0 small plates 5 5 pickle plate (GFO, VO) 6. hand rolls (gf) 6. house kimchi and pickled vegetables choice of: albacore & green onion, spicy albacore & kaiware radish sprouts, or veggie handroll. Shoyu & pickled wasabi Karaage reg 10 | bucket 25 japanese fried chicken, yuzu-tajin kewpie mayo shiro maguro carpaccio * (gfO ) 16 5 pieces albacore, chili ponzu, jalapeno, pickled wasabi Dumplings 8 served with chili ponzu brussels Sprouts (gf, V) 8 tossed in house chili caramel sauce with puffed rice & cashews garlic-nori French fries 7 served with yuzu kosho mayo cabbage-wakame slaw (gf, V) sm 3 | lg 6 served with sesame-soy vinaigrette oysters (half dozen) 18 Kusshi oysters, cocktail sauce, sake & rice wine mignonette, negi donburi rice Bowls Hiyayakko (gf, V) 7 chilled local tofu, shio kombu, ginger, nori ponzu, negi chicken chashu donburi (gfO ) 13 sake kasu marinated chicken, sweet soy glaze, onion, cabbage, sesame, onsen egg ask to sub tofu for chicken Kabocha squash vegan curry ( v ) 12 ramen kabocha squash curry, carrots, onion, potatoes, add spicy house fermented sambal $1 house pickles, negi add pork belly or chicken $4 add tofu $3 tonkotsu (pork belly chashu & half ajitama) 15 rich three-day pork broth, shoyu tare, arugula, chives, sandos all sandos come on fluffy milk bread mushroom Paitan (pork belly chashu & half ajitama) 15 rich savory cashew cream, shimeji mushroom mix, served with cabbage-wakame slaw kaiware, negi vegan optional – sub tofu & veggies spicy kimchi chicken sando 11 citrus shio (chicken chashu & half ajitama) 15 fried chicken cutlet, house-made kimchi slaw, chicken broth, lemon-shio tare, roasted garlic oil, chili oil, lemon, kewpie mayo negi, wakame, chives, sumac chicken katsu sando 10 Shoyu (chicken chashu & half ajitama) 15 fried chicken cutlet, katsu sauce, japanese egg salad chicken broth, shoyu tare, negi, wakame, egg salad sando 6 Vegan shoyu (seasoned tofu & seasonal veggies) 13 japanese egg salad, katsu sauce shiitake-kombu dashi, shoyu tare, negi, wakame kimchi cold ramen 13 Ramen additions mushroom broth, shoyu tare, garlic oil, kimchi, pickled vegetables, arugula, negi, kaiware, mint substitute GF shirataki noodles 2 tonkotsu – Gyokai Tsukemen 17 ajitama seasoned egg 2 limited availability pork & fish double broth “gravy,” dipping noodles, onsen egg 2 pork belly & chicken chashu, half ajitama egg pork belly chashu 4 dessert Chicken Chashu 4 seasonal veggies (Kabocha squash & brussels sprouts) 3 honey nori cheesecake ice cream sando 9 seasoned tofu 3 Ginger Elizabeth ice cream between macarons, sesame powder garlic confit puree .50 .5 chicken katsu panko fried cutlet 7 pocky (chocolate) 1 japanese chocolate coated biscuit sticks side steamed rice 2 *consumption of raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness .