The Bowls
The Menu
Chef Kenji Sato focuses on the balance of alkalinity and fat. Hand-pulled noodles, house-made tare, and slow-roasted pork.
Our Menu
What We Serve
VVeganVGVegetarianGFGluten-Free🌶SpicyNFNut-Free
Ramen
Tonkotsu
18-hour pork bone broth, chashu pork belly, soft egg, bamboo, nori, scallion
$18.00
Shoyu
Clear chicken-soy broth, chicken chashu, menma, narutomaki, scallion
$17.00
White Miso
Hokkaido miso, corn, butter, bean sprouts, ground pork
$17.00
Spicy Tantanmen
Sesame-chili broth, ground pork, bok choy, chili oil, soft egg
🌶$18.00
Vegan Shio
Kombu-shiitake broth, tofu, roasted mushrooms, seasonal veg, yuzu zest
V$16.00
Small Plates
Pork & Chive Gyoza (6 pc)
Pan-fried, house ponzu, chili oil
$10.00
Karaage Chicken (5 pc)
Twice-fried thigh, kewpie mayo, lemon
$12.00
Takoyaki (6 pc)
Octopus ball, bonito, mayo, okonomiyaki sauce
$11.00
Edamame
Steamed, sea salt — classic
VGF$6.00
Soft Shell Crab Tempura
Seasonal, dashi aioli, shiso
$17.00
Rice Bowls
Chicken Karaage Don
Fried chicken, soft egg, teriyaki glaze, pickled cucumber
$15.00
Salmon Sake Don
Cured salmon, sushi rice, sesame, roe, daikon
GF$17.00
Drinks
Sake Flight (3 pours)
Junmai, Ginjo, Daiginjo — tasting notes from our server
$22.00
Sapporo Draft
Cold, clean, perfect with ramen
$7.00
Yuzu Highball
Japanese whisky, yuzu juice, sparkling water
$14.00
Iced Hojicha
Roasted green tea, oat milk, light sweetness
VGF$6.00