Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Kombu kelp, shiitake mushrooms, ginger and preserved lemon. Vegan.
Tama miso and lotus root chips mint.
Burnt pork ends and rayu chili oil.
Seasonal pickles. Vegan.
Soy quail egg, jako and creamy sesame dressing.
Wakame, cucumber and tomato sudachi lime salsa.
Japanese style beef carpaccio salad with ponzu vinaigrette.
Prawns, sardines, calamari Meyer lemon sauce.
Grape tomato and tofu lemon aioli. Vegan.
Silky inaniwa udon noodles regional to Akita, with an assortment of seasonal vegetables served cold with house made dipping sauce.
Japanese style fried chicken seasoned with Moroccan spices, roasted cauliflower and shiso tzatziki.
Miso yogurt roasted sea bass, shiokoji grilled corn and cabbage and soy pickled grape tomatoes.
Sweet soy braised short ribs, daikon, summer squash, chickpeas.
Tomato braised Berkshire pork belly, lettuce wrappers and accompaniment
No description available
No description available
Arugula, carrot, sunflower seeds and ponzu vinaigrette.
Green tea soba noodles, arugula, corn, cucumber, creamy sesame dressing.
Japanese style fried chicken with a medley of Moroccan spices, assorted rice balls.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.