![image](https://developinglafayette.com/wp-content/uploads/2015/10/IMG_6816.jpg)
HOT SMALL PLATES
Eggplant Kyoto: Spiced panko breaded eggplant, Lump blue crab, Hollandaise kabayaki sauce, Sliced green onions
SALADS
Ichiban Salad: Mixed greens, edamame, crispy wonton strips, sliced tomatoes, sesame ginger dressing. Add choice of: Chicken, shrimp, salmon, or tuna
FRIED RICE, NOODLES & SOUPS
Tempura Udon: Assorted vegetables, udon shrimp, 3 pcs tempura fried shrimp, udon soup
FROM THE KITCHEN
Bone-in Ribeye: 24oz bone-in ribeye, shallot sake soy marinade (Kyoto style + $7 upcharge lump crab, steamed asparagus, kabayaki hollandaise sauce)
COMBINATIONS
Ichi-ban Dinner: Teriyaki ribeye, teriyaki chicken, shrimp & vegetable tempura
COLD SMALL PLATES
Yellow Tail Yuzu: Thinly sliced yellowtail, jalapeƱo, sweet red onions, cilantro, yuzu vinaigrette
LUNCH SPECIALS
The dishes below are served with soup or house salad & vegetable fried rice.
![image](https://image.zmenu.com/menupic/1502674/s_04b9e942-b2f3-4ace-8c9f-dda4de247148.jpg)