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2 savory soft fried tofu pockets filled with sushi rice.
With seasonal greens and house made dressing.
Egg noodles, sweet grilled corn, bean sprouts, bok choy, bell peppers, radish sprouts, carrots, green onionand Shimeji mushrooms in a rich miso base broth.
Egg noodles, pork belly, mushroom, green onion, garlic chips and egg in a rich savory 48 hour-cooked pork broth.
Egg noodles, marinated braised chicken, enoki mushrooms, bok choy, eggs, grated ginger, bean sprouts, garlic chips and green onion in a savory light chicken broth.
Egg noodles, spicy ground pork, bok choy and bean sprouts in a 48 hourcooked spicy pork broth.
Mesquite grilled seasonal vegetables.
House made pickled seasonal vegetables.
Soy simmered hijiki seaweed.
2 pieces of lightly fried tofu topped with grated ginger and scallions served in a light soy stock.
Freshly boiled edamame sauteed with house made spicy sauce.
Japanese eggplant flash fried and tossed in a honey sesame miso glaze with julienned yellow and red bell peppers.
Lightly salted julienned burdock root and carrots in a light soy-sesame oil.
Freshly boiled and lightly salted edamame.
Flash fried Brussels sprouts topped with grapefruit, kumquat and lemon juice.
2 skewers of binchotan grilled tender chicken served with teriyaki sauce and kizami-wasabi and a side of yuzu-kosho.
Soy - mirin - ginger marinated tender dark chicken meat dusted with cornstarch and deep fried to a golden brown.
1 skewer of binchotan grilled chicken wing seasoned with salt and pepper.
1 skewer of your choice, grilled over binchotan charcoal seasoned with salt and a side of yuzu-kosho.
3 pieces of wonton stuffed with maine lobster and shrimp served with a ponzu otoshi sauce and topped with a fresh vegetable radish.
2 pieces of freshly caught Japanese tuna belly, panko crusted and flash fried to a golden finish served with sriracha aioli and tonkatsu sauces on the side.
Freshly caught monkfish, flash fried to a crispy finish, then tossed with jalapenos, basil, mint and house fish sauce.
3 pieces of jumbo prawns flash fried with a light tempura batter and served with broccoli, walnuts and house made spicy aioli.
Fresh manilla clams and palacios chorizo sauteed with baby spinach, tomatoes and king trumpet mushrooms with a white wine garlic butter sauce.
Mesquite grilled yellowtail or amberjack collar, seasoned with salt.
Sake infused and miso marinated scottish salmon collar, mesquite grilled - or - salmon collar simply seasoned with salt, mesquite grilled.
Mesquite grilled soy marinated surume-ika "pacific flying squid" from northern Japan or yari-ika "spear squid" from Boston, sprinkled with seaweed flakes, sesame seeds and lemon.
Mesquite grilled fresh water eel.
2 pieces of jumbo scallops sauteed in a Thai curry sauce topped with a fresh vegetable radish.
4 pieces of seasonal oysters lightly sauteed with a sesame garlic soy.
Highly prized Berkshire pork sausage with distinctive mild flavor.
5 pieces of pan sauteed pork dumplings served with a sake - mirin - soy - chili - vinegar sauce.
4 pieces of steamed pork and seafood dumplings served with a ponzu otoshi sauce.
2 skewers of binchotan grilled Hokkaido scallops wrapped with bacon.
2 skewers binchotan grilled enoki mushrooms wrapped with bacon.
Canadian mugi-buta pork sauteed with a spicy Korean kimchi.
Mesquite grilled tender mugi-buta Barbeque pork belly with scallions, yuzu-kosho and a lemon wedge.
5 pieces of pork dumpling with onion, garlic, ginger and cabbage wrapped in a shiso leaf and flash fried, served with a sake - mirin -soy - chili - vinegar sauce.
4 hour-cooked tender Canadian mugi-buta pork belly mesquite grilled and served with a side of yuzu-kosho.
Mesquite grilled short ribs, onions and zucchini in a sizzling skillet topped with Serrano peppers and green onion.
Thinly sliced tender kobe beef tongue mesquite grilled.
Mesquite grilled tender Colorado lamb loin served with house made basil aioli and miso eggplant.
Tender American kobe beef lightly sauteed with julienned kinpira vegetables, burdock root and carrots.
1 skewer of tender binchotan grilled wagyu beef served with truffle mashed potatoes and pickled vegetable.
Tender short ribs marinated in soy - mirin sauce then mesquite grilled and served over steamed rice.
Panko crusted deep fried pork cooked in light soy, topped with delicate egg omelet and served over steamed rice.
Barbeque fresh water eel over steamed rice.
Menu for Ototo provided by Allmenus.com
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