seared tuna slices topped with Hawaiian sauce, Unagi sauce, wakame salad, soy garlic, scallions & Ponzu sauce

AHI TOSA

tuna and avocado marinated in Gochujang sauce topped with spicy mayo, unagi sauce, scallion, massage, and feta cheese

AHI FETA

VEGETABLE FRIED RICE

pan fried noodle w/ veggies.(shrimp, pork, chicken. noodle only $9, or veggies only $12)

YAKI SOBA or UDON

kimchi fried rice with egg and panic fried chicken

KIMCHI & KATSU

FRIED RICE

hot pot udon noodle with shrimp tempura, kani, egg, and vegetables.

NABE YAKI UDON

panko fried chicken stuffed with spinach and cream cheese. Topped with tangy creamy sauce.

POPEYE CHICKEN

fresh beef drizzled in spicy cream sauce and torched. Topped with scallions and Ponzu sauce

NIKU CARPACCIO

seared beef served with Japanese citrus sauce.

NIKU TATAKI

chicken wings tossed in house Gochujang sauce

KOREAN BBQ WINGS

Korean BBQ bulgogi, kimchi, and spicy mayo. served over nori seasoned fries

KIMCHI FRIES

chicken nuggets tossed in house Gochujang sauce

MAD CHICKEN NUGGETS

panko fried chicken sautéed in a sweet and spicy sauce with zucchini and broccoli.

HONEY CHICKEN

6 pieces of pan fried, steamed, or deep fried dumplings.

GYOZA

DIM SUM

garlic buttered baguette with bulgogi, spicy mayo, and feta cheese.

BULGOGI BAGUETTE

panko fried zucchini slices. Served with spicy Hawaiian sauce

ZUCCHINI CHIPS

steamed soybeans, Try our new soy garlic & parmesan edamame for extra $1.50!

EDAMAME

fried seasoned string beans. Served with spicy Hawaiian sauce

STRING BEANS AGE

marinated seaweed topped with tomatoes & Sesame Soy Vinaigrette.

WAKAME SALAD

mango w/ seasonal green, avocado, and cream cheese. Served with house dressing.

VEGGIE TORNADO CUCUMBER

choice of tuna, salmon, crab, or spicy crab salad with seasonal lettuce mix, avocado, tobiko & cream cheese w/ house dressing.

TORNADO CUCUMBER

BRUSSEL SPROUTS

Pat the ahi tuna dry with paper towels. Season all sides lightly with kosher salt and freshly ground black pepper.

Prep Tuna

Heat a heavy skillet or cast-iron pan over high heat until shimmering (about 2–3 minutes). Add 2 tbs neutral oil and swirl to coat.

Heat Pan

Place the tuna in the hot pan and sear for 20–30 seconds per side for a rare center (adjust 45–60 seconds for medium rare). Do not cook through — the inside should remain pink. Remove from pan and let rest 2 minutes.

Sear

Using a very sharp knife, slice the tuna across the grain into 1/4-inch thick slices. Arrange slices on a serving platter or individual plates.

Slice

Whisk together 3 tbs dark soy sauce, 1 tbs mirin, 1 tbs brown sugar, 1 tsp grated ginger, 1 tsp minced garlic, and 1/2 tsp toasted sesame oil in a small bowl until sugar dissolves. Taste and adjust sweetness or salt as needed. Set aside.

Optional (warm glaze): Warm the sauce gently in a small saucepan over low heat for 1–2 minutes to meld flavors, then cool slightly before using.

Have 2 tbs unagi sauce and 2 tbs ponzu ready. You will use unagi sauce for a sweet glazed streak across the tuna and ponzu to add bright citrus finish.

Combine 2 tbs soy sauce, 1 tsp finely minced garlic, 1/2 tsp sugar, 1/2 tsp rice vinegar and 1 tsp vegetable oil in a small bowl. Stir until sugar dissolves. This will be a savory drizzle; keep it room temperature until plating.

If you prefer a milder garlic flavor, briefly warm the mixture (10–15 seconds) in the microwave to soften raw edge, then cool slightly.

If using dried wakame, rehydrate it in warm water for 5–7 minutes, then drain well and squeeze out excess water. Chop or tear into bite-sized pieces to measure 1/2 cup when drained.

In a small bowl toss the drained wakame with 1/4 cup julienned cucumber, 2 tbs sliced scallions, 1 tsp toasted sesame seeds and 1/4 tsp red pepper flakes (if using). Dress lightly with 1/2 tbs ponzu or 1 tsp of the Hawaiian sauce if you like — toss to combine.

Taste and adjust: add a squeeze of lemon or lime if more brightness is desired.

Place a small mound of wakame salad at one end or in the center of the plate beside the arranged tuna slices.

Drizzle the Hawaiian sauce lightly over the tuna slices (about 1–2 tbs total), then add a few thin lines or dots of unagi sauce for sweetness and ponzu for citrus brightness. Use the soy-garlic mixture sparingly as an additional drizzle or in a small dipping pool.

Scatter remaining sliced scallions and toasted sesame seeds over the tuna. Serve immediately with lemon or lime wedges on the side so diners can add a final squeeze if desired.

sushi-grade ahi tuna loin

kosher salt

black pepper, freshly ground

neutral oil (grapeseed or canola)

dark soy sauce

mirin

brown sugar

ginger, finely grated

garlic, minced

toasted sesame oil

unagi (eel) sauce

ponzu sauce

soy sauce

garlic, finely minced

granulated sugar

rice vinegar

vegetable oil

reconstituted wakame (seaweed), drained and chopped

cucumber, julienned or thinly sliced

green onion (scallions), thinly sliced

toasted sesame seeds

red pepper flakes (optional)

lemon or lime wedges

Pat the ahi tuna dry with paper towels. Trim any sinew or discolored bits. Cut the tuna into 1/4–1/2-inch dice (small cubes) suitable for a tartare-style dish.

Prepare tuna

In a medium bowl combine gochujang, soy sauce, rice vinegar, sesame oil, honey, lime juice, grated ginger, and minced garlic. Whisk until smooth and balanced — the mixture should be spicy, slightly sweet, and tangy.

Make gochujang marinade

Add the diced tuna to the bowl with the gochujang marinade and gently fold to coat evenly. Cover and refrigerate for 10–15 minutes — long enough for flavor to penetrate but not so long that texture is lost.

Marinate tuna

Cut the avocado in half, remove the pit, and score the flesh while still in the skin. Scoop the avocado into a bowl and season with the teaspoon of lime juice and 1/2 teaspoon of the kosher salt (reserve remaining salt). Gently mash or leave in medium chunks depending on desired texture.

If using crispy wonton or toasted nori as a base, arrange 4 pieces on a serving platter. Alternatively, you can serve on small plates or bowls.

In a small bowl combine the mayonnaise and sriracha. Taste and adjust the heat — add more sriracha for spicier mayo. Transfer to a squeeze bottle or small piping bag for controlled application.

Make spicy mayo

Assemble tuna on avocado: Spoon or mound a portion of the seasoned avocado onto your base (wonton, nori, or plate). Using a slotted spoon, place a generous scoop (approximately 3 oz) of the marinated ahi on top of the avocado.

Drizzle about 1/2 tablespoon of unagi sauce over the tuna. Then pipe or drizzle the spicy mayo in a thin zigzag across the top.

Scatter the thinly sliced scallions and toasted sesame seeds over the top.

Add the microgreens or mizuna lightly across the dish as the 'massage' element — if you prefer, very gently toss the microgreens with a pinch of salt and 1/2 tsp of sesame oil before placing them so they are lightly dressed.

Finish by crumbling the feta cheese over the top in small clusters — aim for contrast in saltiness and creaminess rather than overwhelming the dish (about 1 oz total). Taste and season with additional salt and freshly ground black pepper if needed.

Optional sear: If you prefer a slightly seared contrast, heat 1 teaspoon neutral oil in a hot skillet until shimmering. Quickly sear the outside of the diced tuna pieces in a single layer for 10–15 seconds per side before marinating, then proceed with marinating briefly. Note: this changes the texture from fully raw to contrast-seared.

Serve immediately so avocado remains vibrant and tuna stays chilled. Provide extra unagi sauce, spicy mayo, and scallions on the side if desired.

fresh sushi-grade ahi tuna

gochujang (Korean chili paste)

soy sauce (or tamari)

sesame oil

honey or agave syrup

fresh lime juice

fresh ginger, grated

ripe avocado

fresh lime juice (for avocado)

mayonnaise (Japanese mayo if available)

sriracha

scallions, thinly sliced

sesame seeds, toasted

microgreens or mizuna (for massage/finish)

feta cheese, crumbled (use a mild, creamy feta)

salt (to taste)

black pepper (to taste)

neutral oil (for searing optional)

toasted nori strips or crispy wonton (optional base)

Use 3 cups of cooked long-grain rice that has been cooled and preferably refrigerated. Break up any large clumps with your fingers so the grains are separated.

Prepare rice

Heat 1 tablespoon of the neutral oil in a large wok or heavy skillet over medium-high heat. Beat the 2 eggs lightly with a pinch of salt. Pour the eggs into the hot pan, let them sit briefly, then gently scramble until just cooked through but still tender, about 30–60 seconds. Transfer the eggs to a bowl and set aside.

Scramble eggs

In the same wok/skillet, add the remaining 1 tablespoon neutral oil. Add the chopped yellow onion and cook, stirring, until softened and translucent, about 2 minutes. Add the small-diced carrot and continue to stir-fry 2–3 minutes until starting to soften. Add the minced garlic and cook 20–30 seconds until fragrant. Stir in the frozen peas and cook 1–2 minutes until heated through. Add the whites and most of the sliced scallions (reserve some green tops for garnish) and toss to combine.

Push the vegetables to one side of the wok to create space. Add the chilled rice to the empty side (or add a touch more oil if the pan seems dry). Spread the rice and let it sit without stirring for 20–30 seconds to get a little color, then stir-fry to incorporate with the vegetables. Continue tossing and pressing the rice against the hot surface so it heats evenly and any remaining clumps separate.

Return the scrambled eggs to the wok and mix through the rice and vegetables.

Stir together light soy sauce, dark soy sauce (if using), oyster sauce, sesame oil, white/black pepper, and the 1/4 teaspoon salt in a small bowl. Pour the sauce evenly over the rice while stirring constantly so the rice is evenly coated. Taste and adjust seasoning: add up to another 1/2 tablespoon soy sauce or pinch more salt if needed.

Continue stir-frying 1–2 minutes until everything is hot and well combined. Add the remaining scallion greens, toss, and remove from heat.

Transfer the vegetable fried rice to a serving bowl or plate. Garnish with the reserved scallion tops and an extra drizzle of sesame oil if desired. Serve immediately.

long-grain white rice (cooked and chilled)

large eggs

carrot, small dice (about 1/2 cup)

frozen peas

scallions (green onions), thinly sliced

yellow onion, finely chopped

neutral oil (vegetable, canola, or peanut)

light soy sauce

dark soy sauce (optional, for color)

oyster sauce (or vegetarian hoisin)

white or black pepper

salt

If using refrigerated fresh yakisoba or udon, loosen noodles by briefly rinsing under warm water and gently separating with your fingers. If using dried noodles, cook according to package until just al dente, drain and toss with 1 tsp oil to prevent sticking.

Noodles

Pat chosen protein (shrimp, pork, or chicken) dry and season lightly with 1/8 tsp black pepper and a pinch of salt. Thinly slice pork or chicken. Julienne carrot, thinly slice cabbage and onion, trim and slice scallions, and rinse bean sprouts. Measure sauces and have them combined in a small bowl (see Sauce step).

Proteins & Veggies

Whisk together 3 tbs yakisoba sauce (or 1 tbs Worcestershire + 1 tbs ketchup + 1 tbs oyster sauce as substitute), 1 tbs soy sauce, 1 tsp oyster sauce, 1 tsp mirin (optional), and 1 tsp sesame oil in a small bowl. Taste and adjust: it should be tangy-sweet-salty. Reserve.

Heat a large skillet or flat griddle over medium-high heat until hot. Add 1 tbs neutral oil. If cooking pork or chicken: add the sliced meat in a single layer, sear without crowding until browned and cooked through (2–3 minutes per side for thin slices). Remove and set aside. If cooking shrimp: add 1 tbs oil, cook shrimp 1–2 minutes per side until pink and opaque; remove and set aside.

Add remaining 1 tbs oil to the pan. Add onion and carrot; stir-fry 1–2 minutes until starting to soften. Add cabbage and bean sprouts; stir-fry 1–2 minutes until cabbage is wilted but still has bite. Season vegetables lightly with 1/4 tsp kosher salt and a pinch of black pepper while cooking.

Push vegetables to one side of the pan (or transfer briefly to a bowl). Add noodles to the hot pan in an even layer. If noodles are clumped, use tongs to separate and spread. Add butter (optional) and pour the prepared sauce over the noodles. Toss and stir-fry 1–2 minutes to coat and heat through.

Return cooked protein to the pan with the noodles and vegetables. Toss everything together briskly so sauce coats noodles, protein, and vegetables evenly. Stir-fry another 1–2 minutes so flavors meld and liquid reduces slightly. Taste and adjust seasoning with a pinch more soy or salt if needed.

Transfer yakisoba/udon to serving plates. Sprinkle toasted sesame seeds and aonori (or furikake) over the top. Scatter sliced scallions, bonito flakes, and pickled ginger if using. Serve immediately while hot.

yakisoba noodles or udon noodles (fresh or refrigerated)

neutral oil (vegetable, canola, or grapeseed)

butter (optional, for gloss and flavor)

shrimp, peeled & deveined (medium, tails removed)

pork loin or shoulder, thinly sliced

chicken thigh or breast, thinly sliced

green cabbage, thinly sliced

carrot, julienned

yellow onion, thinly sliced

scallions (green parts), sliced 1-inch

bean sprouts (optional)

yakisoba sauce (or Worcestershire + oyster + ketchup blend)

oyster sauce

mirin or dry sherry (optional, for brightness)

aonori (dried seaweed flakes) or furikake (optional)

katsuobushi (bonito flakes) (optional)

pickled ginger (beni shoga) (optional)

black pepper

If using freshly cooked rice, spread on a tray and chill in the fridge for at least 30 minutes to remove excess moisture. Finely chop kimchi and reserve 1–2 tablespoons of kimchi juice.

Prepare

Heat a large skillet or wok over medium-high heat. Add vegetable oil and swirl to coat.

Add minced garlic and the white parts of the scallions; stir-fry 30–45 seconds until fragrant but not browned.

Add chopped kimchi and cook 2–3 minutes until softened and slightly caramelized at the edges.

Stir in gochujang and kimchi juice; cook 30–45 seconds to bloom the paste and coat the kimchi.

Add the chilled rice, breaking up any clumps with the back of a spatula. Toss thoroughly to combine with the kimchi mixture and to warm through, about 3–4 minutes.

Drizzle in soy sauce and sesame oil; season with black pepper. Taste and adjust saltiness — add a pinch of salt if needed.

Stir in sliced scallion greens and toasted sesame seeds. Remove from heat and keep warm while you cook the chicken and eggs.

Pat chicken thighs dry and place between plastic wrap. Pound to an even 1/2-inch thickness. Season both sides with kosher salt and 1/2 tsp black pepper.

Pound & Season

Place flour in a shallow dish. In a second dish whisk the 2 eggs with 2 tbs milk. Put panko breadcrumbs in a third dish and season them lightly with a pinch of salt.

Set up Dredging Station

Dredge each chicken piece in flour, shaking off excess, then dip into the egg wash, then press into the panko to coat completely, pressing the crumbs to adhere.

Pour oil into a large skillet to a depth of about 1/4–1/2 inch (about 1 cup). Heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles immediately on contact.

Gently add the breaded chicken to the pan (do not overcrowd). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to avoid burning the panko.

Transfer cooked katsu to a wire rack or paper towels to drain. Rest 3 minutes, then slice into strips. Serve with lemon wedges if using.

Heat a small nonstick skillet over medium and add butter or oil. Crack eggs into the pan and fry sunny-side-up (or to your preference) until whites are set but yolks remain runny, about 2–3 minutes; season lightly with salt and pepper.

Make katsu sauce: whisk together tonkatsu sauce (or Worcestershire), ketchup, soy sauce and honey or sugar until smooth.

Plate: spoon a generous portion of kimchi fried rice into bowls or on a plate. Arrange sliced katsu on one side, place a fried egg on top of or beside the rice. Drizzle katsu sauce over the chicken and a little over the rice if desired.

Garnish with scallion greens, nori strips or seaweed flakes, and additional sesame seeds. Serve immediately so egg yolk can mix with the rice and the chicken remains crispy.

Ahi Tosa

Ahi Feta

Vegetable Fried Rice

Yaki Soba Or Udon

Kimchi & Katsu

Fried Rice

Nabe Yaki Udon

Popeye Chicken

Niku Carpaccio

Niku Tataki

Korean Bbq Wings

Kimchi Fries

Mad Chicken Nuggets

Honey Chicken

Gyoza

Dim Sum

Bulgogi Baguette

Zucchini Chips

Edamame

String Beans Age

Wakame Salad

Veggie Tornado Cucumber

Tornado Cucumber

Brussel Sprouts