The Wayland Mill 3800 Latona Avenue Northeast

Carrots, cucumber, onion Potatoes are cubed and boiled, so you get both a little texture of mashed potato but also some tooth from chunky potato. Allergen: Soy, Egg

*Shredded Cabbage *Arugula *Panko-Bread Crumbs *Shottsuro-Yuzu Dressing Dressing Allergen: Fish, Dairy, Egg, Alcohol

Yamitsuki Style: *sesame oil *sesame seeds *Tamari *Dashi *Sugar *Nutritional Yeast *Miso *Rice vin. Topped with Katsuobushi Soft Boiled Egg Togarashi Scallion Allergens: Soy, Sesame

The flavors of Okonomiyaki served on a roasted sweet potato *shredded cabbage *yuzu kosho kewpie (a mixture of Japanese mayo and fermented yuzu & chili) *walnut rayu (a house made chili oil) *aonori - sea weed (sea lettuce) *scallion Yuzu Kosho Kewpie Allergen: Egg, Soy, Alcohol Walnut Rayu Allergen: Tree Nut, Sesame

Gindara: Black Cod Gai Lan: Chinese Broccoli Black cod is pan roasted on the skin to get nice and crisp and then finished in the oven. Gai Lan is sauteed in Oyster Sauce and Gochugaru which is a Korean chili paste. Plate is a bed of Sauteed Gai Lan, the black cod on top of that, a pad of miso butter on top of the fish to melt over and mount into the sauce, finished with toasted sesame seeds and scallion. Gai Lan Allergen: Fish, Shellfish, Gluten Miso Butter Allergen: Soy and Dairy

Porchetta: Rolled and stuffed roasted pork belly, at dinner they’re sliced in 6oz portions. The belly is stuffed with Ginger, Garlic, Scallion, Shiso, which resembles negi shio. The slices are pressed on the plancha so they get nice and crisp. The plate is one slice of porchetta with a mound of grated daikon radish topped with a little togarashi, and a little portion of wasabi karashi (mustard) on the side, topped with aonori flakes. Pork Allergen: Alcohol, Garlic

Hambagu: Japanese Hamburger Steak, usually served with a loose pan sauce. Our version is a meatloaf: bread crumbs, milk, cabbage, onion, seasoned with salt, black pepper and nutmeg. The hambagu is roasted and finished with a bulldog sauce glaze. Bullog is a classic Japanese steakhouse sauce, it’s also a common topping for katsu. The plate is one 6oz portion of hambagu, on slice of toasted shokupan cut into 4 triangles. And a herb salad that’s mostly parsley, topped with sesame and pickled jalapeños. Hambagu Allergen: Dairy, Soy, Egg Bulldog Sauce Allergen: Soy

Marinated Chicken Thigh, dredged in a mixture a GF flour, corn starch, baking powder, salt and togarashi. Fried then tossed in a house buffalo sauce. Buffalo Sauce: Franks, Gochujang, Butter, Garlic, Honey Plate is a pile of chicken, a side of marinated celery, and a ramekin of miso-blue cheese dipping sauce. Chicken Allergen: Soy, Fish, Sesame Buffalo Sauce Allergen: Dairy, Soy, Wheat Celery Marinade Allergen: Soy, Sesame, Alcohol Miso Blue Allergen: Dairy, Soy Alcohol

1/4” thick French fry seasoned with chili crisp seasoning, and lowrys seasoned salt. Served with golden curry-roasted garlic ketchup Allergen: Soy, Gluten, Garlic

Vegetarian Hondashi, MIso Paste, and Black Garlic Paste, Cube of soy, scallion, wakame. Wakame: seaweed Allergen: Soy

Shiitake Mushrooms, marinated in Mirin, Sake, Tamari, Brown Sugar. Pressed on the planche so the get a nice grilled flavor as well as the sweet and savory flavors from the marinade. Allergen: Soy, Alcohol