Momosan Morimoto

Absolut | Titos | Ketel One

Camarena | Casamigos

Roku Japanese | Empress 1908 Gunpowder Irish

Bacardi Light | Cruzan 2yr | Malibu | Captain Morgan

Johnnie Walker Black | Jameson | Makers Mark | Jim Beam | Jack Daniels

haku vodka, yuzu, shiso, ginger syrup, fever tree ginger beer

Yuzu Sake, lemon, simple syrup, triple sec and topped with a float prosecco.

silver tequila, triple sec, lime, yuzu

our version of an "old fashioned". suntory toki whiskey, simple syrup, dash of bitters

Suntory Toki Whiskey, simple syrup, lime juice, Midori

Suntory Toki Whiskey, apple cider, cinnamon syrup, lemon juice and a red wine float

Barker's Espresso Martini, creamy and smooth

Yobo Pear Soju, St. Germain, lychee puree, and lime juice

Roku Gin, black tea, apple cider, cranberry juice, cinnamon syrup

rice, water filtered for 100 years–clean, rounded finish

barley, black koji rice, Ureshino green tea leaves.

barley, black koji rice

rice, barley, ginger

barley, mugi

green apple, bright citrus, pink grapefruit

woody and sweet with vanilla, dried apricots, peaches, pineapple,

burnt caramel, floral, honey and oak

red apple, toffee, local herbs

notes of fruits, prunes, cherries, cocoa, and vanilla on the background of oak spices. The finish is long with hints of oak and chocolate. Collaboration between two whiskey legends. Fred Noe, from Jim Beam's seventh-generation Master Distiller and Shinji Fukuyo, from the founding house of Japanese whisky and Suntory's fifth-ever Chief Blender.

sweet malt, toasted oak and a fruity orange note. A blend of the world's five major whiskies from Scotland, Ireland, America, Canada and Japan with unique history and craft. AO means the color blue, as in the sea that unites the continents

buckwheat, barley, toasted nuts, medium body ale

"Northern Haze" fruit-forward ale

"Banner City" light hoppy lager

lager

Pale lager

"Original"

shiso, yuzu, sprite

blueberry, calpico, iced tea

Honeyed walnuts, sweet finish.

Caramelized pear, stone fruit.

Melon, honeysuckle, rich texture.

semi- sparkling nigori, fresh and clean aftertaste

single serve, premium rice notes, dry flavor, balanced texture

a study in the evolution of sake. a selection of chef morimoto's junmai, junmai ginjo, junmai daiginjo and sparkling nigori

Water filtered for 100 years–clean, sake lees rounded finish.

bold, blackberries and cassis

Toasty honey graham, sweet chili pepper.

Chestnut, highland malt, walnut cream finish.

buckwheat, barley, toasted nuts, medium body ale

premium rice notes, dry flavor, balanced texture

Orange, Grapefruit, Cranberry

chef morimoto's green tea blend

(only available after 5PM) house roasted ½ duck, served with flour tortilla, hoisin, apricot sweet chili and pico de gallo.

hot oil seared salmon, yuzu soy, ginger, garlic, micros cilantro

sesame seed

spring lettuce mix, tomato, orange segments, fried shallot white miso-sesame vinaigrette

braised pork belly, lettuce, and dijon mayo

crispy fried soft shell crab, lettuce, pickled cucumber, spicy mayo

balsamic-soy reduction, fried onions, bonito flakes

twice cooked pork ribs with hoisin chili sauce

sea salt

house roasted duck, apricot sweet chili in crispy gyoza shell

chicken wontons in szechuan sesame chili sauce

japanese-style fried chicken with spicy garlic soy

tempura battered and tossed with spicy gochujang aioli

cooked in rendered duck fat, sea salt, ketchup

pan fried pork dumplings served with scallion ginger sauce

pork belly, pickled vegetable, egg yolk sweet ginger-garlic soy seared tableside in a hot stone bowl

choice of salmon* or tuna* (+$2) poke sauce, scallion, avocado, nori, chili oil, over rice

salmon* with marinated salmon roe served over rice

1-tuna*, 1-salmon*, 1-hamachi*, 1-eel, 1-shrimp

choice of spicy tuna or salmon avocado roll served with three pieces of nigiri (tuna/salmon/hamachi) No Substitutions

for hearty meat lovers! pork broth, chashu pork, kakuni pork belly, steamed chicken, kikurage, takana, menma, ajitama*

pork broth, kakuni pork, ajitama*, menma, scallion spicy yuzu miso

pork broth, chashu pork, ajitama*, kikurage and scallion

chicken broth, steamed chicken, menma, kikurage and ajitama*

dipping noodles with tonkotsu broth, ajitama*, chashu pork, and menma

spicy sesame broth, miso ground pork, cilantro, scallion and ajitama*

spicy miso broth, oat milk, tomato, kale, corn and miso glazed tofu

spicy sesame chili sauce, miso ground pork, kale namul, and ajitama*

Make your ramen SPICY!

braised pork belly

sliced pork belly

chicken thigh

soy marinated soft boiled egg

toasted seaweed

braised bamboo shoot

spicy mustard green

wood ear mushroom

miso sauce

side of ramen noodle

Absolut | Titos | Ketel One

Camarena | Casamigos

Roku Japanese | Empress 1908 Gunpowder Irish

Bacardi Light | Cruzan 2yr | Malibu | Captain Morgan

Johnnie Walker Black | Jameson | Makers Mark | Jim Beam | Jack Daniels

haku vodka, yuzu, shiso, ginger syrup, fever tree ginger beer

Yuzu Sake, lemon, simple syrup, triple sec and topped with a float prosecco.

silver tequila, triple sec, lime, yuzu

our version of an "old fashioned". suntory toki whiskey, simple syrup, dash of bitters

Suntory Toki Whiskey, simple syrup, lime juice, Midori

Suntory Toki Whiskey, apple cider, cinnamon syrup, lemon juice and a red wine float

Barker's Espresso Martini, creamy and smooth

Yobo Pear Soju, St. Germain, lychee puree, and lime juice

Roku Gin, black tea, apple cider, cranberry juice, cinnamon syrup

rice, water filtered for 100 years–clean, rounded finish

barley, black koji rice, Ureshino green tea leaves.

barley, black koji rice

rice, barley, ginger

barley, mugi

green apple, bright citrus, pink grapefruit

woody and sweet with vanilla, dried apricots, peaches, pineapple,

burnt caramel, floral, honey and oak

red apple, toffee, local herbs

notes of fruits, prunes, cherries, cocoa, and vanilla on the background of oak spices. The finish is long with hints of oak and chocolate. Collaboration between two whiskey legends. Fred Noe, from Jim Beam's seventh-generation Master Distiller and Shinji Fukuyo, from the founding house of Japanese whisky and Suntory's fifth-ever Chief Blender.

sweet malt, toasted oak and a fruity orange note. A blend of the world's five major whiskies from Scotland, Ireland, America, Canada and Japan with unique history and craft. AO means the color blue, as in the sea that unites the continents

buckwheat, barley, toasted nuts, medium body ale

"Northern Haze" fruit-forward ale

"Banner City" light hoppy lager

lager

Pale lager

"Original"

shiso, yuzu, sprite

blueberry, calpico, iced tea

Honeyed walnuts, sweet finish.

Caramelized pear, stone fruit.

Melon, honeysuckle, rich texture.

semi- sparkling nigori, fresh and clean aftertaste

single serve, premium rice notes, dry flavor, balanced texture

a study in the evolution of sake. a selection of chef morimoto's junmai, junmai ginjo, junmai daiginjo and sparkling nigori

Water filtered for 100 years–clean, sake lees rounded finish.

bold, blackberries and cassis

Toasty honey graham, sweet chili pepper.

Chestnut, highland malt, walnut cream finish.

buckwheat, barley, toasted nuts, medium body ale

premium rice notes, dry flavor, balanced texture

Orange, Grapefruit, Cranberry

chef morimoto's green tea blend