Menu

Wheat noodle with outstanding Koshi in a light, umami-happy broth made with dashi (bonito flakes and kombu seaweed) and scallops and flavored with scallop and pork oil. Topped with chashu pork and menma (bamboo shoots), Ajitsuke Tamago (marinated soft-boiled egg), nori (dried seaweed), green onion, baby spinach, sesame seeds, and red pepper.

Umami filled littleneck clams harvested from Asia with wheat noodles, buttery dashy with notes of garlic, topped with green onion sesame seeds, and red pepper.

Spinach vegan wheat noodle in a rich, creamy vegan broth made with shiitake dashi, soy milk, and sesame. Topped with Inari (fried sweet tofu). crispy kale, acorn squash, shiitake mushrooms, nori (dried seaweed), sesame seeds, and bell peppers.

Wheat noodle with outstanding Koshi in a light, umami-happy broth made with vegan dashi (kombu seaweed) and white soy sauce. Inspired by traditional Japanese shoujo temple techniques. Topped with shiitake, nori, carrots, inari (fried sweet tofu), fried kale, baby spinach, and goji berries.

Wheat noodle outstanding Koshi in rich, creamy dashi broth made with chicken, pork, and scallops are added for flavor. Topped with chashu chicken, shiitake, ajitsuke tamago, nori, baby spinach, sesame seeds, and red pepper.

Wheat noodle with outstanding Koshi in our spicy dashi broth flavored with miso and chicken. Topped with chashu pork, menma, ajitsuke tamago, nori, green onion, sesame seeds, and red pepper.

Wheat noodle with outstanding Koshi in our spicy dashi broth flavored with miso and chicken. Topped with chashu pork, menma, Ajitsuke Tamago, butter, corn, nori, green onion, sesame seeds, and red pepper.

Dumplings filled with pork and chicken and served with dashi sauce.

Dumplings filled with edamame, onion, and tofu served with sesame sauce.

Vegetable tempura with onion, carrot, and kale served with sesame sauce.

Oysters from Hiroshima, Japan, crisply fried and served with Okonomi sauce.

Japanese style fried chicken with black pepper served with matcha salt.