Izakayas are vibrant and casual Japanese pubs that serve drinks and small seasonal dishes that are meant to be shared

In order to provide timely food & service, we do April Menu not seat parties larger than ten Meiji

We serve all natural meat and locally grown produce when available

To prepare our plates in a timely manner, we do not accommodate any menu substitutions

20% gratuity will be added to parties of six or more

We charge 50 cents per item for to-go orders To-Go orders only taken in person

“V” is for vegetarian, “GF” is for gluten free

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk Open daily 5pm to Late of foodborne illness

Our restrooms are labeled “Water Closet” Kobachi Soup - Rice - Noodles (tiny dish)

Wakame Salad 4 Land & Sea 6 V GF Classic seaweed salad with cucumber, dressed in shoyu sauce Wakame, cucumber, red bell pepper, and radish served over steamed rice with house made rayu chili oil Japanese Pickles 3 V GF House-made cucumber pickles with Red Donburi 6 V Sautéed shiitake mushrooms in red miso, sesame oil, and shoyu over rice Miso Egg* 3 V GF Soft boiled egg marinated in miso Curry 11 Udon noodles in dashi broth & with carrots, onion, and thinly Kimchi 4 GF sliced beef, garnished with scallions House made napa cabbage kimchi Ink Pasta with Tarako & Bay Scallops* 8 Pickle Plate 4 V GF Squid ink spaghetti sautéed with cod fish , bay scallops, parmesan butter, Assorted house made pickles and a touch of cream. Garnished with shiso Japanese Style Potato Salad* 5 V GF Mushroom Soup 5 V GF Mashed russet potatoes with cucumber, soft boiled egg, shiso, Kewpie Seasonal mushrooms, onions, thyme, and cream , and touch of kosho Mabo Dofu 8 GF Edamame 4 V GF Organic silken and seasoned ground beef in ginger, garlic, and shoyu Organic soybeans in the pod served hot with Korean roasted solar gravy. Served over steamed rice Asparagus* 6 GF Organic 4 GF Seared asparagus served with lemon flake salt and uni butter Dashi broth with organic silken tofu, wakame, and side of Takowasa* 5 GF white miso Thinly sliced raw octopus, celery, fresh , and Steamed White Rice 2 V GF Shiokara* 5 GF Japanese made from salted fermented squid and squid gut. Often served at izakaya, where it is washed down with a healthy gulp of or shochu. Not for the faint of heart Vegetable (Rice ball, wrapped in )

Ahi 5 GF Broccoli with Garlic 5 V GF Yellowfin tuna, shallots, and wasabi mayo with lemon flake salt Sautéed in butter ‘Nduja 5 GF Spinach Goma Ae 7 V Spicy pork salami with togarashi Blanched organic spinach served cold with a sweet & salty black sesame sauce 4 V GF Sautéed Collard Greens 5 V GF Salty plum with bamboo leaf salt Organic collard greens with sesame oil, rice vinegar, tamari, and mirin. Ikura* 4 GF Served with spicy gotchasuka pepper Trout roe, dashi, tamari, and kewpie mayo Burdock and Carrot Kinpira 6 V Vegetable Miso 4 V GF Thinly sliced burdock and carrot, sautéed with togarashi, mirin, shoyu, Mix of vegetables in miso paste, torched and sesame oil Warning: This dish is very spicy! Steelhead 4 GF Shredded steelhead belly with Maldon flake salt Nicoise Salad* 10 V GF Fingerling potatoes, Nicoise olives, miso egg, and assorted pickled vegetables served over organic salad greens with black pepper vinaigrette Kushiyaki +$2 to add smoked sprats GF +$4 to add lox GF (Skewered things) Shiitake Mushroom Burger 10 V

Chicken Breast 5 Marinated, ground shiitake patty with caramelized onion and iceberg lettuce Whiskey barrel aged sauce on an English muffin served with house cut fries Chicken Thigh 5 $2 to add dry-aged white cheddar cheese Green onion & whiskey barrel aged yakitori sauce $1 to add pancetta, avocado or substitute green salad for fries Hanger Steak* 6 Small Salad 4 V GF Black vinegar, yuzu kosho, and togarashi thread Organic salad greens, radish, cucumber with a black pepper vinaigrette Hamburger* 4 French Fries 5 V GF Hamburger patty with whiskey barrel aged yakitori sauce House-cut fries with wasabi mayonnaise* Grilled Tofu 4 V GF Apple, ginger, tamari, and sesame oil Shiitake 5 V GF Miso butter Meat Fish

Tatsuta Age 6 Red Snapper Kara-age 8 Marinated fried all-natural chicken thigh with organic squash Wild Oregon snapper marinated in shoyu, sake, basil, ginger and deep-fried. Served with sauce, and lime Meiji “Chicken a la Diane” 9 GF Ground chicken patty with tamari-koji, sake, shiitake mushrooms, heavy Smoked Steelhead and Grapefruit Salad 13 GF cream, and chives. Served over steamed rice House smoked steelhead trout with grapefruit, avocado, hazelnuts, and shiso Pork Miso Katsu 10 served over organic Laughing Salad greens, dressed in grapefruit vinaigrette Pork loin breaded in panko and deep-fried. Served with house made hatcho Calamari 8 miso sauce and spicy Japanese mustard. This dish is a specialty of Nagoya Panko-crusted fried calamari with a side of caper mayonnaise* Meiji Burger* 10 Oysters Rockefeller* 9 1/3 pound beef patty seared medium-rare, served on an English muffin with 3 fried Pacific Northwest oysters served over spinach sautéed with butter, Japanese pickles, lettuce, onion and house cut fries cayenne, and lemon juice, topped with parmesan cheese + $2 to add dry aged white cheddar cheese + $1 to add pancetta, avocado or substitute green salad for fries Hot Garlic Shrimp 8 Sautéed with Fresno pepper, chili oil and garlic, garnished with basil oil Ume Shiso Chicken 9 All natural chicken breast in shoyu, garlic, lemon juice. Topped with salty Spicy Tuna Cocktail* 10 GF plum paste, parmesan cheese, Kewpie mayo and shiso -grade yellowfin tuna with avocado, wakame, sesame oil, and togarashi Japanese Pork & Beans 7 GF Pork belly, natto (fermented soybeans), and mustard greens simmered in Fried Octopus 9 dashi broth, garnished with crispy fried negi Spanish octopus braised in white wine, garlic, thyme and deep-fried. Served with a side of plum vinegar sauce Nanban Zuke 7 GF Cold dish of seasonal fried fish, persimmon vinegar, onion, cucumber, and fresno pepper. Served with a side of hot white rice Shio Koji Steelhead* 8 GF Scottish aquacultured steelhead with pickled mustard greens