Menu
STARTERS
SMALL PLATES
org. silken tofu topped with freshly grated ginger, chopped scallions & mackerel flakes, served with
2-year-aged imported org. soy sauce
avocado chunks served with wasabi & 2-year-aged org. soy sauce
sour & spicy fresh cukes served with kimchee sauce
FULL SIZE APPETIZER
house-made gyoza dumpling/ pork, cabbage, scallion, nira chive, ginger & garlic (4), pan-seared & steamed
house-made gyoza dumpling/ kale, cabbage, shiitake mushroom, scallion, ginger, garlic & kimchee (4), pan-seared & steamed
house-made gyoza dumpling/ pork, cabbage, scallion, nira chive, ginger & garlic (3) cooked in a light soup
*No vegan gyoza availble for SUI-GYOZA
org. silken tofu (4) served w/grated ginger & mackerel flakes served with 2-year-aged imported org. soy sauce
avocado chunks served w/org. wasabi soy
sour & spicy fresh cukes served with kimchee sauce
assorted seaweed tossed with house-made dressing & served with chopped scallions and grated ginger
served w/ mini kimchee
served w/ org. natto
organic, imported
served w/ chopped umeboshi
served w/ chopped kimchee
Ramen
MISO RAMEN
signature ramen, bone broth & miso
with extra scallion
with extra bean sprouts
bar size
1 slice, full size
additional serving of plain ramen noodles, no soup
additional $1 for 1/2 / $2 for FULL
We prepare our bone broth (called "carni-broth" in the kitchen) by cooking the following ingredients in a pressure cooker for many hours: organic pork bones, pork feet, pork back ribs, whole chicken, chicken feet, duck feet, ginger, garlic, and the green part of the scallion. The broth is finished with seasonings.
We prepare a second, plant-based broth (called "clear soup" in the kitchen) by cooking kombu, shiitake dashi, green beans, cabbage, ginger, garlic and the white part of the scallion. Again, the broth is finished with seasonings.
In addition to these two broths, we re-ferment seven types of organic miso with seasonings to prepare our miso-dare base. This process takes four weeks.
We blend the two broths and mix in our miso-dare and chashu lard to complete the soup for serving our miso ramen.
Toppings: moyoshi (bean sprouts), wakame (seaweed), house-made mem'ma (braised bamboo shoot), freshly chopped scallion, a slice of house-made chashu (roasted pork belly).
SHIO RAMEN, VEGAN
seasoned with house-fermented Shiokoji (seasoning made of fermented rice)
extra scallion
extra bean sprouts
bar size
1 slice, full size
additional serving of plain ramen noodles, no soup
additional $1 for 1/2 / $2 for FULL
Our shio ramen, designed exclusively for our vegan customers, is completely different from traditional shio. Our vegan broth (called "herbi-broth" in the kitchen) is made with plants only: sautéed onion, garlic, and ginger, the green part of the scallion, coconut cream and tapioca pearls. When it is finished, it is blended with clear soup.
Sea salt is added before serving.
Toppings: moyoshi (bean sprouts), wakame (seaweed), house-made mem'ma (braised bamboo shoot), freshly chopped scallion, kimchi, and a slice of house-made vegan chashu made from traditional Japanese material ‘kuruma-bu’ (called "modoki" in the kitchen).
KURO RAMEN
served with gyoza dumplings, taste of Manchuria
extra scallion
*1/2 size KURO RAMEN is not available
(2 pieces max)
additional serving of plain ramen noodles, no soup
additional
Kuro ramen is served with four of our special house gyoza dumplings, made from ground pork, cabbage, scallions, nira chive, ginger, and garlic.
The gyoza is cooked in the same way as sui-gyoza, in plain water and clear soup. Japanese grain vinegar, chashu lard, and double-cooked chashu sauce are added to create its distinctive flavor.
Our gyoza is based on my father's recipe, which he brought home to Japan when he returned from China after World War II. I took a part of his name, Zenkuro (善苦労: good hardship), to name this ramen, in commemoration of his life.
SPECIAL SPICES
freshly grated
yuzu peel and chili pepper, fermented
fava beans and chili pepper, fermented
of all three spices
SWEETS
SWEETS
GREEN TEA or RED BEAN