Haru Menu

Tonkotsu stock, shio tare, straight noodles. Toppings: pork belly, soft-boiled egg, beansprouts, woodear mushroom, fishcake, green onions, seaweed, and black garlic oil.

Chicken stock, miso tare, wavy noodles. Toppings: pork belly, soft-boiled egg, bean sprouts, enoki mushroom, fish cake, green onions, seaweed, and corn.

Mentsuyu (Dashi soy sauce stock), udon noodles. Toppings: tempura shrimp, tempura vegetables (carrots, zucchini, shishito, eggplant, sweet potato, shiitake mushroom), green onions, and seaweed. Tempuras are served on the side.

Chilled Buckwheat noodles with Mentsuyu sauce. Served with tempura shrimp, tempura veggies, seaweed, a side of wasabi, ginger, and radish.

Tonkotsu stock, shoyu tare, straight noodles. Toppings: pork belly, soft-boiled egg, beansprouts, woodear mushroom, fishcake, green onions, and seaweed.

Thick chicken stock, shio tare, straight noodles. Toppings: chicken breast, soft-boiled egg, spinach, woodear mushroom, fishcake, green onions, and seaweed.

Thick wavy noodles dressed in a spicy sesame sauce. Toppings: ground pork, woodear mushroom, beansprouts, seaweed, and egg.

Mushroom Dashi, soy milk, miso tare, straight noodles. Toppings: tofu, spinach, beansprouts, enoki mushrooms, green onions, seaweed, and corn.

5 pieces of Wonton wrappers stuffed with pork and veggies. Sauce: soy sauce and rice vinegar.

4 pieces of Japanese fried chicken. Served with a side of QP Mayo, and house spicy mayo.

Octopus dough - “meatball style”. Topped with mayo, katsu sauce, bonito flakes, and dried seaweed flakes.

Octopus marinated in wasabi sauce.

Japanese curry with potatoes, onions, carrots, and chicken breast. Served over rice

Thin sliced beef ribeye simmered in dashi and soy sauce with onions and green onions. Served over rice

Breaded pork cutlet and eggs simmered in dashi and soy sauce with onions and green onions. Served over rice

Breaded pork cutlet served with Japanese curry sauce, potatoes, onions, carrots. Served over rice.

Unagi (fresh water eel) barbecued served over rice with unagi sauce.

Tempura Donburi. Tempura shrimp (3pc) Tempura veggies - zucchini, carrot, eggplant, shishito pepper, shiitake mushroom, and sweet potato. Served over rice, with a side of tendon sauce, radish, ginger, and wasabi.

To Ban Jan spicy sauce, diced veggies, Shiitake mushrooms, and silken tofu. Served over Rice.

Three pieces of beef ribeye served with chimichurri sauce (olive oil, parsley, oregano, thai chili, garlic, vinegar)

4 skewers of chicken skin

2 skewers of chicken breast pieces with unagi sauce

2 skewers of chicken thigh and green onions covered with unagi sauce.

3 skewers of pork belly, salt, and pepper

2 skewers of chicken wings with unagi sauce

2 skewers of chicken meatballs (2 meatballs total) with unagi sauce

Egg sous vide style.

Pickled sweet yellow radish