Ramen Gaijin

05/27/2026

ROBATAYAKI aka “Robata” is a style of open-hearth fireside cooking with slow-grills including a variety of skewers, whole fish & fresh vegetables over high-quality binchotan charcoal

On the current menu:

* First, about our TARE aka Japanese bbq sauce: it’s a several-days’ process from slow roasting bones to a final slow marinade with chicken bones, garlic, onions, scallions & ginger in sake, mirin & soy sauce
* Lamb meatballs “TSUKUNE”, roasted, doused in tare, served with shaved onions & chives and a side of shoyu w a pastured egg yolk
* GYU KUSHI aka Flank steak skewer thinly sliced & grilled, dipped in tare, caramelized back on the grill, served w minced leek & house yuzu kosho (fermented lemon zest and pepper condiment)
* Trumpet mushrooms from Mycopia, grilled & sliced, served with VEGAN mushroom tare & furikake
* Butterball potatoes, boiled, skewered & grilled, served with house miso butter and chives💚

05/13/2026

Meet the DUB MASSIVE: our 8-week in-house barrel aged tropical twist on the classic Negroni. We age this bold blend of Smith & Cross Jamaican Rum, Leopold’s Aperitivo, Gran Classico, Kalani coconut liqueur, and Carpano Antica for 8 weeks, softening the edges while layering notes of vanilla, caramel, citrus, spice, and oak. Funky Jamaican rum, bittersweet aperitifs & creamy coconut create a rich, complex cocktail served over our house-carved ice block with orange zest in an etched double old fashioned glass. Old-school rum meets tropical noir🌴🖤🍹

05/05/2026

CHICKEN KATSU with CURRY LUNCH SPECIAL includes our gluten-free panko-breaded, deep-fried tender chicken cutlet, served sliced with Japanese-style yellow curry including carrots, potatoes & onions, a small house salad (FEED’s little gems, kale & butter lettuces plus Pioneer’s bulls blood sprouts & a tangy avocado dressing), a mound of steamed rice, also pickled ginger and scallions. $20 lunch only🍱

05/01/2026

Our lively vegan HARU LITTLE GEMS SALAD features locally-grown butter, little gems lettuces & young kale, local Bull's Blood sprouts, creamy avocado, pickled golden and garnet beets & shaved radishes and topped with pumpkin seeds & big crunchy house nori chips. The dressing is a duet with our yuzu vinaigrette & our creamy umeboshi made with traditional Japanese pickled plum, yumm😋

04/22/2026

SHIITAKE MISO RAMEN is our classic original vegetarian ramen (vegan optional) with rich miso-based shiitake broth, miso butter, fried chili organic tofu, wilted spinach, woodear mushrooms, fresh scallions, a marinated 6minute pastured hen egg, chili threads & a sesame seed sprink. This fantastic ramen has developed a cult following with its rich earthy depth, satisfying toppings and springy house-made organic Sapporo noodles 🍜

04/18/2026

GOMA-AE is a classic Japanese blanched vegetable side dish. Ours is currently spinach, asparagus & red chard stalks, served with in our nutty savory-sweet sesame dressing and topped with crispy Swiss chard, a sesame seed sprink & lemon zest🍋

04/14/2026

04/08/2026

GYUDON aka Beef Rice Bowl is a warm-weather favorite featuring sliced steak doused with our yuzu garlic ginger aoli, blanched broccolini, our pickled red onion, scallions, house vegan kimchi, bonito & our marinated six-minute pastured chicken egg with yuzu tobiko, atop gomae furikake-seasoned sushi rice🍚

03/28/2026

LEMON SHIO RAMEN is a citrusy salt-based clear broth ramen with lemony and light yet dimensional flavor. The stock (dashi) is slow-boiled, and made from pork, chicken & Yuzu, the tare is Moshio salt, Yuzu juice, fish sauce & kōsho (our house-made fermented Yuzu/ peppers paste). The noodle is our springy organic house-made Sapporo. Toppings: chicken confit (duck fat-fried), blanched broccolini & spinach, mizuna, fresh chives, a jammy 6min pastured half egg & a fresh lemon zest sprink🍋

03/19/2026

MANDARIN TOGARASHI SHRUB is in the houseee🍊