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Hot 温 Ramenらーめん Tsukemen つつつつ Nigiri & Sashimi 刺身 Roll 巻き寿司 Don 丼 Izakaya Cold 冷 Robata

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COLD 冷 RAMENらーめん KAISO GF, V .................................................... 8 Our menu centers around our signature bowl of yuzu shio ramen; mixed seaweed, sesame dressing, microgreens, I ZAKAYA a light-colored broth built upon a reduction made from dried lemon seafood, seaweed, an assortment of salty, umami ingredients, and citrus notes of yuzu. Our kitchen uses the same techniques HOUSEMADE TOFU GFO, VO .............................. 9 employed in our “central kitchen” at the foot of Afuri mountain. 刺身 dashi soy, ginger, scallion, bonito flake, yukari salt, NIGIRI & SASHIMI microgreens 2 PC NIGIRI / 4 PC SASHIMI YUZU SHIO GFO ....................................... 14 HAMACHI JALAPENO CARPACCIO ....................16 salt tare, chicken broth, chashu pork, egg, endive, MAGURO* GF ....... 8/16 AVOCADO V, GFO ......5/- yellowtail jack*, avocado, jalapeno, fried shallot, bamboo shoot, yuzu, garlic, nori bigeye tuna kaiware, chili yuzu kosho vinaigrette, microgreens HAMACHI* GF ....... 8/16 SASHIMI YUZU SHOYU ......................................... 14 HOT 温 yellowtail jack MORIAWASE* ....29/58 shoyu tare, chicken broth, chashu pork, egg, endive, bamboo shoot, yuzu, garlic, nori SAKE* GF ............. 8/16 BLUEFIN TUNA KARAAGE..................................................10 king salmon (CHECK WITH YOUR SERVER FOR AVAILABILITY) fried chicken thigh, yuzu kosho egg salad, shishito, lemon YUZU RATAN ........................................... 14 BINCHO* GF ......... 8/16 AKAMI* GF .......... 9/18 spicy soy tare, chicken broth, chashu pork, egg, endive, oregon albacore bamboo shoot, yuzu, garlic, leek, sesame seed, nori BUTA GYOZA DUMPLINGS.........................10 CHU-TORO* GF ... 14/28 pork, ginger, cabbage, scallion IKURA* ...............9/- house cured salmon roe TONKOTSU TANTANMEN .......................15 MISO-CASHEW GYOZA DUMPLINGS V,VG.......10 O-TORO* GF ....... 16/32 spicy sesame miso tare, pork broth, garlic bok choy, cashews, kimchi, carrot, miso, green onion, garlic, cabbage INARI V .................5/- leek, white soy shiitake mushroom, sesame chili oil, white soy shiitake, garlic, ginger pork crumbles KEMURI JAGAIMO.......................................11 ginger-pickled carrot smoked Yukon gold potatoes, maitake, cured Jidori egg, HAZELNUT TANTANMEN V ....................... 15 pickled ramps, sudachi aioli* ROLL 巻き寿司 spicy sesame miso tare, hazelnut broth, leek, garlic bok choy, white soy shiitake mushroom, SPICY TUNA* GF ........ 11 ROBATA 炉端 ABU-HAMA* GF..........15 sesame chili oil, miso cashew crumbles seared hamachi, tobiko, bigeye tuna, tobiko, scallion, (EACH ORDER IS 2 SKEWERS) spicy bigeye tuna, avocado, cucumber, sesame, kaiware TSUKEMEN つつつつ cucumber, scallion, yuzu NEGIMA GFO ( chicken thigh, Tokyo negi,yakitori tare)....9 warm or cold noodles served with “tsuyu” dipping sauce kosho VEGETABLE V,VG, GF ... 11 GF grilled bok choy, avocado, TEBA ( chicken wing, togarashi, sea salt)................8 SAKE* GF .................14 YUZU-TSUYU TSUKEMEN ..........................15 enoki mushroom, charred scallion, king salmon, snow crab, soy tsuyu, chashu pork, egg, endive, yuzu, SASAMI GF ( chicken fillet, shiso, hazelnut, miso, yuzu)....8 ginger-pickled carrots, kaiware lemon, avocado, cucumber, bamboo shoot, chili, scallion, sesame seed, nori kaiware TSUKUNE(minced chicken thigh, yam, ginger, onion, egg*, KARA-TSUYU TSUKEMEN .........................15 yakitori tare) .................................................9 BINCHO* GF .............14 spicy soy tsuyu, chashu pork, egg, endive, chili, oregon albacore tuna, avo- bamboo shoot, scallion, sesame seed, nori SHISHITO VO,GF (tamari soy, bonito flake)................7 cado, apple ponzu, scallion, kaiware extra half egg .............................................. 1 NASU V,GFO (Japanese eggplant, ginger,yakitori tare) ....7 extra whole egg ........................................... 2 DON 丼 extra pork ................................................. 2 NINJIN V,GFO (carrot, chili, sesame,green onion, substitute gluten free tofu noodles ....................... 2 CHIRASHI DON*GFO ............................................ 28 yakitori tare)......................................................7 chef’s choice sashimi, sushi rice, kaiso, avocado SUBSTITUTIONS POLITELY DECLINED • PLEASE NOTIFY YOUR SERVER * CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SHELLFISH, OR OF ANY ALLERGIES • 20% AUTOMATIC GRATUITY WILL BE ADDED TO GF - gluten free GFO - gluten free option EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS PARTIES OF 6 OR MORE - 6 CARD LIMIT FOR SPLIT CHECKS VG -vegetarian V -vegan VO - vegan option ^ WILD MUSHROOMS: NOT AN INSPECTED PRODUCT COCKTAILS 合わせ酒 BEER/CIDER 麦酒/サイダー SAPPORO PREMIUM LAGER ...................... 6 YUZU (citrus) 柚子 ........................................... 11 YASHI (coco) 椰子 ........................................... 14 light rum, yuzu juice, fresh lime juice, honey, house rum blend, coconut milk, pandan, PFREIM PILSNER ...................................... 7 sparkling wine fresh lime juice, fresh mint, banana liqueur BUOY DUNKEL LAGER .............................. 7 OJIKA (stag) 雄鹿 ........................................... 12 SEICHOU (clarity) 清澄 .................................... 15 Momokawa Silver sake, ginger lemongrass syrup, Roku gin, Haku vodka, verjus, pamplemousse, PELICAN SEA’N RED ALE .......................... 7 fresh lime juice, soda water mezcal BREAKSIDE WANDERLUST IPA ................... 7 NIWATOKO (elderflower) ニワトコの花 ........... 13 MOMO (peach) 桃 .............................................. 14 BAUMANS GUAVA GRAPEFRUIT CIDER ...... 7 gin, St. Germain, red shiso, umeboshi, Suntory Toki, bourbon, peach liqueur, yuzu juice, fresh lemon juice, soda water fresh lemon juice, demerara sugar AFURI YUZU LAGER (16OZ CAN) ............... 7 SHISO (herb) 紫蘇 ............................................ 12 vodka, Yellow Chartreuse, shiso leaf, green tea, ASAHI SUPER DRY LAGER (24OZ CAN) ...... 9 fresh lime juice, soda water NA BEVERAGES そふとどりんく JAPANESE WHISKY 火酒 Due to the increased popularity of Japanese Whiskey, supply has become limited. YUZU LIMEADE ....................................... 5 If you would like to see our Reserve List, please ask your server. PINEAPPLE PALMER ................................. 5 BUTTERFLY LEMONADE ............................ 5 SHOCHU FLIGHTS 利き焼酎 WASABI COCONUT ................................. 5 EXPLORING THE PEAKS 未踏峰 .................. 17 FIELDS OF GRAIN 地平線 .......................... 16 HAKUTAKE SHIRO SHIMAUTA AWAMORI SAN PELLEGRINO (8.5OZ BOTTLE) ........... 3 TOWARI HONKAKU KAKUSHIGURA MEXICAN COCA-COLA (12OZ BOTTLE) .... 3 SATSUMA KURO SHIRANAMI IICHIKO MEXICAN SPRITE (12OZ BOTTLE) ............. 3 SHOCHU 焼酎 COFFEE .............................................................3 afuri blend, beansmith roasting MIZUHO AWAMORI .............................. 14 AWA NO KAORI ....................................10 rice, Naha, Japan sudachi, Tokushima, Japan JAPANESE TEAS ...............................................4 sencha - deep steamed green tea KAKUSHIGURA ....................................... 9 HAKUTAKE“SHIRO” ..............................10 genmaicha - green tea, matcha, roasted rice barley, Kagoshima, Japan rice, Kyushu, Japan hojicha - roasted green tea TOWARI HONKAKU ................................ 11 IICHIKO ................................................ 8 buckwheat, Miyazaki, Japan barley, Oita, Japan STEVEN SMITH TEAS ........................................3 SHIMAUTA AWAMORI ............................10 SATSUMA KURO SHIRANAMI ................... 9 chamomile flowers long grain rice, Okinawa, Japan sweet potato, Kagoshima, Japan spearmint fez green tea exceptional black tea SAKE GLASS POUR & BOTTLE 4OZ GLASS/6OZ/10OZ TOKKURI // BOTTLE NUANCED, DELICATE, ELEGANT 薫 "SACRED BLOSSOM" "LIGHTNESS" "JOTO - CLOCKS" pineapple, peach, apple blossom mild, soft rice aroma, cherry finish green apple, apple yeast Shinsei Junmai Daiginjo, Chikurin Karoyaka Junmai Ginjo, Joto Daiginjo, Kyoto Okayama Hiroshima 14/21/33 // 66 (720ML) 16/24/37 // 75 (720ML) 13/20/30 // 153 (1.8L) "WHITE CRANE" "GOLD MEDAL" "DIVINE DROPLETS" nectarine, vanilla, mushroom honeysuckle, banana, honeydew lychee, strawberry, grapefruit Hakutsuru Junmai Daiginjo, Ippin Junmai Daiginjo, Toko Junmai Daiginjo Fukuro-Tsuri, Hyogo Ibaraki Yamagata // 52 (720ML) // 66 (720ML) // 150 (720ML) BRIGHT, FRESH, AROMATIC 爽 "RAINY MOUNTAIN" "TENTH DEGREE" "SECRET SEALED" anise, tropical flowers, lush melon very dry, juniper, crisp fruity, light, bright, umami AFURI Tokubetsu Honjozo, Dewazakura Ginjo, Ohyama Junmai Ginjo Fu-in Shu, Aomori Yamagata Yamagata 8 (18O ML CUP) 11/17/26 // 129 (1.8L) 16/24/37// 75 (720ML) "SILVER" "INE" "BLACK BULL" crisp, clean, apple peach, tangy apple, cucumber light, earthy, white grape, citrus Momokawa Junmai Ginjo, Denshin Junmai, Kuroushi Junmai Ginjo, Oregon Fukui Wakayama 8/12/19 // 40 (750ML) // 57 (720ML) // 75 (720ML) ROBUST, RUSTIC, RICHER, BIGGER 醇 * can be served hot or cold "GOD OF WATER" * "BIG MOUNTAIN" "CABIN IN THE SNOW" extremely dry, umami caramel, strawberry, dry chestnuts, honey, brown butter Suijin Junmai, Ohyama Tokubetsu Junmai, Yuki No Bosha Yamahai Junmai, Iwate Yamagata Akita 11/17/26 // 129 (1.8L) 10/15/23 // 47 (720ML) 14/21/33 // 66 (720ML) "CEDAR BARREL" * "NEBUTA WARRIOR" "STAR FILLED SKY" * aged in cedar cask, dry, rich slightly earthy, pineapple subtle smoke, rich, balanced Kikumasamune Junmai Taru, Murai Sugidama Junmai Ginjo, Mantensei Junmai
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  • Hakuryu Mazesoba Yokohama Sekiryu Wagyu

    Hakuryu Mazesoba Yokohama Sekiryu Wagyu

    Ramen Ramen & Izakaya Himeji offers a wide variety of Ramen noodles. Yokohama Ramen is the Ramen with heavy and rich flavour. Toripaitan and Kiwami Ramen are healthy, light and enhance the delicate tastes of the ingredients. Sekiryu, Kinryu Ramen and Mazesoba are for spicy food lovers. Vegan Mazesoba with almost 0 calorie Miracle noodle which is made from Konnyaku potato and the perfect healthy option. Yokohama Wagyu South Australia Tonkotsu Shoyu Mayura Wagyu Ramen 横浜 Beef Ramen Sm 13.50 Lrg 16.00 35.00 Combination of chicken soup and Tonkotsu soup. Rich creamy Tonkotsu soup which takes 15 hours to Served with medium thickness noodles. prepare, mixed with chicken soup which is simmered for 8 hours. Served with middle-thick straight noodles. This very special Ramen with 100% Full Blood Wagyu Signature Series (+9~12) from South Australia’s own Please choose your preference of light soup or strong soup, Mayura Station. Please enjoy this Wagyu, which are and more oily or less oily. grown up with splendid circumstances along the coast, and fed specially formulated diets including white chocolate. Hakuryu Himeji Original HAKATA Tonkotsu Mazesoba Ramen 白龍 Cha Cha Cha Mix 新 Sm 13.50 Lrg 16.00 15.50 Himeji original Tonkotsu soup which has been cooked for more than 15 hours, resulting in a creamy broth. Served With spicy pork mince, middle thick egg noodles including with very thin straight noodles. With toppings of half boiled wholemeal flour. With plenty of fish powder and Onsen- egg, pork loin, bean sprouts, wood ear mushroom, and tamago (poached egg).
  • Onion and Leek Seed Production

    Onion and Leek Seed Production

    PNW 433 ONION AND LEEK SEED PRODUCTION M. K. THORNTON, s. K. MOHAN, D. 0. WILSON, R. G. BEAVER, & w. M. COLT Onion (Allium cepa) and to a lesser degree leek (Allium ONION PRODUCTION porrum) are important vegetable crops in the Pacific Northwest. METHODS Most of the seed for these crops is produced under contract in Onions are a biennial crop, and the irrigated areas of the Snake River Valley of Idaho and most seed is produced from bulbs that Oregon. Smaller acreages are also grown in the Willamette are grown from seed planted in the Valley and Madras regions of Oregon and in the Columbia spring and carried over through the Basin of Washington. winter as small plants in the field. Production practices vary among the growing areas of These plants flower the following the Pacific Northwest due to variations in amount of rainfall, spring. This is called the seed-to-seed seasonal temperatures, and disease incidence. Net returns vary method. Onion seed is also produced depending upon cost of production and gross returns as influ­ from bulbs grown, harvested, and enced by seed yield, quality, purity, and type of contract. replanted in the fall, or stored and replanted the following spring. This approach, known as the bulb-to-seed method, is more expensive, but offers certain advantages. SEED-TO-SEED METHOD Yield of onion seed produced by the seed-to-seed method is often higher than that from the bulb-to-seed method because most of these fields have a greater number of plants per acre. Production costs are lower be­ cause the plants are produced directly from seed and bulbs are not harvested and stored.