo gyoza stuffed with a flavorful filling of garlic tofu, fermented farmed veggies, glass noodles and Japanese herbs and spices.

Crispy no-chicken, battered in curry. Served with our house-made aiolis.

Served with our house-made aiolis.

Crispy Brussels sprouts glazed with sweet wasabi aioli and chili threads.

Tempura eggplant slices, topped with no-spicy tuna, green onions, eel sauce, and vegan caviar.

Blanched, lightly fried cauliflower drenched in teriyaki-zuke sauce.

Impossible meat patty, organic baby arugula, Roma tomatoes, fermented sliced pickles and crispy onions tossed in a truffle zest all served in a pretzel roll with impossible aioli. Vegan cheese available upon request.

Lightly salted and steamed.

Wok sizzled with garlic and Japanese red pepper for a soothing aroma.

A delicious blend of seasonal vegetables and fruits marinated with yuzu and ponzu served with our in house black chips.

Organic micro cilantro, Japanese seaweed, beets, cucumber, all tossed in a cilantro ponzu dressing.

Homemade Kyoto takoyaki, made with our no-shrimp drizzled with house okonomiyaki sauce.

Triple-thick nori topped with tofu tartare, pickled red onion and caviar pearls.

No-crab, avocado, cucumber. Forbidden rice.

No-spicy tuna, cucumber, sprouts, masago pearls. Forbidden rice.

Inari, no-cream cheese, avocado, and cucumber.

Panko no-shrimp, avocado, cucumber, and white sesame seeds.

Tempura kabocha pumpkin, avocado, cucumber, black sesame seeds.

In: crispy miso shitake, panko crusted no-shrimp, cucumber. Out: fresh avocado. Top: eel sauce, sweet miso blend.

In: no-crab, cucumber, caviar, gobo, and crispy enoki. Gluten free.

In: no-crab, cucumber, no-shrimp. Top: crunchy tempura beets, shoyu glaze.

Handcrafted triple-thick noodles and classic broth topped with bamboo shoots, wakame seaweed, tofu no-chasiu, crispy kabocha pumpkin, sauteed bean sprouts, steamed bok choy, green onions, and garlic chips.

Handcrafted triple-thick noodles and classic broth topped with bamboo shoots, wakame seaweed, tofu no-chasiu, crispy kabocha pumpkin, sautéed bean sprouts, steamed bok choy, green onions, and garlic chips. Fermented spicy takano-some red hot chili pepper, garlic, red paprika, soybean sesame oil.

Handcrafted triple-thick noodles and classic broth topped with bamboo shoots, wakame seaweed, tofu no-chasiu, crispy kabocha pumpkin, sautéed bean sprouts, steamed bok choy, green onions, and garlic chips. Fermented roasted garlic oil with natural bench charcoal for 18 hours.

Handcrafted triple-thick noodles and classic broth topped with bamboo shoots, wakame seaweed, tofu no-chasiu, crispy kabocha pumpkin, sautéed bean sprouts, steamed bok choy, green onions, and garlic chips. Akadama spice ball (five red pepper spice blend) and Shinshu miso.

Fermented shoyu from our vegan laboratory. Handcrafted triple-thick noodles and classic broth topped with bamboo shoots, wakame seaweed, tofu no-chasiu crispy kabocha pumpkin, sautéed bean sprouts, steamed bok choy, green onions, and garlic chips.

Handcrafted triple-thick noodles and spicy sesame broth topped with wok-sauteed impossible meat, wakame seaweed, fresh corn, cabbage, sautéed bean sprouts, steamed bok-choy and green onions.

Handcrafted triple-thick noodles and spicy curry broth topped with tofu no-chasiu, fresh corn, cabbage, crispy kabocha pumpkin, steamed bok choy, green onions and garlic chips.

Number 1 selling vegan ramen at rakiraki ramen, since, 2012. Handcrafted triple-thick noodles and pure 100% farm tomato with konbu-dashi and garlic ginger farmented oil topped with bamboo shoots, wakame seaweed, tofu no-chasiu, crispy kabocha pumpkin, sauteed bean sprouts, steamed bok choy, green onions and garlic chips.

Marinated roasted tomato.

Blanched fermented eggplant.

Blanched roasted red bell pepper.

Flame-roasted orange bell pepper.

Flame roasted jalapeno.

Japanese steamed mill-filled no-egg.

House tare marinated tofu skin.

Sous vide blanched marinated eryngii mushrooms.

Pickled pineapple with balanced marinated konjac.

Fresh sliced avocado with blanched marinated konjac.

Savory buttered baby corn with Cajun char finish.

Deep reddish, herbaceous chicory, and butter sweet.

In: no-shrimp, avocado, miso mushroom. Out: thin tofu, brushed spicy aioli, truffle butter ponzu, crispy onion, mixed micro greens (torched). Gluten free.

In: tempura dusted green onion. Out: avocado sorbet topped with brown rice quinoa salsa.

In: no-spicy tuna, panko no-shrimp, and cucumbers. Out: pickled tomato, bell peppers, jalapeno, eggplant, and fresh avocado. Top: ume yuzu, negi. Forbidden rice. Gluten free.

In: 7 day fermented and smoked jalapeno, fermented bell pepper, asparagus and no-spicy crab. Out: black rice, furikake. Gluten free.

In: fermented eryngii mushroom, tempura green onion, no-shrimp, truffle aioli. Out: pickled serrano, spicy aioli, lemon zest and negi. Forbidden rice. Gluten free.

In: no-spicy tuna, no-cream cheese, fermented and tempura-fried asparagus. Out: avocado, baked cripsy herbed radish's, candied garlic chips, and truffle dust.

In: smoked tofu, no-cream cheese, and avocado. Top: radiant flash-fried pickled smoked jalapenos (fried).

In: no-spicy tuna, cilantro. Top: pumpkin seed Vulkan lava aioli (baked/inside out).

In: avocado, no-shrimp, no-cream cheese. Top: no-spicy tuna, spicy aioli, sweet shoyu, torched and seared.