Vegetarian. Baby mixed greens and cherry tomatoes topped with our original house Japanese dressing.

Vegetarian. Lightly seasoned mixed seaweed salad with baby mixed greens.

Cold tofu topped with finely chopped onion, kikurage, and green onion topped with roasted sesame seeds, kizami nori, and a spicy chili sauce.

Two pieces. Jinya's original salmon poke in a crispy wonton taco shell.

Steamed bun stuffed with crispy chicken, egg tartar, cucumber, and baby mixed greens served with sweet and sour sauce with spicy mayonnaise.

Vegetarian, gluten-free. Lightly salted soybeans.

Six pieces handmade pork potstickers.

One-piece steamed bun stuffed with slow-braised pork chashu, cucumber, and baby mixed greens served with Jinya's original bun sauce and kewpie mayonnaise.

Juicy fried chicken thigh with an original garlic pepper served with mixed baby greens and Jinya's original ponzu sauce.

Vegetarian, gluten-free. Caramelized cauliflower with toasted pine nuts, crispy mint leaves, and lime sauce.

Crispy shrimp tempura tossed in JINYA's original spicy mayonnaise done in the classic "ebi-mayo" style.

Vegetarian. Crispy tempura brussels sprouts with white truffle oil.

Battered octopus over egg tartar topped with kewpie mayonnaise, okonomiyaki sauce, fresh cut green onion, and smoked bonito flakes.

Plant-base rice bowl: soy meat, corn, atsuage tofu, cilantro, red onion pickles and fried broccolini over steamed rice.

Slow-braised pork chashu, kikurage namul, simmered shiitake mushrooms, green onion, seasoned egg, and sesame seeds.

Slow-braised chicken breast chashu, ground chicken soboro, kikurage namul, simmered shiitake mushrooms, green onion, seasoned egg, and sesame seeds.

Tokyo style curry with ground chicken and steamed rice.

Vegetarian, gluten-free.

Chicken ramen with green onions and corn, chashu rice with kikurage and green onions, crispy chicken, french fries, orange slice and lollipop.