Sweet Sesame Green Beans boiled and tossed in sweet sesame paste
Kara-Age boneless fried chicken
Nankotsu Kara-Age fried chicken w/ cartilage
Steamed Pork Buns (2 buns) gua bao buns stuffed with chashu pork, ice berg lettuce, spicy mayo.
Kelp Salad light green marinated seaweed
Kani Salad crabstick, cucumber and wakame in a spicy mayo dressing, wasabi sauce, and crunch
House Salad iceberg lettuce, carrots and cucumber in a ginger-carrot dressing
Tofu Salad soft tofu served with red leaf and iceberg lettuce, chopped tomatoes and cucumber in a creamy sesame dressing, crunchy noodle, sesame seeds and chopped nori
Shio, Shoyu, And Tonkatsu Ramen Are Topped W/ Chashu (Braised Pork Belly), Nitamago (Soft-Boiled Egg), Menma (Bamboo Shoots), Nori (Roasted Seaweed), And Negi (Fresh Scallion).
Shio Ramen (Salt)* (chicken & pork stock blend) with strong roots in southern hokkaido and niigata, shio is the lightest ramen out there. maintaining a pale and yellowish broth made from of salt-based flavor accented with yuzu pepper and seven spice. made from chicken, vegetable and pork blend, but the pork bones are not boiled as long as they are for tonkatsu ramen, so the soup remains light and clear.
Shoyu Ramen(Soy Sauce)* (chicken & pork stock blend) shoyu ramen is the most traditional variety, with its roots in the chinese immigrant community of yokohama. the broth is typically brown and clear, made from a chicken, vegetable and pork stock blend with just the right amount of soy sauce, garlic and ginger, giving a smokey broth that is bold but not overwhelming.
Tonkatsu Ramen(Pork Bone) (pork stock) tonkatsu ramen is the richest and most complex of our ramen broths, and has its roots in fukuoka. the creamy white soup comes from boiling pork bones, over high heat for hours on end, releasing the rich, hearty flavors of the marrow into the broth.
Spicy Tonkatsu Ramen (pork stock) creamy 6-hour pork broth w/ our house special spicy mayo sauce
Miso Ramen* (chicken & pork stock blend) miso is a fairly recent development in ramen soup, a specialty of hokkaido and northern honshu that originated in the 1970s. our miso is second to tonkatsu in terms of richness of flavor. our miso ramen broth tends to have a variety of flavors coming from a balanced mixture of various miso's(fermented soy bean paste), combined with umami flavors coming from wok sauteed corn, leeks, scallions, bean sprouts, chicken sausage, pork belly and bok choy. garnished with sesame seeds, nori (roasted seaweed). noodles are thick, curly, and slightly chewy with udon-like qualities. (please allow extra time to prepare.)
*Vegetarian Or Seafood Broth Options Available. All Ramen Can Be Made With A "Less Salty" Option Upon Request
Hiyashi Chuka (japanese cold noodle) served with sauteed and chilled julienne zucchini, summer squash, julienne cucumber, chopped tomato, hanjuku egg, scallion, sesame seeds, nori & pickled ginger. choice of tofu or char siu pork.
Additional Toppings And Sides
Hanjuku Tamago seasoned boiled egg
Kaedama xtra noodle. choose a thin-straight or thick-curly noodle
Rayu spicy sesame oil
Spicy Mayo spicy soybean and roasted garlic paste
Baby Bok Choy
Vanilla Ice Cream Or Green Tea served w/ red bean paste, toasted buckwheat, barley molasses, and soybean powder