Japanese recipes

Clean broths, sharp ferments, and umami-led plates.

Twelve-hour pork bone broth with chashu, ajitama, and chewy noodles.

Crisp-skinned salmon glazed with house teriyaki over jasmine rice.

Panko-crisp chicken over rice with house Japanese curry.

Avocado, crab, and cucumber in inside-out sushi with sesame.

Charcoal-grilled skewers brushed with house tare sauce.

Dashi-based miso soup with silken tofu, wakame, and scallion.

Pork loin breaded in panko, fried crisp, served with tonkatsu sauce.

Velvety baked cheesecake swirled with ceremonial matcha.

Sweet rolled omelette over warm rice with scallion and soy.