Izakayas are vibrant and casual Japanese pubs that serve drinks and small seasonal dishes that are meant to be shared November Menu In order to provide timely food & service, we do Meiji not seat parties larger than ten

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, Open daily 5pm to Late seafood, shellfish or eggs may increase your risk of foodborne illness

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

Wakame Salad 4 Land & Sea Donburi 6 V GF Seaweed salad, cucumber, dashi, shoyu sauce Wakame, cucumber, red bell pepper, house-made rayu chili oil, steamed rice Japanese Pickles 3 V GF Curry Udon 12 House-made cucumber pickles Udon noodles, dashi broth, carrots, onion, thinly sliced beef, scallions Miso Egg* 3 V GF Bay Scallops Tarako* 9 Marinated soft-boiled egg Squid ink pasta, mentaiko, bay scallops, parmesan butter, cream, shiso Kimchi 4 GF Smoked Steelhead O’Cyazuke 6 GF House-made napa cabbage House-smoked steelhead, seasoned dashi, fresh wasabi, shredded nori, radish sprouts, steamed white rice Edamame 4 V GF Soybeans, Korean roasted solar salt Keema Curry 12 Seasoned ground pork, tomato, garlic, coconut oil, heavy cream, steamed Rayu Edamame 5 V GF rice, spicy pickled onion Soybeans, house-made rayu chili oil, garlic Vegetable Hot Pot 11 V GF Creamy Mushroom Croquettes 7 V Shiitake mushrooms, daikon, shirataki noodles, grilled leeks, mushroom Assorted mushrooms, bechamel, parmesan cheese, panko broth, tofu, chrysanthemum Japanese Potato Salad* 5 V GF Shojin Chowder 6 V GF Russet potatoes, cucumber, soft-boiled egg, shiso, Kewpie mayo, yuzu kosho Carrots, mustard greens, burdock, seasonal mushrooms Takowasa* 5 GF Raw octopus, celery, fresh wasabi, mirin Organic Miso Soup 4 Dashi broth, organic silken tofu, wakame, white miso Shiokara* 5 GF Salt fermented surume ika, kombu, squid liver Cha-shu & Mushroom Cha-Han 7 Pan-fried rice, cha-shu pork, mushrooms, lettuce, egg, gari, daikon, radish sprouts Steamed White Rice 2 V GF Onigiri Vegetable (Rice ball, wrapped in nori)

Ahi 5 GF Broccoli with Garlic 5 V GF Yellowfin tuna, shallots, wasabi mayo, lemon flake salt Butter sautéed ‘Nduja 5 GF Spinach Goma Ae 7 V Spicy pork salami, shichimi togarashi Organic spinach served cold, black sesame sauce Umeboshi 4 V GF Collard Greens 5 V GF Salty plum, bamboo leaf salt Local organic collard greens, tamari, sake, sesame, gotschasuckah pepper Ikura* 4 GF Nicoise Salad* 11 V GF Trout roe, dashi, tamari, Kewpie mayo, black diamond salt Fingerling potatoes, Nicoise olives, miso egg, assorted vegetables, organic Vegetable Miso 4 V GF spring greens, black pepper vinaigrette Vegetables, miso paste, torched +$2 to add smoked sprats GF Steelhead 4 GF Kinpira 6 V GF Shredded steelhead belly, Maldon flake salt Organic Japanese sweet potato, leeks, tamari, sake, togarashi, black sesame **WARNING: this dish is very spicy** Japanese Sweet Potato Gratin 9 V GF Kushiyaki Organic Japanese sweet potato, cream, dijon mustard, smoked bleu cheese, (Skewered things) garlic Chicken Breast 5 Shiitake Burger 10 V Whiskey barrel aged yakitori sauce Shiitake patty, caramelized onion, iceberg lettuce, English muffin, house-cut Chicken Thigh 5 fries* $2 add dry-aged white cheddar cheese Green onion, whiskey barrel aged yakitori sauce $1 add pancetta, avocado or substitute green salad for fries Hanger Steak* 6 V GF Black vinegar, yuzu kosho, togarashi thread Small Salad 4 Organic spring greens, radish, cucumber, black pepper vinaigrette Hamburger* 4 V GF Hamburger patty, whiskey barrel aged yakitori sauce French Fries 5 House-cut fries, wasabi mayonnaise* Grilled Tofu 4 V GF Apple, ginger, tamari, sesame oil Shiitake 5 V GF Miso butter Tsukune 4 Ground chicken, whiskey barrel aged yakitori sauce Meat Fish

Tatsuta Age 6 Red Snapper Kara-age 8 Fried all-natural chicken thigh, organic squash Deep-fried wild Oregon snapper, shoyu, sake, basil, ginger, ponzu sauce, Miso Katsu 11 lime Deep-fried pork loin, panko, house-made hatcho miso sauce, spicy Japanese Calamari 8 mustard Panko-crusted deep-fried calamari, caper mayonnaise* Meiji Burger* 10 Smoked Trout Salad 8 GF 1/3 pound medium rare beef patty, English muffin, Japanese pickles, lettuce, Smoked Idaho trout, golden beets, turnips, walnut, fig vinegar reduction, onion, house-cut fries* shiso + $2 add dry-aged white cheddar cheese Hot Garlic Shrimp 8 + $1 add pancetta, avocado or substitute green salad for fries Fresno pepper, garlic, chili oil, basil oil Meiji ‘Chicken a la Diane’ 10 GF GF Ground chicken patty with tamari-koji, sake, shiitake mushrooms, heavy Spicy Tuna Cocktail* 10 cream, scallions, steamed white rice Sashimi-grade yellowfin tuna, avocado, wakame, sesame oil, togarashi Ume Shiso Chicken 9 Octopus 9 All natural chicken breast, shoyu, garlic, lemon juice, salty plum paste, Deep-fried Spanish octopus, white wine, garlic, thyme, plum vinegar sauce parmesan cheese, Kewpie mayo, shiso Steelhead Misoyaki* 8 GF Japanese Pork & Beans 7 GF Scottish aquacultured steelhead, miso, ginger, fermented greens Pork belly, natto, seasonal greens, fried negi Drunken Clams 10 GF Negimaki 7 Local Oregon clams, roasted fennel, nigori sake, shallots, cream All natural top round, green onion, whiskey barrel aged shoyu