VILLA POZZI
Pinot Grigio
5 OZ
750 ML
12
38
TERRAZAS RSV
Chardonnay
5 OZ
750 ML
14
46
CAPE MENTELLE
Sauvignon Blanc Semillon
5 OZ
750 ML
13
42
RAMEN
VG (Vegetarien)
V (Vegan)
GF (Gluten Free)
Kara Miso Tonkotsu Ramen – 21
Our Hakata Style Broth with Spicy House Made Kara-Miso.
Tonkotsu Ramen 19
The Tonkotsu broth from Hakata, Japan, is notorious for being the most complex ramen to master. Our highly skilled chefs take a minimum of 12 hours to extract all the marrow and collagen from the bones properly. This time-tested technique results in a genuinely unique broth that is tasty, creamy, and deep in flavor.
Kara Miso Tonkotsu Ramen – 21
Our Hakata Style Broth with Spicy House Made Kara-Miso.
Tsukemen Style – 19
Tonkotsu Broth with A Side Of Ramen Noodles, Bonito Egg, Scallions, Bamboo Shoots, and Kizami Nori.
Vegetarian Ramen (V)(VG) – 16
Shiitake and Kombu Seaweed Light Broth (Soy Base).
FRIED
Takoyaki – 12
Japanese battered balls filled with octopus and topped with bonito flakes.
Karage – 12
Soy Marinated Chicken with a Zesty Umami Sauce.
Goat Cheese (VG) – 10
Drizzled with Maple Syrup and Raspberry Coulis.
Yuzu Miso Agedashi Tofu (V) – 9
Tofu with Miso Sauce, Topped with Chili Thread and Green Onions.
Vegetable Tempura (V) – 10
Assorted Vegetables with Mensuyu Sauce, Chili and Japanese Curry Salt.
Takoyaki – 12
Japanese battered balls filled with octopus and topped with bonito flakes.
Gobo (V) – 9
Burdock Root with a side of Sweet Chili Mayo.
Ebi Mayo – 13
Chopped Jumbo Shrimp Tempura on a Bed of Rice Noodles, Topped with Crushed Almonds; served with Spicy Mayo.
Vegetable Tempura (V) – 10
Assorted Vegetables with Mensuyu Sauce, Chili and Japanese Curry Salt.
Karage – 12
Soy Marinated Chicken with a Zesty Umami Sauce.
Gobo (V) – 9
Burdock Root with a side of Sweet Chili Mayo.
COLD DISHES
White Fish Carpaccio – 12
Seared White Fish Topped with Garlic, Tobiko, Green Scallion, and Yuzu Soy Sauce.
White Fish Carpaccio – 12
Seared White Fish Topped with Garlic, Tobiko, Green Scallion, and Yuzu Soy Sauce.
Daikon Sarada – 12
Mixed Greens, Daikon Radish, Tofu, Cucumber, Edamame, Tempura Flakes, Bonito Flakes, Kizami Nori, Drizzled with Umeboshi Plum Dressing.
Kale Gomae Sarada (VG) – 7
Topped with Sesame Dressing.
Yuzu Tsuna Tataki – 15
Seared Yellowfin Tuna, Marinated with Yuzu Wasabi Sauce.
HOT DISHES
Kinoko Grilled Oyster Mushrooms (VG) – 10
Grilled Oyster Mushrooms served with Ponzu Sauce.
Shishito Pepperoncino (VG) – 8
Sauteed With Garlic, Chili, Salt & Pepper.
Edamame Pepperoncino (VG) – 8
Sauteed With Garlic, Chili, Salt & Pepper.
Kinoko Grilled Oyster Mushrooms (VG) – 10
Grilled Oyster Mushrooms served with Ponzu Sauce.
DESSERT
5
Matcha Ice Cream
6
Japanese Pudding with Kuromitsu Black Sugar or Matcha Syrup
7
Matcha Cheesecake
5
(NEW)
kinako Warabi Mochi (6pcs)
Japanese frozen cake topped with black sugar syrup
5
(NEW)
Kinako Warabi Mochi Matcha (6pcs)
Japanese frozen cake matcha topped with black sugar syrup
BEER
BOTTLE
Koshi Hikari Echigo
Kirin Light
Coedo Marihana Session IPA (630 ML)
Kanazawa Weizen
Kanazawa IPA
8
8
16
8
8
DRAFT
Asahi
Sapporo
Orion
Kirin
8
8
8
8
SAKE
JUNMAI
Shirakabegura
Kosuhimuso Cocoo
Sho Chiku Bai Organic
Kurosawa Kimoto
Homare Yuzu Shu
Hatsumago (300Ml)
Shichiken (700ML)
18
28
32
34
38
16
36
JUNMAI DAIGINJO
Shirakabegura
Ippin Daiginjo
Pure Dawn
Ryusei White Label
Horin
Pure Night
50
50
55
65
70
196
SPARKLING SAKE
Zipang
Piano Kizakura
Leona Yuzu
15
10
24
NIGORI
Coconut Nigori
Matcha Nigori
Kurosawa Nigori
Sho Chiku Bai Creme De Sake
Pure Snow
Strawberry Nigori
12
12
14
14
45
16
HOUSE SAKE
Hana Flavoured Sake Glass
Kigen
Hot Sho Chiku Bai
12
10
14
FRUITY SAKE
Hana Peach
Hana Lychee
Hana Apple
Hana Pineapple
30
30
30
30
PlUM WINE
Choya Plum Wine
Koshujikam Umeshu Plum
24
38
WINE
WHITES
VILLA POZZI
Pinot Grigio
5 OZ
750 ML
12
38
TERRAZAS RSV
Chardonnay
5 OZ
750 ML
14
46
CAPE MENTELLE
Sauvignon Blanc Semillon
5 OZ
750 ML
13
42
HUGEL
Riesling
750 ML
72
CAPE MENTELLE
Sauvignon Blanc Semillon
5 OZ
750 ML
13
42
ESK VALLEY
Sauvignon Blanc *New Zealand*
750 ML
48
Chardonnay
750 ML
84
HUGEL
Riesling
750 ML
72
SHLUMBERGER
Gewvrztraminer Kessler
750 ML
110
Prayers of Saints
Chardonnay
5 OZ
750 ML
12
38
Beringer
Sauvignon Blanc
5 OZ
750 ML
13
40
REDS
JOSH CELLARS
Merlot
5 OZ
750 ML
14
44
Cabernet Sauvignon
5 OZ
750 ML
14
48
SMOKE TREE
Pinot Noir
5 OZ
750 ML
18
54
SMOKE TREE
Pinot Noir
5 OZ
750 ML
18
54
QUPE
Grenache
750 ML
68
UPSHOT
Red Blend
750 ML
50
TERRAZAS
Malbec Reserve
750 ML
54
QUPE
Grenache
750 ML
68
MOLLYDOOKER
Shiraz The Boxer
750 ML
75
NUMANTHIA TORO
“Temprello Wine”
750 ML
125
COCKTAILS
Simple. Unique . Traditionally Inspired Japanese Cocktails.
ALL COCKTAILS – 12
Amateresu
Saiten Shochu, Yuzu Juice, Watermelon Flavour Topped with Lemonade.
KOTA MIMOSA
Citrus Sake, St. Germain, Grapefruit, Lemon Juice, Topped with Champagne.
NEW* TOKYO MULE
Saitin Shujo, Lemon Juice, Ginger Syrup, Topped with Ginger Beer.
MAJIN BU
Ciroc Red Berry Vodka, Malibu Coconut Rum, Lime, Splash of Grenadine; Topped with Mango Juice.
KOTA SORA
Lichigo Chujo, Yuzu Juice, Ume Wine, Cauliflower Syrup, Blue Curacao.
KOTA’S TONIC
Muddled Cucumber, Tanqueray Rangpur, Grapefruit Bitters, Kobusu, and a Splash of Mineral Water.
KOTA LYCHEE MOJITO
Fresh Muddled Mint, Malibu Coconut Rum, Lime, Lychee Sake, Creme De Sake, Topped with Mineral Water; Garnished with Mint & Lychee Fruit.
MAJIN BU
Ciroc Red Berry Vodka, Malibu Coconut Rum, Lime, Splash of Grenadine; Topped with Mango Juice.
KUROSAWA OLD FASHION
Bulleit Bourbon, Hojicha, Angostura Bitters; Topped with Kurosawa Kimoto Sake and Garnished with Orange & Bourbon Smoked Cherries.
MR.MIYAGI
Johnnie Walker Black Label, Sweet Housemade Ginger, Lime; Topped with Fever-Tree Ginger Beer.
NIWATOKO
Ketel One Botanipal Cucumber & Mint Vodka, St.Germain, Yuzu, Apple Juice; Garnished with Lavender Sprigs.
MEZCAL MULE
Union Uno Mezcal, Muddled Serrano Chili Pepper, House Brown Sugar Simple Syrup, Lime Juice; Topped with Fever Tree Ginger Beer.
TOKYO SOUR
Maker’s Mark Bourbon, Grey Goose Cherry, Hojicha, & Lemon. Topped with our best Merlot & Garnished with three bourbon Soaked Cherries.
LYCHEE SUNSET
Nolet’s Gin, St-Germain, Black Raspberry Liquor, Ginger Beer topped with Champagne; Served with Fresh Lychee.
HELLO KITTY
Kota Special Guava mixed topped with Cherry Vodka garnish with Lychee and Mint.
SUPPAI TAHM
Coated Sugar Rim Glass with Grey Goose Vodka Cherry, Amareto Disaromo, Yuzu, and Simple Syrup.
HAPPY HOUR
Drinks & food to start your night right!
Tuesday, Wednesday, Thursday 5 pm – 7 pm.
WELL MADE – 6
CLASSIC COCKTAILS – 9
Niwatoko
Tokyo Sour
Kota’s Tonic
Suppai Kb
Majin Bu
Mr.Miyagi
Mezcal Mule
Kurosawa Old Fashion
Kota Lychee Mojito
Lychee Sunset
DRAFT BEER – 6
Asahi
Sapporo
Orion
Kirin
WINE – 8
De los Andes Reserva
Chardonnay
5 oz
Josh Cellars
Merlot
5 oz
SNACKS – 6
Edamame Pepperoncino
Shishito Pepperoncino
Fried Gobo
Sesame Kale Salad
White Fish Carpaccio