Mineola Cafe Menu

Breaded fried chicken or pork cutlet. Topped with white scallions, tonkatsu sauce, and ground sesame.

Mild. Lightly battered and fried chicken, glazed with spicy sweet and sour sauce. Topped with green scallions and white scallions, sprinkled with togarashi and sesame seeds.

Mild. Steamed buns stuffed with boneless fried chicken with a Japanese bbq nanban sauce and shredded cucumbers.

Boiled soybean pods tossed in sea salt.

Tofu dressed with ginger, cold soba soup, and soy sauce, topped with bonito flakes, green scallions, and hari nori.

Mild. Boneless fried chicken sprinkled with togorashi. Served with spicy mayo dipping sauce and a side of slaw.

Spinach and shiitake mushrooms tossed in sesame broth.

Mild. Fried chicken with cartilage sprinkled with togarashi. Served with spicy mayo dipping sauce and a side of slaw.

Braised eggplant in a bonito broth. Topped with bonito flakes, green scallions, and hari nori.

Breaded fried pork cutlet. Topped with scallions, Tonkatsu sauce, and ground sesame.

Potatoes, carrots, apple, and scallions tossed in Japanese mayo, topped with kaiware.

Medium. Blistered and seasoned with yuzu salt and fresh lemon juice.

Mild. Salmon with spicy mayo on wasabi nori chips, topped with marinated ikura, served on kaiware.

Steamed buns stuffed with chashu (Braised Pork), spicy mayo and scallions.

Blanched and tossed in a house sesame paste.

Mild. Fried tofu, Japanese cucumber, fukujinzuke, scallions, and Nanban sauce. Served with pickled carrots and daikon.

Crispy wings sprinkled with togarashi. Served with Japanese BBQ Sauce.

Vegetarian. Spring and iceberg lettuce, cucumber, carrot, tomato, sesame seeds, and ginger carrot dressing.

Crabstick, cucumber and wakame in a spicy miso dressing, wasabi sauce, and crunch.

Light green marinated seaweed.

Soft tofu, red leaf, iceberg lettuce, cucumber, and tomato with a creamy sesame dressing, crunch, sesame seeds, and nori.

Chicken stock. Jin straight noodle, soy sauce flavored soup. Topped with chashu (braised pork belly), pork seasoned soft boiled egg, bamboo shoots, fresh scallions, nori, and sesame seeds. <<<<< To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your soup and pour over your noodles and let it sit for 30 seconds to allow the soup to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles. >>>>>

Pork broth with full flavor creamy texture cooked for hours on end. topped with chashu (braised pork belly), pork seasoned soft boiled egg, bamboo shoots, fresh scallions, nori and sesame seeds. Thin noodles. <<<<< To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your soup and pour over your noodles and let it sit for 30 seconds to allow the soup to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles. >>>>>

Medium-hot. Pork bone stock. Thin noodle. Pork broth with full flavor creamy texture cooked for hours on end. Topped with chashu (braised pork belly), pork seasoned soft boiled egg, bamboo shoots, fresh scallions, nori, and sesame seeds. <<<<< To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your soup and pour over your noodles and let it sit for 30 seconds to allow the soup to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles. >>>>>

Shoyu pork broth served with filipino style braised pork belly, sauteed bok choy, garlic chips, togarashi sprinkled poached egg, and green scallions. Served with thin noodles. <<<<< To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your soup and pour over your noodles and let it sit for 30 seconds to allow the soup to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles. >>>>>

Hot. Chicken broth, jin noodle, topped with enoki mushrooms, scallions, tofu, sesame seeds, poached egg, nori, and bean sprouts. <<<<< To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your soup and pour over your noodles and let it sit for 30 seconds to allow the soup to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles. >>>>>

Medium. Curly noodle. Soybean based flavors, served with bean sprouts, bok choy, chicken sausage, chopped chashu, pork seasoned soft-boiled egg, leeks, corn, and finished with scallions, nori, and sesame seeds. <<<<< To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your soup and pour over your noodles and let it sit for 30 seconds to allow the soup to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles. >>>>>

Served with sauteed zucchini, yellow squash, tofu, bean sprouts, kafir lime leaf, white scallions, sesame seeds, nori, kikurage mushroom and shredded red pepper. Curly noodles. <<<<< To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your soup and pour over your noodles and let it sit for 30 seconds to allow the soup to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles. >>>>>

Vegetarian. All vegetable stock. Topped with tofu, corn, bok choy, bean sprouts, leek, and scallions. <<<<< To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your soup and pour over your noodles and let it sit for 30 seconds to allow the soup to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles. >>>>>

Cold Curly noodle. (Seasonal, summer time) Comes with julienne cucumbers, zucchini, yellow squash, and chopped tomatoes. Topped with shredded egg, scallions, nori, sesame seeds, and mustard in a Lemon Soy Vinaigrette dressing. Dressing contains kelp (seaweed) and bonito flakes (fish).

Light, salt based chicken broth infused w/ yuzu and togorashi. Served with kara-age, poached egg, and shishito peppers. Topped with shredded scallions, sesame seeds, nori, and black garlic. Straight Noodles. <<<<< To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your soup and pour over your noodles and let it sit for 30 seconds to allow the soup to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles. >>>>>

Creamy and rich, full flavor broth created from slow cooked pork bones. Served with chashu pork, pork seasoned boiled egg, and shishito peppers. Topped with shredded scallions, sesame seeds , and black garlic oil. Thin noodles. <<<<< To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your soup and pour over your noodles and let it sit for 30 seconds to allow the soup to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles. >>>>>

Extra hot. Light, salt based chicken broth infused with yuzu and togorashi. Served with kara-age, menma, and a poached egg. topped with shredded scallions, sesame seeds, nori, and our signature volcano spice. Straight noodles. <<<<< To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your soup and pour over your noodles and let it sit for 30 seconds to allow the soup to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles. >>>>>

Extra hot. Creamy and rich, full flavor broth created from slow cooked pork bones, spiced up with spicy rayu, mayu, and togorashi. Served with chashu pork, pork seasoned soft boiled egg, and menma. Topped with shredded scallions, sesame seeds, nori, and our signature volcano spice. Thin noodles. <<<<< To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your soup and pour over your noodles and let it sit for 30 seconds to allow the soup to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles. >>>>>

Sautéed chicken thigh glazed with house teriyaki over japanese short-grain white rice. Served with broccoli and carrots sprinkled with sesame seeds.

Marinated and thinly sliced beef brisket cooked with onions served over rice, topped with pickled ginger, scallion, sesame seeds, and shredded nori.

Panko breaded and fried cutlet with a flavorful brown curry sauce over Japanese short-grain white rice. Served with broccoli, carrots, and fukujinzuke on the side.

Medium. Tofu, eggplant, sauteed bok choy, and onions, sprinkled with togarashi and topped with green scallions.

Salmon sashimi and marinated ikura garnished with daikon, kaiware, shredded egg, and shiso leaf over Japanese short-grain white rice. Served with zuke sauce. Raw.

Salmon glazed with house teriyaki. Served with broccoli and carrots, sprinkled with sesame seeds over Japanese short-grain white rice. Contains fish.

Medium-hot. Sautéed sliced pork, tofu, kimchi, and enoki mushroom, served with sweet and spicy ginger sauce over Japanese short-grain white rice. Spicy. Contains fish.

Mild. Thinly sliced beef brisket, tofu, onions, shishito peppers, enoki mushrooms. Topped with poached egg, sprinkled with togarashi and green scallions.

Panko breaded and fried chicken cutlet with a flavorful brown curry sauce over Japanese short-grain white rice. Served with broccoli, carrots, and fukujinzuke on the side.

Mild. Cubed tuna sashimi, shredded egg, avocado, cucumber, and kaiware in a sweet sesame sauce. Topped with a poached egg, sprinkled with togarashi.

Vegetarian. Broccoli, carrots, eggplant, onion and fukujinzuke. Side of slaw. Comes with a togarashi sprinkled poached egg.

Mild, vegetarian. Eggplant, baby bok choy, sliced onions, bean sprouts, enoki mushrooms, shiitake mushrooms, bamboo shoots, shishito peppers, in a light soy sauce. Topped with white scallions and togarashi. Lightly spicy.

Simply served garnished with scallions. Choice of wasabi or ginger on the side. Fresh ni-hachi handmade soba buckwheat noodles. Contains fish.

Finely chopped raw mountain yam blended with ume puree, and shiso leaves. Served chilled alongside hot soba noodles garnished with scallions. Fresh ni-hachi handmade soba buckwheat noodles. Contains fish.

Garnished with eggplant, ground ginger, side of salad and bonito broth. Topped with white scallions, hari nori.

Fresh ni-hachi handmade soba buckwheat noodles. Simply served with white scallions, shredded nori, and a dipping broth. Contains fish.

Salmon sashimi and marinated ikura, garnished with kaiware, julienned daikon, and shiso leaf. Fresh ni-hachi handmade soba buckwheat noodles. Contains fish. Raw.

Mild. Cubed tuna sashimi, cucumbers, and avocado tossed in spicy sesame soy marinade. Served with a side of salad and bonito broth. Topped with kaiware and a poached egg sprinkled with togarashi.

Fresh ni-hachi handmade soba buckwheat noodles. Simply served with white scallions, shredded nori, and a dipping broth. Contains fish.

Simply served with white scallions, shredded nori, side of salad and bonito broth. Choice of wasabi or ginger.

Extra noodle. pick straight, thin, or curly.