Descriptions: Soups, Salads, and Noodles

Question 1

Cha-Soba

Answer 1

Green tea flavored buckwheat noodles, served chilled with soba tsuyu (dashi broth, soy, mirin and sugar).
Served with sesame seeds, chopped scallion and wasabi.

Question 2

Inaniwa Udon

Answer 2

Thin flat wheat noodles served chilled with scallion, shiso (herb in mint family), ginger and sesame seeds in an udon tsuyu sauce (dashi, soy, and mirin).

Question 3

Wagyu Oxtail Dumplings

Answer 3

4 dumplings per order. The oxtail comes from Nebraska and is braised with red and white miso, ginger, garlic and carrot. The dumplings are filled with: braised oxtail, red onion, scallion, asian pear, soy, sesame oil and cardamom. Kanzuri (fermented chili paste with yuzu) miso broth which contains: dashi, daikon, onion, ginger, garlic, kanzuri, shiro miso, kochujan and fish sauce. Garnished with shaved baby radish and seasonal pickles.

Question 4

Morimoto Ramen Soup

Answer 4

Chicken noodle soup served with inaniwa udon (thin wheat noodles), dark meat chicken, and topped with julienne scallions and seared with hot peanut oil. Broth consists of beef, chicken, pork, hondashi and Min Jon (ginger, onion, scallion, shallots, white peppercorn, sake, soy, white soy, sugar). Finished with a hot peanut oil drizzle.

Question 5

Yasai Ramen

Answer 5

Japanese vegetables (enoki mushrooms, bok choy, kabocha, and eggplant marinated in sesame oil, soy, garlic and shiso sauce, MSG and deep fried *shellfish allergy because of fryer) with clear starch noodles. Garnish: pickled red ginger, scallion oil and togarashi. Vegetable stock (onion, celery, garlic, scallion, konbu, shiitake mushrooms, white soy, mirin).

Question 6

Miso Asari Soup

Answer 6

Manila Clams in miso soup and dashi broth. Grate yuzu at table then broom in dramatically. Tofu Miso is also available - not vegetarian, contains dashi broth.

Question 7

Dobin Mushi

Answer 7

Translated as “Steamed in a Pot.” White meat chicken, shrimp, exotic mushrooms, seabass, mitsuba, ginko nut, steamed in dashi broth (sake, light soy, salt). Served with fresh sudachi (small Japanese citrus fruit) when in season or lime.

Question 8

House Green Salad

Answer 8

Mixed greens served with yuzu vinaigrette (grapeseed oil, yuzu, rice wine vinegar, light soy, s&p, garlic) and topped with crispy shallots and fresh shaved bonito (cured skipjack tuna). vegetarian when bonito is removed

Question 9

Calamari Tempura Salad

Answer 9

Tempura calamari served with mixed greens in white miso vinaigrette, (white miso, white balsamic vinegar, mirin, soy, black pepper, grated onion, ginger and carrot, grapeseed oil and sesame oil) topped with crispy shallots.

Question 10

Seared Tuna Mizuna Salad

Answer 10

Five slices of Maguro tuna (salt and peppered then flash seared still rare) topped with red onion marmalade (fish sauce, soy, butter, red onion, red wine vingar, Thai chili), green stem mizuna, torn shiso, shaved kyuri, rdish and avocado. Topped with crispy shio konbu (deep fried *shellfish) and dressed with ginger soy (ginger, soy, mirin, lime, elderflower syrup, Japanese mustard powder, olive oil).

Question 11

Lobster Ceviche Salad

Answer 11

Lobster prepared two ways:

1. Tail meat is served “ceviche” style (partially steam cooked) and dressed in white soy citrus dressing.
2. Claw is steamed and fully cooked, dressed in a wasabi aioli (mayo, orange and lime zest, wasabi, white soy, garlic, ginger, salt). They are served with sliced avocado, pickled shallots, orange supreme, tomato, toasted hazelnuts, wasabi tobiko and greens tossed in white soy citrus dressing (white soy sauce, orange, lemon and lime zest/juice, extra virgin olive oil, garlic, ginger, sugar). Garnish is fresh wasabi.

Question 12

Uni Carbonara

Answer 12

Uni cream sauce (uni - sea urchin roe, heavy cream soy, egg yolk). Uni sashimi, quail egg yolk, kizami nori, parmesan cheese, bacon and edamame. Inaniwa udon noodles.