Thick noodles, sesame tare, tonkotsu broth, topped with shitake mushrooms simmered in white soy, garlic oil seared bok choy, leek, sesame chili oil, and spicy pork crumbles.

Spicy soy tare, chicken broth, chashu pork, egg, endive, bamboo shoot, yuzu, garlic, leek, sesame seed, and nori.

Salt tare, chicken broth, chashu pork, egg, endive, bamboo shoot, yuzu, garlic, and nori.

Thick noodles, sesame tare, hazelnut broth, topped with shitake mushrooms simmered in white soy, garlic oil seared bok choy, leeks, sesame chili oil, and miso crusted cashew crumbles.

Cold noodles, chashu pork, egg, bamboo, yuzu juice, green onion, nori, and yuzu soy tsuyu on the side.

Cold noodles, chashu pork, egg, bamboo, yuzu juice, green onion, nori, endive, chili powder, and spicy soy tsuyu on the side. Spicy,

Eight pan-seared gyoza stuffed with Jackfruit, miso roasted cashews, green onions, cabbage, garlic, shallots, and shitake.

Small 1-2 bite chicken nuggets with a bright yuzu kosho egg salad.

Chef's choice sashimi, sushi rice, avocado.

Ten pieces of Chef's choice fish, five total kinds of fish, two pieces each.

Chef's choice fish.

Oregon Albacore Tuna, apple ponzu, avocado, negi, kaiware.

5 piece, Chef's choice.

Oregon Albacore Tuna.

Lean cut of bluefin.

Fatty cut from the underside of the bluefin.

House cured salmon roe.

White soy shitake, ginger pickled carrots.

King salmon.

House prepared freshwater eel, sansho pepper.

Salmon and rice.

King salmon, California crab mix, mayo, kaiware, avocado, and cucumber.

Oregon Albacore Tuna.

Lean cut of bluefin.

High fat cut of bluefin, savory.

King salmon.

Unagi, cucumber, pickled ginger, eel sauce, sesame.

Pickled carrots, pickled Enoki mushrooms, kaiware, cucumber, avocado.