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, jalapeño, sweet red onions, cilantro, yuzu vinaigrette
LUNCH SPECIALS
The dishes below are served with soup or house salad & vegetable fried rice.
