Hakata style ramen with rich pork broth. Chashu pork (simmered pork belly), seasoned soft boiled egg, green onions, kikurage mushrooms, and bean sprouts.

Hakata style ramen with rich pork broth. Regular toppings (chashu pork (simmered pork belly), seasoned soft boiled egg, green onions, kikurage mushrooms, bean sprouts) and buta kakuni (braised thick pork belly), corn, and nori seaweed. Consuming seaweed can expose you to chemicals including cadmium and lead, which are known to the state of California to cause cancer and birth defects of other reproductive harm.

Chicken ramen with rich white "paitan" broth. Chashu chicken breast, seasoned soft boiled egg, green onions, kikurage mushrooms, and bean sprouts.

KAE-DAMA is an authentic Hakata-style way of refilling noodles. A hot, fresh boiled noodles are served in your remaining soup. PLEASE ORDER A KAE-DAMA BEFORE YOU FINISH YOUR FIRST SERVING. NO EXTRA BROTH IS SERVED SO PLEASE SAVE YOUR SOUP!

Creamy vegetable broth with spinach noodles ,tofu, spring mix, cherry tomato, yellow bell pepper, red onion, kaiware sprout, seasoned soft boiled egg. topped with sesame seeds.

Spicy Ramen with Creamy Chicken Patina broth Topped with Chili-flavored Ground Chicken. Tantan chicken(Spicy ground chicken , seasoned soft boiled egg, green onions, bean sprouts, spring mix and top with sesame seeds.

Hakata Style Rich Pork Broth

Rich White “Paitan” Broth

Creamy Vegetable Broth

Braised Thick Pork Belly Over Rice Green onion, sesame seeds, kaiware sprout, pickled ginger and nori seaweed*

Spicy Seasoned Cod Roe Over Rice Green onion, sesame seed, kaiware sprout and nori seaweed*

Chopped Pork Belly Over Rice Green onion, sesame seeds, kaiware sprout, pickled ginger and nori seaweed*

Japanese Style Fried Chicken Over Rice Green onion, sesame seed and nori seaweed*

Steamed white rice

Pan-fried pot stickers

Green Soybeens

Japanese style fried chicken

Octopus balls (5pcs)

Fried squid

Fried shishito pepper

Japanese steamed buns filled with homemade pork chashu

Arugula and assorted vegetables Choose Your Dressing– Soy Sauce Base OR Japanese Plum Flavor

Unsweetened iced green tea.

Made with handpicked Yuzu from Shikoku island and mountain water

Ume plums handpicked and whole-pressed, Hyogo mountain water

Mikan mandarins handpicked in the Ehime prefecture on Shikoku island – sugar cane

Fuji Ringo apples hand picked in the Aomori region – whole pressed with mountain water

Pale golden yellow in color, Asahi Super dry is light beer with a grainy/fruity nose. It is light-bodied with a clean dry finish. This brew is very easy to drink.

Versatile and lively, everyday drinking style, the Nama has nice impact on the palate but a smooth, round flavor reminiscent of pear and tangerine and other citrus fruits. Like the Deer, this sake is well- mannered and graceful. Works well with a variety of foods, such as seafood or ramen, never stealing the show but the perfect supporting cast.

This lightly cloudy Nigori has delicate aromas of lychee and apricot, reminiscent of spring flowers, a creamy, supple mouthfeel and a clean finish due to the use of more highly refined sake lees. The Bunny is soft and approachable, and this refreshing and utterly drinkable style Nigori strikes an excellent balance between sweet and dry.

Full-strength sake, luscious on the palate with dried fruits and hints of anise and spice on the finish. Nice for pairing with similarly spicy foods, e.g. curries or charcuterie. Roosters are brash and bold, like the Genshu sake which is undiluted, with higher alcohol content (17.5%) and a richer and deeper taste than the Nama.

Sequoia’s founders have created a new barrel-aged sake where American frontier spirit meets Japanese tradition. We start with our Junmai Ginjo Genshu sake then age it in American bourbon barrels for 3 months. This unique process allows for a complex integration of flavors. Sequoia’s Genshu brings out the dried fruit flavor, infusing vanilla and smoky-molasses to create a complex, yet still delicate, sake. This is a one of a kind sipping sake to be savored and shared.

Shōchū is a traditional Japanese spirit most commonly produced from rice. The iichiko Saiten uses 100% two-row barley that is fermented with koji and distilled only once — a prerequisite for the highest-grade Honkaku variant of the spirit.

Sweet Potato, or imo, shochus are perhaps the most common in Japan, though they don’t receive quite as much love in the United States. Rice & barley shochus tend to be smoother and easier to drink and since there is no equivalent Americn spirit distilled with sweet potato, imo shochus tend to have stronger flavors than we’re accustomed to from a clear spirit.

It is made from yellow koji (which is also used in the making of sake), sweet patatoes and Koganesegan that is grown by local producers. Tomino Houzan is a reference of note in Japan