Menu

served with miso soup, green salad & rice  *no substitutions

sauteed white onions

seasonal vegetables

miso beurre blanc, seasonal vegetables, boniato mash 

shrimp, carrot, japanese sweet potato, corn

Served with miso soup or green salad *no substitutions

4 pieces of nigiri with triple tail roll

6 pieces of Chef’s choice sashimi

4 pieces of tuna nigiri with spicy tuna roll

Chef’s selection of assorted sashimi over sushi rice 

Cabbage, celery, carrot and rice noodles 

BBQ rub, sriracha buffalo, or garlic lime

House made ginger-scallion pork dumplings, ponzu

Braised pork belly, pickles, house sriracha

Choice of salt and pepper or massaman 

Poke-style, sesame oil, kyurizuke, sushi rice, fish sauce, cilantro, lime, chili kobachi sauce  

Featuring fresh housemade noodles

24 hour pork broth, braised pork belly, Lake Meadows soy pullet egg, house made garnish

Roasted chicken stock, grilled chicken thigh, onsen tamago, sweet corn, braised carrot

Pho spice beef broth, Wagyu top round, cilantro oil, Thai basil, bean sprouts, jalapeños, hoisin 

Baby kale, mixed greens, pickled red onion, soy egg, walnuts, tomatoes, radish, wafu dressing 

Finely shredded cabbage, tonkatsu gravy

$2 fried egg / $4 curry gravy

Bulgogi, pork belly, menma, zuchinni, corn, bean sprout, spicy gochujang, served in hot stone bowl 

Lump blue crab, menma, basil, topped with flounder, grapefruit, house old bay seasoning 

Salmon, cream cheese, jalapeno, bourbon-bacon chutney, pickled onion vinaigrette   

salmon tartare, rice krispies, asparagus, cucumber, avocado, dill, lemon aioli

Shrimp tempura, cream cheese, cucumber, topped with eel, spicy tuna, avocado 

Snow crab salad, asparagus, pickled red onion, wrapped with tuna, Holy grail oil, red tobi

lobster, picked red onion, uni butter, topped with scallop, sweet shrimp, herbs, ikura 

Tuna, yellowtail, salmon, avocado,  cucumber, wasabi soy,  seaweed outside

Spicy Tuna Roll, topped with tuna, black tobikko, kobachi sauce, scallions 

Shrimp tempura, tom yum mayo, jalapeno, avocado, yellowtail, ginger-lemongrass pesto, cilantro, tobiko, lime

 

Lobster, avocado, masago, topped with Wagyu beef, fried jalapeño, truffle aioli

 

Panko fried kani kama, cucumber, scallions, masago, topped with avocado, fried eel, fried scallions, spicy mayo

mango, jalapeño, asparagus, avocado, cucumber, topped with roasted zucchini, catalina dressing 

Korean Fried Chicken, topped with relish, kimchi gla

Shrimp tempura, cucumber, scallions, topped with avocado, tobikko

 

Krab salad, jalapeños, kyurizuke, tom yum mayo, tobiko, tempura flake

Old bay seasoned soft shell crab, lettuce, avocado, topped with lumb crab salad, bubu, remoulade

Grilled shrimp, tempura asparagus, cucumber, topped with avocado, spicy crab, masago, pico de gallo, jalapeno, cilantro and lime

Coconut shrimp, mango, cream cheese, topped with crab salad, eel sauce, apricot glaze

Served with miso soup

finely shredded cabbage, tonkatsu gravy   

1881 certified hereford hanger steak, black pepper-garlic sauce, marble potatoes, cripsy brussel sprouts, edamame soubise 

bulgogi, pork belly and assorted vegetables over rice, gochujang, served in a hot stone bowl  

yellowtail collar braised in sake and soy, daikon, carrot, bok choy  

Tare glazed half chicken, scallions and charred summer vegetabl

Sweet soy marinated beef, onions, sesame seeds, scallions

baby kale, mixed greens, pickled red onion, soy egg, walnuts, tomato, radish, wafu dressing   

Boneless fried snapper, crispy glass noodle, crushed peanut, herbs, seasonal vegetable, holy grail, Thai triple flavor sauce

Our ramen is made from scratch with real ingredients and care. They take time, but the result is so much more than a soup. It’s a dish that is a favorite in Japan. The first specialized ramen shop opened in Yokohama in 1910.

24-hour pork broth, chashu pork, beni shoga, menma, Lake Meadows soy egg

Roasted chicken broth, grilled chicken thigh, onsen tamago,  sweet corn, braised carrot, bok choy, kombu 

Pho spice beef broth, Wagyu top round, cilantro oil, Thai basil, bean sprouts, jalapeños, hoisin  

Izakaya is an informal dining style where dishes are served in a non coursed format and intended to be shared with good company. These dishes will arrive as they are ready to ensure optimal freshness. Many of these dishes are seasonally inspired and may change according to what is available

BBQ rub, sriracha buffalo, or garlic lim

Poke-style, sesame oil, kyurizuke, sushi rice, chili kobachi sauce

Crispy ginger soy marinated chicken, lemon

Grilled with tare glaze, togarashi 

Black bean pesto, fried scallions, ginger soy

Peking spiced duck confit, steamed buns, cucumber, pickle

Housemade ginger-scallion pork
or parmesan brisket dumplings

Fried jalapeños, cilantro, lime

Housemade green curry, coconut milk, brioche

Karaage squid, hoisin BBQ, crushed peanut

Family style dishes

stuffed with kaffir lime leaf 
-Rice noodles / Fried Garlic
-Herbs / Sprouts / Kyurizuke
-Nuoc Cham

-Kalbi ribs / Bulgogi chicken thigh / Spicy pork belly
-Pineapple tomatillo salsa / gochuchang / baby romaines

Lump blue crab, menma, basil, topped with flounder, grapefruit, house old bay seasoning 

Salmon, cream cheese, jalapeno, bourbon-bacon chutney, pickled onion vinaigrette   

salmon tartare, rice krispies, asparagus, cucumber, avocado, dill, lemon aioli

Shrimp tempura, cream cheese, cucumber, topped with eel, spicy tuna, avocado 

Snow crab salad, asparagus, pickled red onion, wrapped with tuna, Holy grail oil, red tobi

lobster, picked red onion, uni butter, topped with scallop, sweet shrimp, herbs, ikura 

Tuna, yellowtail, salmon, avocado,  cucumber, wasabi soy,  seaweed outside

Spicy Tuna Roll, topped with tuna, black tobikko, kobachi sauce, scallions 

Shrimp tempura, tom yum mayo, jalapeno, avocado, yellowtail, ginger-lemongrass pesto, cilantro, tobiko, lime

 

Lobster, avocado, masago, topped with Wagyu beef, fried jalapeño, truffle aioli

 

Panko fried kani kama, cucumber, scallions, masago, topped with avocado, fried eel, fried scallions, spicy mayo

mango, jalapeño, asparagus, avocado, cucumber, topped with roasted zucchini, catalina dressing 

Korean Fried Chicken, topped with relish, kimchi gla

Shrimp tempura, cucumber, scallions, topped with avocado, tobikko

 

Krab salad, jalapeños, kyurizuke, tom yum mayo, tobiko, tempura flake

Old bay seasoned soft shell crab, lettuce, avocado, topped with lumb crab salad, bubu, remoulade

Grilled shrimp, tempura asparagus, cucumber, topped with avocado, spicy crab, masago, pico de gallo, jalapeno, cilantro and lime

Coconut shrimp, mango, cream cheese, topped with crab salad, eel sauce, apricot glaze

Assortment of the daily catch served with housemade tosa soy sauce & fresh wasabi

Ten piece chef’s choice with thoughtful accoutrements

Fourteen piece chef’s choice

Three nigiri per order

Holy grail, barrel aged white soy, uni foam, cherry smoke 

basil brown butter, pickled red onion, fried lemon

cured, smoked, belly

fresh catch, red onion, kabocha, cilantro, fried corn, leche de tigre

Japanese snapper, white ponzu, scallion oil

1 piece per order, 2 piece minimum for sashimi orders * crudo preparation

delicate, fruit dominant with woody notes.  A hint of spice and toasted hazelnuts.

initial floral taste with a slightly spicy finish.  Includes orange peel, cinnamon chips and clove.

initial floral taste with a slightly spicy finish. Includes orange peel, cinnamon chips and clove.

subtle coconut flavor. organic red rooibos, coconut flakes and acai berry powder. *caffeine free

strawberries, thai chili chantilly

brioche, mangrove honey, whipped cream, berries, coconut ice cream

sesame cookie, blueberry sauce

graham crumble, strawberries, whipped cream, smoked mirin ice cream

Suntory ao vodka, nigori sake, yuzu, lemon balm honey

Casamigos reposado tequila, Louis Jadot rosé, strawberry, yuzu

Junipero gin, Shiro shochu, Campari, Dolin Rouge vermouth

st. augustine gin, thai basil syrup, lemon, apricot jam

Creyente mezcal, Casamigos blanco tequila, triple sec, ginger-jalapeño syrup, lime

Suntory toki whisky, soda, ginger bitters, lemon

Akashi Japanese whisky, harbor nama-genshu sake, doin rouge sweet vermouth, cherry wood smoke, laphroaig 10yr rinse

Akashi, Nikka Coffey Grain, Mars Iwai

Harbor,  Nama-genshu, Chrysanthemum Water,  Junmai Ginjo, Dewatsuru “Sakura Emaki,” Rose Sake

Blanc de Blancs Brut, France 

Moscato, Italy

Pinot Grigio, Italy 

Pinot Grigio, Willamette Valley

Sauvignon Blanc, France

 

Sauvignon Blanc, New Zealand 

Chardonnay, Italy

 

Chardonnay, California 

Riesling, Mosel

Macon-Villages, Burgundy

Rose, France

Blanc de Blancs, Champagne 

Blanc de Noirs, Brut 

Yellow Label, Brut,  Champagne

White Blend, , Washington

Pinot Grigio, Italia

Pinot Gris, Willamette Valley

Sauvignon Blanc, Willamette Valley

Sancerre, Loire Valley

Sauvignon Blanc, Russian River Valley

Chardonnay, Willamette Valley 

Pinot Noir, California

 

Pinot Noir, Willamette Valley

Merlot, Washington 

Malbec, Argentina

Syrah, France

Garnacha, Spain  

Cabernet Sauvignon, Argentina     

cabernet sauvignon, California 

Red Blend, Napa Valley 

PInot Noir, Willamette Valley

Pinot Noir,  Willamette Valley    

Pinot Noir, Willamette Valley 

Pinot Noir, Santa Barbara

Pinot Noir, Santa Barbara

Monastrell, Spain 

Merlot, Washington 

Merlot Blend, Napa Valley 

Malbec, Argentina    

Zinfandel, Sonoma    

Cabernet Sauvignon, Napa Valley   

Cabernet Sauvignon, Napa Valley    

Monday-Friday  5-7 pm, Saturday-Sunday 12-7pm

Monday-Thursday 5-7 PM

duck fat fried, tare glaze

pork belly, coconut milk slaw, pickles, house made sriracha

karaage squid, hoisin BBQ, crushed peanut 

coconut shrimp, mango, cream cheese, topped with crab salad, eel sauce, apricot glaze

avocado, cucumber topped with spicy assorted fish

avocado, cucumber, scallion, topped with rice pearls, eel sauce

crab salad, avocado, cucumber 

salmon, spicy mayo

any three kinds of fish