SHAREABLES
Kimchi Pickles – 7 VG
A refreshing bowl of house-made kimchi cucumbers.
Pork Banh Mi Bao Buns – 14.50
(3) Steamed bao buns filled with tender chashu pork belly, pickled carrot and daikon, cucumber, jalapeño, cilantro, and Thai basil mayo.
Cucumber Salad – 6 VG
Crunchy cucumbers tossed in sweetened vinegar flavored with sesame and pickled ginger. Topped with sesame seed and Korean chili.
Peanut Noodles – 10 VG
Soba noodles tossed in peanut sauce topped with crushed peanuts. Served with sliced cucumber, cilantro, carrot, and edamame.
Tempura Rice Doughnuts (3) – 10
Tempura fried rice doughnuts drizzled with spicy mayo and sweet soy, sprinkled with sesame seeds, Bonito flakes, and Korean chili flakes. Finished with fried garlic, and nori strips.
Bulgogi Cheesesteak Rolls – 15 (1 for $8)
Crispy egg rolls stuffed with bulgogi beef, melted cheese, sautéed pepper, and onion. Served with spicy mayo and Bulgogi sauce.
Crab Rangoon Rolls – 14 (1 for $5)
(3) Deep-fried egg rolls filled with creamy crab Rangoon filling. Served with sweet chili dipping sauce.
Mango Sticky Rice – 6 VG
Sweet coconut sticky rice with ripe mango, topped with sesame seed.
HANDHELDS
All Handhelds served with chips.
Chicken & Waffle Sliders – 15
(2) Crispy fried chicken tossed in bulgogi-honey glaze, topped with roasted garlic mayo and kimchi pickles, served on sesame scallion waffles.
Katsu Burger* – 16.50
Wagyu beef , panko-breaded and fried to a golden crisp. Served on a toasted bun with house kimchi pickles, shredded cabbage, scallion, and katsu mayo.
Sushi Burrito – 16
A hefty sushi-style burrito stuffed with tempura shrimp, krab salad, mango, red cabbage, and wakame.
Curry Chicken Sandwich – 16
Yellow curry, buttermilk, marinated chicken. Hand breaded,
fried to Absolute perfection. Perched atop a toasted potato
bun. Topped with cabbage, pickled red onion, and a yuzu,
cucumber, yogurt sauce.
BOWLS AND ROLLS
Tuna Poke Bowl* – 16.50
Marinated tuna with avocado, mango, cucumber, seaweed salad, scallions, and spicy mayo, and yuzu sauce over jasmine rice, topped with crispy tempura flake.
Orange Chicken Bowl – 15
Crispy fried chicken and broccoli tossed in house made orange sauce served over jasmine rice topped with sesame seed.
Salmon Bowl * – 17
Fresh sliced apples, kabocha squash, and carrots. Raw salmon cubes tossed in a cider reduction, topped with sesame seeds and scallions.
Vegan Tofu Bowl – 15 VG
Marinated tofu served with fresh mango, edamame, red cabbage, cucumber, and avocado, served over jasmine rice and drizzled with a savory sesame ginger dressing.
Szechuan Shrimp Bowl – 15
Flash fried shrimp, Szechuan sauce, carrot, marinated cucumber, cabbage, and avocado over jasmine rice topped with sesame seed.
Red Dragon Roll * – 14.50
Tempura fried shrimp and cucumber topped with tuna, scallion, and spicy mayo.
Spicy Tuna Roll* – 12.50
Marinated Ahi tuna, and tempura crisps, with refreshing cucumber and a drizzle of eel sauce and spicy mayo.
Cucumber Avocado Roll – 9 VG
Cucumber and avocado wrapped in sushi rice.
Tempura Salmon Roll * – 14.50
Salmon cucumber roll tempura battered and fried. Finished with eel sauce, tobiko, and sesame seeds.
NOODLES
French Onion Beef Ramen* – 18
Braised beef, slow cooked onions, scallions, egg, garlic crouton, and Swiss cheese in a rich broth with ramen.
Tonkotsu Ramen – 17
A slow-simmered pork stock infused with soy, garlic, and ginger, served with pork chashu, ajitama egg, scallion, mushroom, nori, and sweet corn, finished with black garlic oil.
Butter Chicken Ramen – 16.50
A rich, creamy spiced tomato broth with roasted chicken, bright lime, fresh cilantro, pickled red onion, and a cooling yogurt finish.
Chili Butter Shrimp Udon – 21
A rich, semi-spicy garlic infused chili butter sauce with sweet corn, bell pepper, edamame, scallion, shrimp, and udon noodle.
Pepper Steak Yakisoba – 22
Flash-fried steak with stir-fried peppers, onions, and mushrooms, tossed with noodles and yakisoba sauce.
RICE
Curry Tofu Katsu – 16 VG
Crispy panko-coated tofu served with a rich coconut madras curry sauce, white rice, kabocha squash, carrot, onion, and edamame.
Veggie Fried Rice – 7 VG
Stir-fried rice with fresh vegetables.
Koji Style Fried Rice – 11 V
Veggie fried rice finished with sriracha mayo, yuzu mayo, sweet soy, tempura crispies, scallion, sesame seed, gochugaru, fried egg, and cilantro.
KIDS MENU
Udon “Mac” and Cheese – 12
Udon noodles with a creamy blend of cooper sharp and yellow cheddar.
Chicken Tenders – 10
Served with chips. Substitute rice +$1
Kid’s Cheeseburger – 10
Served with chips. Substitute rice +$1
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
