Spicy miso broth with ground pork, green onions, and chili oil.

Spicy Miso Ramen

Teriyaki glaze, scallion oil, fried shallots

Grilled Eggplant

Seaweed Salad

Deep fried, lemon-butter roux, crumbled bacon, black garlic

Brussel Sprouts

Tofu Woo

Fried yellowtail collar, teriyaki glaze, ponzu, togarashi

Hamachi Kama

Double-fried, pickled radish, with a choice of sauce

Chicken Wings (5pcs)

Spicy Fried Gyoza (4pcs)

Pan seared chicken & pork dumplings, house sauce, togarashi

Gyoza (6pcs)

Fried Chicken Bao (1pc)

Spicy Edamame

Steamed bun, braised pork belly, green apple slaw, sweet red

Pork Belly Bao (1pc)

Steamed Edamame

Premium Japanese Whisky

Denizen rum blend, almond, fresh OJ, pineapple, yuzu

Woo-Tiki

Paper Crane

Vodka, orange liqueur, fresh grapefruit, pomegranate, yuzu

Pamplemousse

Reposado tequila, Mr. Black cold brew liqueur, house-made cold brew

Kohi Martini

Iwai Mars whisky, apple cider, red wine nectar, falernum, bitters

Japanese Denim

Kyoto Litchi

Cognac, Mr. Black cold brew liqueur, cinnamon, pumpkin & Chinese five spice cold foam

Bullet Train

Toki whisky, Fernet-Branca, bing cherry nectar, cinnamon, yuzu, cola

Cherry Waves

Roku gin, amaro, passion fruit, vanilla, almond, yuzu

Astrology Girl

Rosé - Berne Romance

In a medium pot, combine the chicken or vegetable broth and water and bring to a gentle simmer over medium heat.

Warm and combine base liquids

In a small bowl, whisk together the white miso paste and red miso (if using) with about 1/4 cup of the warm broth until smooth. This prevents clumps when adding miso to the pot.

Prepare flavor mixture

Add the miso mixture to the simmering pot along with the soy sauce, mirin, grated ginger, minced garlic, and sesame oil. Stir and keep at a gentle simmer (do not boil vigorously after adding miso) while you prepare other components. Taste and adjust seasoning: add more soy for saltiness or a pinch more miso for umami.

Heat the neutral oil in a skillet over medium-high heat. Add the white parts of the scallions and cook 30–45 seconds until softened. Add the minced garlic and ginger and cook 15–20 seconds until fragrant. Add the ground pork, breaking it up with a spatula. Cook until the pork is no longer pink and begins to brown, about 6–8 minutes.

Cook aromatics and brown pork

When pork is mostly cooked, add the sake (or dry sherry) and let it deglaze the pan for about 30 seconds. Stir in the chili paste, soy sauce, and sugar. Cook another 1–2 minutes so the flavors meld and the mixture is slightly saucy but not soupy. Taste and adjust heat with more chili paste if desired. Remove from heat and set aside.

Season pork

If using store-bought chili oil, have it ready. To make a quick homemade chili oil: gently warm 2 tsp neutral oil, pour over 1–2 tsp chili flakes in a heatproof bowl (careful of splatter), let sit 5 minutes, then stir in 1 tsp toasted sesame oil. Allow to cool slightly.

Toast sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant, watching carefully to avoid burning. Thinly slice green parts of scallions and set aside with toasted seeds, nori strips, bean sprouts and menma if using.

If you want soft-boiled eggs: bring a small pot of water to a gentle boil, lower eggs in with a slotted spoon, and cook 6–7 minutes for jammy yolks. Transfer to an ice bath for 5 minutes, peel, and halve.

Bring a large pot of water to a rolling boil, add 1 tsp salt, and cook the ramen noodles according to package instructions (typically 2–4 minutes for fresh, 4–5 minutes for dried) until just tender. Drain and divide between two bowls (reserve a small ladle of noodle water if you want to loosen the broth).

Cook noodles

Give the miso broth one last gentle warm so it’s hot but not boiling. If broth is very concentrated, you can thin it with a splash of the reserved noodle water or extra hot water to taste.

Heat the broth briefly

Ladle the hot miso broth over the noodles in each bowl. Top each bowl with an even portion of the spicy ground pork, half a soft-boiled egg, a drizzle (about 1 tsp) of chili oil, a sprinkle of toasted sesame seeds, sliced scallions, nori strips, and any optional bean sprouts or menma. Serve immediately with a lime/lemon wedge on the side if you like a bright acidic finish.

Assemble bowls

Optional finishing: add more chili oil or soy to taste. Enjoy while hot.

chicken or vegetable broth

water

white miso paste

red miso paste (optional for deeper flavor)

soy sauce

mirin

ginger (fresh, grated)

garlic (minced)

sesame oil

ground pork

neutral oil (vegetable or canola)

scallions (white parts, thinly sliced)

ginger (minced)

sake or dry sherry

chili paste (gochujang or sambal oelek)

sugar

chili oil (store-bought or homemade)

sesame seeds (toasted)

scallions (green parts, thinly sliced)

soft-boiled eggs

nori sheets (cut into strips)

bean sprouts (optional)

pickled bamboo shoots (menma) (optional)

fresh or dried ramen noodles

salt (for noodle water)

lime or lemon (optional, wedge)

Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt over both sides and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.

Prepare the Eggplant

Brush both sides of the eggplant slices with olive oil to prevent sticking during grilling.

Oil the Eggplant

In a small saucepan, combine soy sauce, brown sugar, mirin, minced garlic, and grated ginger. Heat over medium heat until sugar dissolves. Mix cornstarch with water and add to the saucepan, stirring until the sauce thickens. Remove from heat and set aside.

Make the Teriyaki Glaze

In a small saucepan, heat vegetable oil over medium heat. Add sliced scallions and fry until they turn golden and crispy, about 2-3 minutes. Remove from heat and strain the oil, reserving the crispy scallions.

Prepare Scallion Oil

In a deep pan, heat vegetable oil over medium heat. Add sliced shallots and fry until they become golden brown and crispy, about 5-7 minutes. Remove from heat and drain on paper towels.

Fry the Shallots

Preheat the grill to medium-high heat. Place the eggplant slices on the grill and cook for about 4-5 minutes on each side, or until grill marks appear and the eggplant is tender.

Grill the Eggplant

During the last few minutes of grilling, brush the teriyaki glaze over the eggplant slices. Allow to caramelize slightly before removing from the grill.

Glaze the Eggplant

Arrange the grilled eggplant on a serving platter. Drizzle with scallion oil and sprinkle with fried shallots. Serve warm.

Plate the Dish

Eggplant

Salt

Olive Oil

Soy Sauce

Brown Sugar

Mirin

Garlic (minced)

Ginger (grated)

Cornstarch

Water

Scallions (sliced)

Vegetable Oil

Shallots (sliced thin)

Vegetable Oil (for frying)

In a large bowl, combine the dried wakame seaweed with cold water. Allow it to soak for about 10-15 minutes, or until the seaweed is fully rehydrated and tender.

Soak the Seaweed

Once the seaweed has soaked, drain it well and gently squeeze out any excess water. Chop the seaweed into bite-sized pieces and set aside.

Drain and Chop

Using a sharp knife, thinly slice the cucumber, carrot, and radish. Aim for uniformity in thickness for an aesthetically pleasing salad.

Slice the Vegetables

In a large mixing bowl, combine the chopped seaweed with the sliced cucumber, carrot, and radish. Toss gently to mix the ingredients.

Combine the Salad

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes. Adjust the salt to taste.

Mix the Dressing

Pour the dressing over the salad mixture and toss gently to ensure all ingredients are well coated. Sprinkle sesame seeds on top.

Dress the Salad

For best flavor, allow the salad to chill in the refrigerator for at least 15 minutes before serving. Serve cold as a refreshing appetizer or side dish.

Chill and Serve

Dried Wakame Seaweed

Cold Water

Cucumber

Carrot

Radish

Sesame Seeds

Rice Vinegar

Sesame Oil

Sugar

Red Pepper Flakes

Trim the stem ends of the Brussel sprouts and remove any yellow or damaged leaves. Rinse them under cold water and pat dry.

Prepare the Brussel Sprouts

In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and place it on paper towels to drain. Once cool, crumble the bacon into small pieces.

Cook the Bacon

Peel and finely chop the black garlic cloves. Set aside.

Prepare the Black Garlic

In a deep frying pan or pot, heat oil to 350°F (175°C). Carefully add the prepared Brussel sprouts to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 5-7 minutes or until they are golden brown and crispy. Remove them with a slotted spoon and drain on paper towels. Season with salt and black pepper immediately.

Deep Fry the Brussel Sprouts

In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour and continue to cook for about 2 minutes until it forms a roux. Gradually whisk in the lemon juice and stir until the mixture is smooth and slightly thickened. Add the chopped black garlic and mix well.

Make the Lemon-Butter Roux

In a large bowl, combine the fried Brussel sprouts with the lemon-butter roux. Toss well to coat the sprouts evenly. Top with crumbled bacon and serve immediately.

Combine and Serve

Brussel sprouts

Bacon

Black garlic

Lemon juice

Butter

All-purpose flour

Black pepper

Oil for frying

Press the firm tofu for at least 15 minutes to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top.

Prepare the Tofu

While the tofu is pressing, chop the bell pepper and carrot into thin strips. Thinly slice the green onion, and mince the garlic and ginger.

Chop the Vegetables

After pressing, cut the tofu into bite-sized cubes.

Cut Tofu

In a mixing bowl, combine the soy sauce and sesame oil. Add the tofu cubes and gently toss to coat. Let it marinate for 10 minutes.

Marinate Tofu

Sprinkle the cornstarch over the marinated tofu and toss gently until the cubes are evenly coated.

Coat Tofu with Cornstarch

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Heat Oil

Add the coated tofu cubes to the hot skillet and cook for about 5-7 minutes, turning occasionally until they are golden brown and crispy.

Cook Tofu

Add the chopped bell pepper, carrot, garlic, and ginger to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Add Vegetables

Stir in the sliced green onions and cook for an additional minute.

Finish with Green Onions

Transfer the Tofu Woo to a serving plate. Garnish with sesame seeds and fresh cilantro. Serve hot.

Garnish and Serve

Firm tofu

Soy sauce

Sesame oil

Vegetable oil

Bell pepper

Green onion

Garlic

Ginger

Sesame seeds

Fresh cilantro

In a small saucepan over medium heat, combine soy sauce, mirin, brown sugar, minced garlic, and grated ginger. Stir until the sugar dissolves. Bring to a simmer and cook for 5-7 minutes until slightly thickened. Remove from heat and set aside.

In a small bowl, mix together soy sauce, yuzu juice, rice vinegar, and dashi. Whisk until well combined and set aside.

Make the Ponzu Sauce

Rinse the hamachi kama under cold water and pat dry with paper towels. This helps to ensure a crispy texture when frying.

Prepare the Hamachi Kama

Set up a breading station with three shallow bowls: one with all-purpose flour, one with a beaten egg, and one with panko breadcrumbs. Dredge each piece of hamachi kama in flour, dip it in the egg, and finally coat it with panko breadcrumbs.

Breading the Fish

In a large skillet, heat vegetable oil over medium-high heat. Once the oil is hot (about 350°F or 175°C), carefully add the breaded hamachi kama to the skillet. Fry for about 4-5 minutes on each side until golden brown and crispy.

Fry the Hamachi Kama

Remove the fried hamachi kama from the skillet and drain on paper towels. Drizzle the teriyaki glaze over the top and sprinkle with togarashi and sliced green onions. Serve with ponzu sauce on the side for dipping.