Anju Menu

Miso soup + wagaya salad + steamed rice.

Miso soup + wagaya salad + steamed rice.

Miso soup + wagaya salad + steamed rice.

Miso soup + wagaya salad + steamed rice.

Miso soup + wagaya salad + steamed rice.

Miso soup + wagaya salad + steamed rice.

Stir fried beef miso soup + wagaya salad + steamed rice.

Miso soup + wagaya salad + steamed rice cucumber, avocado, mixed green, kewpie ponzu, whole wheat wrap.

Miso soup + wagaya salad + steamed rice mango, avocado, romaine, napa, cucumber, whole wheat wrap.

Edamame + kani salad + miso soup. Rice, chicken teriyaki, bok choy, scallions.

Edamame + kani salad + soup.

Edamame + kani salad + soup.

Romaine, Napa cabbage, wontons, cashews, 'parmesan', ginger caesar dressing.

Romaine, avocado, almonds, radish, quinoa, maple lemon dressing.

Mixed greens, romaine, carrots, tomato, beet ribbons, cucumber, carrot-ginger dressing.

braised veal char siu, bok choy, onsen tamago (poached egg), bamboo shoots, kewpie, nori, togarashi

Tahini emulsion, chili soy.

Creamy ponzu, chili crunch oil.

Fluffy scallion, cabbage pancake, braised wagyu, nikubushi, kewpie ponzu.

Imitation 'shrimp', gochujang aioli, crushed walnuts.

Dumpling sauce.

Pan fried wagyu dumpling, soy scallion.

water chestnuts, scallions, ginger, yuzu margarine, salmon chips

Stir fried chicken, rice noodles, crispy tofu, bean sprouts, peanuts, thai basil, egg, lime tamarind, garlic chives.

Ramen noodles, chili ground beef, stir fried onion, scallions, szechuan pepper sauce.

carrotss, peppers, onions, egg, stir fried beef, bean sprouts, thai curry sauce

stir fried veal, snow peas, carrots, napa shiitake, scallions, fumi-shoyu glaze

Pineapple soy.

Garlic soy glaze.

Ponzu mayo, togarashi.

Hamachi toro tartare, scallions, shiso, cucumber, jalapeno relish, and crunchy onion.

Salmon wrapped spicy salmon, asparagus, spicy mayo, and asian chimichurri.

Torche salmon wrapped baked salmon pastrami, avocado, asparagus, mango, and yuzu-mustard miso.

Kampachi wrapped cucumber, shiso, radish, avocado, kampachi tartare, lime caviar, and umeboshi aioli.

Salmon, tuna, hamachi, avocado, ikura, and ponzu.

Tempura, rock ‘shrimp’, avocado, cucumber, and mango chili salsa. 20 percent gratuity added to parties of 6 or more. Consuming raw or undercooked meats and fish may increase the risk of foodborne illness. No substitutions, please.

Romaine, avo, pickled daikon, cucumber, beet, sun-dried tomato, sweet potato crunch, and carrot-ginger dressing.

pepper tuna wrapped: spicy tuna, avocado, honey wasabi aioli, yuzu ponzu

toro wrapped: salmon belly, yellowtail, avocado, truffle salt, garlic crisps, masago

vanilla sponge cake, vanilla pastry cream, white chocolate, powdered sugar, fresh berries, vanilla ice cream

mini donut holes, mirin caramel drizzle, strawberry sauce

raspberry filling, pistachio ice cream, salted caramel drizzle, sesame bark

Radish, mango, bell peppers, beets, peanuts, cilantro, sweet potato crisp, and yuzu-miso vinaigrette.

Romaine, napa cabbage, wontons, cashews, ‘parmesan’, and ginger caesar dressing.

napa, watermelon radish, crispy quinoa, garlic crisps, salmon chips, 'parmesan', creamy sesame dressing

Tahini emulsion and chili soy.

Nori, shallots, and gochujang emulsion.

Truffled tofu, spiced cress, and sukiyaki vinaigrette. 20 percent gratuity added to parties of 6 or more. Consuming raw or undercooked meats and fish may increase the risk of foodborne illness. No substitutions, please.

onsen tamago (poached egg), cilantro, persimmon, pastrami, nashi, persian cucumber, wonton crisps, radish, black salt

braised veal char siu, bok choy, onsen tamago (poached egg), bamboo shoots, kewpie, nori, togarashi:\n\nRich, creamy broth with springy noodles, topped with tender braised char siu, and delicious toppings

Braised wagyu and kewpie ponzu.

Classic sweet and sour sauce. 20 percent gratuity added to parties of 6 or more. Consuming raw or undercooked meats and fish may increase the risk of foodborne illness. No substitutions, please.

Imitation ‘shrimp’, gochujang aioli, and crushed walnuts. 20 percent gratuity added to parties of 6 or more. Consuming raw or undercooked meats and fish may increase the risk of foodborne illness. No substitutions, please.

seasonal assortment

Pan-fried wagyu dumpling and soy scallion dipping sauce.

Wagyu bacon, pickled cucumber, and garlic hoisin.

Chicken dashi, scallions, and truffles. 20 percent gratuity added to parties of 6 or more. Consuming raw or undercooked meats and fish may increase the risk of foodborne illness. No substitutions, please.

Creamy ponzu and chili crunch oil.

mushrooms, edamame, pea shoots, ponzu herb butter

water chestnuts, scallions, ginger, yuzu margarine, \nsalmon chips

Rice noodles, crispy tofu, bean sprouts, peanuts, thai basil, egg, tamarind, stir fried chicken, and garlic chives.

Beef broth, bulgogi beef, cilantro, thai basil, scallions, bean sprouts, sliced chili, sriracha-lime essence.

Ramen noodles, chili ground beef, stir fried onion, scallions, szechuan pepper sauce.

carrots, peppers, onions, mushrooms, stir fried beef, bean sprouts, their curry sauce, lime

stir fried veal, snow peas, carrots, napa, shiitake, scallions, fūmi-shoyu glaze

Ponzu mayo and togarashi.

Pineapple soy.

Garlic soy glaze.

2 specialty rolls: kani salad + edamame.

4 nigiri + 1 specialty roll + 1 maki roll kani salad + edamame.

Hamachi toro tartare, scallions, shiso, cucumber, jalapeno relish, and crunchy onion.

Salmon wrapped spicy salmon, asparagus, spicy mayo, and asian chimichurri.

Torche salmon wrapped baked salmon pastrami, avocado, asparagus, mango, and yuzu-mustard miso.

Kampachi wrapped cucumber, shiso, radish, avocado, kampachi tartare, lime caviar, and umeboshi aioli.

Salmon, tuna, hamachi, avocado, ikura, and ponzu.

Tempura, rock ‘shrimp’, avocado, cucumber, and mango chili salsa. 20 percent gratuity added to parties of 6 or more. Consuming raw or undercooked meats and fish may increase the risk of foodborne illness. No substitutions, please.

Romaine, avo, pickled daikon, cucumber, beet, sun-dried tomato, sweet potato crunch, and carrot-ginger dressing.

pepper tuna wrapped: spicy tuna, avocado, honey wasabi aioli, yuzu ponzu

toro wrapped: salmon belly, yellow tail, avocado, truffle salt, garlic crisp, masago

Miso, shishito pepper salad, radishes, pickled ginger.

Persimmon, panko avocado, pickled shallots, and yuzu miso ponzu.

Zucchini, red pepper, peanuts, bird chilies, and rice.

Napa slaw and anju tonkatsu sauce.

rice, rich japanese curry, panko chicken cutlet, cilantro, sesame seeds, Serrano

Charred broccolini, robata charred.

Charred shishito.

koji dry aged steak with 'parmesan' truffle frites

brioche bun, grilled pastrami, burnt onion, sautéed shiitake cap, pickles, fried tamanegi, wasabi mayo, fries

snow pea salad (contains nuts), nam jim jaew, crispy okinawa chips

vanilla sponge cake, vanilla pastry cream, white chocolate, powdered sugar, fresh berries, vanilla ice cream

mini donut holes, mirin caramel drizzle, strawberry sauce

raspberry filling, pistachio ice cream, salted caramel drizzle, sesame bark