Daikaya
DAIKAYA
| M | D | M | D | F | S | S |
|---|---|---|---|---|---|---|
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
Lively Ramen Counter with Open Kitchen
Auswertung
Rezensionen
Foto
Speisekarte
Onsen egg, sea urchin, house-marinated salmon roe, shiso, wasabi, sweet shoyu dashi - Inspired by the scene in the movie "Rocky." You can chug it like the Champ or eat it with a spoon to savor the luxurious "eggs"
Raw marinated baby octopus, wasabi, celery, apple, Arbequina olive oil
Japanese cucumber, sesame and soy sauce vinaigrette, chili threads, cherry blossoms leaves
Confit garlic cloves, Kimchi-miso sauce
Topped with a fried egg
Rice bran and Sapporo beer fermented vegetables, Japanese mustard - Our cook, Clayton, takes charge of a very temperamental Japanese technique of fermentation. Faithfully watched and tended to daily
Mentaiko oil, toasted nori, lightly whipped cream, orange zest, grilled bread - Inspiration for this dish comes from taramasalata: a Greek meze made from tarama, salted and cured roe, olive oil, and lemon
Charred garlic, scallions, extra virgin olive oil, butter, mentaiko, soy sauce, fish sauce, udon, key lime zest - Wafu: Japanese take on western food. Probably the most famous Wafu pasta
Kewpie mayo, okonomiyaki sauce, bonito flakes, aonori - The traditional street food, Okonomiyaki, gets the Daikaya twist to be reminiscent of its roots
Deep fried pee wees, butter, scallions, shichimi, soy
Broiled miso marinated salmon with carrot puree
Pan-fried pork & cabbage filled dumplings (4 pcs)
Shoyu, lemon, parsley, shichimi, togarashi
10 yr old house-made ponzu, fresh wasabi, nori salt - Avocado is treated like a piece of steak; brushed w/ oil & cooked on the infrared grill. Funny but true. Inspired by the famous California Roll
Grilled Yukon potato, slab of butter, salt - Inspired by the amazing potatoes and dairy products in Hokkaido, Japan
Salt, pepper, teriyaki sauce, shichimi
Salt, pepper, extra virgin olive oil, ginger and garlic
Yakitori sauce, togarashi
Oyster sauce tare, yuzu kosho
Brown Butter Honey & Lemon Dressing, Soy Sauce
Salt, pepper, olive oil
Maple syrup, labne, brown butter, soy sauce
Wagyu beef, labne, pickles, Koshihikari rice
Onsen egg, shirasu boshi, bonito flake, Koshihikari rice, dashi-shoyu
Fried eggplant, sweet miso, scallion, nori, Koshihikari rice (vegetarian) - Literally a fatty miso rice ball. A vegetarian version of an adapted Okinawan family recipe from Chef Katsuya's childhood
Chashu, red & white miso, scallions, tobanjan nori, shichimi, Koshihikari rice (spicy) - Literally a fatty miso rice ball. An Okinawan family recipe from Chef Katsuya’s childhood.
Salted plum filling, Koshihikari rice
Japanese vanilla custard with baby peaches
Please inquire with your server
Gin, Cocchi, Chartreuse, Orange Bitters
Sake, Lime, Ginger Liqueur, Orgeat
Green Tea Gin, Lime, Simple Syrup, Nori, Ginger Beer
Strawberry Syrup, Shishito Tincture, Haku Vodka, Lemon
Haku Vodka, Cocchi Vermouth, Hibiscus Syrup, Edible Hibiscus Flower
Iwai Tradition Whiskey, Bourbon Honey Peach Syrup, Miso
Raspberry-Yuzu Sake Spheres, Kirin Ichiban, Ginger Beer. It's a Shot
Mars Iwai 45 Whiskey, Angostura, Brown Sugar
Mars Iwai Tradition Whiskey, Sweet Vermouth, Angostura
Suntory Toki Whisky, Club Soda, Lemon Twist
Mizu Green Tea Shochu, Ki No Tea Gin, Tonic
Suntory Roku Gin, Honey Lavender Syrup, Lemon Juice, Flamed Lemon
Apple, Cucumber, Melon Notes
Dry Finish & Shy but Flowery Aroma
Light & Clean, Rice, Oatmeal, Wheat, With a Hint of Nougat
Sunflower Yeast, Wildflower Anise, Corn, Honey
Hibiscus Syrup, Calpico Soda, Club Soda
Mint Syrup, Lime, Soda Water
Cranberry, Lemon, Brown Sugar
Light burgundy with youthful purple edges. Aromas of rich earth, clove-scented charred oak, and juicy strawberries. Weighty, yet soft with a smooth finish
Ripe, exotic citrus and stone fruit aromas with waxy floral notes of bergamot
Onsen egg, sea urchin, house-marinated salmon roe, shiso, wasabi, sweet shoyu dashi - Inspired by the scene in the movie "Rocky." You can chug it like the Champ or eat it with a spoon to savor the luxurious "eggs"
Raw marinated baby octopus, wasabi, celery, apple, Arbequina olive oil
Japanese cucumber, sesame and soy sauce vinaigrette, chili threads, cherry blossoms leaves
Confit garlic cloves, Kimchi-miso sauce
Topped with a fried egg
Rice bran and Sapporo beer fermented vegetables, Japanese mustard - Our cook, Clayton, takes charge of a very temperamental Japanese technique of fermentation. Faithfully watched and tended to daily
Mentaiko oil, toasted nori, lightly whipped cream, orange zest, grilled bread - Inspiration for this dish comes from taramasalata: a Greek meze made from tarama, salted and cured roe, olive oil, and lemon
Charred garlic, scallions, extra virgin olive oil, butter, mentaiko, soy sauce, fish sauce, udon, key lime zest - Wafu: Japanese take on western food. Probably the most famous Wafu pasta
Kewpie mayo, okonomiyaki sauce, bonito flakes, aonori - The traditional street food, Okonomiyaki, gets the Daikaya twist to be reminiscent of its roots
Deep fried pee wees, butter, scallions, shichimi, soy
Broiled miso marinated salmon with carrot puree
Pan-fried pork & cabbage filled dumplings (4 pcs)
Shoyu, lemon, parsley, shichimi, togarashi
10 yr old house-made ponzu, fresh wasabi, nori salt - Avocado is treated like a piece of steak; brushed w/ oil & cooked on the infrared grill. Funny but true. Inspired by the famous California Roll
Grilled Yukon potato, slab of butter, salt - Inspired by the amazing potatoes and dairy products in Hokkaido, Japan
Salt, pepper, teriyaki sauce, shichimi
Salt, pepper, extra virgin olive oil, ginger and garlic
Yakitori sauce, togarashi
Oyster sauce tare, yuzu kosho
Brown Butter Honey & Lemon Dressing, Soy Sauce
Salt, pepper, olive oil
Maple syrup, labne, brown butter, soy sauce
Wagyu beef, labne, pickles, Koshihikari rice
Onsen egg, shirasu boshi, bonito flake, Koshihikari rice, dashi-shoyu
Fried eggplant, sweet miso, scallion, nori, Koshihikari rice (vegetarian) - Literally a fatty miso rice ball. A vegetarian version of an adapted Okinawan family recipe from Chef Katsuya's childhood
Chashu, red & white miso, scallions, tobanjan nori, shichimi, Koshihikari rice (spicy) - Literally a fatty miso rice ball. An Okinawan family recipe from Chef Katsuya’s childhood.
Salted plum filling, Koshihikari rice
Japanese vanilla custard with baby peaches
Please inquire with your server
Gin, Cocchi, Chartreuse, Orange Bitters
Sake, Lime, Ginger Liqueur, Orgeat
Green Tea Gin, Lime, Simple Syrup, Nori, Ginger Beer
Strawberry Syrup, Shishito Tincture, Haku Vodka, Lemon
Haku Vodka, Cocchi Vermouth, Hibiscus Syrup, Edible Hibiscus Flower
Iwai Tradition Whiskey, Bourbon Honey Peach Syrup, Miso
Raspberry-Yuzu Sake Spheres, Kirin Ichiban, Ginger Beer. It's a Shot
Mars Iwai 45 Whiskey, Angostura, Brown Sugar
Mars Iwai Tradition Whiskey, Sweet Vermouth, Angostura
Suntory Toki Whisky, Club Soda, Lemon Twist
Mizu Green Tea Shochu, Ki No Tea Gin, Tonic
Suntory Roku Gin, Honey Lavender Syrup, Lemon Juice, Flamed Lemon
Apple, Cucumber, Melon Notes
Dry Finish & Shy but Flowery Aroma
Light & Clean, Rice, Oatmeal, Wheat, With a Hint of Nougat
Sunflower Yeast, Wildflower Anise, Corn, Honey
Hibiscus Syrup, Calpico Soda, Club Soda
Mint Syrup, Lime, Soda Water
Cranberry, Lemon, Brown Sugar
Light burgundy with youthful purple edges. Aromas of rich earth, clove-scented charred oak, and juicy strawberries. Weighty, yet soft with a smooth finish
Ripe, exotic citrus and stone fruit aromas with waxy floral notes of bergamot
Sautéed | garlic | extra virgin olive oil | chili
Chilled silken tofu | bonito | scallions | soy sauce
Teriyaki sauce | shichimi togarashi
Grilled assorted veggies | Japanese plum sauce
DIY Japanese rice ball with salt-cured salmon
DIY Japanese rice ball with Takana mustard greens, pickled plum, braised kelp
Pork belly, shiitake, carrots, daikon, gobo, scallions
Potato gratin, potato, milk, cheese, parsley
Japanese roasted green tea ice cream | kuromitsu sauce
Japanese fish-shaped waffle shell | sweet red bean filling | whipped cream | raspberry sauce
Grilled okra with sesame salt.
Grilled avocado with 7 year old ponzu sauce and nori salt
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. This ramen most shows off the unique nuance of our Chintan stock. It is our most delicate and aromatic ramen. Topped w/ beansprouts, onions, ground pork, chashu, scallions, and nori.
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. In keeping with the Sapporo ramen tradition, we use a very dark rich soy sauce and toasted garlic that lends slight caramel tones and deeper depth of flavor. Topped w/ half an egg, beansprouts, onions, ground pork, chashu, scallions, and nori.
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. Our barley miso that is used in this ramen has bright, savory aromatics and is lighter than traditional miso ramen. Miso ramen is native to Sapporo, Japan. **SOUP BASE CONTAINS PEANUTS - CANNOT BE OMITTED**
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. This broth has balance, depth, and complexity. It is not overly spicy and utilizes shiro-miso, which is white miso for this particular ramen. Topped w/ bean sprouts, onions, ground pork, chashu, scallions, and nori. **SOUP BASE CONTAINS PEANUTS - CANNOT BE OMITTED**
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. The vegetable broth is finished in the wok which adds a roasted depth to the soup. Topped with brussels sprouts, bean sprouts, snow peas, carrots, onions, wood ear mushrooms, and braised shiitake mushroom. Also, comes standard with the egg-free noodles making it vegan friendly!
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. Slightly exotic but also comforting, based on miso w/tomato hint of curry *Vegetarian*
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. Rich spicy broth w/red miso, pork shaved bonito flakes.
Hawaiian Kona blend coffee with milk and sugar in a can.
Onsen egg, sea urchin, house-marinated salmon roe, shiso, wasabi, sweet shoyu dashi - Inspired by the scene in the movie "Rocky." You can chug it like the Champ or eat it with a spoon to savor the luxurious "eggs"
Raw marinated baby octopus, wasabi, celery, apple, Arbequina olive oil
Japanese cucumber, sesame and soy sauce vinaigrette, chili threads, cherry blossoms leaves
Confit garlic cloves, Kimchi-miso sauce
Topped with a fried egg
Rice bran and Sapporo beer fermented vegetables, Japanese mustard - Our cook, Clayton, takes charge of a very temperamental Japanese technique of fermentation. Faithfully watched and tended to daily
Mentaiko oil, toasted nori, lightly whipped cream, orange zest, grilled bread - Inspiration for this dish comes from taramasalata: a Greek meze made from tarama, salted and cured roe, olive oil, and lemon
Charred garlic, scallions, extra virgin olive oil, butter, mentaiko, soy sauce, fish sauce, udon, key lime zest - Wafu: Japanese take on western food. Probably the most famous Wafu pasta
Kewpie mayo, okonomiyaki sauce, bonito flakes, aonori - The traditional street food, Okonomiyaki, gets the Daikaya twist to be reminiscent of its roots
Deep fried pee wees, butter, scallions, shichimi, soy
Broiled miso marinated salmon with carrot puree
Pan-fried pork & cabbage filled dumplings (4 pcs)
Shoyu, lemon, parsley, shichimi, togarashi
10 yr old house-made ponzu, fresh wasabi, nori salt - Avocado is treated like a piece of steak; brushed w/ oil & cooked on the infrared grill. Funny but true. Inspired by the famous California Roll
Grilled Yukon potato, slab of butter, salt - Inspired by the amazing potatoes and dairy products in Hokkaido, Japan
Salt, pepper, teriyaki sauce, shichimi
Salt, pepper, extra virgin olive oil, ginger and garlic
Yakitori sauce, togarashi
Oyster sauce tare, yuzu kosho
Brown Butter Honey & Lemon Dressing, Soy Sauce
Salt, pepper, olive oil
Maple syrup, labne, brown butter, soy sauce
Wagyu beef, labne, pickles, Koshihikari rice
Onsen egg, shirasu boshi, bonito flake, Koshihikari rice, dashi-shoyu
Fried eggplant, sweet miso, scallion, nori, Koshihikari rice (vegetarian) - Literally a fatty miso rice ball. A vegetarian version of an adapted Okinawan family recipe from Chef Katsuya's childhood
Chashu, red & white miso, scallions, tobanjan nori, shichimi, Koshihikari rice (spicy) - Literally a fatty miso rice ball. An Okinawan family recipe from Chef Katsuya’s childhood.
Salted plum filling, Koshihikari rice
Japanese vanilla custard with baby peaches
Please inquire with your server
Gin, Cocchi, Chartreuse, Orange Bitters
Sake, Lime, Ginger Liqueur, Orgeat
Green Tea Gin, Lime, Simple Syrup, Nori, Ginger Beer
Strawberry Syrup, Shishito Tincture, Haku Vodka, Lemon
Haku Vodka, Cocchi Vermouth, Hibiscus Syrup, Edible Hibiscus Flower
Iwai Tradition Whiskey, Bourbon Honey Peach Syrup, Miso
Raspberry-Yuzu Sake Spheres, Kirin Ichiban, Ginger Beer. It's a Shot
Mars Iwai 45 Whiskey, Angostura, Brown Sugar
Mars Iwai Tradition Whiskey, Sweet Vermouth, Angostura
Suntory Toki Whisky, Club Soda, Lemon Twist
Mizu Green Tea Shochu, Ki No Tea Gin, Tonic
Suntory Roku Gin, Honey Lavender Syrup, Lemon Juice, Flamed Lemon
Apple, Cucumber, Melon Notes
Dry Finish & Shy but Flowery Aroma
Light & Clean, Rice, Oatmeal, Wheat, With a Hint of Nougat
Sunflower Yeast, Wildflower Anise, Corn, Honey
Hibiscus Syrup, Calpico Soda, Club Soda
Mint Syrup, Lime, Soda Water
Cranberry, Lemon, Brown Sugar
Light burgundy with youthful purple edges. Aromas of rich earth, clove-scented charred oak, and juicy strawberries. Weighty, yet soft with a smooth finish
Ripe, exotic citrus and stone fruit aromas with waxy floral notes of bergamot
Sautéed | garlic | extra virgin olive oil | chili
Chilled silken tofu | bonito | scallions | soy sauce
Teriyaki sauce | shichimi togarashi
Grilled assorted veggies | Japanese plum sauce
DIY Japanese rice ball with salt-cured salmon
DIY Japanese rice ball with Takana mustard greens, pickled plum, braised kelp
Pork belly, shiitake, carrots, daikon, gobo, scallions
Potato gratin, potato, milk, cheese, parsley
Japanese roasted green tea ice cream | kuromitsu sauce
Japanese fish-shaped waffle shell | sweet red bean filling | whipped cream | raspberry sauce
Grilled okra with sesame salt.
Grilled avocado with 7 year old ponzu sauce and nori salt
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. This ramen most shows off the unique nuance of our Chintan stock. It is our most delicate and aromatic ramen. Topped w/ beansprouts, onions, ground pork, chashu, scallions, and nori.
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. In keeping with the Sapporo ramen tradition, we use a very dark rich soy sauce and toasted garlic that lends slight caramel tones and deeper depth of flavor. Topped w/ half an egg, beansprouts, onions, ground pork, chashu, scallions, and nori.
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. Our barley miso that is used in this ramen has bright, savory aromatics and is lighter than traditional miso ramen. Miso ramen is native to Sapporo, Japan. **SOUP BASE CONTAINS PEANUTS - CANNOT BE OMITTED**
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. This broth has balance, depth, and complexity. It is not overly spicy and utilizes shiro-miso, which is white miso for this particular ramen. Topped w/ bean sprouts, onions, ground pork, chashu, scallions, and nori. **SOUP BASE CONTAINS PEANUTS - CANNOT BE OMITTED**
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. The vegetable broth is finished in the wok which adds a roasted depth to the soup. Topped with brussels sprouts, bean sprouts, snow peas, carrots, onions, wood ear mushrooms, and braised shiitake mushroom. Also, comes standard with the egg-free noodles making it vegan friendly!
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. Slightly exotic but also comforting, based on miso w/tomato & hint of curry *Vegetarian*
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. Rich spicy broth w/red miso, pork & shaved bonito flakes.
Hawaiian Kona blend coffee with milk and sugar in a can.
Onsen egg, sea urchin, house-marinated salmon roe, shiso, wasabi, sweet shoyu dashi - Inspired by the scene in the movie "Rocky." You can chug it like the Champ or eat it with a spoon to savor the luxurious "eggs"
Raw marinated baby octopus, wasabi, celery, apple, Arbequina olive oil
Japanese cucumber, sesame and soy sauce vinaigrette, chili threads, cherry blossoms leaves
Confit garlic cloves, Kimchi-miso sauce
Topped with a fried egg
Rice bran and Sapporo beer fermented vegetables, Japanese mustard - Our cook, Clayton, takes charge of a very temperamental Japanese technique of fermentation. Faithfully watched and tended to daily
Mentaiko oil, toasted nori, lightly whipped cream, orange zest, grilled bread - Inspiration for this dish comes from taramasalata: a Greek meze made from tarama, salted and cured roe, olive oil, and lemon
Charred garlic, scallions, extra virgin olive oil, butter, mentaiko, soy sauce, fish sauce, udon, key lime zest - Wafu: Japanese take on western food. Probably the most famous Wafu pasta
Kewpie mayo, okonomiyaki sauce, bonito flakes, aonori - The traditional street food, Okonomiyaki, gets the Daikaya twist to be reminiscent of its roots
Deep fried pee wees, butter, scallions, shichimi, soy
Broiled miso marinated salmon with carrot puree
Pan-fried pork & cabbage filled dumplings (4 pcs)
Shoyu, lemon, parsley, shichimi, togarashi
10 yr old house-made ponzu, fresh wasabi, nori salt - Avocado is treated like a piece of steak; brushed w/ oil & cooked on the infrared grill. Funny but true. Inspired by the famous California Roll
Grilled Yukon potato, slab of butter, salt - Inspired by the amazing potatoes and dairy products in Hokkaido, Japan
Salt, pepper, teriyaki sauce, shichimi
Salt, pepper, extra virgin olive oil, ginger and garlic
Yakitori sauce, togarashi
Oyster sauce tare, yuzu kosho
Brown Butter Honey & Lemon Dressing, Soy Sauce
Salt, pepper, olive oil
Maple syrup, labne, brown butter, soy sauce
Wagyu beef, labne, pickles, Koshihikari rice
Onsen egg, shirasu boshi, bonito flake, Koshihikari rice, dashi-shoyu
Fried eggplant, sweet miso, scallion, nori, Koshihikari rice (vegetarian) - Literally a fatty miso rice ball. A vegetarian version of an adapted Okinawan family recipe from Chef Katsuya's childhood
Chashu, red & white miso, scallions, tobanjan nori, shichimi, Koshihikari rice (spicy) - Literally a fatty miso rice ball. An Okinawan family recipe from Chef Katsuya’s childhood.
Salted plum filling, Koshihikari rice
Japanese vanilla custard with baby peaches
Please inquire with your server
Gin, Cocchi, Chartreuse, Orange Bitters
Sake, Lime, Ginger Liqueur, Orgeat
Green Tea Gin, Lime, Simple Syrup, Nori, Ginger Beer
Strawberry Syrup, Shishito Tincture, Haku Vodka, Lemon
Haku Vodka, Cocchi Vermouth, Hibiscus Syrup, Edible Hibiscus Flower
Iwai Tradition Whiskey, Bourbon Honey Peach Syrup, Miso
Raspberry-Yuzu Sake Spheres, Kirin Ichiban, Ginger Beer. It's a Shot
Mars Iwai 45 Whiskey, Angostura, Brown Sugar
Mars Iwai Tradition Whiskey, Sweet Vermouth, Angostura
Suntory Toki Whisky, Club Soda, Lemon Twist
Mizu Green Tea Shochu, Ki No Tea Gin, Tonic
Suntory Roku Gin, Honey Lavender Syrup, Lemon Juice, Flamed Lemon
Apple, Cucumber, Melon Notes
Dry Finish & Shy but Flowery Aroma
Light & Clean, Rice, Oatmeal, Wheat, With a Hint of Nougat
Sunflower Yeast, Wildflower Anise, Corn, Honey
Hibiscus Syrup, Calpico Soda, Club Soda
Mint Syrup, Lime, Soda Water
Cranberry, Lemon, Brown Sugar
Light burgundy with youthful purple edges. Aromas of rich earth, clove-scented charred oak, and juicy strawberries. Weighty, yet soft with a smooth finish
Ripe, exotic citrus and stone fruit aromas with waxy floral notes of bergamot
Sautéed | garlic | extra virgin olive oil | chili
Chilled silken tofu | bonito | scallions | soy sauce
Teriyaki sauce | shichimi togarashi
Grilled assorted veggies | Japanese plum sauce
DIY Japanese rice ball with salt-cured salmon
DIY Japanese rice ball with Takana mustard greens, pickled plum, braised kelp
Pork belly, shiitake, carrots, daikon, gobo, scallions
Potato gratin, potato, milk, cheese, parsley
Japanese roasted green tea ice cream | kuromitsu sauce
Japanese fish-shaped waffle shell | sweet red bean filling | whipped cream | raspberry sauce
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. This ramen most shows off the unique nuance of our Chintan stock. It is our most delicate and aromatic ramen. Topped w/ beansprouts, onions, ground pork, chashu, scallions, and nori.
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. In keeping with the Sapporo ramen tradition, we use a very dark rich soy sauce and toasted garlic that lends slight caramel tones and deeper depth of flavor. Topped w/ half an egg, beansprouts, onions, ground pork, chashu, scallions, and nori.
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. Our barley miso that is used in this ramen has bright, savory aromatics and is lighter than traditional miso ramen. Miso ramen is native to Sapporo, Japan. **SOUP BASE CONTAINS PEANUTS - CANNOT BE OMITTED**
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. This broth has balance, depth, and complexity. It is not overly spicy and utilizes shiro-miso, which is white miso for this particular ramen. Topped w/ bean sprouts, onions, ground pork, chashu, scallions, and nori. **SOUP BASE CONTAINS PEANUTS - CANNOT BE OMITTED**
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. The vegetable broth is finished in the wok which adds a roasted depth to the soup. Topped with brussels sprouts, bean sprouts, snow peas, carrots, onions, wood ear mushrooms, and braised shiitake mushroom. Also, comes standard with the egg-free noodles making it vegan friendly!
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. Slightly exotic but also comforting, based on miso w/tomato & hint of curry *Vegetarian*
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. Rich spicy broth w/red miso, pork & shaved bonito flakes.
Hawaiian Kona blend coffee with milk and sugar in a can.
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. This ramen most shows off the unique nuance of our Chintan stock. It is our most delicate and aromatic ramen. Topped w/ beansprouts, onions, ground pork, chashu, scallions, and nori.
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. In keeping with the Sapporo ramen tradition, we use a very dark rich soy sauce and toasted garlic that lends slight caramel tones and deeper depth of flavor. Topped w/ half an egg, beansprouts, onions, ground pork, chashu, scallions, and nori.
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. Our barley miso that is used in this ramen has bright, savory aromatics and is lighter than traditional miso ramen. Miso ramen is native to Sapporo, Japan. **SOUP BASE CONTAINS PEANUTS - CANNOT BE OMITTED**
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. This broth has balance, depth, and complexity. It is not overly spicy and utilizes shiro-miso, which is white miso for this particular ramen. Topped w/ bean sprouts, onions, ground pork, chashu, scallions, and nori. **SOUP BASE CONTAINS PEANUTS - CANNOT BE OMITTED**
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. The vegetable broth is finished in the wok which adds a roasted depth to the soup. Topped with brussels sprouts, bean sprouts, snow peas, carrots, onions, wood ear mushrooms, and braised shiitake mushroom. Also, comes standard with the egg-free noodles making it vegan friendly!
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. Slightly exotic but also comforting, based on miso w/tomato & hint of curry *Vegetarian*
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. Rich spicy broth w/red miso, pork & shaved bonito flakes.
Hawaiian Kona blend coffee with milk and sugar in a can.
Grilled avocado with 7 year old ponzu sauce and nori salt
Grilled okra with sesame salt.
Onsen egg, sea urchin, house-marinated salmon roe, shiso, wasabi, sweet shoyu dashi - Inspired by the scene in the movie "Rocky." You can chug it like the Champ or eat it with a spoon to savor the luxurious "eggs"
Raw marinated baby octopus, wasabi, celery, apple, Arbequina olive oil
Japanese cucumber, sesame and soy sauce vinaigrette, chili threads, cherry blossoms leaves
Confit garlic cloves, Kimchi-miso sauce
Topped with a fried egg
Rice bran and Sapporo beer fermented vegetables, Japanese mustard - Our cook, Clayton, takes charge of a very temperamental Japanese technique of fermentation. Faithfully watched and tended to daily
Mentaiko oil, toasted nori, lightly whipped cream, orange zest, grilled bread - Inspiration for this dish comes from taramasalata: a Greek meze made from tarama, salted and cured roe, olive oil, and lemon
Charred garlic, scallions, extra virgin olive oil, butter, mentaiko, soy sauce, fish sauce, udon, key lime zest - Wafu: Japanese take on western food. Probably the most famous Wafu pasta
Kewpie mayo, okonomiyaki sauce, bonito flakes, aonori - The traditional street food, Okonomiyaki, gets the Daikaya twist to be reminiscent of its roots
Deep fried pee wees, butter, scallions, shichimi, soy
Broiled miso marinated salmon with carrot puree
Pan-fried pork & cabbage filled dumplings (4 pcs)
Shoyu, lemon, parsley, shichimi, togarashi
10 yr old house-made ponzu, fresh wasabi, nori salt - Avocado is treated like a piece of steak; brushed w/ oil & cooked on the infrared grill. Funny but true. Inspired by the famous California Roll
Grilled Yukon potato, slab of butter, salt - Inspired by the amazing potatoes and dairy products in Hokkaido, Japan
Salt, pepper, teriyaki sauce, shichimi
Salt, pepper, extra virgin olive oil, ginger and garlic
Yakitori sauce, togarashi
Oyster sauce tare, yuzu kosho
Brown Butter Honey & Lemon Dressing, Soy Sauce
Salt, pepper, olive oil
Maple syrup, labne, brown butter, soy sauce
Wagyu beef, labne, pickles, Koshihikari rice
Onsen egg, shirasu boshi, bonito flake, Koshihikari rice, dashi-shoyu
Fried eggplant, sweet miso, scallion, nori, Koshihikari rice (vegetarian) - Literally a fatty miso rice ball. A vegetarian version of an adapted Okinawan family recipe from Chef Katsuya's childhood
Chashu, red & white miso, scallions, tobanjan nori, shichimi, Koshihikari rice (spicy) - Literally a fatty miso rice ball. An Okinawan family recipe from Chef Katsuya’s childhood.
Salted plum filling, Koshihikari rice
Japanese vanilla custard with baby peaches
Please inquire with your server
Gin, Cocchi, Chartreuse, Orange Bitters
Sake, Lime, Ginger Liqueur, Orgeat
Green Tea Gin, Lime, Simple Syrup, Nori, Ginger Beer
Strawberry Syrup, Shishito Tincture, Haku Vodka, Lemon
Haku Vodka, Cocchi Vermouth, Hibiscus Syrup, Edible Hibiscus Flower
Iwai Tradition Whiskey, Bourbon Honey Peach Syrup, Miso
Raspberry-Yuzu Sake Spheres, Kirin Ichiban, Ginger Beer. It's a Shot
Mars Iwai 45 Whiskey, Angostura, Brown Sugar
Mars Iwai Tradition Whiskey, Sweet Vermouth, Angostura
Suntory Toki Whisky, Club Soda, Lemon Twist
Mizu Green Tea Shochu, Ki No Tea Gin, Tonic
Suntory Roku Gin, Honey Lavender Syrup, Lemon Juice, Flamed Lemon
Apple, Cucumber, Melon Notes
Dry Finish & Shy but Flowery Aroma
Light & Clean, Rice, Oatmeal, Wheat, With a Hint of Nougat
Sunflower Yeast, Wildflower Anise, Corn, Honey
Hibiscus Syrup, Calpico Soda, Club Soda
Mint Syrup, Lime, Soda Water
Cranberry, Lemon, Brown Sugar
Light burgundy with youthful purple edges. Aromas of rich earth, clove-scented charred oak, and juicy strawberries. Weighty, yet soft with a smooth finish
Ripe, exotic citrus and stone fruit aromas with waxy floral notes of bergamot
Sautéed | garlic | extra virgin olive oil | chili
Chilled silken tofu | bonito | scallions | soy sauce
Teriyaki sauce | shichimi togarashi
Grilled assorted veggies | Japanese plum sauce
DIY Japanese rice ball with salt-cured salmon
DIY Japanese rice ball with Takana mustard greens, pickled plum, braised kelp
Pork belly, shiitake, carrots, daikon, gobo, scallions
Potato gratin, potato, milk, cheese, parsley
Japanese roasted green tea ice cream | kuromitsu sauce
Japanese fish-shaped waffle shell | sweet red bean filling | whipped cream | raspberry sauce
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. This ramen most shows off the unique nuance of our Chintan stock. It is our most delicate and aromatic ramen. Topped w/ beansprouts, onions, ground pork, chashu, scallions, and nori.
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. In keeping with the Sapporo ramen tradition, we use a very dark rich soy sauce and toasted garlic that lends slight caramel tones and deeper depth of flavor. Topped w/ half an egg, beansprouts, onions, ground pork, chashu, scallions, and nori.
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. Our barley miso that is used in this ramen has bright, savory aromatics and is lighter than traditional miso ramen. Miso ramen is native to Sapporo, Japan. **SOUP BASE CONTAINS PEANUTS - CANNOT BE OMITTED**
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. This broth has balance, depth, and complexity. It is not overly spicy and utilizes shiro-miso, which is white miso for this particular ramen. Topped w/ bean sprouts, onions, ground pork, chashu, scallions, and nori. **SOUP BASE CONTAINS PEANUTS - CANNOT BE OMITTED**
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. The vegetable broth is finished in the wok which adds a roasted depth to the soup. Topped with brussels sprouts, bean sprouts, snow peas, carrots, onions, wood ear mushrooms, and braised shiitake mushroom. Also, comes standard with the egg-free noodles making it vegan friendly!
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. Slightly exotic but also comforting, based on miso w/tomato & hint of curry *Vegetarian*
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. Rich spicy broth w/red miso, pork & shaved bonito flakes.
Hawaiian Kona blend coffee with milk and sugar in a can.
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. This ramen most shows off the unique nuance of our Chintan stock. It is our most delicate and aromatic ramen. Topped w/ beansprouts, onions, ground pork, chashu, scallions, and nori.
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. In keeping with the Sapporo ramen tradition, we use a very dark rich soy sauce and toasted garlic that lends slight caramel tones and deeper depth of flavor. Topped w/ half an egg, beansprouts, onions, ground pork, chashu, scallions, and nori.
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. Our barley miso that is used in this ramen has bright, savory aromatics and is lighter than traditional miso ramen. Miso ramen is native to Sapporo, Japan. **SOUP BASE CONTAINS PEANUTS - CANNOT BE OMITTED**
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. This broth has balance, depth, and complexity. It is not overly spicy and utilizes shiro-miso, which is white miso for this particular ramen. Topped w/ bean sprouts, onions, ground pork, chashu, scallions, and nori. **SOUP BASE CONTAINS PEANUTS - CANNOT BE OMITTED**
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. The vegetable broth is finished in the wok which adds a roasted depth to the soup. Topped with brussels sprouts, bean sprouts, snow peas, carrots, onions, wood ear mushrooms, and braised shiitake mushroom. Also, comes standard with the egg-free noodles making it vegan friendly!
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. Slightly exotic but also comforting, based on miso w/tomato & hint of curry *Vegetarian*
Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. Rich spicy broth w/red miso, pork & shaved bonito flakes.
Hawaiian Kona blend coffee with milk and sugar in a can.
Grilled avocado with 7 year old ponzu sauce and nori salt
Grilled okra with sesame salt.
