KOJO Menu

Miso sesame dipping sauce, scallion, house togarashi.

Wok fried with green chile & scallion, served with Szechuan soy glaze.

Vegan, vegetarian. Sweet & spicy gochujang soy glaze, sesame seeds, green onion same.

Dashi-soy broth, scallion ginger oil.

Chinese sausage, egg, vegetables.

Vegetarian. Spicy chili sauce or maldon sea salt & lemon.

Garlic chive, water chestnuts, soy glaze, sesame seeds.

Vegan, vegetarian. Gai lan, choy sum, garlic, sweet soy.

Roasted peanuts, jalapeño, cilantro, rock sugar.

Spicy mayo, kimchi cucumber pickles, shredded green cabbage.

Sweet & spicy gochujang glaze, pickled vegetable slaw, torn herbs.

lemongrass vinaigrette, shredded green cabbage, cucumber, torn herbs, coconut-peanut crunch

Gluten free. Shiitake mushroom, silken tofu, wakame, green onion.

Pickled Thai chili, cucumber, tempura bits, spicy mayo, kabayaki.

Torched wasabi-ponzu mayo, brown butter powder, Meyer lemon zest.

Vegetarian. Hajikami, carrot, cucumbers, avocado, roasted mushroom.

Chopped bluefin toro, house ponzu, green onion

soy paper wrapped tuna, hamachi & salmon, avocado, wasabi mayo, kabayaki

Aberdeen, South Dakota.

New South Wales, Australia.

A savory blend of soy sauce, sesame seeds, and ginger.

Caramelized onions infused with yuzu kosho, a Japanese citrus chili paste, offering a tangy and spicy flavor.

A vibrant blend of shiso leaves, garlic, and parsley, enhanced with olive oil and vinegar for a fresh, herbaceous sauce.

Rich truffle, garlic, and smoked soy butter, blending earthy truffle notes with aromatic garlic and a smoky soy finish.

Australian Wagyu skirt steak, sweet potato noodles, gochujang glaze, market vegetables.

Miso marinade, green onion, Asian pear & kimchi cucumber pickles.

Superior farms colorado lamb, gochujang glaze, herb chutney, pickled daikon.

Coconut cream, lemongrass vinaigrette, crispy shallots & garlic, torn herbs.