Izakaya Juraku Menu

Served as individual skewers with house-made tare sauce

Served as individual skewers with house-made tare sauce

Served as individual skewers with house-made tare sauce

Served as individual skewers with house-made tare sauce

Served as individual skewers with house-made tare sauce

Served as individual skewers with house-made tare sauce

Served as individual skewers with house-made tare sauce

Grilled Hokkaido scallop with house Tare sauce

Japanese Kuro buta (pork) sausage.

Boiled soybean in pod topped with sea salt

Lightly fried shishito pepper topped with sea salt. WARNING: Depending on the season the spiciness of shishito peppers can very from very mild to VERY SPICY!

Shredded seaweed seasoned with soy and sesame

Korean spicy fermented napa cabbage (contains anchovies)

Blended miso paste with dashi (contains bonito), topped with tofu, scallion and seaweed

Organic greens topped with cherry tomato, cucumber, and carrot. Choice of Wasabi Yuzu Dressing or Roasted Sesame Dressing

Organic greens topped with cherry tomato, cucumber, and carrot. Choice of Wasabi Yuzu Dressing or Roasted Sesame Dressing

Cubed organic tofu and dried yuba (tofu skin) on a bed of organic greens. Choice of Wasabi Yuzu Dressing or Roasted Sesame Dressing

Cubed organic tofu and dried yuba (tofu skin) on a bed of organic greens. Choice of Wasabi Yuzu Dressing or Roasted Sesame Dressing

Raw octopus bits with fresh wasabi

Steamed Bao buns with Chashu pork, fried chicken, or grilled veggie

Shredded burdock and carrots sauteed in soy and sesame, served chilled

Butter-sauteed greens with garlic soy sauce

Simmered fishcakes in a dashi broth with boiled egg and vegetables

Braised sliced beef with potato, carrots, onion and devils tongue noodles

Buta-no-kakuni is a classic Japanese dish of braised pork belly that is slowly cooked until the meat is tender, juicy, and packed full of umami.

Sliced pork belly sauteed with kimchi topped with shredded dry chili

Japanese fried chicken thigh with lemon and spicy mayo

Deep-fried organic tofu served in tempura sauce with garnishes

Deep-fried organic eggplant served in tempura sauce with garnishes

Fried Mugi-Fuji pork or chicken breast cutlet. Served with tonkatsu sauce

Fried octopus balls with tonkatsu sauce, mayo, aonori and bonito

Fried squid tentacle marinated in soy and served with lemon wedge

Fried Japanese horse mackerel with mixed greens and tonkatsu sauce.

Potato croquette served with tonkatsu sauce

Japanese fried chicken thigh with grated daikon radish and yuzu wasabi dressing

Nagoya style Japanese chicken wings with sesame soy

Served with mixed greens and spicy mayo with mentaiko

2 breaded and fried shrimp cutlet served tonkatsu sauce and mixed green

House-made fries with braised pork (kakuni), shredded cheese, spicy mayo, and scallions.

House-made fries with karaage (Japanese fried chicken), shredded cheese, spicy mayo, and scallions.

House 7% salt brine fries with wasabi furikake seasoning.

House 7% salt brine fries with red shiso seasoning.

Braised pork bone broth with chili oil, egg noodles, hard boiled egg, spinach, braised pork loin, bamboo shoots, and scallions

Braised pork bone broth with egg noodles, hard-boiled egg, spinach, braised pork loin, bamboo shoots, scallions and house-made black garlic oil

Tonkotsu based broth, ramen noodles with sauteed pork and kimchi and boiled egg, topped with scallions

Chilled ramen noodles with cucumber, tamaboko, egg, chashu, tomato and soy dressing

Vegan soy-based broth with kale kneaded noodles with tofu, shishito pepper, and greens. We recommend adding black garlic or spicy chili oil.

Vegan soy-based broth with kale kneaded noodles with tofu, shishito pepper, and greens and house made black garlic

Vegan soy-based broth with kale kneaded noodles with tofu, shishito pepper, and greens and house-made chili oil

Vegan kale noodles in a cold tomato broth with corn, tomato, scallions, jalapeno, and parsley

Pasta-style ramen dish with spiced pollock roe, fresh shiso, and shredded seaweed.

Dry sauteed ramen noodles with chicken, mixed veggies and yakisoba sauce

Dry sauteed ramen noodles with mixed veggies and yakisoba sauce

Choice of protein, rice, small side, salad, and Japanese pickles

Japanese curry with Mugi-Fuji pork or chicken cutlet and Japanese pickles

Braised sliced beef and onion with egg, served on white rice with pickled ginger and scallion

Fried Mugi-Fuji pork or chicken cutlet and sliced onion coated with egg, served on white rice

Ebi (shrimp) and Tama (tamago or egg) married together with a sweet and savory sauce over rice making a perfect blend of flavors for a nostalgic childhood dish.

3 Grilled skewers over rice, your choice of pork, chicken, beef, zucchini, Tofu or tomato

Sauteed pork belly and kimchi over rice

"just get it, OISHI DESU!!" Kiyo

Sliced and smoky grilled Korean style beef with lettuce, tomato, Japanese mayo on a potato bun.

Fluffy vegetable croquette with lettuce, tomato, Japanese mayo and tonkatsu sauce on a potato bun.

Crisp Japanese fried chicken with lettuce, tomato, Japanese spicy mayo on a potato bun.

Fried shrimp cutlet with lettuce, tomato, tonkatsu sauce, Japanese mayo on a potato bun.

Grilled salmon with a teriyaki glaze, lettuce, tomato and mayo on a potato bun

House burger with lettuce, tomato, Japanese spicy yuzu mayo on a potato bun.

House burger with lettuce, tomato, cheese and Japanese mayo

House burger with lettuce, tomato, soy pickled wasabi greens, and Japanese mayo on a potato bun.

House 7% salt brine fries with wasabi furikake seasoning.

House 7% salt brine fries with red shiso seasoning.

This unique saison is brewed with Koji-kin (Aspergillus oryzae) which is a vital ingredient to create sake, and fermented by a combination of sake yeast and Belgian saison yeast. This beer has a distinctive sweet flavour of rice koji and a natural acidity caused by the fermentation with an aromatic kick of Yuzu citrus.

fruity flavor and rich creaminess of this beer distinguish it from other cloudy weizens. Brewed using Ishikawa six-row barley and the newly developed Yuki-Chikara local wheat from Komatsu, Japan.

An Old English style with a Japanese twist - brewed with whole oysters from Sanriku Hirota bay in Iwate Prefecture! Awards: 2006 Japan Beer Cup Gold Award 2008 World Beer Cup Silver Award

Sansho - a highly regarded Japanese peppercorn that is a core ingredient of "shichimi" - is used in the brewing of this very unique Japanese Ale. Awards: 2012 International Beer Competition Silver Award 2013 International Beer Competition Gold Award

Appellation: Wachau Winery Village: Mautern Grape variety: Grüner Veltliner Vineyard: Sourced from multiple sites near Mautern Soil: Loess Wine Making: Long, slow fermentation in 100% Stainless steel Farming: Demeter Certified Biodynamic Nikolaihof’s holdings are some of the farthest east in the Wachau near the village of Mautern on the Danube’s south bank. These are also some of the oldest known vineyards in Europe with sites such as “im Weingebirge” being mentioned as far back as 470AD. Whether it’s Nikolaus biodynamic know-how, his focus on ancestral vinification techniques, or the quality of his terroir, the resulting wines are wildly unique and joyful. They are singular wines; irreplicable anywhere else in the wine making world.

From three vineyards in Steels Creek, Coldstream and Upper Yarra 40% whole bunch fermented, the rest whole berry A hint of carbonic maceration Aged in 3-5-year old 500L puncheon barrels 9 months Unfined and unfiltered

100% Chiavennasca (Nebbiolo) 50-100-year-old vines Sourced from lower slopes of Sassella and Grumello vineyards at 350-400 meters South/east exposure. 110-day maceration on the skins Aged 6-12 mo. in 50 -hectoliter untoasted casks 4,000 cases produced annually First vintage 2003

Smooth and refreshing from start to finish. Light aroma of honey and sugarcane, layered with roasted almonds. The flavor profile has subtle hints of pear, grapefruit, aniseed and dark chocolate.

Dry sake with tranquil aroma of cream and grain. Round, viscous, creamy and savory flavor with clean finish.

“One Cup Ozeki Nigori” is a refreshing and well balanced sake that is unfiltered giving it a creamy texture and slight sweetness from the rice.

Rich, but refreshing, medium intensity of aromas. Quality rice notes with some floral characters and marshmallow. Velvety texture, subtle. Savoury umami on the mid palate. Dry, medium+ weight, lasting long.

Suijin stands for 'God of Water'. Dry sake, full of taste. Powerful flavor of rice, sharpness of SMV+10.

A delicate, silky, unfiltered nigori sake. Off dry with a touch of sweetness but balanced at 12.5% ABV. Aroma of lily flowers and cantaloupes, smooth and creamy texture, flavors of Muscat grape and strawberries with a lingering finish. Rich and delicious, this pairs well with big flavors: spicy foods, BBQ, curries and even ice cream.

A smooth and refreshing sake that drinks as brisk and refrehsing as a cold winter morning. Internationally renowned as a perfect example of the Niigata region's signature crisp and clean brewing style, this Junmai Daiginjo has a restrained and delicate aroma offering hints of steamed rice with the barest touch of florility and earth, and the first sip evokes a gentle rice flavor with a pristine and invigorating dry finish.

Rich, but refreshing, medium intensity of aromas. Quality rice notes with some floral characters and marshmallow. Velvety texture, subtle. Savoury umami on the mid palate. Dry, medium+ weight, lasting long.

Sayuri means “little lily” in Japanese and the name is apt for this soft, floral noted nigori. Hints of white grape and elements of cherry blossom tie in seamlessly to create a lush, creamy saké with a deliciously smooth finish.

Kizakura twists traditional sake with a new flavor of Kyoto Matcha. It has a light Matcha flavor with milky and sweet honeydew flavor with a hint of pistachio.

Naturally fermented in bottle, resulting in a pleasant fruitiness and refreshing finish, this sake flavor and aroma are both smooth and fragrant. This uniquely lighter nigori style is reflective of the premium elegance of Dassai Junmai Daiginjo.

This smooth, complex, nuanced full body sake is delicious and approachable. The Tokubetsu Junmai type sake displays a wide range of flavors depending on whether you serve it warmed or at room temperature. Either option will give you an enjoyably complex yet smooth, umami focused blend that will linger on your taste buds.

Made from nigori sake and carefully selected chocolate syrup. It has an indulgent note of lightly toasted caramel and warming vanilla. The creamy texture of nigori sake and rich sweetness and gentle bitterness from chocolate create an enticing new flavor.

Natural "Sakura" flavor which reminds you of Japanese traditional sweets, "Sakura Mochi" Milky & sweet and sour taste with an enchanting aroma like cinnamon Smooth & short after taste with a hint of anise

300ml Surioroshi (grated) Fuji apple juice.