Slow-cooked chicken in a spicy soy pork broth with carrots, spinach and green onions
#SPICY SHRIMP SOUP
Shrimp simmered in a spicy miso broth with tofu, green onions, mushrooms and spinach
Tofu, seaweed and green onions in a miso broth
Tuna, yellowtail, salmon and shrimp tossed with mixed greens, seaweed, cucumber, avocado and lobok in poke dressing; topped with sesame seeds, fried noodles and togarashi
SPICY CUCUMBER SALAD
Diced cucumber tossed in spicy kimchi sauce; topped with sesame seeds and togorashi
Traditional seaweed salad with vinegar, soy sauce, sesame oil, ginger and garlic; topped with sesame seeds
Seared ahi tuna with creamy tataki sauce drizzled with uchi no dressing; placed over a bed of mixed greens with sliced avocado and fried noodles
NUTTY GRILLED CHICKEN SALAD
Grilled chicken tossed with cashews, edamame peas, carrots and mixed greens in Japanese vinaigrette; topped with avocado, mandarin oranges and fried noodles
UCHI NO SALAD
Mixed greens tossed in soy ginger vinaigrette; topped with red bell peppers and fried noodles
#“RA”CKIN' FRIED RICE
Asian Cole Slaw
Seasoned Grilled Vegetables
We are required by the Health Department to inform you that consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
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