Small plates

A sharing platter of seaweed salad, takoyaki, tempura and potato shrimp.

A vegetarian sampler: edamame, vegetable gyoza, fried tofu and spring rolls.

Steamed soybeans finished with sea salt.

Edamame tossed in the house chili powder and chili oil.

Crisp octopus balls with savory sauce, mayo and bonito flakes.

Marinated seaweed with a sesame dressing.

Fried chicken-and-vegetable dumplings with a light soy dip.

Chicken dumplings dressed with the house chili oil.

Fried vegetable dumplings with a light soy dip.

Vegetable dumplings dressed with the house chili oil.

Japanese-style fried chicken with house mayo and lemon.

A lightly breaded fried pork cutlet with house mayo.

Grilled chicken in a housemade teriyaki glaze with sesame.

Shrimp wrapped in mashed potato, fried and finished with furikake.

Fried tempura with the house's creamy sauce.

Braised pork tucked into bao with fresh vegetables and house sauce.

Crisp vegetable spring rolls with a sweet chili dip.

Fried bao buns with condensed milk for dipping.

Dashi-based miso soup with silken tofu and seaweed.