Wasabi marinated raw octopus.

Lightly fried tofu with soy dashi broth.

Fried savory mochi with dashi sauce.

Cold tofu in dashi bonito sauce.

Savory octopus donut holes. 5 pieces.

Spinach with sesame.

Spinach with dashi and bonito.

Radish salad with Kaiware sprouts and green onions.

Fried calamari.

Japanese style homemade pot sticker gyoza. 5 pieces.

Nori seaweed wrapped savory mochi in butter soy sauce.

Bonito dashi broth over rice with chashu roast pork, nori seaweed, umeboshi plum and salmon.

Grilled rice ball mixed with salmon and bonito flake with light soy sauce. Crispy on the outside and soft in the inside. 1 piece.

Thinly sliced fresh onion with soy dressing topped with bonito.

Squid sashimi with spicy mentai caviar. Spicy.

Onigiri.

Onigiri.

Organic fresh green mix salad in halu dressing.

Marinated seaweed salad. Vegetarian.

Light battered chicken marinated in koumi soy vinaigrette sauce served with zucchini over brown rice with organic spring green mix salad.

Japanese style boneless fried chicken with organic spring green mix salad over rice, with kaiware-daikon sprouts.

Organic spring green mix salad, seasonal fruits topped with daikon sprouts and halu dressing. Great for sharing. Vegetarian.

Cucumber seaweed salad with vinaigrette dressing. Vegetarian.

Served with ginger, bonito and soy sauce. Vegetarian.

Yakitori is popular Japanese street food. Skewered and grilled with special Binchotan charcoal for a nice smoky flavor; seasoned with Shio mix (rock and sea salt mix) or Halu tare sauce (soy based sweet teriyaki like sauce).

Kashi katsu is delicious. Panko breaded skewers are deep fried to a golden crisp perfection. Served with tonkatsu sauce and spicy karashi mustard sauce on the side.

Chashu (slowly braised pork), egg, green onions, corn, bean sprouts and ginger.

Chashu ramen with extra corn, slices of butter and seaweed.

Carrots, cabbage, onions, different mushrooms, spinach, etc. and nori seaweed.

Veggie topping ramen, especially for veggie lovers. vegetarian.

Noodles and soup.

Seasonal. Cold noodle served with roasted pork, organic spring green mix, cucumber, thinly sliced egg, ginger, daikon sprouts with a soy vinaigrette sauce and broth. Spicy.

Seasonal.

Chicken meatballs.

Stuffed mushroom.

Tender soft flap steak.

Melts with every bite belly steak.

Steak with shiso and plum sauce.

Served with spicy karashi mustard.

Chewy hearts.

Crunchy gizzards.

Pasty soft liver.

Crunchy soft cartilage bones.

Crispy chewy soft skin.

Crunchy chewy tongue.

Braised beef tendon.

Please allow extra time for cooking and preparations. Japanese style pizza pancake topped with traditional tonkatsu sauce, mayo, aonori and red ginger.

Soft and tender salmon.

Juicy scallops.

6 chef's choice assorted crispy breaded skewers served with steamed rice, miso soup and organic spring green mix salad. Tonkatsu and mustard sauce on the side. Veggie choice available.

2 skewers per order. 7 assorted yakitori skewers served with rice, miso soup and organic spring green mix salad. Veggie choice available.

Steak of veggie trumpet mushrooms.

Seasonal.

Seasonal.

Steak topped with wasabi.

Extra noodles.