Potstickers and cubes of tofu are smothered in a sweet and tangy sauce reminiscent of Korean Fried Chicken. Make it supreme with grilled shrimp, fish cake, and rice cake.

Braised pork belly kissed with a sear before being served. The star to the tonkotsu ramen.

NY-Style Japanese pancake. Thin crust with veggie fixins. Drizzled with Japanese mayo and barbecue sauce finished with sprinkles of bonito flakes. Recommended to add seafood for a heartier bite.

Seasoned, battered and deep-fried shrimp served with a sweet and spicy chili sauce.

Fired-up udon noodles heated with a trifecta of jalapenos, red peppers, and gochujang. Featured is the original Seafood Pepper bomb including shrimp, prawns, mussels, and calamari.

Spicy kimchi udon stir-fry.

Udon noodles tossed with seasonal vegetables in a medium-bodied soy and ginger glaze.

Glass noodle stir-fry with seasonal vegetables.

Iconic Spicy Seafood Noodle Soup with shrimp, mussels, prawns, and calamari.

Knife cut wheat noodles in a hearty broth with seasonal vegetables.

Chewy hand-pulled noodles in a hearty chicken broth with seasonal vegetables

Udon noodles served with dashi broth. A crunch of Shrimp Tempura is recommended to contrast. Chicken and Egg for extra protein.

Vietnamese style broth with rice noodles, sprouts, cilantro, jalapeño, and lime. (*soup, noodles, and veggies packaged separately.)

Korean BBQ steak, Pepperjack, American cheese, and sunny side up egg atop a ramen noodle soup. Served with peppers and onions for a western style.

Korean BBQ Steak served atop a shoyu ramen noodle soup.

Milky pork broth with braised pork belly kissed with a sear. Finished with toppings of sweet corn and scallions. (*soup and noodles packaged separately.)

Vegan-based kimchi soup with ramen noodles. Add pork and tofu for a traditional take of kimchi stew.

Umami rich miso broth cooked with a trifecta of cabbage, onions, and scallions for the soup base. Finished with a throw of sweet corn and scallions. Pictured is the pork miso ramen.

Spicy chicken broth with ramen noodles.

Spicy slow-simmered chicken broth with a shot of tequila and generous shreds of cilantro and jalapeño. Slices of the citrus envelope a tang to the heat.

Army-stew with kimchi, spam, cheese, tofu, and a Nathan's hot dog.

Veggie broth is used as a base for this nostalgic Korean Ramen you probably ate in college. Includes Ricecake, tofu and pepperjack /American cheese.

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Chilled noodles in an iced broth bath with slivered boiled beef, cucumbers, daikon, and egg. Traditionally served with buckwheat noodles.

Chilled buckwheat noodles with a generous dollop of sweet heat gochujang sauce, slivered boiled beef, cucumbers, daikon, and egg.

Shredded cabbage, julienned carrots, cucumbers, blanched sprouts with egg served over a sweet heat gochujang (korean hot sauce) on a bed of chilled chewy noodles.

Kale, cucumbers, julienned cabbage, cilantro, carrots, roasted almonds on a bed of chilled rice noodles. Creamy sesame vinaigrette served on the side.

Soy dipping sauce with green onions, grated daikon radish and wasabi.

Cucumbers and hard-boiled egg.

Served in a light soy dipping sauce with grated daikon, and wasabi

Steamed White Rice

16 oz. of our pickled beet red daikon radish. An essential condiment to accompany your noodles, salads, and sandwiches.

The crisp crunch of the napa and a mild spice adds contrast to our noodles. 16 oz could be finished in a sitting with friends and family or kept in the fridge for your next meal.