Kizuna (Vienna)

Chicken stock. Chashu covers all the noodles and topped with benishoga, scallion, and bean sprouts. Include five pieces of pork belly chashu, charred garlic oil, bean sprouts, beni shoga and chopped scallions.

Shrimp tempura, asparagus, and bacon inside, topped with avocado, grilled salmon, crumbled bacon, spicy mayo, and BBQ eel glaze.

Super lump crab, fresh mango, avocado, soy-mustard dressing, and chive puree.

Nolstagic ore-ida tots, laced with our spicy mayo, and topped with crisped pork chashu and scallions.

Flying fish eggs.

Thinly sliced steak wrapped around asparagus and charred scallions, grilled and glazed with housemade teriyaki sauce (cut into 6 pieces)

Collar and jaw of the hamachi tuna with salt, grilled and served with ponzu.

Six pieces. Light crispy batter and ginger-garlic soy glaze.

Ah-geh. Marinated, hand-carved chicken thighs dusted and fried crispy with spicy mayo.

Nolstagic ore-ida tots, laced with our spicy mayo, and topped with crisped pork chashu and scallions.

Thick slices of our signature chashu with scallions and a black pepper sauce in a steamed bun.

Served with spicy mayo or smoky, savory tempura sauce.

Ah-geh. Tempura battered and fried. Served with spicy mayo.

Six pieces. Diced steamed octopus in a batter, cooked up like a hushpuppie.

Four pieces. Ground pork, garlic chives, cabbage, ginger, and seasonings.

House dashi, white and red misos, tender tofu, wakame, and scallions.

Served with smoky, savory tempura sauce.

Served with smoky, savory tempura sauce.

Served with smoky, savory tempura sauce.

Super lump crab, fresh mango, avocado, soy-mustard dressing, and chive puree.

Chopped ahi, seaweed salad, ginger, sesame, soy, toasted sesame oil, scallions, and avocado.

Chopped ahi, shrimp, scallions, shiso, and spicy sauce, wrapped with leafy lettuces in a Viet-style rice flour wrap.

Five pieces of assorted sashimi including tuna, salmon, and white tuna.

English cucumber spirals, seaweed salad, dried bonito ribbons, and daikon threads, finished with aged house ponzu.

Kizuna black soybeans blanched and tossed with a sprinkle of sea salt. Not the uncanny vibrant green you find elsewhere, black edamame is a delicacy for Japanese. Taste a natural roasted nuttiness.

Kizuna signature black edamame, skillet tossed with fresh garlic, butter, and sea salt.

Kizuna signature black edamame, skillet tossed with fresh garlic, butter, sea salt, and a dash of mirin & flavor amp!

For the chashu lover. Using a shoyu chicken stock. We cover the noodles completely with slices of chashu and top it with benishoga, scallion, and bean sprouts.

Our tonkotsu ramen with a third slice of tender chashu and a half hanjuku lava egg. Include two pieces of pork belly chashu, charred garlic oil, menma, bean sprouts, beni shoga, chopped scallions, and nori.

Pork stock and three miso blend flavor base. Include two pieces of pork belly chashu, charred garlic oil, menma, bean sprouts, beni shoga, chopped scallions, and nori.

Chicken stock, vegetable ginger garlic flavor base and ramen, topped with spinach, broccoli, shitake mushrooms, corn, kikurage mushrooms, tofu, menma (bamboo shoots), bean sprouts, beni shoga, scallions, and nori.

Pork stock and house pork chashu flavor base. Include two pieces of pork belly chashu, charred garlic oil, menma, bean sprouts, beni shoga, chopped scallions, and nori.

Chicken stock, house pork chashu flavor base, and pork chashu slices. Include two pieces of pork belly chashu, charred garlic oil, menma, bean sprouts, beni shoga, chopped scallions, and nori.

Chicken stock, vegetable ginger-garlic flavor base, and fresh-grilled chicken breast. Includes charred garlic oil, menma, bean sprouts, beni shoga, chopped scallions, and nori.

Chicken stock, vegetable ginger-garlic flavor base, and pork belly chashu slices. Include two pieces of pork belly chashu, charred garlic oil, menma, bean sprouts, beni shoga, chopped scallions, and nori.

Chicken stock, house pork chashu flavor base and ramen, topped with spinach, broccoli, shitake mushrooms, corn, kikurage mushrooms, tofu, menma (bamboo shoots), bean sprouts, beni shoga, scallions, and nori.

Chicken stock, house pork chashu flavor base, and grilled chicken breast. Include two pieces of pork belly chashu, charred garlic oil, menma, bean sprouts, beni shoga, chopped scallions, and nori.

Two pieces of fresh Atlantic salmon grilled, slight sweet and gingery teriyaki sauce, and sesame seeds. Served with house salad and rice.

Cucumber, beets, radish, almonds, shaved parmesan cheese, tarragon cream, fennel, and vinaigrette.

Four pieces of large golden tempura shrimp and ten pieces of assorted vegetables including carrot, onion, Japanese eggplant, broccoli, asparagus, and white mushrooms, with dashi dipping sauce. Served with house salad and rice.

Panko-fried Chicken Breast Cutlet with Curry and Rice. Japanese Soul Food.

Marinated chicken breast panko-dusted and fried crispy. Served with house salad and rice.

Fresh chicken breast grilled, slight sweet and gingery teriyaki sauce, and sesame seeds. Served with house salad and rice.

Twelve pieces of assorted vegetables including carrot, onion, Japanese eggplant, broccoli, asparagus, and white mushrooms, with dashi dipping sauce. Served with house salad and rice.

Mild Japanese curry cooked with browned onions and apple with chunks of carrots and potatoes, garnished with beni shoga pickled ginger and served with rice.

Mild Japanese curry cooked with browned onions and apple with chunks of carrots and potatoes, garnished with beni shoga pickled ginger and served with rice.

Chicken breast filet, pounded, breaded with panko and fried, simmered with eggs and onions in a sweet-savory dashi broth served over Nishiki rice with takuan, scallions, and nori.

Chunked chicken breast, simmered with eggs and onions in a sweet-savory dashi broth served over Nishiki rice with takuan, scallions, and nori.

The fatty belly makes for a buttery, rich mouthfeel. Buttery, yes, buttery.

The ultimate of the tunas. Bluefin tuna yields the best toro.

Seasoned pollack roe - salty and slightly spicy.

Arctic Char - orange fish, less fatty than salmon, clean ocean taste

Yellowtail.

Yellowfin tuna.

Young yellowtail.

Salmon eggs.

Freshwater eel.

Escolar.

Squid.

Albacore tuna.

Octopus.

Steamed shrimp.

Flying fish eggs.

Arctic surf clam.

Capelin eggs.

Boston mackeral.

Omelet.

Fried and then marinated tofu pockets - slightly sweet and savory.

Made of surimi white fish with crab extract.

Avocado, scallion, and curry sauce.

Cut jumbo juicy Hokkaido scallops, dabs of spicy mayo, tempura crunchies, and masago - mixed then rolled

With avocado and spicy mayo.

Asparagus, avocado, cucumber, and furikake.

Salmon skin, yamagobo, shiso, and scallions.

Kanikama, avocado, and cucumbers layered with an entire side of BBQ unagi eel and scallions.

Tamago and unagi inside, outside tuna, yellowtail, salmon, and avocado topped with tobiko and nori.

Spicy blue crab salad with scallions and tempura crunchies inside, outside layered with avocado, o-toro, and tobiko.

Lobster tempura, sundried tomato, Asian pear, asparagus, wasabi tobiko, and wasabi tartar sauce.

Spicy blue crab salad with avocado, topped with tuna, salmon, and tri-colored tobiko. Fried potato matchsticks and spicy mayo eel glaze.

Shrimp tempura, asparagus, and bacon inside, topped with avocado, grilled salmon, crumbled bacon, spicy mayo, and BBQ eel glaze.

Soy paper, tuna, avocado, fresh jalapeno, spicy mayo, and super lump blue crab on the inside. Over the top, fried potato sticks, tobiko, and edible gold flakes.

Inside spicy crab and avocado salad, outside is draped with premium white tuna that is seared. Finished with red and black tobiko and jalapeno, drizzled with wasabi tartar sauce and soy-mustard sauce.

Tuna pok'e mix and cucumbers inside, ahi, albacore, and white tunas layered on outside. Tobiko, eel glaze, and mango sauce.

Spicy combination of tuna, white tuna, ebi, and tempura crunchies, draped with tuna and white tuna, drizzled with kochujang, mango, and scallions.

California roll with tempura crunchies, fresh tuna, spicy mayo, eel glaze, and an scallions.

Shrimp tempura, asparagus with avocado slices on top and small dollops of house made spicy mayo.

Shrimp tempura, avocado, topped with kanikama, duo of tobiko, BBQ eel sauce, kewpie mayonnaise, and blazed with a torch.

Octopus, tuna, yellowtail, tempura crunchies, and sriracha inside, draped with avocado and shrimp, mango glaze, and BBQ eel sauce.

Avocado slices over a California roll surrounds a mountain of baked spicy scallop.

white tuna (escolar) roll, cut and layered with spicy mayo is baked and then topped with super lump crab, tempura crunchie, and tobikos

House-blanched and marinated plump shrimp, jalapeno, jalapeno masago, cilantro, and side of sweet-spicy Kochujang sauce (in six pieces).

Shrimp, tuna, white tuna, cilantro, chives, jalapeno and habanero masago, Sriracha, kochujang and crunchy.

Onyx or ruby dragon roll, fifteen pieces of assorted nigiri, and six pieces of assorted sashimi.

California roll draped with fresh tuna and nine pieces chef's best nigiri-ika, madai, hamachi toro, seared o-toro, fresh o-toro, uni, kiura, suzuki, and amaebi.

Chef's selection sashimi over rice.

Maguro and spicy tuna tartar over sushi rice.

Strips of BBQ eel served over sushi rice.

Sashimi.

For the salmon lover, sashimi cuts of salmon, spicy salmon tartar served over short grain sushi rice.

California roll and nigiri.

Korean style chirashi. Variety of diced sashimi and vegetables served over artisan lettuces on top of rice. A spicy gochujang sauce for mixing is served on the side.

BBQ Eel served over sushi rice

2 pc ahi tuna + 2 pc albacore tuna + 2 pc bluefin tuna = 6 nigiris

2 pc salmon, 2 pc arctic char, 2 pc king salmon. 6pc nigiri in total

Udon in broth with 4 tempura shrimp, spinach, kamaboko, and chopped scallions.

Shrimp tempura, spinach, mushroom, scallions, carrots, naruto maki, chicken breast, hanjuku 'lava' egg

Udon in broth, topped with inari (tofu pockets), wakame, chopped scallions and naruto.

Udon in light broth topped with chopped scallions and kamaboko

** Unsweetened ** ITO EN's Golden Oolong Tea is one of Japan's best selling Oolong Teas. The tea leaves used for this Golden Oolong are flowery, fragrant "Golden Cinnamon" and hearty and ripe "Iron Goddess". Oolong tea is semi oxidized, making it unique from green and black teas.

** Unsweetened ** Japan's #1 selling Jasmine Tea! ITO EN uses jasmine flowers that have been picked when the blossoms are at the peak of their fragrance.

** Unsweetened ** Japan's #1 green tea brand! Unsweetened and zero calories. With more than 100% RDA of Vitamin C.