Izakaya Juraku

Served as individual skewers with house-made tare sauce

Blended miso paste with dashi (contains bonito), topped with tofu, scallion and seaweed

Served as individual skewers with house-made tare sauce

Served as individual skewers with house-made tare sauce

Served as individual skewers with house-made tare sauce

Served as individual skewers with house-made tare sauce

Served as individual skewers with house-made tare sauce

Served as individual skewers with house-made tare sauce

Served as individual skewers with house-made tare sauce

Served as individual skewers with house-made tare sauce

Served as individual skewers with house-made tare sauce

Grilled Hokkaido scallop with house Tare sauce

Grilled Unagi eel with home made tare

Japanese Kuro buta (pork) sausage.

Grilled chicken heart with house gluten free tare

Shredded burdock and carrots sauteed in soy and sesame, served chilled

Steamed Bao buns with Chashu pork, fried chicken, or grilled veggie

Raw octopus bits with fresh wasabi

possibly the best edamame you'll ever try! Pan-sauteed soybean in pod with garlic butter and rock salt

Boiled soybean in pod topped with sea salt

Cubed organic tofu and dried yuba (tofu skin) on a bed of organic greens. Choice of Wasabi Yuzu Dressing or Roasted Sesame Dressing

Cubed organic tofu and dried yuba (tofu skin) on a bed of organic greens. Choice of Wasabi Yuzu Dressing or Roasted Sesame Dressing

Blended miso paste with dashi (contains bonito), topped with tofu, scallion and seaweed

Organic greens topped with cherry tomato, and carrot. Choice of Wasabi Yuzu Dressing or Roasted Sesame Dressing

Organic greens topped with cherry tomato, and carrot. Choice of Wasabi Yuzu Dressing or Roasted Sesame Dressing

Lightly fried shishito pepper topped with sea salt. WARNING: Depending on the season the spiciness of shishito peppers can very from very mild to VERY SPICY!

Shredded seaweed seasoned with soy and sesame

Korean spicy fermented napa cabbage (contains anchovies)

Sliced pork belly sauteed with kimchi topped with shredded dry chili

Butter-sauteed greens with garlic soy sauce

Simmered fishcakes in a dashi broth with boiled egg and vegetables

Braised sliced beef with potato, carrots, onion and devils tongue noodles

Buta-no-kakuni is a classic Japanese dish of braised pork belly that is slowly cooked until the meat is tender, juicy, and packed full of umami.

Sauteed sliced washu beef (short rib) with Korean style BBQ sauce

Fried baby octopus

Majide Umai, and its pescatarian and can be made vegetarnian!

House 7% salt brine fries with wasabi seasoning.

House 7% salt brine fries with red shiso seasoning.

House-made fries with karaage (Japanese fried chicken), shredded cheese, spicy mayo, and scallions.

House-made fries with braised pork (kakuni), shredded cheese, spicy mayo, and scallions.

Fried octopus balls with tonkatsu sauce, mayo, aonori and bonito

Fried squid tentacle marinated in soy and served with lemon wedge

Fried Japanese horse mackerel with mixed greens and tonkatsu sauce.

chicken fried dumplings with chili soy sauce

Japanese fried chicken thigh with lemon and spicy mayo

Deep-fried organic tofu served in tempura sauce with garnishes

Deep-fried organic eggplant served in tempura sauce with garnishes

Fried Mugi-Fuji pork or chicken breast cutlet. Served with tonkatsu sauce

Japanese fried chicken thigh with grated daikon radish and yuzu wasabi dressing

2 breaded and fried shrimp cutlet served tonkatsu sauce and mixed green

Nagoya style Japanese chicken wings with sesame soy

Served with mixed greens and spicy mayo with mentaiko

Miso pork broth with egg noodles, hard-boiled egg, spinach, brown butter, chashu, bamboo shoots, scallions

Braised pork bone broth with chili oil, egg noodles, hard boiled egg, spinach, braised pork loin, bamboo shoots, and scallions

Braised pork bone broth with egg noodles, hard-boiled egg, spinach, braised pork loin, bamboo shoots, scallions and house-made black garlic oil

Vegan soy-based broth with kale kneaded noodles with tofu, shishito pepper, and greens and house made black garlic

Vegan soy-based broth with kale kneaded noodles with tofu, shishito pepper, and greens and house-made chili oil

Vegan kale noodles in a cold tomato broth with corn, tomato, scallions, jalapeno, and parsley

Pasta-style ramen dish with spiced pollock roe, fresh shiso, and shredded seaweed.

Dry sauteed ramen noodles with chicken, mixed veggies and yakisoba sauce

Dry sauteed ramen noodles with mixed veggies and yakisoba sauce

Choice of protein, rice, small side, salad, and Japanese pickles

Japanese curry with Mugi-Fuji pork or chicken cutlet and Japanese pickles

Braised sliced beef and onion with egg, served on white rice with pickled ginger and scallion

Fried Mugi-Fuji pork or chicken cutlet and sliced onion coated with egg, served on white rice

Ebi (shrimp) and Tama (tamago or egg) married together with a sweet and savory sauce over rice making a perfect blend of flavors for a nostalgic childhood dish.

3 Grilled skewers over rice, your choice of pork, chicken, beef, zucchini, Tofu or tomato

Sauteed pork belly and kimchi over rice

"just get it, OISHI DESU!!" Kiyo

Authentic Irish stout. Best balance among roasted malt aroma, refreshing scent from hops, fine bitterness and sweetness.

Beautiful red color, medium-bodied ale. Fine bitterness and refreshing scent of citrus from hops.　2018 New York International Beer Competition GOLD AWARD.

American style Indian Pale Ale. Strong bitterness-like the impact of a dragon flying up. The refreshing scent of citrus.

Lager beer using Niigata Koshihikari rice. Crisp and refreshing with a smooth finish. "It is the worlds best, most boring beer" Kiyo

Weizen for a relaxing time Beautiful, slightly hazy liquid with a fruity and refreshing aroma derived from yeasts and an Enjoyable soft mouthfeel.

Dry, smooth Saison boasting an aroma that is both phenolic and fruity as it derived from a combination of yeast and wheat.

Golden ale with a surprisingly rich aroma derived from only the best seasonal hops. Far Yeast Tokyo Blonde got several awards including Japan Brewers Cup.

Belgian IPA style beer with a gorgeous aroma from American hops and Belgian yeast.

GINGA KOGEN BEER Hefe-Weizen boasts a fruity aroma that resembles bananas and a hazy white appearance resulting from the yeast. By using an abundance of wheat malt and not filtering the beer during the final steps of production, we have achieved the natural depth and sweetness created by the malt and yeast, as well as the complex aroma of yeast. The texture is smooth and not too bitter.

Light with a slight hoppy finish, brewed with the same water as Hakkaisan sake giving it an extremely smooth mouth feel.

Nose: Has uniquely fresh citrus notes and herbal, floral tones from the hops. Flavor: Has a plump and mild hoppy flavor and a crisp, dry finish.

Brewed using the recipe of a Russian Imperial Stout as base and cold matured with ground coffee beans with Saphir and Northern Brewer hops.

West coast style IPA with a hint of Japanese bitter orange

Brewed using "Kaneko Golden" Japanese ancient barley & "Sorachi Ace" hop which was developed in Japan. From summer 2011, Nipponia has been bottom fermented.

A perfect mixture of coffee, chocolate, and roasted flavors in the nose and on the palate. No bitterness, but sweet notes throughout to the very finish. Contains lactose.

A refreshing mildly hopped Belgian styled beer with a complex flavor of coriander, orange peel, nutmeg.

Anbai literally means “Salty Plum” and the word is also used to describe the state of taste and flavor. Ii Anbai means “just right”! Hitachino Nest Anbai Ale is brewed based on the high alcohol version (7%) of the siganture beer Hitachino Nest White Ale, infused with locally grown green sour plum (ume), and finished up with a pinch of Japanese sea salt (moshio). The balance of sourness, bitterness, comes from the plum and subtle saltiness, great umami taste of the sea salt is “Ii Anbai - just right!”

Barrel-aged Stout, aged in sakura barrels

A light and splendid Session ale ( Malt: Pale - Hops, Amarillo, Cascade, Perle) using carefully selected Japanese Sansho Pepperes and Yuzu. Enjoy the spicy tingle of the sansho peppers and the gentle refreshing aroma of yuzu. - Sansho is one of the typical Japanese spices with a unique fresh aroma. Its distinctive feature is the unique refreshing aroma and tingling sensation. - Yuzu is a Japanese citrus fruit likened to a wild mandarin orange crossed with a lemon. e fruit has a delightful citrus aroma with a oral tone and it is widely used as seasoning for Japanese cuisines.

Rich and full-bodied Belgian-style ale with flavors of roasted malt and spicy Sansho.

Refreshing Belgian-style ale with a flavor of Yuzu, Sansho and yeast-derived phenolic aroma.

Fruity and dry farmhouse ale with refreshing yuzu and sansho aroma

A beautiful amber ale with a strong floral aroma and caramel hop color. Slight bitter entry and a sweet round aftertaste.

Refreshing and crisp with soft bitterness. A new style of beer called “JPA” (Japanese Pale Ale). Bitter than other Kawaba beers but light hop aroma and soft bitterness compared to regular Pale Ale or IPA (India Pale Ale). 100% malt beer brewed using Kawaba Village’s sweet natural spring water. An excellent balance of bitterness, sharpness and umami. Pairs easily with light to thick flavored foods.

Completely unique dark ale that is full, savory, smoky, and made with 100% Kyoto Black Soybeans (Kuromame), giving it a rich and delicious roasted flavor and aroma.

Light-bodied ale with all the expertly balanced flavors and aromas of the famous sake rice "Yamadanishiki."

Light and refreshing Belgium White Ale featuring the sweet and irresistible aroma of Yuzu citrus, with a hint of coriander in the finish.

A unique blend of Kyoto matcha green tea and strong hoppy style IPA beer. Unforgettable experience.

This is a full bodied brew with a hoppy counterbalance that creates a refreshing flavor and clean finish.

Brewed with Saaz hops, Yuzu and Sansho Pepper this beer has a light body with fruity aroma and refreshingly tart citrus taste

Great balance with bitterness of hops and deep taste from roasted malt. The use of "Yamadanishiki" rice in the production gives it a smooth aftertaste.

Looking to produce a beer that pairs well with fried chicken the brewer opted to go with Mosaic hops to give it a strong bitterness and roasted malt to give it a rich sweetness with notes of passionfruit. The use of rice brings a refreshing aftertaste to the beer

The gentle taste of Okinawa-grown wheat with reduced bitterness is complemented by the refreshing aroma and acidity. The use of wheat gives it a mellow taste, and furthermore, the bitterness is reduced and a moderate acidity can be felt, which gives it a refreshing flavor. Nose: Yeast-contributed aroma such as banana, or clove Flavor: The use of wheat gives it a mellow taste, and furthermore, the bitterness is reduced and a moderate acidity can be felt, which gives it a refreshing flavor.

An Old English style with a Japanese twist - brewed with whole oysters from Sanriku Hirota bay in Iwate Prefecture! Awards: 2006 Japan Beer Cup Gold Award 2008 World Beer Cup Silver Award

Using plenty of wheat malt, this Weizen beer has a rounded and soft texture. To enjoy the banana-like fruity aroma produced by the yeast, this beer is made with as little hop aroma as possible.

Wakayama mandarin oranges (Mikan) are famous nationwide. This new type of fruit beer uses plenty of Arita mandarin oranges from the Arita area, where the best mandarin oranges are cultivated. The soft yet fresh flavor of mandarin oranges is packed into this beer!

This yuzu beer was developed in partnership with the Okura Hotel's head chef in Macau. The bright yellow skins of Wakayama prefecture's local yuzu taken from Ryujin village and Kozagawa village are used liberally to lend this beer it's unique fresh, fragrant yuzu character that sits in perfect harmony with the pilsner malt and citra hops.

Carefully hand-crafted using 4 types of the finest malt and 3 types of the finest hops. This beer is characterized by its rich flavor, citrus aroma, and fruity aroma reminiscent of ripe apples.

Has the refreshing and mild herbal aroma of Japanese sansho peppercorn, which hops cannot provide. Soft and round with a gentle and pepper finish.

"A royal beer pilsner with a balance of hop bitterness and aroma and the full flavor of barley." This premium pilsner beer is characterized by its clear golden color, contrasting with the soft white foam and refreshing mouthfeel. A quality adult enjoyment with a light but deep taste and a balance of aromatic bitterness of hops. This beer never gets boring and goes well with any meal. It is named "Ruri-Ruri" after its crystal clear characteristics.

Shiro is an elegant unfiltered wheat beer. This is a light-bodied yet full-flavor white beer that has accents of banana, cloves, and tropical fruits yielded by specially selected yeasts.

Kyara pours a pristine light copper hue. Aromatic hops carry notes of white grapes, spicy citrus, and tropical fruits, while a refreshing bitterness unfolds on the palate. Six different malts combine to round out the body of this flavorful lager.

Shikkoku is the Japanese word that evokes the jet-black color of onyx, perfect for this enchantingly dark, slow-aged brew, marked by its subtle yet complex flavor profile of espresso and dark fruits. Enigmatic shadows contrast sharply with the brightness of its tea-colored head, while the fragrance of aromatic hops delight the nose. Enjoy this smooth, light bodied and supremely balanced dark lager.

The reddish sparkle of amber and a fragrant sweetness characterize this unfiltered premium ale. Brewed with roasted Kintoki Sweet Potatoes from Saitama, Japan, this amber ale imparts the perfect balance of rich-bodied smooth caramel sweetness and earthy hop bitterness. Beniaka delivers on all senses.

Shikkoku is the Japanese word that evokes the jet-black color of onyx, perfect for this enchantingly dark, slow-aged brew, marked by its subtle yet complex flavor profile of espresso and dark fruits. Enigmatic shadows contrast sharply with the brightness of its tea-colored head, while the fragrance of aromatic hops delights the nose.

From the brewery’s website: “Ever since we started brewing, we have always aimed to brew a ‘pure’ and ‘clean’ American Pale Ale. At Ise Kadoya, we capitalize on the characteristics of the Cascade hops by balancing the sweetness, body and bitterness of the aroma. We were very fortunate to be recognized by beer professionals with an award at the Australian International Beer Awards in 2003. Because we only use Cascade hops in our Pale Ale, the aroma differs slightly from batch to batch based on the particular characteristics of each years’ harvest. We invite you to enjoy the wonderful aromas and flavor that only Cascade hops can deliver.”

Kadoya Hime White is brewed with the traditional adjunct of coriander with the addition of Yuzu

bright fruity aromas of passionfruit and citrus, this is a juicy and flavour packed brew. With just a touch of hoppy bitterness characteristic of IPA combined with the slight acidity brought by the wheat malt, the finish is surprisingly gentle and mild.

William’s decisions in the cellar are inevitably influenced by the Cote de Beaune and Loire Valley and beyond. The wine is fermented in used barrels and demi-muid and matures on its lees. Chenin remains Clarksburg’s signature variety, retaining succulent acidity thanks to the cool breezes which flow in across the Sacramento Delta every evening. 100% Chenin Blanc Sourced from mineral-rich alluvial, clay and silt soils Fermented in used barrel and demi-muids 12.1% alcohol

Appellation: Wachau Winery Village: Mautern Grape variety: Grüner Veltliner Vineyard: Sourced from multiple sites near Mautern Soil: Loess Wine Making: Long, slow fermentation in 100% Stainless steel Farming: Demeter Certified Biodynamic Nikolaihof’s holdings are some of the farthest east in the Wachau near the village of Mautern on the Danube’s south bank. These are also some of the oldest known vineyards in Europe with sites such as “im Weingebirge” being mentioned as far back as 470AD. Whether it’s Nikolaus biodynamic know-how, his focus on ancestral vinification techniques, or the quality of his terroir, the resulting wines are wildly unique and joyful. They are singular wines; irreplicable anywhere else in the wine making world.

From three vineyards in Steels Creek, Coldstream and Upper Yarra 40% whole bunch fermented, the rest whole berry A hint of carbonic maceration Aged in 3-5-year old 500L puncheon barrels 9 months Unfined and unfiltered

100% Chiavennasca (Nebbiolo) 50-100-year-old vines Sourced from lower slopes of Sassella and Grumello vineyards at 350-400 meters South/east exposure. 110-day maceration on the skins Aged 6-12 mo. in 50 -hectoliter untoasted casks 4,000 cases produced annually First vintage 2003

Little Sumo is a Junmai Genshu sake From Oka Brand in Hyozo Genshu is a style made from just pure rice and water and left undiluted to make a stout 18% ABV sake. Balanced between sweet and dry with elements of fruit and nuttiness. SMV: +6 Aromas of melon and plum, and rich texture with flavors of Asian pear, banana and almonds. Packs a lot in a small package!

Itami Onigoroshi is a refined sake inspired by Itami, the historical birthplace of sake with centuries of brewing tradition. It is pleasantly aromatic and ultra-dry.

Junmai Ginjo: Enjoy this cup sake with your favorite ramen and Izakaya dishes

“Nama Genshu” means sake which is unpasteurized and undiluted. Sake is almost always pasteurized twice and water is added to adjust aroma and flavor, to lower alcohol content before bottling, but this sake does not go through those processes. Its aromatics are like freshly cooked rice, its flavor is lively fresh and rich bodied.

“Nama Genshu” means sake which is unpasteurized and undiluted. Sake is almost always pasteurized twice and water is added to adjust aroma and flavor, to lower alcohol content before bottling, but this sake does not go through those processes. With a silky viscosity on the palate and rich aromatics.

Nigori • Dry-Light A real gem, relatively mild and light, uncharacterisitic of nigoris. Full of floral and rice aroma with a quick sharp finish.

Made from nigori sake and carefully selected chocolate syrup. It has an indulgent note of lightly toasted caramel and warming vanilla. The creamy texture of nigori sake and rich sweetness and gentle bitterness from chocolate create an enticing new flavor.

This smooth, complex, nuanced full body sake is delicious and approachable. The Tokubetsu Junmai type sake displays a wide range of flavors depending on whether you serve it warmed or at room temperature. Either option will give you an enjoyably complex yet smooth, umami focused blend that will linger on your taste buds.

Naturally fermented in bottle, resulting in a pleasant fruitiness and refreshing finish, this sake flavor and aroma are both smooth and fragrant. This uniquely lighter nigori style is reflective of the premium elegance of Dassai Junmai Daiginjo.

Kizakura twists traditional sake with a new flavor of Kyoto Matcha. It has a light Matcha flavor with milky and sweet honeydew flavor with a hint of pistachio.

Sayuri means “little lily” in Japanese and the name is apt for this soft, floral noted nigori. Hints of white grape and elements of cherry blossom tie in seamlessly to create a lush, creamy saké with a deliciously smooth finish.

A smooth and refreshing sake that drinks as brisk and refrehsing as a cold winter morning. Internationally renowned as a perfect example of the Niigata region's signature crisp and clean brewing style, this Junmai Daiginjo has a restrained and delicate aroma offering hints of steamed rice with the barest touch of florility and earth, and the first sip evokes a gentle rice flavor with a pristine and invigorating dry finish.

A delicate, silky, unfiltered nigori sake from Oka Brand in Hyogo. Off dry with a touch of sweetness but balanced at 12.5% ABV. Aroma of lily flowers and cantaloupes, smooth and creamy texture, flavors of Muscat grape and strawberries with a lingering finish. Rich and delicious, this pairs well with big flavors: spicy foods, BBQ, curries and even ice cream.

Shirakawago Awanigori Junmai is a cloudy, loosely pressed sparkling sake produced using Akebono sake brewing rice. It's effervescence is produced via secondary bottle fermentation. It is mellow, balanced, and slightly sweet. WARNING: BOTTLE CONDITIONED, OPEN SLOWLY!

Shirakawago is superb unfiltered sake made from Hidahomare rice. Blended with Moromi (sake-mash), its mellow flavor and wealthy aroma is best enjoyed chilled or on the rocks. Awarded Silver in the Wine and Spirits Wholesaler's of America 68th Annual Convention & Exposition Wine Tasting Competition. Medium Dry & Rich

Sanzen Black Junmai Dai Ginjyo is brewed from 100% Bizen Omachi rice. Elegantly structured, balanced, and nuanced.

MIO is a festive, sparkling sake, bright with aromas of peach, ripe persimmon, freesia, and fresh bread. Its gentle effervescence creates a refreshing piquancy in the mouth, and sets off the flavors of pear and peach, with accents of yellow rose and baking spice.

fruity aroma and pleasant delicate flavor.

Dassai Blue Type 50 Junmai Daiginjo exemplifies Dassai's commitment to excellence and innovation. This exceptional sake, the brewery's inaugural release in the US, is meticulously crafted using premium Yamada Nishiki rice polished to 50% and pure Hudson Valley water. It boasts a delicate bouquet of pear and apple, interwoven with hints of tropical fruit and peach, and enhanced by a subtle floral elegance. On the palate, it is light and silky, with a gentle sweetness that dances on the tongue. Vibrant notes of tropical fruit, crisp green apple, and subtle grainy and nutty undertones create a harmonious flavor profile. The finish is clean and refreshing, leaving a delightful zest that lingers.

It takes the whole yuzu fruit - flesh, seeds and peel - to give this Yuzu Sake its rich and fresh taste. SAKARI only uses yuzu from Kochi and Kagoshima, known for their high quality citrus fruits. By making full use of the tartness, slight bitterness, and flavor peculiar to Yuzu, and using junmai sake as raw materials, the refined umami and moderate sweetness creates a delightfully rounded harmony. So deliciously fresh, you'll feel like you're on a vacation in sunny southern Japan. Vegetarian, Gluten-free, and Preservative-free!

Dorayaki is made of honey pancake sandwich with sweet red bean filling. It’s wildly popular amongst children and adults alike in Japan.