A bowl of our freshly cooked house sticky rice that's served unseasoned with meals.

A bowl of fresh daily made Miso Soup that had been made with bonito flakes and kombu for it's base stock. Once the stock has taken up flavor it is strained and put over stove top heat again as a clear aromatic liquid. Slices of firm tofu and pieces of seaweed are then added before finally the a mixture of Aka and Shiro Miso paste to give it a unique, flavorful liquid.

A bowl of steamed lightly salted young soy bean pods. We steam the beans instead of boiling them to keep nutrients within and only steam just enough to cook through so they stay firm with slight crunch while still being soft and sweet.

A bowl of fresh Midland Cabbage cleaned and cut thinly served with a creamy Sesame Dressing made with ground toasted Sesame Seeds, Mirin, Doman style mayo, sugar, Shoyu, Rice Vinegar, and Sesame Oil. A wasabi version of the dressing also available upon request for those who enjoy spice!

A bowl of fresh crisp mixed greens, coerthas carrots, lotus chips, cucumbers, and small ruby tomatoes tossed in a tangy Rice vinegar, freshly grated pearl ginger, sugar, mirin, and Shoyu vinaigrette.

A bowl of Ash Tuna Akami tossed with cut sweet wild onions, dragon peppers, and coated lightly with a Shoyu, sugar, and sesame seed oil mixture.

A fluffy sweet oriental style layered omelette made with a mixture of beaten eggs, Doman style Mayo, soy sauce, sugar, and mirin. Cooked thin on a pan before rolled over itself and repeated until all the mixture is used and an omelette roll is formed then cut into eight pieces.

A savory noodle and cabbage pancake made with your choice of ingredients and topped with a thick sweet okonomiyaki sauce, doman mayo, and shaved bonito flakes.

A slice of tender Loaghtan Chump that has been seasoned lightly with salt and pepper then coated lightly in flour, egg, and finally panko before fried until golden brown and juicy. Served with a small Goma cabbage bowl, bowl of rice, miso soup and a mortar and pestle of toasted sesame seeds to grind and combine with the house Katsu sauce.

Chicken Breast that is marinated in a Teriyaki sauce made with Shoyu, Mirin, Sugar, freshly grated pearl ginger, and freshly grated Garlean garlic. It is then grilled over open flame while being basted in the marinade until meat is cooked to a perfect and juicy while sauce has caramelized around it with slight char. Served with a small bowl of rice, miso soup, and Oriental Salad.

Please allow a few minutes to prepare, but wait well worth it! Served freshly cooked out of the oil, as it should be, our tempura is fried golden, light, and crispy with a batter kept chilled on ice and made for each individual order. An order comes with a freshly fried whole Lominsan anchovy, two Finger shrimp, Chanterelles, sweet popoto, popotoes, Cieldalaes Spinach, and Wintergreens. A sauce of fresh ground pearl ginger, garlean garlic, mirin, shoyu, rice vinegar, and sugar is served on the side as wells as a small bowl of rice, oriental salad, and miso soup.

Black Eel that has been cleaned and cut before slowly roasted over open flames at high heat while being fanned to ensure it does not burn, it is then steamed then roasted over open flames again while occasionally being dipped and brushed with a sweet savory master sauce. It is served over a larger bowl of rice that is topped with some of the unagi sauce and also a small bowl of Oriental Salad and miso soup.

A fresh bed of noodles swimming in a mixture of all three of our broths and our secret Shoyu seasoning, topped with two thin slices of Chashu, half a seasoned soft boiled egg, bamboo, shiitake mushrooms, green onions, a piece of dried nori resting on the side and served in a large, heated bowl.

A spicy take on our Tonkotsu Ramen that mixes both dragon pepper oil and paste and a creamy garlic sauce into the broth, topped with our regular Tonkotsu toppings, dragon pepper flakes and thin, crunchy chips of fried garlic.

A bowl of rice that has been cooked with diced with fresh Matsutake mushrooms, Sake, Shoyu, and a sheet of Konbu so that both the rice and matsutake absorb flavors of it's seasoned broth. It's then topped with fresh cut Mitsuba(parsley) and a squeeze of Sudachi to give a subtle citrus flavor within the savory earthiness of the rice.

A bowl of cut and cubed Kabocha with skin still on, Satoimo, firm tofu, and small whole shelled boiled puk eggs that are simmered in a flavorful broth made of dashi, sake, mirin, sugar, shoyu, and salt.

Two Sanma that have been cleaned and cut stomach side to remove bones that are then skewered onto bamboo sticks before well salted and roasted slowly over open charcoal flames so that the skin becomes crispy being fried in it's own juices. They are cut in half horizontally to form a tail and head side and served after a light squeeze of citrus juice from Sudachi slices.

A soup made with whole cleaned and pealed satoimo, sliced La Noscean leaks, sliced Coerthasian carrots, julienne burdock root, julienne pearl ginger, Shoyu, mirin, dashi stock, and thinly cut pieces of marbled buffalo meat. A warming slightly sweet, savory meat soup that's also healthy for you.

A bowl of boiled and mashed through a strainer Satsumaimo mixed with some sugar, a bit of Shoyu, candied Kuri syrup, and slices of candied Kuri. It has a smooth almost creamy like texture and is like a sweet mashed popoto with a hints of savory from the Shoyu.

A small bowl of Matsutake Gohan, Harvest Nimono, Kuri Kinton, one whole roasted Sanma, and Imoni. A meal to taste our seasonal dishes without having to break the budget or overload the stomach!

A jar full of Kuri that cleaned then boiled before being shelled and cooked in a sugar, honey glaze with a hint of cinnamon.

A warm sweetened steamed milk mixed with a smooth ogre pumpkin puree that has been spiced with ground cinnamon, cloves, and nutmeg along with freshly squeezed juice from ground pearl ginger. Topped with fresh whipped cream and a dusting of cinnamon and maple sugar.