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

Grilled Unagi eel with home made tare

Japanese Kuro buta (pork) sausage.

Grilled chicken heart with house gluten free tare

Raw octopus bits with fresh wasabi

possibly the best edamame you'll ever try! Pan-sauteed soybean in pod with garlic butter and rock salt

Boiled soybean in pod topped with sea salt

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

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

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

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)

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.

Sauteed sliced washu beef (short rib) with Korean style BBQ sauce

House 7% salt brine fries with wasabi seasoning.

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

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.

chicken fried dumplings with chili soy sauce

Japanese fried chicken thigh with lemon and spicy mayo or oroshi (grated daikon radish) and yuzu wasabi sauce.

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

Nagoya style Japanese chicken wings with sesame soy

Served with mixed greens and spicy mayo with mentaiko

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

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

Broth-less ramen noodles sauteed with chicken and mixed veggies or just veggies with yakisoba sauce

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

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

Beautiful red color, medium-bodied ale. Fine bitterness and refreshing scent of citrus from hops.　2018 New York International Beer Competition GOLD AWARD.

American style Indian Pale Ale. Strong bitterness-like the impact of a dragon flying up. The refreshing scent of citrus.

Lager beer using Niigata Koshihikari rice. Crisp and refreshing with a smooth finish. "It is the worlds best, most boring beer" Kiyo

Weizen for a relaxing time Beautiful, slightly hazy liquid with a fruity and refreshing aroma derived from yeasts and an Enjoyable soft mouthfeel.

Golden ale with a surprisingly rich aroma derived from only the best seasonal hops. Far Yeast Tokyo Blonde got several awards including Japan Brewers Cup.

Belgian IPA style beer with a gorgeous aroma from American hops and Belgian yeast.

Nose: Has uniquely fresh citrus notes and herbal, floral tones from the hops. Flavor: Has a plump and mild hoppy flavor and a crisp, dry finish.

West coast style IPA with a hint of Japanese bitter orange

Brewed using "Kaneko Golden" Japanese ancient barley & "Sorachi Ace" hop which was developed in Japan. From summer 2011, Nipponia has been bottom fermented.

A perfect mixture of coffee, chocolate, and roasted flavors in the nose and on the palate. No bitterness, but sweet notes throughout to the very finish. Contains lactose.

A refreshing mildly hopped Belgian styled beer with a complex flavor of coriander, orange peel, nutmeg.

Anbai literally means “Salty Plum” and the word is also used to describe the state of taste and flavor. Ii Anbai means “just right”! Hitachino Nest Anbai Ale is brewed based on the high alcohol version (7%) of the siganture beer Hitachino Nest White Ale, infused with locally grown green sour plum (ume), and finished up with a pinch of Japanese sea salt (moshio). The balance of sourness, bitterness, comes from the plum and subtle saltiness, great umami taste of the sea salt is “Ii Anbai - just right!”

A light and splendid Session ale ( Malt: Pale - Hops, Amarillo, Cascade, Perle) using carefully selected Japanese Sansho Pepperes and Yuzu. Enjoy the spicy tingle of the sansho peppers and the gentle refreshing aroma of yuzu. - Sansho is one of the typical Japanese spices with a unique fresh aroma. Its distinctive feature is the unique refreshing aroma and tingling sensation. - Yuzu is a Japanese citrus fruit likened to a wild mandarin orange crossed with a lemon. e fruit has a delightful citrus aroma with a oral tone and it is widely used as seasoning for Japanese cuisines.

Refreshing Belgian-style ale with a flavor of Yuzu, Sansho and yeast-derived phenolic aroma.

Fruity and dry farmhouse ale with refreshing yuzu and sansho aroma

Light-bodied ale with all the expertly balanced flavors and aromas of the famous sake rice "Yamadanishiki."

A unique blend of Kyoto matcha green tea and strong hoppy style IPA beer. Unforgettable experience.

This is a full bodied brew with a hoppy counterbalance that creates a refreshing flavor and clean finish.

Great balance with bitterness of hops and deep taste from roasted malt. The use of "Yamadanishiki" rice in the production gives it a smooth aftertaste.

Looking to produce a beer that pairs well with fried chicken the brewer opted to go with Mosaic hops to give it a strong bitterness and roasted malt to give it a rich sweetness with notes of passionfruit. The use of rice brings a refreshing aftertaste to the beer

Wakayama mandarin oranges (Mikan) are famous nationwide. This new type of fruit beer uses plenty of Arita mandarin oranges from the Arita area, where the best mandarin oranges are cultivated. The soft yet fresh flavor of mandarin oranges is packed into this beer!

Carefully hand-crafted using 4 types of the finest malt and 3 types of the finest hops. This beer is characterized by its rich flavor, citrus aroma, and fruity aroma reminiscent of ripe apples.

Shiro is an elegant unfiltered wheat beer. This is a light-bodied yet full-flavor white beer that has accents of banana, cloves, and tropical fruits yielded by specially selected yeasts.

Kyara pours a pristine light copper hue. Aromatic hops carry notes of white grapes, spicy citrus, and tropical fruits, while a refreshing bitterness unfolds on the palate. Six different malts combine to round out the body of this flavorful lager.

The reddish sparkle of amber and a fragrant sweetness characterize this unfiltered premium ale. Brewed with roasted Kintoki Sweet Potatoes from Saitama, Japan, this amber ale imparts the perfect balance of rich-bodied smooth caramel sweetness and earthy hop bitterness. Beniaka delivers on all senses.

Shikkoku is the Japanese word that evokes the jet-black color of onyx, perfect for this enchantingly dark, slow-aged brew, marked by its subtle yet complex flavor profile of espresso and dark fruits. Enigmatic shadows contrast sharply with the brightness of its tea-colored head, while the fragrance of aromatic hops delights the nose.

Kadoya Hime White is brewed with the traditional adjunct of coriander with the addition of Yuzu

bright fruity aromas of passionfruit and citrus, this is a juicy and flavour packed brew. With just a touch of hoppy bitterness characteristic of IPA combined with the slight acidity brought by the wheat malt, the finish is surprisingly gentle and mild.

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

Itami Onigoroshi is a refined sake inspired by Itami, the historical birthplace of sake with centuries of brewing tradition. It is pleasantly aromatic and ultra-dry.

Junmai Ginjo: Enjoy this cup sake with your favorite ramen and Izakaya dishes

“Nama Genshu” means sake which is unpasteurized and undiluted. Sake is almost always pasteurized twice and water is added to adjust aroma and flavor, to lower alcohol content before bottling, but this sake does not go through those processes. Its aromatics are like freshly cooked rice, its flavor is lively fresh and rich bodied.

“Nama Genshu” means sake which is unpasteurized and undiluted. Sake is almost always pasteurized twice and water is added to adjust aroma and flavor, to lower alcohol content before bottling, but this sake does not go through those processes. With a silky viscosity on the palate and rich aromatics.

A delicate, silky, unfiltered nigori sake from Oka Brand in Hyogo. 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.

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.

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.

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.

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.

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.

Shirakawago Awanigori Junmai is a cloudy, loosely pressed sparkling sake produced using Akebono sake brewing rice. It's effervescence is produced via secondary bottle fermentation. It is mellow, balanced, and slightly sweet. WARNING: BOTTLE CONDITIONED, OPEN SLOWLY!

Shirakawago is superb unfiltered sake made from Hidahomare rice. Blended with Moromi (sake-mash), its mellow flavor and wealthy aroma is best enjoyed chilled or on the rocks. Awarded Silver in the Wine and Spirits Wholesaler's of America 68th Annual Convention & Exposition Wine Tasting Competition. Medium Dry & Rich

Sanzen Black Junmai Dai Ginjyo is brewed from 100% Bizen Omachi rice. Elegantly structured, balanced, and nuanced.

MIO is a festive, sparkling sake, bright with aromas of peach, ripe persimmon, freesia, and fresh bread. Its gentle effervescence creates a refreshing piquancy in the mouth, and sets off the flavors of pear and peach, with accents of yellow rose and baking spice.

fruity aroma and pleasant delicate flavor.

Dassai Blue Type 50 Junmai Daiginjo exemplifies Dassai's commitment to excellence and innovation. This exceptional sake, the brewery's inaugural release in the US, is meticulously crafted using premium Yamada Nishiki rice polished to 50% and pure Hudson Valley water. It boasts a delicate bouquet of pear and apple, interwoven with hints of tropical fruit and peach, and enhanced by a subtle floral elegance. On the palate, it is light and silky, with a gentle sweetness that dances on the tongue. Vibrant notes of tropical fruit, crisp green apple, and subtle grainy and nutty undertones create a harmonious flavor profile. The finish is clean and refreshing, leaving a delightful zest that lingers.

It takes the whole yuzu fruit - flesh, seeds and peel - to give this Yuzu Sake its rich and fresh taste. SAKARI only uses yuzu from Kochi and Kagoshima, known for their high quality citrus fruits. By making full use of the tartness, slight bitterness, and flavor peculiar to Yuzu, and using junmai sake as raw materials, the refined umami and moderate sweetness creates a delightfully rounded harmony. So deliciously fresh, you'll feel like you're on a vacation in sunny southern Japan. Vegetarian, Gluten-free, and Preservative-free!

Say hello to one of the most polished sakes in Japan. This sake has been milled to 23% and it is in a class by itself. With a nose of grapes, flowers, strawberries and mineral water the flavor is as luscious as the aroma. Dassai is a clean and plump Daiginjo with chapters of flavors wrapped in a deep and layered structure. Look for hints of brown sugar, fleshy plums and minerals

After exporting the Yamada Nishiki seeds from Japan and spending 4 years cultivating with Isbell Farm, Type 35 reinforces the brand’s commitment and dedication to make U.S.-made sake with Hudson Valley water and Arkansas rice. Tasting Notes: White peaches and ripe papayas with a soft, sweet fragrance. The taste is characterized by a subtle sweetness and refreshing acidity

Dassai Blue Type 50 Junmai Daiginjo exemplifies Dassai's commitment to excellence and innovation. This exceptional sake, the brewery's inaugural release in the US, is meticulously crafted using premium Yamada Nishiki rice polished to 50% and pure Hudson Valley water. It boasts a delicate bouquet of pear and apple, interwoven with hints of tropical fruit and peach, and enhanced by a subtle floral elegance. On the palate, it is light and silky, with a gentle sweetness that dances on the tongue. Vibrant notes of tropical fruit, crisp green apple, and subtle grainy and nutty undertones create a harmonious flavor profile. The finish is clean and refreshing, leaving a delightful zest that lingers.

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.

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.

Sanzen Black Junmai Dai Ginjyo is brewed from 100% Bizen Omachi rice. Elegantly structured, balanced, and nuanced.

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.

Shirakawago is superb unfiltered sake made from Hidahomare rice. Blended with Moromi (sake-mash), its mellow flavor and wealthy aroma is best enjoyed chilled or on the rocks. Awarded Silver in the Wine and Spirits Wholesaler's of America 68th Annual Convention & Exposition Wine Tasting Competition. Medium Dry & Rich

Shirayuki Edo Genroku Junmai is produced using Hyogo Prefecture Yamada-Nishiki sake brewing rice milled to 88% of its original size. The Konishi Family have long been the guardians of old-world brewing traditions as documented in their uninterrupted daily brewing logs that date back to the late 1600s. Shirayuki Edo Genroku is a strong and complex and Junmai (Genshu), with an interesting salty sweetish haze. Dark chocolate, honey, yeast, dried corn as well as lime blossom and wood. It achieves its amber colour from the wooden barrels (taru) in which it is fermented.

Takara Sake USA is situated in the area of Berkeley, CA that was once known as Ocean View, a diverse neighborhood overlooking the Pacific Ocean. Inspired by such, Ocean View is a new style of sake that is brewed with the unconventional choice of white koji, which lends to heightened levels of citric acid. As a result, Ocean View is bold and refreshing on the palate, and easily paired with a variety of foods but especially well with seafood.

Inspired by the national trail near Takara's Berkeley, CA brewery, Skyline is forging a new path in the sake world with a modem style that bucks tradition. An unexpected pop of heightened acidity is complemented by hints of tannins from blending in barrel aged sake. The result is daring and uniquely delicious, with a complex mix of fruity, savory and floral notes. Skyline is an ideal paring for a wide range of meats

Yuzu sake made from high quality sake mixed with fresh yuzu juice.