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| UDON NOODLES IN DASHI BROTH |
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| 11 |
SHRIMP TEMPURA |
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| 10 |
MIXED TEMPURA |
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| 8 |
VEGETABLE TEMPURA |
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| 8 |
YAKISOBA – JAPANESE STIR-FRIED NOODLES WITH SEASONAL VEGETABLES (CHOICE OF BEEF, CHICKEN OR VEGETABLE) |
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| 23 |
14OZ. RIB EYE - SERVED WITH ROASTED GARLIC MASHERS AND A MEDLEY OF SAUTEED TEAR DROP TOMATOES AND EDAMAME |
| 19 |
SHORT RIB - MARINATED BONELESS SHORT RIB SERVED W/ BEAN SPROUTS, ONIONS, AND SWEET POTATO CRISP |
| 16 |
TERIYAKI CHICKEN – SAUCED WITH DARK TERIYAKI AND GRILLED TO PERFECTION, WITH MIXED VEGETABLES |
| 16 |
PONZU CHICKEN – PANKO CRUSTED CHICKEN WITH GARLIC AND ONIONS SAUCED WITH CITRUS SOY, FINISHED W/ BOK CHOY |
| 18 |
TERIYAKI SALMON – PAN SAUTEED SALMON SERVED IN A DARK TERIYAKI AND MIXED VEGETABLES |
| 24 |
CHILEAN SEA BASS - SAUTEED MARINATED WITH A MIRIN SAUCE, CHIVE OIL, MIXED VEGETABLES |
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>All ingredients and menu items may be subject to change without notice due to the market availabilities. |
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