Noodle in a Haystack

Chopped clams appetizer

Tuna belly in a 50/50 sauce of cold-pressed African green chile peppers and olive oil with a touch of oyster shoyu and yuzu ponzu sauces

Topped with garlic shoyu crème fraîche, chive flower and Tsar Nicoulai Golden Reserve Caviar

Savory doughnuts with Pecorino and bacon

Deviled ramen egg starter

Deep-fried pork belly

Lusciously foamy egg coffee

Shot of peanut milk with peanut butter ice cream flavor

Complex, umami-sweet sake hinting at aged sake qualities

Experimental sake with strawberry, grapefruit, Citra Hops, peach blossom and rose petal notes

Bold, fruity, velvety body

Rarity from a Nara producer, gently pasteurized with vibrant, fresh quality and almost effervescent character with ripe pear sweetness and dry finish

Sake with mineral umami qualities

Cheesecake dorayaki with salted brown butter crumble

Seasonal stuffed pancakes

Yuzu shaved ice dotted with bright golden kiwi purée over Taiwanese almond jelly

Coffee-infused cheesecake, burnt on the outside and runny inside

Buttermilk panna cotta with citrus granita and crumbled tallow shortbread

A5 Wagyu striploin with deep fried milkbread donut in Japanese curry with dark chocolate, peaches, coffee and more

Oxtail and grits with citrus gremolata

Seared rice cake with Chinese sausage and dried shrimp

15 hour-steeped whole chicken broth with chicken schmaltz, three types of clam stock and dashi, shio tare, sofrito-konbu oil and iwanori, topped with tender pork ribeye chasu, whelks, raw Hokkaido scallops, charred Brentwood sweet corn, konbu butter, and shio butter made from spent clams with garlic

Slow-roasted brisket with pan-fried grapes and peasant rice

Savory Japanese egg custard loaded with New Caledonian blue prawns, Hokkaido uni (sea urchin) and hotate (scallops), with shio tare sauce made from lemon, salt, dried kelp, dried scallops, prawn heads and fish parts in roasted prawn oil, accented with ginger and mitsuba

Mizuna leaves, skinned sungold tomatoes, dashi geleé, roasted scallion oil and tomato soap foam with house carrot, onion, sweet pepper vejigrette dressing

Duck-based shoyu ramen

Hand-crafted ramen with exceptional care and quality

Tom yum paitan ramen

Brothless wagyu beef ramen

Bright yuzu shio ramen

Multi-course ramen tasting menu with different ramen style each month

Ramen-inspired tasting menu

Ramen-inspired tasting menu with rare and special sake pours

Ramen-inspired tasting menu

A5 Wagyu Striploin, A5 Wagyu butter, Honey mustard, Milkbread Katsu Donut

Pressure infused Espresso

Double broth: 12 hr whole chicken & 4 fish konbu dashi, Shio tare, Yuzu chicken schmaltz, Chicken ham, Pork Coppa chashu, Aged onion, Micro cilantro, Buddha's hand zest

Housemade skin, New Caledonian prawn and Sakura pork, Tofu, Yuzu, Prawn broth, Shio tare, XO sauce

Tsar Nicoulai Golden Osetra Caviar, Smoked shoyu crème fraîche

Yuzu shaved ice, Golden kiwi preserve, Pancotta, Rum

Dungeness crab dashi gravy, Burnt garlic butter, Hokkaido scallop, Shiitake, Shio tare, Mountain Yam

Candied A5 Wagyu, Dashi, Allium infused Roasted Wagyu fat, Shoyu tare, Sansho, Szechuan peppercorn oil, Negi

Pickles of the Day