Issei Noodle Menu 2014

Transcription

SMALL DISHES
SMALL DISHES
SMALL DISHES Fried Gyoza (6pc) 5.00
Fried
Gyoza
(6pc) 6.00
SMALL DISHES Hand made Japanese style d
umpling served wserved
ith ponzu sauce for dipping.
Hand-made
Japanese
style
dumplings
with
ponzu
adipping.
vailable uWant
pon request)
sauceGfor
gyoza
steamed?
SMALL DISHES (Vegetarian Fried yoza (6pc) your hand-made
5.00
Must
place
an
order
for
2
gyoza
(12pc)
and
we’ll
do the
SMALL DISHES Hand mG
ade Japanese style dumpling served with p
onzu sauce for dipping.
Fried yoza (
6pc) 5.00
steaming
for
you.
(12pc)4.00
12.00
(Vegetarian aapanese vailable u
pon request)
S
pring r
olls (
2pc) SMALL DISHES Fresh Hand m
ade J
s
tyle d
umpling s
erved w
ith p
onzu s
auce for dipping.
Fried Gyoza available
(6pc) upon
5.00
(Vegetarian
Fresh hand-‐rolled rice u
ptyle aper filled request)
with leTuce, shrimp, psork, bfasil leaves, (Vegetarian a
vailable pon r
equest)
Hand m
ade J
apanese s
d
umpling s
erved w
ith p
onzu auce ipping.
Fried G
yoza (
6pc) 5.00
SMALL DISHES and cold vermicelli rice noodle served with a special plum sauce or wdith (Vegetarian vailable u
pon equest)
Fresh
Spring
Rolls
SMALL D
ISHES
Hand made Jaapanese style dr(2pc)
umpling served with p
onzu sauce f4.00
or dipping.
Fresh S
pring r
olls (
2pc) 4.00
SMALL eanuts (f6pc) or dipping. Fried Gphand-rolled
yoza with lettuce,
5.00
SMALL D
DISHES
ISHES crushed (Vegetarian available pon rpaper
equest)
Fresh
filled
Fresh hand-‐rolled ice uuprice
aper filled w
ith l eTuce, shrimp, ork, basil leaves, Fresh Spring rrolls (2pc) onzu pshrimp,
4.00
(Vegetarian aapanese vailable pon Hand m
ade J
style drequest)
sauce for dipping.
Fried G
yoza (
6pc) 5.00
pork,
basil
leaves
and
cold
vermicelli
rice
noodles
served
and c
old v
ermicelli r
ice n
oodle s
erved w
ith a
s
pecial p
lum s
auce with h
and-‐rolled r
ice p
aper fi
lled w
ith l
eTuce, s
hrimp, p
ork, basil leaves, SMALL DISHES Fresh Fresh S
pring r
olls (
2pc) 4.00
(Vegetarian a
vailable u
pon r
equest)
Fried G
yoza (
6pc) 5.00
Hand mG
ade Japanese sipping.
tyle dumpling scrushed
erved with p
onzu sfor
auce for dipping.
crushed p
eanuts f
or d
with
a
special
plum
sauce
with
peanuts
Fried yoza (
6pc) 5.00
and cold vpring ermicelli rice pnaper oodle solls(3pc) erved wl eTuce, ith a special plum s5.00
auce with Fresh h
and-‐rolled r
ice fi
lled w
ith s
hrimp, p
ork, b
asil leaves, Fresh S
r
olls (
2pc) 4.00
SMALL DISHES Vietnamese F
ried E
gg R
Fried Gyoza (6pc) hicken Salad BEVERAGES
SoV Drinks ORIGIN of RAMEN
9.00
over cold vermicelli noodles, freshly shredded ed cucumber, crushed peanuts, and spicy ginger Hand made Jaapanese style umpling served with ponzu sauce for dipping.
(Vegetarian vailable pon d
dipping.
Hand m
ade Japanese sp
tyle drequest)
umpling served ponzu auce or crushed pveanuts for du
ipping.
and cold ermicelli rice naper oodle served wleTuce, ith aw
sith pecial plum sauce wdith Fresh hand-‐rolled rice filled with shrimp, psork, bfasil lipping.
eaves, Hand-‐rolled gg rolls fiu
ith ground pork,crabmeat, assorted (Vegetarian vailable pon w
Hand made Jaeapanese slled tyle drequest)
umpling served with ponzu asnd for dipping.
Fresh Svpring olls (2pc) 4.00
SMALL DISHES veggies Fried G
yoza (fr6pc) fsor plum auce 5.00
(Vegetarian
available
upon
request)
(Vegetarian available uipping.
pon request)
crushed eanuts or dsh and cold ermicelli rfi
ice nsoodle erved w ith a special sauce with sperved with auce dipping.
(Vegetarian available upon request)
gg olls(3pc) onzu psork, 5.00
Fresh hand-‐rolled rried ice aper fi R
lled with l eTuce, shrimp, bfasil eaves, Hand m
ade Jaapanese sp
tyle drequest)
auce or dlipping.
Fried G
yoza (Ffr6pc) 5.00
(Vegetarian vailable pon SMALL DISHES Vietnamese Fresh Sppring olls (E2pc) 4.00
crushed eanuts or du
ipping.
Vietnamese
Fried
Egg
Rolls
(3pc)
5.00
and cold vpring ermicelli rice naper oodle sgolls(3pc) erved wl peTuce, ith aw
sith pecial plum sauce wdith Hand-‐rolled gg rFolls fiu
lled w
ith round ork,crabmeat, apsnd assorted (Vegetarian aeapanese vailable u
pon request)
equest)
Fresh S
r
olls (
2pc) 4.00
Vietnamese ried E
gg R
5.00
Hand m
ade J
s
tyle d
umpling s
erved p
onzu auce f
or ipping.
(Vegetarian a
vailable pon r
Fresh h
and-‐rolled r
ice p
fi
lled w
ith s
hrimp, ork, b
asil l
eaves, Hand-rolled
filled
with
ground
pork,
and
Fresh pring rr6pc) olls ((s2pc) 4.00
Fried SG
hrimp D
umpling (erved 6pc) 5.00
crushed perved eanuts folls or dfish ipping.
veggies sS
wegg
fi rolls
auce fsor dwipping.
yoza (Fith pcrabmeat
Fresh S
pring olls 2pc) 4.00
(Vegetarian aevailable up
pon request)
Fresh hand-‐rolled rried ice aper fi R
lled ith wl peTuce, shrimp, pnd ork, basil leaves, Hand-‐rolled gg r
lled w
ith g
round ork,crabmeat, a
a
ssorted and c
old v
ermicelli r
ice n
oodle ith a
s
pecial lum s
auce w
ith Vietnamese E
gg olls(3pc) 5.00
assorted
veggies
with
sauce
dipping.
Fresh hand-‐rolled rice served
aper fieanut lled wsfish
ith leTuce, shrimp, ork, baffasil lipping.
eaves, Garnished wJJaith house uzu oy auce, cfor
ilantro , gp
nd hite Hand m
ade apanese ssyp
tyle d
umpling sserved p
onzu ssreen auce or (Vegetarian vailable u
pon Hand m
ade apanese tyle drpequest)
umpling erved w
ith p
auce or dw
Fried G
6pc) 5.00
and cold vyoza ermicelli rice naper erved wsl peTuce, ith aw
sith pecial plum sauce wd
ith Fresh hand-‐rolled rried ice p
fi R
lled ith shrimp, ork, basil lipping.
eaves, veggies sperved wr(F
ith fi dfish soodle auce fsor dwipping.
crushed eanuts folls or ipping.
Hand-‐rolled evailable gg lled wrequest)
ith round ork,crabmeat, apnd assorted Vietnamese gg onzu 5.00
Fresh r
olls 2pc) 4.00
and cold Svpring ermicelli rice n(E
oodle sgolls(3pc) erved w ith a special plum sauce with onions.
(Vegetarian a
u
pon (Vegetarian a
vailable u
pon r
equest)
Hand m
ade J
apanese s
tyle d
umpling s
erved w
ith p
onzu s
auce f
or d
ipping.
crushed eanuts folls or and cold vhrimp ermicelli rice nsoodle with a special sauce with (Vegetarian aevailable uipping.
pon Fried Sspperved D
umpling (round 6pc) plum 5.00
veggies writh fi d
auce fsor dwipping.
Hand-‐rolled gg lled wrequest)
ith gerved ork,crabmeat, and assorted crushed eanuts fror dfish ipping.
Fresh hand-‐rolled rried ice p
aper fiR
lled ith l peTuce, shrimp, ork, basil leaves, Fresh pring olls (E2pc) 4.00
Vietnamese gg olls(3pc) , gpreen 5.00
(Vegetarian vailable uyipping.
pon rpequest)
crushed sSperved eanuts for dsh Garnished wa
ith hF
ouse uzu eanut soy ws ith auce, cilantro and hite veggies w
ith fi
s
auce f
or d
ipping.
(Vegetarian a
vailable u
pon r
equest)
Fried S
hrimp D
umpling (
6pc) 5.00
and c
old v
ermicelli r
ice n
oodle s
erved a
s
pecial p
lum s
auce ww
ith Fresh hand-‐rolled rice aper fi lled with l peTuce, shrimp, ork, b5.00
asil leaves, Fried
Shrimp
Dumplings
(6pc)
(Vegetarian aevailable pon Hand-‐rolled gg rolls fiupalad lled wrequest)
ith round ork,crabmeat, assorted Asian alamari , agpnd 7.00
onions.
Vietnamese ried gg Rsgolls(3pc) 5.00
Fresh SCpvhrimp pring olls (Eoodle 2pc) 4.00
crushed eanuts fror S
dyipping.
Garnished with hF
ouse uzu peanut soy ws ith auce, cilantro reen and w
hite Fried S
D
umpling (
6pc) 5.00
and c
old ermicelli r
ice n
erved a
s
pecial p
lum s
auce w
ith veggies sserved warinated ith fifish sE
for dwipping.
Garnished
with
house
peanut
sauce,
cilantro,
Cooked quid m
iauce n gg rryuzu
ice w
ine over ssoy
hredded w
ith sesame Vietnamese R
leTuce 5.00
Hand-‐rolled gg rF
lled w
ith golls(3pc) round ork,crabmeat, agp
assorted Fresh h
rrried ice aper fi
lled ll peTuce, sshrimp, ork, b
lleaves, (Vegetarian aeith vailable pon equest)
onions.
Fresh hand-‐rolled and-‐rolled ice p
aper fieanut lled wsith ith eTuce, hrimp, pnd ork, baasil asil eaves, Fresh S
pring r
olls (
2pc) 4.00
Vietnamese F
ried E
gg R
olls(3pc) crushed phrimp eanuts folls or dup
ipping.
Garnished w
h
ouse y
uzu p
oy s
auce, c
ilantro ,
reen nd w
hite Fried S
D
umpling (
6pc) 5.00
green
white
onions.
oil and ssesame seeds.
Vietnamese ried gg R
pplum 5.00
Hand-‐rolled egg rF
olls fish lled with golls(3pc) round ork,crabmeat, and assorted veggies erved w
ith fiS
sE
auce fssor dwipping.
and ccold vvand
ermicelli rrice n
oodle wpith aa sspecial ssauce w
ith and old ermicelli ice naper oodle erved ith pecial lum auce ww
ith Fresh hand-‐rolled rice fieanut lled shrimp, ork, baasil leaves, (Vegetarian vailable pon Asian C
alamari alad 7.00
onions.
Hand-‐rolled gg hrouse olls fiup
wrpequest)
ith gerved round ork,crabmeat, assorted Garnished waeith ylled uzu sith oy wsl peTuce, auce, cilantro , agpnd reen nd hite veggies writh fi d
sauce dipping.
Hand-‐rolled egg lled with fsor gerved ork,crabmeat, and assorted crushed eanuts ffolls or ipping.
Fried Ssspperved D
umpling (round 6pc) lpeTuce 5.00
crushed eanuts or dfish ipping.
and cold vhrimp ermicelli rice nsE
oodle w pith a special lum sauce ith Vietnamese Fith ried Rfor olls(3pc) 5.00
veggies erved fiS
sh dipping.
Cooked quid mwarinated iauce n gg rice w
ine over shredded with w
sesame onions.
Asian C
alamari alad 7.00
veggies s
erved w
ith fi
sh s
auce f
or d
ipping.
(Vegetarian a
vailable u
pon r
equest)
Japanese Svailable eaweed Swrpalad , agnd 5.00
Garnished waeith heeds.
ouse uzu eanut soy s pauce, cilantro reen and white (Vegetarian pon equest)
crushed phrimp eanuts folls or dfiuyipping.
Fried D
umpling (round 6pc) 5.00
oil and sSsesame Hand-‐rolled gg rF
lled ith golls(3pc) assorted Vietnamese ried Ein gg Cooked quid msarinated rice w
ine over hredded eTuce w
ith sesame Asian Cerved Ssh alad Rfor ork,crabmeat, sloy 7.00
onions.
Wakame salamari eaweed over sSalad
hredded ldeTuce wsith yilantro uzu sgauce, esame oil (Vegetarian a
vailable u
pon r
equest)
Asian
Calamari
Fried S
hrimp D
umpling (
6pc) 5.00
veggies s
w
ith fi
s
auce ipping.
Garnished w
ith h
ouse y
uzu p
eanut s
oy s
auce, c
,
reen as7.00
nd white Hand-‐rolled egg rolls filled w
ith g(round pork,crabmeat, and 7.00
assorted oil a
nd s
esame s
eeds.
Fried S
hrimp D
umpling 6pc) 5.00
Cooked s
quid m
arinated i
n r
ice w
ine o
ver s
hredded l
eTuce w
ith sesame Asian C
alamari S
alad and s
esame s
eeds.
Vietnamese F
ried E
gg R
olls(3pc) Fried S
hrimp D
umpling (
6pc) 5.00
Cooked
squid
marinated
in
rice
wine
over
shredded
lettuce
Garnished w
ith h
ouse y
uzu p
eanut s
oy s
auce, c
ilantro ,
g
reen a
nd w
hite onions.
veggies erved w
ith fish sauce for dipping.
Japanese Smeaweed leTuce 5.00
Garnished with ouse yuzu eanut soy s auce, cilantro , green and white oil and sssesame sharinated eeds.
Cooked quid in Sw
rpalad ice wround ine over shredded w
ith sesame Hand-‐rolled gg olls ork,crabmeat, nd aassorted onions.
Garnished weeith ouse uzu eanut soy s p
reen asnd white with Ssesame
oil
and
sesame
seeds.
Hand-‐rolled gg hrrF
olls lled wpith ith round pauce, ork,crabmeat, nd ssorted Vietnamese ried gg 5.00
Asian C
Sfifiylled alad Rggolls(3pc) soy , saagauce, 7.00
Wakame salamari eaweed over sE
hredded leTuce with cyilantro uzu esame oil Fried hrimp D
umpling (
6pc) onions.
Japanese S
eaweed S
alad 5.00
oil a
nd s
esame s
eeds.
veggies s
erved w
ith fi
sh s
auce f
or d
ipping.
onions.
veggies s
erved w
ith fi
sh s
auce f
or d
ipping.
Silken T
ofu S
eaweed S
alad 5.00
Hand-‐rolled e
gg r
olls fi
lled w
ith g
round p
ork,crabmeat, a
nd a
ssorted Cooked s
quid m
arinated i
n r
ice w
ine o
ver s
hredded l
eTuce w
ith s
esame and s
esame s
eeds.
Garnished with house uzu palad eanut soy s auce, reen asnd white Asian Chrimp Syalad (6pc) 7.00
Wakame salamari eaweed over shredded leTuce with cyilantro uzu soy , sgauce, esame oil Fried S
D
umpling Japanese S
eaweed S
5.00
veggies erved w
ith fiSsh auce tfofu or dwipping.
Wakame salamari eaweed over ssilken ith yuzu soy s auce and 7.00
sesame seeds.
oil and sssC
esame sarinated eeds.
Asian onions.
and sesame eeds.
Cooked quid meaweed in Srpalad ice wine over hredded eTuce with sesame Garnished wsith house yalad uzu eanut soy s auce, cyilantro , sgauce, reen asnd white Wakame salamari eaweed over shredded leTuce wsith uzu sloy esame oil Japanese S
5.00
Asian C
S
alad 7.00
Fried hrimp Dumpling (6pc) shredded leTuce 5.00
Asian alamari Salad alad 7.00
Cooked msSarinated in rice w
ine over with sesame oil and sSsC
esame eeds.
onions.
Silken Tquid eaweed SSalad
5.00
and sesame seeds.
Wakame sofu eaweed over shredded leTuce wsith yuzu sloy sauce, s5.00
esame oil Cooked s
quid m
arinated i
n r
ice w
ine o
ver hredded eTuce w
ith s
esame Japanese
Seaweed
Garnished w
ouse yyuzu eanut soy ss auce, ccilantro ,, ggreen aand w
Japanese Seeds.
oil and sSsesame sh
eeds.
Garnished wsith ith harinated ouse uzu palad eanut auce, ilantro reen nd wshite hite Cooked quid meaweed in Srp
ice w
ine over shredded leTuce ith sesame Fried hrimp Dover umpling (6pc) 5.00
Wakame salamari eaweed silken talad ofu wsoy ith ylettuce
uzu soy s auce and swsoy
esame eeds.
and sesame Asian S
alad 7.00
oil and sC
esame sSeeds.
Silken T
ofu eaweed S
5.00
Wakame
seaweed
over
shredded
with
yuzu
onions.
onions.
oil and stesame sheeds.
Wakame seaweed over shredded leTuce with cyilantro uzu esame oil Garnished with ouse yuzu palad eanut soy s auce, , sgauce, reen asnd white Fried ofu (eaweed 6pc) ofu sloy 5.00
Japanese Sm
Cooked sC
in Srsesame
ice wine over shredded eTuce ith sesame Wakame salamari eaweed ooil
ver silken with soy s auce and 5.00
swesame seeds.
sauce,
sesame
seeds.
Asian Sand
alad yuzu 7.00
Silken Tsquid ofu Sarinated eaweed S talad and ssesame sS
eeds.
onions.
with oy esame sauce gsarnish with onions. Japanese eaweed S
alad 5.00
Wakame s
eaweed o
ver hredded l
eTuce w
ith y
uzu s
oy s
auce, s
esame oil oil a
nd s
esame s
eeds.
Japanese Smeaweed Cooked sT
quid in Sralad ice wine over shredded leTuce ith sesame Wakame sofu eaweed over silken ofu with soy s auce and 5.00
swesame seeds.
Silken Sarinated eaweed S talad yuzu Japanese eaweed Salad 5.00
Wakame salamari eaweed over shredded leTuce with yuzu soy sauce, sesame oil Asian C
Salad 7.00
and sesame sS
eeds.
oil a
nd s
esame s
eeds.
Fried t
ofu (
6pc) 5.00
hredded with yuzu soy asnd auce, sesame oil Wakame seaweed over silken tofu leTuce with yuzu soy sauce sesame seeds.
and sesame seeds.
Wakame salamari eaweed o ver shredded leTuce yuzu sauce, sesame oil Cooked ssCT
quid m
iin ice w
ine over hredded eTuce w
ssesame Silken ofu Sarinated eaweed S alad wssith slloy 5.00
Cooked meaweed arinated n Srralad ice with ine ver hredded eTuce with ith esame Asian Salad 7.00
Edamame Japanese 5.00
and ssesame sS
eeds.
with oy squid esame sauce garnish w
oonions. Fried t
ofu (
6pc) 5.00
Silken
Tofu
Seaweed
Salad
5.00
and s
esame s
eeds.
oil a
nd s
esame s
eeds.
Wakame s
eaweed o
ver s
ilken t
ofu w
ith y
uzu s
oy s
auce a
nd s
esame s
eeds.
oil a
nd s
esame s
eeds.
Cooked s
quid m
arinated i
n r
ice w
ine o
ver s
hredded l
eTuce w
ith s
esame Japanese s
tyle b
aby s
oy b
eans l
ightly b
oiled a
nd s
alted.
Silken Tssesame ofu Seaweed Ssilken
alad w
soy 5.00
Wakame eaweed over gsarnish hredded leTuce ith yuzu sesame oil Japanese S(eaweed Salad with soy sauce with onions. Wakame
seaweed
over
tofu
with
yuzu
soysauce, sauce
and
Fried ofu 6pc) 5.00
oil and stesame sSeeds.
Silken TTssofu eaweed SS talad 5.00
and sesame seeds.
Wakame eaweed o
ilken ofu leTuce with yuzu soy s auce sesame seeds.
Wakame eaweed o ver ver gssarnish hredded with yuzu soy asnd auce, sesame oil Silken ofu S
eaweed alad 5.00
Edamame sesame
seeds.
with s
oy s
esame s
auce w
ith o
nions. Fried t
ofu (
6pc) Japanese S
eaweed S
alad Silken T
ofu S
eaweed S
alad 5.00
Wakame s
eaweed o
ver s
ilken t
ofu w
ith y
uzu s
oy s
auce a
nd s
esame seeds.
and s
esame s
eeds.
Wakame ssesame eaweed o ver ilken tofu woith yuzu asnd oy s alted.
auce and 5.00
sesame seeds.
Japanese tyle baby soy gsbarnish eans l
ightly b
oiled with s
oy s
s
auce w
ith nions. Edamame hredded with yyuzu soy sauce, ssesame o
Wakame eaweed over silken ofu lleTuce with yuzu soy s auce sesame seeds.
hredded eTuce uzu auce, esame oil il Japanese S(eaweed alad 5.00
Fried tofu 6pc) Steamed W
(S6pc) 6.00
Silken Tssofu Sontons eaweed S talad with soy asnd 5.00
Japanese tyle baby soy sbhredded eans lightly boiled and s alted.
and ssesame sseeds.
Edamame 5.00
and esame eeds.
Wakame s
eaweed o
ver l
eTuce w
ith y
uzu s
oy s
auce, s
esame o
il with s
oy s
esame s
auce g
arnish w
ith o
nions. Issei's s
ignature h
and-‐made w
ontons, s
teamed a
nd s
erved w
ith I
ssei's Wakame eaweed over silken ofu with yuzu soy s auce and 5.00
sesame seeds.
Fried tofu (b6pc) Silken Tssofu Saby eaweed S talad Japanese tyle lightly boiled Fried
Tofu
(6pc)
5.00
Edamame soy beans and s alted. 5.00
5.00
and sM
esame seeds.
yuzu iso-‐Chili s
auce.
Fried t
ofu (
6pc) with soy ssesame sauce with nions. Wakame eaweed over gsarnish ilken ofu woith uzu soy s auce and 6.00
sesame seeds.
Steamed W
(6pc) ywith
Fried ttsoy
ofu ((b6pc) talad 5.00
With
sesame
sauce
onions.
Japanese tyle aby soy beans lightly boiled and s alted.
Silken Tssesame ofu Sontons eaweed Sgarnished
Fried ofu 6pc) with soy sauce with onions. Edamame ggarnish ontons, served w5.00
5.00
Issei's s
ignature h
and-‐made w
s
teamed a
nd ith Issei's with s
oy s
esame s
auce arnish w
ith o
nions. Steamed WSontons (6pc) 6.00
Wakame ssesame eaweed ver silken w
oy auce ssesame Wakame eaweed ver ilken ofu woith ith uzu assnd oy sss alted.
auce aand nd 5.00
esame sseeds.
eeds.
with soy sauce ith nions. Silken Tshrimp eaweed S ttalad Fried Stofu Tooempura (ofu 3pc) yyuzu Japanese sofu tyle (b6pc) soy gsbarnish eans lw
ightly boiled yuzu Msiso-‐Chili saby auce.
Fried 5.00
Edamame Issei's ignature h
and-‐made w
ontons, s
teamed a
nd s
erved w
ith Issei's Steamed W
ontons (
6pc) 6.00
Wakame s
eaweed o
ver s
ilken t
ofu w
ith y
uzu s
oy s
auce a
nd s
esame s
eeds.
Served o
ver s
hredded l
eTuce w
ith d
ipping s
auce.
Edamame soy gbarnish lwightly 5.00
with sM
oy ssesame sauce ith onions. Japanese tyle (b6pc) eans bsoiled s alted.
Fried tofu 5.00
yuzu saby Edamame 5.00
Issei's siso-‐Chili ignature hauce.
and-‐made w ontons, teamed and served w
ith Issei's Steamed Wbontons (6pc) aand alted.
6.00
Edamame5.00
Edamame 5.00
Japanese s
tyle aby s
oy b
eans l
ightly b
oiled nd s
Fried Sshrimp Tbaby
empura (lwightly 3pc) aboiled
5.00
with sM
oy sand-‐made auce ith onions. yuzu saby Japanese sesame tyle soy gbarnish eans bsoiled nd and s alted.
Issei's siso-‐Chili ignature hauce.
w beans
ontons, teamed sand
erved w
ith Issei's Japanese
style
lightly
salted.
Fried tofu (bb6pc) 5.00
Japanese style aby soy bsoy
eans boiled and s alted.
Steamed W
ontons (6pc) sauce.
6.00
Served oSver sv
hredded leTuce w(lightly ith dipping Edamame Fried hrimp T
empura 3pc) 5.00
Steamed egetables 4.00
yuzu M
iso-‐Chili s
auce.
with s
oy s
esame s
auce g
arnish w
ith o
nions. with soy sesame auce garnish with onions. Fried tofu (bs6pc) ssei's 5.00
Issei's signature hsand-‐made w w
teamed and served w
ith Issei's Steamed ontons (6pc) sauce.
6.00
Japanese tyle aby beans oiled awnd s Ialted.
Served oSver sW
hredded eTuce ith dipping Assorted fsresh team vlegetables and sbserved ith miso-‐Chili sauce
Edamame soy ontons, Fried hrimp Tempura (lwightly 3pc) 5.00
with sM
oy sesame sand-‐made auce garnish ith onions. yuzu iso-‐Chili shauce.
Steamed W
ontons (
6pc) 6.00
Issei's s
ignature w
ontons, s
teamed a
nd s
erved w
ith Issei's Japanese s
tyle b
aby s
oy b
eans l
ightly b
oiled a
nd s
alted.
Served o
ver s
hredded l
eTuce w
ith d
ipping s
auce.
Fried S
hrimp T
empura (
3pc) 5.00
Steamed W
ontons (
6pc) 6.00
Steamed vegetables ontons, steamed 4.00
Steamed
Wontons
6.00
Edamame 5.00
Steamed W
ontons (6pc) sauce.
served w6.00
Issei's ignature and-‐made w(6pc)
and ith Issei's yuzu Msiso-‐Chili shauce.
Served over shredded eTuce ith dipping Issei's signature hand-‐made ww
ontons, served teamed and served wserved
ith Issei's Assorted fsignature
ssteam vlegetables awontons,
nd sb
ith ssei's miso-‐Chili sauce
Issei’s
and
Japanese ssresh tyle b
aby sshand-made
oy b
eans llightly aawsteamed
nd ss Ialted.
Fried S
hrimp T
empura (
3pc) 5.00
Steamed v
egetables 4.00
yuzu Msiso-‐Chili Issei's ignature hauce.
and-‐made w ontons, soiled teamed and served w
ith Issei's Japanese tyle b
aby oy b
eans ightly b
oiled nd alted.
Edamame Agedashi T
ofu 6.00
Steamed W
ontons (
6pc) 6.00
yuzu Miso-‐Chili sauce.
with
Issei’s
yuzu
Miso-Chili
sauce.
yuzu Miso-‐Chili auce.
Served oSver svhredded eTuce w(lightly ith dipping sauce.
Assorted fsresh ssteam vlegetables nd spberved wtarch. ith s Ialted.
ssei's maiso-‐Chili sauce
Steamed 4.00
Japanese tyle b
aby soy bceans oiled Medium fihrimp rm tegetables ofu waith ried nd served in a Fried Tlightly empura 3pc) 5.00
Issei's signature hand-‐made w ontons, sotato teamed and w
ith Issei's Steamed W
ontons (oated 6pc) asnd sFerved 6.00
mirin and ged oy sempura auce.
Fried S
hrimp T
(
3pc) 5.00
Assorted faresh sssteam vlegetables and served with Issei's miso-‐Chili sauce
Steamed v
egetables 4.00
Served o
ver s
hredded eTuce w
ith d
ipping s
auce.
yuzu M
iso-‐Chili auce.
Fried Shrimp TTempura (3pc) served w5.00
Issei's signature hand-‐made w ontons, steamed and ith Issei's Agedashi Thredded ofu leTuce 6.00
Fried hrimp empura 3pc) 5.00
Served oSver sW
w(ith dipping Steamed (6pc) ssauce.
6.00
Assorted fresh sontons vegetables and served with Issei's miso-‐Chili sauce
yuzu Miso-‐Chili steam auce.
Served over svT
hredded leTuce with dipping auce.
Medium firm tegetables ofu lightly coated with potato starch. Fried and served in a Steamed 4.00
Agedashi ofu 6.00
Served o
ver s
hredded l
eTuce w
ith d
ipping s
auce.
Issei's s
ignature h
and-‐made w
ontons, s
teamed a
nd s
erved w
ith I
ssei's Issei's s
ignature h
and-‐made w
ontons, s
teamed a
nd s
erved w
ith I
ssei's Steamed WssB
ontons (6pc) 6.00
Fried Sento hrimp Tlightly 5.00
Issei ox (3pc) w
12.00
mirin aB
nd ged oy sempura Fried
Shrimp
Tempura
Assorted vegetables nd ith Issei's maiso-‐Chili sauce
Medium fifaresh rm ofu coated wa(3pc)
ith sperved otato starch. Fried nd s6.00
erved in a Steamed vTtegetables 4.00
Agedashi ofu auce.
6.00
yuzu M
steam auce.
yuzu Msiso-‐Chili iso-‐Chili Issei's ignature and-‐made w w
ontons, steamed agnd served w
Issei's Served oSver svhredded leTuce ith ipping auce.
An assortment ossh
f auce.
IT
ssei's signature sdtarters: fsried yoza, fried sith hrimp Served
over
shredded
lettuce
with
dipping
sauce.
Fried hrimp empura (
3pc) 5.00
mirin a
nd a
ged oy s
auce.
Assorted f
resh s
team v
egetables a
nd s
erved w
ith I
ssei's m
iso-‐Chili s
auce
Medium fi
rm t
ofu l
ightly c
oated w
ith p
otato s
tarch. F
ried a
nd s
erved in a Agedashi T
ofu 6.00
Steamed egetables eaweed a4.00
yuzu Miso-‐Chili sauce. leTuce dumplings, Vsv
fried e wgg olls, f ried sauce.
tw
ofu, nd calamari Served oento ver hredded ith dipping Steamed vietnamese egetables 4.00
Assorted faresh ssB
team vegetables arnd sperved ith s Issei's maiso-‐Chili sauce
mirin aB
nd ged oy sauce.
Issei ox 12.00
Medium fi
rm t
ofu l
ightly c
oated w
ith otato s
tarch. F
ried nd s
erved in a Assorted f
resh s
team v
egetables a
nd s
erved w
ith I
ssei's m
iso-‐Chili s
auce
Fried S
hrimp T
empura (
3pc) 5.00
salad.
Agedashi Tofu vegetables and fried Issei's fried 6.00
Assorted faresh sosteam served with miso-‐Chili sauce
mirin aB
nd ged oy sauce.
An assortment f ox Issei's signature sd
tarters: g yoza, shrimp Served o
ver ssvhredded lleTuce w
ith ipping ssauce.
Issei ento B
12.00
(Vegetarian a
vailable u
pon r
equest) Served o
ver hredded eTuce w
ith d
ipping auce.
Fried S
hrimp T
empura (
3pc) 5.00
Medium firm lightly coated ith potato sofu, tarch. Fried and served in a Agedashi Ttofu ofu vegetables sIssei's dumplings, Vietnamese fsried e gg warnd f ried fried tw
eaweed a6.00
nd calamari Assorted faresh soVegetables
team served ith miso-‐Chili sauce
An assortment f ox Issei's ignature solls, g yoza, fried shrimp Steamed egetables with sauce.
4.00
Issei 12.00
Steamed
4.00
Served oento ver svT
hredded leTuce dtarters: ipping mirin aB
nd ged sB
oy s auce.
Agedashi ofu 6.00
Medium fi
rm t
ofu l
ightly c
oated w
ith p
otato s
tarch. F
ried a
nd s
erved in a salad.
Agedashi Tofu vegetables gg arnd dumplings, Vfresh
ietnamese fsried evegetables
olls, f ried tw
ofu, sIssei's eaweed a6.00
nd calamari Assorted soB
team sperved ith m
sauce
An assortment f ox Ilssei's tarters: fried g yoza, fried shrimp Assorted
steamed
with
Issei’s
Issei ento 12.00
Agedashi ofu served
6.00
Medium fifaresh rm tegetables ofu ightly cignature oated wsith otato starch. Fried aiso-‐Chili nd served in a mirin aB
nd ged soy s auce.
(Vegetarian avT
vailable upon request) Steamed 4.00
salad.
SeaChips sm1.50 lg3.00
Medium fi
rm t
ofu l
ightly c
oated w
ith p
otato s
tarch. F
ried a
nd s
erved in a dumplings, Vietnamese fsried egg wrsith olls, fried fried tsofu, seaweed and calamari An Miso-Chili
assortment osoy f Ilssei's ignature tarters: gyoza, fried shrimp sauce.
mirin a
nd a
ged s
auce.
Medium fi
rm t
ofu ightly c
oated p
otato tarch. F
ried a
nd s
erved in a Assorted f
resh s
team v
egetables a
nd s
erved w
ith I
ssei's m
iso-‐Chili s
auce
Issei B
ento B
ox 12.00
(Vegetarian a
vailable u
pon r
equest) Assorted f
resh s
team v
egetables a
nd s
erved w
ith I
ssei's m
iso-‐Chili s
auce
Agedashi T
ofu 6.00
mirin a
nd a
ged s
oy s
auce.
Steamed v
egetables 4.00
salad.
dumplings, Vietnamese fried egg rolls, fried tofu, seaweed and calamari mirin and aged soy sauce.
An a
ssortment o
f I
ssei's s
ignature s
tarters: f
ried g
yoza, f
ried s
hrimp Medium fifresh rm tofu lightly coated ith sperved otato starch. Fried nd served in a Assorted sB
team ith Issei's maiso-‐Chili sauce
(Vegetarian aT
vailable pon request) Issei Bento ox 12.00
Agedashi ofu wand w
6.00
salad.
SeaChips vuegetables seaweed dumplings, Vaietnamese fsried esm1.50 olls, f ried fried tsofu, alg3.00
nd calamari mirin aB
nd ged oy sauce.
Issei ento gg wrsith 12.00
(Vegetarian vailable upon request) An assortment osB
f ox Ilssei's tarters: g yoza, fried shrimp Medium fiarm tofu ightly cignature oated potato tarch. Fried and served in a Issei B
ento B
ox 12.00
Agedashi Tofu gg rsolls, tofu, g yoza, 6.00
salad.
SeaChips Issei ento 12.00
An assortment osB
f ox Issei's ignature tarters: fried shrimp dumplings, Vietnamese fsried esm1.50 f ried fried seaweed alg3.00
nd calamari mirin aB
nd aged oy s auce.
Agedashi
Tofu
6.00
An a
ssortment o
f I
ssei's s
ignature s
tarters: f
ried g
yoza, f
ried s
hrimp (Vegetarian pon request) Medium fi
ttofu ightly ccignature oated w
p
tarch. FFried aand sserved iin Medium firm rm ofu ightly oated wrsith ith potato otato tarch. ried nd erved n aa SeaChips ulightly
Agedashi Tvailable ofu gg 6.00
dumplings, Vafirm
ietnamese fsried esm1.50 olls, f ried fried tssofu, seaweed alg3.00
nd calamari An Medium
assortment of tofu
Illssei's tarters: g yoza, fried sFried
hrimp salad.
starch.
Issei ento ox dumplings, Vietnamese fried e coated
gg rolls, with
f ried tpotato
ofu, seaweed a12.00
nd calamari mirin aaB
nd ged ssBoy ss auce.
mirin nd ged oy auce.
salad.
dumplings, Vaietnamese fried esm1.50 gg olls, fried tsofu, seaweed alg3.00
nd calamari SeaChips Medium fiaarm tofu lightly coated writh psoy
otato tarch. Fried and served in a (Vegetarian vailable upon request) and
served
in
a
mirin
and
aged
sauce.
salad.
An assortment oBf ox Issei's signature shrimp Issei ento starters: fried g yoza, fried 12.00
(Vegetarian available upon request) salad.
mirin aB
nd aged soy sauce.
(Vegetarian vailable upon request) dumplings, Vaietnamese fsried esm1.50 gg rsolls, fried fried tofu, g yoza, seaweed alg3.00
nd calamari SeaChips An a
ssortment o
f I
ssei's ignature tarters: f
ried shrimp (Vegetarian available request) Issei Bento Box upon gg rolls, f ried tofu, seaweed a12.00
salad.
dumplings, Vietnamese fried esm1.50 nd calamari Issei
Bento
Box
12.00
SeaChips lg3.00
An aassortment o
IIssei's ssignature ffried sshrimp (Vegetarian available upon request) An ssortment oBf f ox ssei's ignature tarters: ried gg yoza, yoza, ffried ried lg3.00
hrimp Issei Bento sstarters: starters:
12.00
salad.
SeaChips sm1.50 An
assortment
of
Issei’s
signature
fried
gyoza,
dumplings, V
ffsried eesm1.50 gg ffried ttofu, sseaweed aalg3.00
nd ccalamari SeaChips upon dumplings, Vaietnamese ietnamese ried gg rrsolls, olls, ried fried ofu, g yoza, eaweed nd alamari An assortment of Issei's ignature tarters: fried shrimp (Vegetarian vailable request) SeaChips sm1.50 lg3.00
ef Curry Salad After the Second World War came an intense food shortage
in Japan, a turning point in the history of noodles. Ramen
was perfected and greatly helped Japan, as they were cheap
and a great source of needed protein. Years later, in 1958,
Momofuku Ando, founder of Nissin Foods, invented and
revolutionized instant noodles, which are the popular ramen
dish today.
VEGETARIAN
Irasshaimase...Youkoso!!!
ted with mild garlic curry powder, sautéed with odles, and freshly shredded leTuce with Thai ramen | pho | rice
peanuts, and fish sauce.
Sunday & Monday
d Sampler fried shrimp dumplings, Vietnamese fried egg rolls, fried
salad.
salad.
dumplings, Vietnamese fried egg rolls, fried tofu, seaweed and calamari tofu, seaweed
and
calamari
salad.
(Vegetarian a
rrequest) SeaChips uupon sm1.50 lg3.00
(Vegetarian available vailable pon equest) salad.
(Vegetarian
available
upon
request)
(Vegetarian available SeaChips upon request) sm1.50 lg3.00
SeaChips3.00
(Welcome to our restaurant!!!)
11.00
We are immensely blessed and so extremely grateful to now
be joining the community of Lancaster, PA. Faith in The Lord
Jesus Christ, hard work and long hours, and the support of
our loyal friends and customers have carried us here and will
continue to take us far into the future. By choosing to dine
with us, you have entered our homes as well as our hearts,
and we look forward to serving you the same foods that
bring our own family together around a dinner table. As our
little Phamily continues to grow, we look forward to creating
new memories and flavors to share with all of you.
Arrigato Gozaimashita...
Thank You Very Much!
NO BYOB
ABOUT ISSEI NOODLE10.00
Quality ingredients. Authentic flavors. Fresh produce.
These are the “brick-and-mortar” values that our family
brand has been built upon. Issei Noodle opened it’s doors
to the community of Carlisle, PA in April 2007. Since then,
Naomi and Robert Pham (more affectionately titled Mama
and Papa) have taken their love for food and combined it
with their love of family to create what Issei embodies today:
a warm environment in which to create and share memories
alongside the experience of “old” or traditional flavors with
a new “phamily” twist. Even though our menu has gone
through some changes, our goal to bring you and your
own family delicious food and lasting memories remains
unchanged.
DON-‐BURI RICE BOWLD1 Asian Sesame D
2.00
style seasone
2.00
DON-‐BURI RICE BOWLMongolian vegetables and toasted se
D1 A
sian Sesame D
DON-‐BURI RICE BOWL
Free
Refills
Mongolian s
tyle seasone
Japanese
1.25
RICE BOWLD1 Asian Sesame D
Free
ReÞlls
Japanese Green TGreen
ea Tea
DON-‐BURI 1.25
vegetables astyle nd toasted se
“Dine
In
Only”
Mongolian seasone
D1 A
sian S
esame D
DON-‐BURI RICE BOWLD2 Egg
vegetables nd taoasted sD
e
Mongolian snd easone
D1 C
Ahicken sian astyle Sesame Issei Peach/Raspberry IcedDON-‐BURI Teas
3.00
RICE BOWLChicken and nd egg toasted sautéed vegetables se
Mongolian astyle seasone
R
ICE B
OWL
D1 Asian Sesame D
Issei Peach/Raspberry Iced Tea DON-‐BURI 3.00
greens served rice.
DON-‐BURI R
ICE B
OWL
vegetables and otver s e
D2 Chicken aoasted nd Egg
DON-‐BURI R
ICE B
OWL
Mongolian s
tyle s
easone
Vietnamese Iced Coffee
D1 C
Ahicken sian esame D
Chicken and 3.50
eSgg snd autéed D2 Egg
vegetables astyle nd taoasted sD
e
D1 A
sian SSesame French-pressed dark roast coffeeDON-‐BURI sweetened with
seasone
RICE BOWLMongolian D1 A
sian esame D
greens s
erved o
ver r
ice.
Chicken and eSgg ssnd autéed D2 C
hicken aoasted Egg
D1 A
sian esame D
Mongolian s
tyle easone
vegetables a
nd t
s
e
condensed
milk
and
creamer.
Vietnamesse Iced Coffee DON-‐BURI RICE B OWLD3 Mongolian style ssnd easone
greens served otver rice.
B
eef Chicken and eineapple gg D2 3.50
Chicken aoasted Egg
vegetables asPtyle nd s e
Mongolian sautéed easone
D1 A
sian S
esame vegetables and toasted sD
e
and resh ptver ineapple Chicken afnd eagg sautéed greens served ond rice.s e
vegetables and oasted DON-‐BURI wRith ICE cB
OWLBeef French-‐“Creme-y”
pressed dark r
oast c
offee s
weetened ondensed m
ilk D2 C
hicken a
nd E
gg
Mongolian s
tyle s
easone
D1 A
sian S
esame D
Tea Blends (non-dairy
milk)
nd 3.75
sweet greens saerved over ornions
ice. DON-‐BURI RICE BOWLspinach D3 Bhicken eef vegetables asPtyle nd se
Chicken and eineapple gg taoasted autéed Mongolian ssnd easone
D2 C
Egg
creamer Please ask your server for available tea flavors
D1 A
sian S
esame D
Beef a
nd f
resh p
ineapple greens s
erved o
ver r
ice.
D3 B
eef P
ineapple vegetables and oasted s e
D2 C
hicken EEgg
Chicken and egg ta
snd autéed D2 C
hicken a
nd gg
Mongolian s
tyle s
easone
with Bubbles
4.75
spinach a
nd s
weet o
nions
Mongolian sPtyle ssnd easone
D1 C
Ahicken sian esame D
D2 aineapple gg
Beef nd resh Chicken afnd eSineapple gg autéed D3 eef greens served opabo rice.
D4 SBapicy TEof
Chicken and egg vegetables aasM
nd ttver oasted ss ee
vegetables nd oasted Mongolian tyle sssautéed easone
spinach aerved nd seineapple weet ornions
Chicken gg autéed greens s
o
ver ice.
Beef a
nd f
resh p
ineapple D3 B
eef P
D2 Cand hicken aoasted nd Emgg
spicy greens served otan-‐tan rice.
vegetables and tver s ee
“Creme-‐y” Tea Blends(non-‐dairy milk) Tofu 3.75
spinach seweet orcnions
greens saerved ow
ice.
Beef aarnished nd fnd resh pver ineapple and gC
ith ilant
Chicken and gg snd autéed D2 hicken a
E
gg
D3 B
eef P
ineapple D4 Spicy abo Tof
spinach and M
sweet onions
greens served opver rice. Chicken asfnd egg sautéed Beef nd resh Thai Chai Tofu aapicy nd picy tabo an-‐tan m
e
D3 B
eef PM
ineapple D2 C
hicken aineapple nd TEof
gg
D4 S
spinach nd sineapple weet orcnions
greens saerved ow
ver ice.
D3 B
eef P
and g
arnished ith ilant
Beef a
nd f
resh p
ineapple Chicken aasday.
nd eegg autéed Tofu nd picy tabo an-‐tan m
e
ask your
server about the dessert of
Chicken nd gg autéed D4 the
Sapicy M
TEon
of
D3 B
eef P
D2 C
hicken assnd gg
Please
Honeydew Coconut
D5 V
D3 eef Psineapple ineapple Beef aegetarian nd fresh pver ineapple spinach weet orcD
nions
and gB
w
ith ilant
greens ssaerved o
ice.
Tofu aarnished nd snd picy tpabo an-‐tan m e
Beef fnd resh ineapple D4 S
picy M
T
of
Chicken a
e
gg s
autéed greens erved o
ver r
ice.
Seasonal resh vpegetable spinach weet onions
Beef and afnd ineapple D3 eef Pssineapple and gBarnished ith orcnions
ilant
spinach nd weet Tofu nd picy tan-‐tan me
Mango greens saaerved ow
ver ice.
rice aSand gsnd arnished w
ith spinach sweet onions
D4 picy M
abo Ton
of ci
D5 egetarian Beef gV
aarnished nd fresh pineapple and w
ith cD
ilant
D3 B
eef P
ineapple nd asnd picy tvabo an-‐tan me
with BGRATUITY
ubbles RULE
Tofu D4 4.75
Saapicy M
Ton
of
Seasonal spinach sweet oD
nions
D5 V
egetarian Beef nd ffresh resh pegetable ineapple and g
arnished w
ith c
ilant
D3 B
eef P
ineapple D4 S
picy M
abo T
of
rice aSand w
ith Tofu nd picy tvabo an-‐tan mcei
spinach agsnd sweet oD
nions
Seasonal farnished resh egetable D4 picy M
TTon
of
egetarian Beef resh pabo ineapple D4 agV
Sand picy M
of
Parties of 5 or more will receive D5 Tofu nd sffarnished picy tp
an-‐tan mcei
and arnished w
ith wcith ilant
Beef resh ineapple D3 B
eef P
ineapple rice g
Tofu a
nd s
picy t
an-‐tan me
Seasonal f
resh v
egetable D5 Vaarnished egetarian Dnions
on
D6 hashu D
on-‐Bu
spinach aasnd ssweet o
and gC
w
ith cnions
ilant
Tofu nd picy t
an-‐tan me
spinach nd weet o
Beef a
nd f
resh p
ineapple ONE check and a gratuity of 15-20%A D4 picy M
abo T
of
and gSnd arnished w
ith wcith ilant
rice a
g
arnished ci
Seasonal f
resh v
egetable “smaller porCon” f on
Jap
and gVarnished with ocoD
ilant
spinach asnd sweet nions
D5 egetarian Tofu a
nd picy t
an-‐tan mcei
rice garnished with D4 aSnd picy Mabo Tof
will be added automatically. pork.
Seasonal fresh vDegetable D6 hashu on-‐Bu
and ith cD
ilant
D5 gC
Vaarnished egetarian on
Tofu nd spicy w
tan-‐tan me
rice a
nd g
wo
ith ci
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#23 Egg Noodle Delight (Our Phamily favorite recipe)
11.00
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Soft Drinks
Noodles originated in China over several thousand years ago
and reached the Japanese culture much later. In fact, we
had to wait up to the 19th century, during the Meiji period,
for ramen to become widely known in Japan. The Japanese
dish was originally called “lamen”, but was later referred to
as “ramen”, since there is no distinction between the “L”
and “R” sounds in the Japanese language and it was a more
popular way to express the word.
CLOSED
Tuesday - Saturday
Lunch: 11:00 AM - 2:15 PM
Dinner 5:00 PM - 8:15 PM
54 W. High Street
Carlisle, PA 17013
(717) 243 - 7826
Mild aasrssorted ed curry ith vvcegeta
ocons
with easonal vwegetable and ffresh and resh Mild rssorted ed curry with A Hawaiian twist on cegeta
aocon
n Iss
with sred easonal vwegetable Mild w
curry ith cocons
mood!
over hite r
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over w
hite r
ice.
D10 I
ssei H
Res
with asssorted easonal vouse egetable and fresh vegeta
mood!
with seasonal vegetable s
mood!
over rice.
Mild red curry ith cocon
D10 w
Ihite ssei Hwouse Re
mood!
with easonal Mild sred curry vwegetable ith cocons
D10 Issei House Re
mood!
Mild ccurry ith Mild rred ed urry w
ith ccocon
ocon
D10 Issei Hw
ouse Re
mood!
with s
easonal v
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easonal v
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mood!
mood!
mood!
44 N. Queen Street
Lancaster, PA 17603
(717) 449 - 6800
www.isseinoodle.com
Check us out on
#D7 Hanbun-Hanbun
12.00
H N
H NOODLES
OODLES
H OODLES
BROTH
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BROTH NOODLES
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BROTH #1 NOODLES
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BROTH N
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#1 C
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BROTH N
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DON-BURI
RICE
BOWL
VEGETARIAN
VEGETARIAN
VEGETARIAN
with Bubbles 4.75
VERMICELLI N
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DON-‐BURI R
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#11 F
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#11 Fover
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DON-‐BURI R
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crushed
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fish
sauce.
A “Summer version” of Haru Warm Ramem:sliced roasted pork, shrimp, Mongolian s
tyle s
easoned b
eef (
or c
hicken) s
autéed w
ith s
easonal f
resh Vietnamese f
ried e
gg r
olls, o
ver c
old v
ermicelli n
oodles, f
reshly s
hredded #21 H
iyashi C
huka 12.00
leTuce w
ith T
hai b
asil, s
liced c
ucumber, c
rushed p
eanuts, a
nd s
picy g
inger A “Summer version” of Haru Warm Ramem:sliced roasted pork, shrimp, fish sauce.peanuts andVietnamese V1 V
egetarian P
ho 8.00
leTuce w
ith T
hai b
asil, s
liced c
ucumber, c
rushed p
eanuts, a
nd s
picy g
inger noodles i
n a
h
ouse p
eanut-‐sauce.
green veg over onions and cilantro
D1 A
sian S
esame D
on B
url Beef 1
0.00
leTuce w
ith Tried hai bbgg asil, ssliced ccucumber, ccrushed ppeanuts, aand ssICE picy gginger A “Summer version” of Haru Warm Ramem:sliced roasted pork, shrimp, and cold hard-‐boiled egg served with steamed assorted veg over ramen f
e
r
olls, o
ver c
old v
ermicelli n
oodles, f
reshly s
hredded leTuce w
ith T
hai asil, liced ucumber, rushed eanuts, nd picy inger noodles i
n a
h
ouse p
eanut-‐sauce.
fish s
auce.
and cold hard-‐boiled egg served with steamed assorted ramen DON-‐BURI R
B
OWL
steamed vegetables, Asian mushrooms, bamboo shoots, garnished with #21 oonly
roasted 12.00
fish sauce.
Vegetarian upon request “Summer rH
iyashi hard-‐boiled egg version” of Haru Warm 10.00
C hicken C
huka 9 .00
Summer A Ramem:sliced roasted pork, shrimp, A “Summer Ramem:sliced pork, shrimp, isn aaa vailable house peanut-‐sauce.
and cold served with steamed assorted veg over ramen Vietnamese ried gg rolls, over cold vermicelli np
oodles, freshly shredded leTuce with ith TTfThai hai bbbeasil, asil, liced ucumber, rushed eanuts, nd ssspicy picy inger vegetables astyle nd noodles toasted esame over Jsapanese and cold hard-‐boiled egg served with steamed assorted veg over ramen leTuce ith hai asil, liced ucumber, rushed eanuts, nd picy inger fish auce.
and cold served with steamed assorted veg over ramen Vegetarian pon Chicken
w
ice.
ith hard-‐boiled egg a s easonal h
version” of Haru Warm ouse p f eanut-‐sauce.
resh SSummer A “Summer version” of Haru Warm pork, fish sssauce.
auce.
Vietnamesee rshrimp, ice noodles in a vegetable-‐base broth,assorted fresh fish Mongolian seasoned eef s(erved or u
autéed and cold hard-‐boiled egg served with steamed assorted veg over ramen noodles i n leTuce ww
sssliced cccucumber, cccrushed ppeanuts, aaand ggginger Vegetarian abvailable vailable uchicken) pon rrequest equest ummer only
nlyRamem:sliced roasted fish sauce.Salad #12 SSSpicy
picy G
inger C
hicken 9.00
noodles h
Vegetarian aavailable vailable u
upon pon rrequest equest hard-‐boiled egg version” of Haru Warm p eanut-‐sauce.
ummer only
nly Ramem:sliced roasted green veg over onions and cilantro
Vegetarian “Summer i n a Beef ouse ouse hicken 1
eanut-‐sauce.
9 .00
SSummer o
A pork, shrimp, and cold hard-‐boiled egg served with steamed assorted veg over ramen and cold served with steamed assorted ramen G
inger C
hicken SSalad
alad 9.00
D1 A
sian SSesame on B
noodles n hh
Couse leTuce with Thai b asil, s liced cucumber, peanuts, and picy BgOWL
inger D2 fish auce.
#12
Ginger
Chicken
9.00crushed #12 noodles n eanut-‐sauce.
auce.
nd Egg Don-‐Burl DON-‐BURI RsICE noodles ii iin h
vegetables, sian mushrooms, and cold hard-‐boiled egg ramen SSpicy picy G
inger C
hicken 9.00
D1 C
Ahicken sian and esame Desame on Bsurl url Beef 1 pp pp0.00
0.00
vegetables taoasted sD
erved o ver Japanese rice.
noodles n aaaaaa9.00
h ouse ouse eanut-‐sauce.
Vegetarian vailable ueanut-‐sauce.
pon rrserved with steamed assorted equest V2 ummer only
nlyN
fish sssauce.
SSalad bamboo s hoots, garnished 8.00
#12 picy G
inger Cfish hicken S
alad 9.00
Vegetarian vailable u
pon equest steamed V2
V
veg over Vegetarian
SS egetarian ummer o
Shredded boiled chicken, over cold S
valad ermicelli noodles, freshly shredded Noodle
Salad
8.00with V2 V
egetarian NAoodle oodle alad 8.00
and cold hard-‐boiled egg served with steamed assorted veg over ramen D1 A
sian S
esame D
on B
url Beef 1
0.00
noodles i
n a
h
ouse p
eanut-‐sauce.
noodles i
n a
h
ouse p
eanut-‐sauce.
Vegetarian vailable u
pon r
equest S
ummer o
nly
Shredded b
oiled c
hicken, o
ver c
old v
ermicelli n
oodles, f
reshly s
hredded fish sS
auce.
Mongolian tyle easoned bm
eef or hicken) autéed with ith easonal resh Vegetarian vailable upon pon equest Fried ummer only
nly
Shredded
chicken,
over
vermicelli
noodles,
Chicken and egg a sssand
autéed in b
irin sake, h oney, sVegetarian oy sauce, a aaeasonal vailable uu
green ummer oo
oSSSnions avnd cilantrogyoza, cold vermicelli noodles, and freshly picy Ginger Cphicken Salad 9.00
noodles in aassnd h9.00
ouse pffeanut-‐sauce.
sCeasonal hicken 9
.00rrrequest Shredded bboiled
oiled over cold cold
vermicelli noodles, freshly sshredded Mongolian sstyle easoned eef ((or cchicken) ssautéed w
resh Vegetarian vailable pon equest Fried
tt ofu ummer nly
D2 C
hicken nd E
gg D
on-‐Burl D2
Chicken
Egg
Don-Buri
10.00
a
nd egetable leTuce with Thai ccbhicken, asil, #12 sliced cucumber, crushed eanuts, and picy g inger tofu
and
vegetable
gyoza,
cold
vermicelli
noodles
and
Shredded b
oiled hicken, o
ver c
old v
ermicelli n
oodles, f
reshly s
hredded Fried ofu a
nd v
egetable g
yoza, c
old v
ermicelli n
oodles, a
nd f
reshly P
SSbeef ee w 1
1
noodles in saaeasonal vailable house presh eanut-‐sauce.
Vegetarian vailable pon rrequest request equest S egetarian SSummer ummer ooonly
nly
Mongolian seasoned or chicken) autéed wrrChicken ith leTuce w
ith Thai b
asil, ss#12 liced ccSucumber, ccrushed aand sspicy ginger Vegetarian pon ummer nly
vegetables aastyle nd tt#22 oasted ss esame ss(E
o
JJs apanese ice.
#2 Cggghicken P
ho (ask for bhand
ean sprouts) 7.00bbroth, picy Gbasil,
inger Cpppeanuts, hicken Svvermicelli alad nnoodles, ffreshly 9.00
garnished with ffried arlic brits, ggnreen o
nions, aah
nd ccilantro.
Noodle Salad peanuts, shallots, 8.00
freshly
lettuce
sliced
cucumber,
#22 PEad ad ee w Chicken 11f1.00/Beef 1.00/Beef 1 3.00
3.00
garnished arlic o
nions, nd leTuce w
ith liced eanuts, Vegetarian and vailable uuupon V2 V
vegetables nd oasted erved o
ver ice.
greens served oegg
ver rsautéed
ice.
Vietnamese ice oodles with ith and hredded hicken n cchicken hicken roth, Shredded bThai
oiled hicken, over ver old ermicelli oodles, reshly hredded D1 Ahicken sian Segg esame Desame Boodle url hver at sauce, Beef 0.00
shredded lleTuce ggarnished w
ith ccrushed ccucumber, tthai
Chicken and snd autéed ion n S
m
irin sw ake, oney, sVegetarian oy asauce
seasonal fish sauce.
#22 P
ad ee EEEerved apanese Chicken 1
1.00/Beef 1
3.00
Chicken
and
in
mirin
sake,
honey,
soy
garnished w
with ith Vietnamese fried ried arlic b
brits, its, gnreen reen o(ask nions, ah
nd cilantro.
ilantro.
leTuce wshredded
ith TThai hai b
basil, asil, s#12 liced with
cSucumber, ucumber, cccrushed rushed eanuts, and nd spicy picy gginger inger Vietnamese
rice
noodles
with
shredded
chicken
ice oodles w
and ssshredded ccchicken iin Shredded b
oiled hicken, o
cccold ssRshredded DON-‐BURI ICE B
OWL
D2 C
a
gg D
on-‐Burl 9.00
shredded eTuce arnished w
ith rushed p
eanuts, s
hallots, ucumber, hai
freshly
shredded
lettuce,
garnished
with
crushed
peanuts,
#2 C
hicken P
ho f
or b
ean s
prouts) 7.00
picy G
inger C
hicken S
alad 9.00
Thai p
an f
ried n
m
ade w
ith fl
w
ide r
ice n
oodles i
n s
oy s
auce, g
arlic, a
vailable u
pon r
equest S
ummer o
nly
vegetables a
nd t
oasted s
esame s
erved o
ver J
apanese r
ice.
fish s
auce.
#22 P
ad S
ee w Chicken 1
1.00/Beef 1
3.00
Vietnamese r
ice n
oodles w
ith h
and hredded hicken i
n c
hicken b
roth, Shredded b
oiled c
hicken, o
ver old v
ermicelli n
oodles, f
reshly hredded C
hicken 9
.00
Vietnamese ice oodles w
ith hredded hicken n hicken roth, Shredded oiled hicken, ver old vvermicelli ermicelli oodles, reshly hredded #2 Chicken ho ask fits, or band ean sprouts) 7.00bbbroth, #12 inger hicken Svalad nnnoodles, eanuts, Vietnamese rrrice nn
oodles w
ith hh
ssshredded hicken iiin Shredded bb
ccchicken, oo
cccold fffreshly hredded Fried tofu saerved nd vegetable gyoza, cold vermicelli noodles, asnd freshly fish sauce.peanuts andleTuce Thai p
an ffried n
oodle m
ade w
ith fl
at w
ide rrsice ii9n ssoy ssauce, ggarlic, crushed
spicySpicy ginger
fish
sauce.
n
Coodles hicken .00
Vietnamese ice nho oodles w
ith hggand and hredded hicken n ccchicken hicken roth, Shredded boiled oiled hicken, over ver old ermicelli oodles, reshly hredded garnished w
ith ffPried gg(arlic b
reen o
nions, aacccnd ccilantro.
w
ith TTG
hai b
asil, ssCliced ccucumber, ccrushed p
aa9.00
nd ssssspicy gginger basil,and w
ith y
uzu p
eanut a
nd s
weet g
inger s
oy auce.
Mongolian s
tyle s
easoned b
eef (
or c
hicken) s
autéed w
ith easonal f
resh Thai p
an ried n
oodle m
ade w
ith fl
at w
ide ice n
oodles n oy auce, arlic, garnished w
ith ried arlic b
its, reen o
nions, nd ilantro.
leTuce w
ith hai b
asil, liced ucumber, rushed p
eanuts, nd picy inger and
seasonal
greens
served
over
rice.
fish s
auce.
in
chicken
broth,
garnished
with
fried
shallot
bits,
green
greens s
erved o
ver r
ice.
#22 P
ad S
ee E
w Chicken 1
1.00/Beef 1
3.00
V2 V
egetarian N
oodle S
alad 8.00
#2 C
hicken P
(
ask f
or b
ean s
prouts) 7.00
#12 S
picy G
inger C
hicken S
alad 9.00
basil,and s
erved w
ith y
uzu p
eanut a
nd s
weet g
inger s
oy s
auce.
Chicken and egg Thai snd autéed iried n D
mon-‐Burl irin sake, hade oney, soy sauce, arice nd sn
easonal egg apnd vfegetables.
shallots,
cucumber,
Thai
basil
and
served
with
yuzu
peanut
Vietnamese r
ice n
oodles w
ith h
and s
hredded c
hicken i
n c
hicken b
roth, Shredded b
oiled c
hicken, o
ver c
old v
ermicelli n
oodles, f
reshly s
hredded C
hicken 9
.00
Vietnamese r
ice n
oodles w
ith h
and s
hredded c
hicken i
n c
hicken b
roth, Shredded b
oiled c
hicken, o
ver c
old v
ermicelli n
oodles, f
reshly s
hredded an n
oodle m
w
ith fl
at w
ide oodles i
n s
oy s
auce, g
arlic, garnished w
ith f
ried g
arlic b
its, g
reen o
nions, a
nd c
ilantro.
leTuce w
ith T
hai b
asil, s
liced c
ucumber, c
rushed p
eanuts, a
nd picy g
inger D2 C
hicken a
E
gg 9.00
garnished w
ith f
ried g
arlic b
its, g
reen o
nions, a
nd c
ilantro.
leTuce w
ith T
hai b
asil, s
liced c
ucumber, c
rushed p
eanuts, a
nd s
picy g
inger shredded l
eTuce g
arnished w
ith c
rushed p
eanuts, s
hallots, c
ucumber, t
hai
garnished w
ith f
ried g
arlic b
its, g
reen o
nions, a
nd c
ilantro.
leTuce w
ith T
hai b
asil, s
liced c
ucumber, c
rushed p
eanuts, a
nd s
picy g
inger Vietnamese ice fnried oodles with hand shredded in chicken broth, Shredded boiled over ccucumber, old vermicelli noodles, freshly egg nd svvesame egetables.
DON-‐BURI OWL
garnished writh garlic bits, green onions, cahicken nd cilantro.
leTuce with Thai chicken, basil, sliced crushed peanuts, and sRhredded sICE picy B
ginger fish ssauce.
#22 ppTan-Tan
Price.
ad See Ew m
flflat Chicken 1Fried 1.00/Beef 3.00
and tegg oasted served over Japanese aand egetables.
fish auce.
Spicy
+2.00
onions
and
cilantro.
ofu ssauce, and ginger
v1
egetable gsauce.
yoza, cold vermicelli noodles, and freshly Thai an ried neasonal oodle made ade w
with ith at w
wide ide ice n
noodles oodles n sstoy oy auce, arlic, Vietnamese rice nean oodles wbbith shredded hicken in chicken broth, Shredded boiled cbbhicken, over cold vermicelli noodles, freshly hredded garnished with ith fb
ried arlic its, hgggand reen nions, nd ilantro.
leTuce with ith hai asil, sssliced liced ucumber, rushed eanuts, nd ssspicy picy ggginger inger vegetables egg nd vD
egetables.
and
sweet
soy
greens served oesame ver raice.
garnished w
ith fried ried ggarlic arlic its, reen oonions, nions, aacnd nd ccilantro.
ilantro.
leTuce w
ith TThai hai asil, liced ccucumber, ucumber, ccrushed rushed ppeanuts, eanuts, aand nd picy inger Thai an fffried n
oodle rrrice iin ggw
arlic, fish s
auce.
D1 A
sian S
on B
url Beef 1
0.00
#3 S
hrimp P
ho (
ask f
or s
prouts) 9.00
#13 L
emongrass B
eef C
urry S
alad 10.00
Chicken a
nd e
gg s
autéed i
n m
irin s
ake, h
oney, s
oy s
auce, a
nd s
fish s
auce.
basil,and s
erved ith y
uzu p
eanut a
nd s
weet g
inger s
oy s
auce.
fish s
auce.
#22 P
ad S
ee E
w Chicken 1
1.00/Beef 1
3.00
garnished w
f
g
b
its, reen o
a
c
leTuce w
T
b
asil, c
c
p
a
#13
Lemongrass
Beef
Curry
Salad
10.00
Thai p
an ried n
oodle m
ade w
ith fl
at w
ide ice n
oodles i
n s
oy s
auce, g
arlic, #3 SShrimp hrimp P
Pgarnished ho ((ask ask wffith or fb
bried ean prouts) 9.00and cilantro.
#13 LLemongrass emongrass B
Bfish eef ssauce.
Curry urry alad 10.00 crushed peanuts, and spicy ginger D2 Chicken and Egg Don-‐Burl Cnn
9m
.00
Thai p
an ried nhicken oodle m
ade w
w ith ith flfl
flat at w
wide ide rrrice ice nn
noodles oodles n sssoy oy slsseTuce auce, arlic, #22 Pwan ad S9.00
ee Ew Chicken 11.00/Beef 3.00
Thai pp
fffried oodle ade iiin auce, gggarlic, arnished with crushed cucumber, thai
aand #3 ssscprouts) 9.00
#13 eef C
SSShai alad 10.00
Thai an ried oodle m
ade w
ith at w
ide ice oodles n oy auce, arlic, egg nd egetables.
gin arlic bits, bgroth, reen goarnished nions, leTuce with basil, s liced cucumber, fish auce.
V3 V
eggie TT11ofu R
peanuts, shallots, 10.00
fish auce.
egg vvvegetables.
D2 C
a nd gg D
on-‐Burl Rice Vietnamese rice noodles with shrimp hicken ith Tender sliced arinated with mTild garlic curry powder, sautéed with #23 EEEgg N
elight ith Ew 11.00
Mongolian seasoned boodle eef (or cD
hicken) sautéed s9.00
easonal fresh #3 Shrimp Pho ho (ask for or bean ean 9.00 w
#13 Lemongrass Bfish eef Curry alad #22 P
ad SBeef ee ith Chicken 1shredded 1.00/Beef V3 Vsssoy eggie ofu Ryamen amen 10.00
D3 BAhicken eef Pstyle ineapple urry Fried 10.00
greens served oesame ver rice.
DCon Thai an fegetables.
ried noodle oodle made ade with ith flflflat at ww
wide ide rice ice nnnoodles oodles n oy ssssauce, auce, garlic, arlic, ssauce.
Thai an ried n
oodle m
ade w
at ide rice oodles iin oy auce, g3.00
arlic, Tender
slicedbbbeef beefm
marinated
with
mild
garlic
curry 10.00
egg aapaappnd Vietnamese rrice n
oodles w
ith sshrimp iin ccprouts) hicken b
roth, ggarnished w
ith Tender sliced eef m
arinated with m
ild ggarlic ccurry powder, sautéed with #23 gg N
oodle D
elight 11.00
egg nd egetables.
egg nd vfvvfried egetables.
D2 C
hicken a
nd E
gg D
on-‐Burl 9.00
D1 sian S
B
url 1
0.00
Thai an n
m
w
r
i
n g
basil,and erved w
ith uzu p
eanut a
nd s
weet g
inger s
oy s
auce.
Vietnamese ice n
oodles w
ith hrimp n hicken b
roth, arnished w
arinated with m
ild arlic urry powder, sautéed with Chicken a
nd e
gg s
autéed i
n m
irin s
ake, h
oney, s
oy s
auce, a
nd s
easonal egg nd egetables.
#23 E
gg N
oodle D
elight 11.00
fish s
auce.
Japanese r
amen n
oodles i
n a
J
apanese s
oy-‐bean p
aste b
ased b
fried garlic brits, gnreen onions nd cilantro.
onions,cold vermicelli noodles, and freshly leTuce Thai vegetables nd tineapple sgesame erved ooney, ver apanese r ssice.
Chicken afnd gg soasted autéed iround irin sautéed ake, helight segg oy afegetables.
nd seasonal #3
for
bean
sprouts)
9.00
Sautéed pssork w
ith gn arlic, sweet oy sauce steam ew
gg ith noodle, Vietnamese ice oodles with aaP
sPho
hrimp n chicken bbroth, garnished with Tender sliced beef m
arinated with mild garlic shredded cB
urry powder, sautéed with Egg Nbm
oodle D
oover 11.00
Thai pnd an ried nith oodle made flat wide rice noodles in oy rsamen auce, arlic, Japanese ngoodles in a Japanese s oy-‐bean p aste based broth roth w
with ith Beef resh p#23 cn iR
sJweet hili auce w
baby egg nd #3 SSShrimp
hrimp ho (ask
((iask ffor ean ssprouts) 9.00
#13 LLemongrass eef CCurry SSwith alad 10.00
aand vvegetables.
fried ggarlic arlic b
bits, its, reen onions nions nd ilantro.
onions,cold vermicelli noodles, and freshly shredded leTuce with Thai powder,
sauteed
with
onions,
cold
vermicelli
noodles
and
Sautéed ggiround p
ith ggarlic, ssweet ssith ssauce ver ssteam eegg n
oodle, V3
Tofu
Ramen
10.00
D3 Band eef Paseetyle ineapple Chunks urry ried ice sscaauce, 10.00
V3 VssVeggie
eggie Tsofu Ramen 10.00
Chicken and gg s sautéed n m
irin sFake, honey, segg oy auce, aegetables.
nd s Ceasonal Mongolian easoned eef (ork or cw
hicken) sautéed w
easonal faresh voy #3 hrimp ho ask or b
ean prouts) 9.00
#13 emongrass B
eef urry alad 10.00
fried ggreen o
aP
nd ccilantro.
onions,cold vermicelli noodles, and freshly shredded leTuce with Thai Sautéed round p
ork w
ith arlic, weet oy auce o
ver team gg n
oodle, s
greens s
erved o
ver r
ice.
fresh easonal teamed v
egetables,steamed t
ofu, w
akame s
eaweed, aand basil, c
ucumber, c
rushed p
eanuts, a
nd fi
sh s
auce.
hicken 9
.00
top o
ff w
ith f
resh b
ean s
prout, g
reen o
nions, c
ilantro nd t
ouch o
f r
ed #3 S
hrimp P
ho (
ask f
or b
ean s
prouts) 9.00
#13 L
emongrass B
eef C
urry S
alad 10.00
Sautéed g
round p
ork w
ith g
arlic, s
weet s
oy s
auce o
ver s
team e
gg n
oodle, fried garlic bits, g
reen o
nions a
nd c
ilantro.
onions,cold vermicelli noodles, and freshly shredded leTuce with Thai Vietnamese
rice
noodles
with
shrimp
in
chicken
broth,
D2 C
hicken a
nd E
gg D
on-‐Burl 9.00
Vietnamese rrice ice n
noodles oodles w
with ith sshrimp hrimp iin n cchicken hicken b
broth, roth, ggarnished arnished w
with ith Tender sliced bfieef eef m
arinated with mild ild ggarlic arlic ccurry powder, urry powder, sautéed with sautéed with spinach greens s
erved o
ver r
ice.
fresh s
easonal s
teamed v
egetables,steamed t
ofu, w
akame s
eaweed, nd a
nd s
weet o
nions, g
arnished w
ith s
hallots a
nd c
ilantro.
egg a
nd v
egetables.
basil, c
ucumber, c
rushed p
eanuts, a
nd sh s
auce.
#23 E
gg N
oodle D
elight 11.00
Vietnamese Tender sliced b
m
arinated with m
top o
ff w
ith f
resh b
ean s
prout, g
reen o
nions, c
ilantro a
nd t
ouch o
f r
ed fresh
shredded
lettuce
with
Thai
basil,
cucumber,
crushed
Beef nd fresh sFautéed n ice sJweet chili sauce with baby Japanese
noodles
a Japanese
soypbean
pastebroth with D3BaBeef
Fried
Rice
10.00
vegetables nd tineapple oasted sinegar. esame sb
erved apanese rgg ice.
Japanese ramen noodles n a Jin
apanese soy-‐bean based #3 hrimp ho ask for or bean ean 9.00 w
#13 emongrass eef CCurry urry Sild alad 10.00
basil, p
aand fi
sh ssauce.
N
oodle D
sauce o ver Vietnamese rrrrice n
w
sssshrimp iiiin ccccprouts) hicken ggggarnished Tender sliced b
m
m
ild ggggarlic ccccurry powder, sautéed with greens served optop ver ro
D3 eef PaePineapple
ineapple Cchunks urry ried Rihamily 10.00
ff ffCurry
resh ean sso
gg#23 reen o
ccilantro aand ttelight ouch o
sweet cc11.00
orn ggramen
arnish w
ith ggireen Vietnamese ice oodles w
ith hrimp n hicken roth, arnished w
arinated with m
arlic urry powder, sautéed with #3 SSgghrimp PPggho ((ooask b
ssprouts) 9.00
#13 LLemongrass BBnoodles, eef alad 10.00
Vietnamese ice nn
oodles w
ith hrimp n hicken roth, arnished w
ith Tender sliced bb
eef m
arinated with m
ild arlic urry powder, sautéed with Chinese O
our pver f avorite basil, ccucumber, ucumber, ccrushed rushed peanuts, eanuts, nd fieef sh auce.
V3 Vseggie Toodle, ofu amen waste 10.00
oice.
ff w
w vvith ith resh bsne ean prout, reen oE
nions, ilantro nd ouch of f rrssed ed sweet orn arnish wR
ith reen o
onions
nions #23 EEnions, gg N
D
elight 11.00
Vietnamese ice noodles oodles wfith ith hrimp n hicken roth, cilantro.
arnished with ith Tender sliced b
eef marinated with arinated with mS
ild arlic urry powder, sautéed with garnished
with
fried
shallot
green
onionsbbbbroth, and
fried arlic b
its, reen nions aabits,
nd ccean ilantro.
onions,cold vermicelli and freshly shredded leTuce with Thai Chicken aand gg top sautéed in gm
irin ake, hprout, oney, sSautéed oy sauce, arrecipes.
nd s oodle easonal ggilantro.
round p
ork w
ith ggarlic, weet ss oy ssteam eegg n
Chinese inegar. O
ne o
ur p
hamily f
avorite ecipes.
fried arlic b
its, reen nions nd ilantro.
onions,cold vermicelli noodles, and freshly shredded leTuce with Thai Sautéed round p
ork w
ith arlic, weet oy s
auce o
ver team gg n
oodle, spinach nd s
weet o
nions, arnished w
ith s
hallots a
nd c
#3 S
hrimp P
ho (
ask f
or b
s
prouts) 9.00
#13 L
emongrass B
eef C
urry S
alad 10.00
peanuts
and
fish
sauce.
C
hicken 9
.00
fresh easonal s
teamed v
egetables,steamed t
ofu, akame s
eaweed, a
nd Beef
and
fresh
pineapple
chunks
sautéed
in
sweet
chili
based
broth
with
fresh
seasonal
steamed
vegetables,
#23 gg N
oodle D
elight 11.00
Vietnamese r
ice n
oodles w
ith s
hrimp i
n c
hicken b
roth, g
arnished w
ith Tender sliced b
eef m
arinated with m
ild g
arlic c
urry powder, sautéed with Chinese v
inegar. O
ne o
ur p
hamily f
avorite r
ecipes.
Vietnamese rits, ice nreen oodles ith aasashrimp hrimp in cchicken hicken bbroth, roth, ggarnished arnished wwith ith Tender sliced eef m
marinated with arinated with mild ild arlic shredded curry powder, urry powder, sautéed with fried arlic bb
oo
nions nd ilantro.
onions,cold vermicelli noodles, and freshly shredded leTuce with Thai Beef fresh pineapple cChunks ihamily n ice sweet chili sauce with baby Sautéed round pp
ork w
ith arlic, weet oy auce ver team gg nn
oodle, fried arlic its, reen nions nd ilantro.
onions,cold vermicelli noodles, and leTuce with Thai Sautéed round ork w
ith arlic, weet oy ver team gg oodle, fried onions,cold vermicelli noodles, freshly leTuce with #23 Ew
gg N10.00
oodle D
elight ssssoy oooover 11.00
Vietnamese ice oodles wwith in Tender sliced bbeef ggarlic cshredded sautéed with vinegar. Osne our pR
f avorite ecipes.
D3 Band eef Pineapple urry Fautéed ried Sautéed ggggrround p
ork w
ggggarlic, ssssweet ssssteam eereeamen gg n
oodle, Japanese noodles in a Japanese soy-‐bean paste based broth with fried ggggarlic arlic b
brits, its, ggnggreen reen o
onions nions and nd ccccilantro.
ilantro.
onions,cold vermicelli noodles, and freshly shredded leTuce with Thai Thai basil, ucumber, rushed eanuts, and nd fifreshly sh auce.
Sautéed round pb
ork w
ith arlic, weet oy ssssauce auce ver team gg nrred oodle, top o
ff ith ff9.00
resh ean ssith prout, ggreen o
nions, ccauce ilantro aasteamed
nd ttouch o
f greens served oChinese ver rspinach
ice.
gg #14 V
ermicelli SSalad SScccampler eef pppeanuts, 11.00
basil, ucumber, cccrushed aaam
nd fi
sh sssauce.
top o
ff w
ith resh b
ean prout, reen o
nions, ilantro nd ouch o
f ed sweet c
orn g
arnish w
ith g
reen o
nions
#23 E
gg N
oodle D
elight 11.00
Vietnamese r
ice n
oodles w
ith s
hrimp i
n c
hicken b
roth, g
arnished w
ith Tender sliced b
m
arinated with m
ild g
arlic c
urry powder, sautéed with fried g
arlic b
its, g
reen o
nions a
nd c
ilantro.
onions,cold vermicelli noodles, and freshly shredded leTuce with Thai sauce
with
baby
and
sweet
onions,
garnished
with
tofu,
wakame
seaweed
and
sweet
corn,
garnished
D2 C
hicken a
nd E
D
on-‐Burl #14 V
ermicelli alad ampler 11.00
Sautéed g
round p
ork w
ith g
arlic, s
weet s
oy s
auce o
ver s
team e
gg n
oodle, fried g
arlic b
its, g
reen o
nions a
nd c
ilantro.
onions,cold vermicelli noodles, and freshly shredded leTuce with Thai spinach a
nd s
weet o
nions, g
arnished w
ith s
hallots a
nd c
ilantro.
basil, ucumber, rushed eanuts, nd fi
sh auce.
Sautéed g
round p
ork w
ith g
arlic, s
weet s
oy s
auce o
ver s
team e
gg n
oodle, top ohili ff w
ith resh bb
ean prout, reen oo
nions, ilantro nd ouch oo
f f ed basil, ccucumber, ucumber, rushed eanuts, nd sh auce.
#4 ((ask ffor b
ssprouts) top o
ff ith resh ean prout, nions, ilantro nd ttouch ouch ed basil, campler aaand fifi
#14 V
ermicelli alad cccrushed pppeanuts, 11.00
fried garlic bits, green onions and cilantro.8.00 onions,cold vermicelli noodles, and freshly shredded leTuce with Thai Beef and fresh pineapple chunks sautéed in sweet top ith ffffresh b
ssssprout, ggggreen o
ccccilantro aaaasnd ed fresh easonal srrrraki teamed vegetables,steamed eaweed, and co
sw
with aby Sautéed round pO
ith arlic, sreen soy sauce over team egg o
ucumber, rushed eanuts, nd fish sh sssauce.
auce.
top off ff w
w
ith resh bean ean prout, reen onions, nions, ilantro nd ouch onf f oodle, ed U
V4 Vttseggie eggie Y
Udon don 10.00
Chinese inegar. Oork ne owur ur pghamily hamily fweet avorite ecipes.
#4 B
Beef eef P
Pho ho ask or bean ean prouts) 8.00 Mixture of #11,12 aS
1basil, 3 S
#14 V
ermicelli Snd alad SSampler
ampler 11.00
Chinese vvgauce inegar. ne o
p
rrrecipes.
#14
Vermicelli
Salad
12.00
D4 Spicy abo Tofu honey, 10.00
V4 V
Y
tofu, wakame s10.00
#4 B
ho noodles with thinly ((ask ffor b
sssliced prouts) eye 8.00 fried garlic bits, green onions and cilantro.
onions,cold vermicelli noodles, and shredded leTuce with Thai basil, ucumber, rushed eanuts, nd fifreshly sh sssauce.
auce.
D3 B
eef PM
ineapple Cin gurry urry Fsake, ried Rsice ice Sautéed p
ork wur ghamily arlic, sfffavorite soy sauce over steam egg nraki oodle, shallots
and
cilantro.
with
green
onions.
Chicken nd eweet gg sautéed m irin F
stop oy around nd seasonal top ff ww
w
ith fresh resh ean sprout, prout, reen nions, ilantro nd touch ed with basil, ucumber, rushed eanuts, nd fifish sh auce.
Mixture o
f ##11,12 aand 1
3
ff fresh ean sith prout, reen nions, ilantro nd ed Chinese vvilantro.
inegar. O
o
p
hamily avorite Vietnamese flank, round beef, in beef Chinese vvgith inegar. O
ne ffweet avorite ecipes.
D3 B
eef P
C
ried R
osaooauce, 10.00
#4 Beef eef P
Price ho ask or bean ean prouts) 8.00 sweet couch orn gooo
arnish gautéed reen onions
Mixture o
f 11,12 nd 1
3
spinach aand sineapple onions, arnished with hallots nd cith basil, cccucumber, cccrushed pppeanuts, aaand Chinese inegar. O
ne oo
ur pp
hamily avorite rrrecipes.
ecipes.
top ff f9.00
bbbne ean sur gggreen ooonions, cccilantro aaand ttouch f f f rrned D2 C
hicken a
nd E
gg D
on-‐Burl Chinese inegar. O
ne o
ur p
hamily avorite ecipes.
Japanese u
don oodles s
w
ith s
easonal f
resh v
egetables, ssteamed Mixture o
f #
11,12 a
nd 1
3
Vietnamese rice noodles with thinly sliced flank, eye round beef, in beef Tofu sfresh picy tpoabo an-‐tan sautéed in b lack beans served oOver rice Mixture of #11, 12 and
13Vcermicelli D3 BSaaand eef PM
ineapple urry ried R
ice ccshili 10.00
Japanese udon oodles sautéed with seasonal fresh vegetables, teamed basil, ucumber, crushed peanuts, and fish sauce. Vietnamese rice wnoodles with thinly sliced flank, eye round beef, in beef top oauce ff sswauce ith fresh b
ean sprout, green onions, cilantro and touch oY
f nraki ed Beef nd ccChunks iin w
ith aby #14 Salad Sampler 11.00
Chinese inegar. ne ur hamily favorite avorite recipes.
ecipes.
D4 picy Tm
ofu irin ssFautéed 10.00
Chinese vvinegar. inegar. ur hamily greens served ver rice.
eat broth garnished ith green onions and cilantro.
V4 Vaeggie Uadon creamy iso/ginger soy 10.00
Vietnamese rice wnoodles with thinly sliced flank, eye round beef, in beef Beef nd fnd resh pineapple ineapple hunks autéed n ssweet weet hili wseasonal ith bne aby Chinese vauce OO
ne ooour ppphamily ffavorite rrecipes.
tofu, nd s
erved w
ith s
weet m
s
auce.
broth ggarnished arnished ith g
reen o
nions a
nd c
ilantro.
Chicken a
e
gg s
autéed i
n m
s
ake, h
oney, s
oy s
auce, a
nd and g
arnished w
ith c
ilantro.
#14 V
ermicelli S
alad S
ampler 11.00
tofu, a
nd s
erved w
ith a
s
weet c
reamy m
iso/ginger s
oy s
auce.
broth w
ith g
reen o
nions a
nd c
ilantro.
#4 B
eef P
ho (
ask f
or b
ean s
prouts) 8.00 #4
Beef
Pho
(ask
bean
sprouts)
Beef a
nd f
resh p
ineapple c
hunks s
autéed i
n s
weet c
hili s
auce w
ith b
aby spinach a
nd s
weet o
nions, g
arnished w
ith s
hallots a
nd c
ilantro.
Chinese v
inegar. O
ne o
ur p
hamily f
avorite r
ecipes.
w
ith meatball + 1.00 9.00
Tofu a
nd s
picy t
an-‐tan m
eat s
autéed i
n b
lack b
eans s
auce s
erved o
ver r
ice Mixture o
f #
11,12 a
nd 1
3
broth garnished with green P
oho nions aask nd cfor
ilantro.
#4 B
eef (
f
or b
ean s
prouts) 8.00 Japanese udon nYaki
oodles sautéed with seasonal fresh vegetables, steamed spinach and PM
sineapple weet onions, arnished w ith hallots Mixture oof f # #11,12 and 1133 Sampler D4 Spicy abo Tofu Fried D3 B
eef Rsice and cilantro.
10.00
w
ith m
++ 1
V4VVeggie
Udon
10.00
#14 ermicelli Snd alad 11.00
#4 Beef Price ho noodles
(ask for bean prouts) eye 8.00 greens saerved o
ver ice.
Cggurry Mixture 11,12 V4 eggie Yaki Udon 10.00
Vietnamese noodles with thinly flank, round beef, in beef wssliced ith meatball eatball 1.00
.00
Mixture 11,12 nd spinach nd sweet arnished with shallots and cilantro.
#14 VVermicelli alad 11.00
Mixture oo
11
Vietnamese
ricenoodles with thinly with
thinly
sliced
flank
tender
Vietnamese flank, round beef, in beef and gaarnished ith ocrnions, ilantro.
Mixture of f f ###11,12 11,12 aaaaSnd nd 133
3 SSampler sw
ith meatball +eye and
1.00
tofu, and served with a sweet creamy miso/ginger soy sauce.
#4 Beef eef Price ho noodles with thinly ((ask ask for or bean ean ssliced prouts) eye 8.00 Vietnamese rice sliced flank, round beef, in beef Tofu nd sfresh picy tw
an-‐tan m
eat sautéed in b lack beans auce served over rice Vietnamese rice noodles with thinly sliced flank, eye round beef, in beef Beef pabo ineapple chunks sautéed in sweet cshili sauce with baby #14 V
ermicelli S
alad ampler 11.00
#4 B
P
ho f
b
prouts) 8.00 Vietnamese rice noodles with thinly sliced flank, eye round beef, in beef Mixture o
f #
11,12 a
nd 1
3
D4 S
picy M
T
ofu 10.00
Japanese
udon
noodles
sautéed
with
seasonal
fresh
D4
Spicy
Mabo
Tofu
10.00
Mixture o
f #
11,12 a
nd 1
3
Vietnamese rice noodles with thinly sliced flank, eye round beef, in beef broth g
arnished w
ith g
reen o
nions a
nd c
ilantro.
Japanese u
don n
oodles s
autéed w
ith s
easonal f
resh v
egetables, steamed broth ggeef arnished ith ggreen oonions ccilantro.
Mixture of #11,12 and 13
eye
in
garnished
with
green
onions
#4 Bround
Pbeef
ho noodles with thinly ith (beef
ask or bean ssliced prouts) eye 8.00 Vietnamese rice sliced flank, eye round beef, in beef round beef, in beef #5 amen ww
fbroth,
aaaaand 10.00
Vietnamese rice noodles with thinly sliced flank, eye round beef, in beef and gaarnished w
ith ilantro.
broth arnished w
ith reen nions nd ilantro.
spinach asnd sweet ocnions, garnished wbith shallots asbean
nd cilantro.
broth arnished w
broth gggarnished gggreen oo
nions nd cccilantro.
rice noodles with thinly flank, #5 SSShoyu hoyu R
RVietnamese amen 10.00
Tofu nd picy tan-‐tan meat sautéed i n lack bblack
eans auce ssauce
erved over rice vegetables,
steamed
tofu
and
served
with
sweet
creamy
Tofu
and
spicy
tan-tan
meat
sautéed
in
tofu, a
nd s
erved w
ith a
s
weet c
reamy m
iso/ginger s
oy s
auce.
broth arnished w
ith reen o
nions nd ilantro.
w
ith m
eatball +
1
.00
#5 hoyu R
amen 10.00
D3 B
eef P
ineapple C
urry F
ried R
ice 10.00
w
ith m
eatball +
1
.00
and
cilantro.
PAN-‐FRIED N
OODLES
D5 V
egetarian Dilantro.
9.00
Vietnamese flank, eye broth arnished wnoodles with thinly ith gggreen reen nions nd ilantro.
Japanese ramen noodles in arice premium oy s auce bsliced ase pork broth D4 picy M
abo TTon-‐Buri ofu 10.00
#5 Shoyu Rbroth amen aaged 10.00
broth arnished ith reen oosnions nd ccilantro.
ilantro.
w
ith m
wround beef, in beef ith m
eatball .00
w
ith m
eatball 11
.00
PAN-‐FRIED N
OODLES
D4 Sarnished picy Mwrice
abo ofu 10.00
and gS
ith cand
gggarnished ww
ith aaand Japanese rramen n
in aa p
oy sauce bcase p
b
roth miso/ginger soy sauce.
served
garnished
with
cilantro.
ith meatball eatball ++++ 1
1.00
.00PAN-FRIED
NOODLES
PAN-‐FRIED N
OODLES
Japanese amen noodles oodles premium remium aged ged ofiossnions oy auce ase pork ork omeatball
bnions.
roth w
Beef apicy nd sfover
fresh resh pegetable ineapple cnd hunks ssautéed in sbaweet cshili sauce with boaby broth +1.00
PAN-‐FRIED N
OODLES
D4 S
M
abo T
ofu 10.00
with sliced roasted pork, biin amboo, sith eaweed, sh cssake, ab
nd gwith
reen g
arnished w
g
reen nions a
nd c
ilantro.
Seasonal v
a
t
ofu autéed i
n h
ouse s
auce, served ver w
ith m
eatball +
1
.00
Tofu a
nd picy t
an-‐tan m
eat s
autéed i
n b
lack eans auce s
erved o
ver rrice Japanese r
amen n
oodles n a
p
remium a
ged s
oy auce b
ase p
ork b
roth w
ith m
eatball +
1
.00
D5 V
egetarian D
on-‐Buri 9.00
D3 B
eef P
ineapple C
urry F
ried R
ice 10.00
with ssliced liced rroasted oasted p
pork, ork, b
bamboo, amboo, sseaweed, eaweed, fi
fish sh ccake, ake, aand nd ggreen reen o
onions.
nions.
Tofu a
nd s
picy t
an-‐tan m
eat s
autéed i
n b
lack b
eans s
auce s
erved o
ver ice with meatball + 1.00
Add
Chicken
+2.00
with spinach nd sweet nions, gsarnished wbith shallots aauce nd cilantro.
rice agand gasarnished wo
ilantro and autéed siesame Tofu nd tvan-‐tan mceat autéed n served over rice meatball + 1.00
#5 Sphoyu RRamen cake, and green onions.
with 10.00
with sliced roasted ork, bamboo, seaweed, fish and ith ccith Seasonal ffpicy resh acnd in ssbeeds.
aeans house sauce, served ver Beef apicy nd resh pegetable ineapple hunks in weet sauce with boaby and gV
arnished w
ith ilantro.
#5 10.00
D4 Sarnished Mw
abo Ton-‐Buri ofu tofu ssautéed lack cshili 10.00
D5 egetarian Dilantro.
9.00
#15
Yaki-Udon
10.00
#15 Y
aki-‐Udon 10.00
#5 SShoyu
Shoyu hoyu Ramen amen bb10.00
PAN-‐FRIED N
OODLES
and g
arnished w
ith c
ilantro.
Japanese ramen amen noodles oodles iin n aa p
p remium remium aa ged ged ssoy oy ssauce auce ase 10.00
pork ork b
broth roth Japanese r
n
ase p
#15 Y
aki-‐Udon 10.00
#5
Ramen
rice a
nd g
arnished w
ith c
ilantro a
nd s
esame s
eeds.
spinach asfnd sweet onions, gsarnished wbith nd cilantro.
#5 hoyu amen 10.00
#15 Y
don with with
seasonal
10.00
Japanese rrrramen n
iiin aaaa p
ssssoy sss auce b
p
b
Tofu picy tvan-‐tan meat autéed in baeans served over rice Seasonal resh egetable and tofu sautéed isn hallots house sauce, served over Japanese amen oodles n remium ged oy auce ase ork b
roth PAN-‐FRIED NuuOODLES
#5 SSsshoyu RRamen aaaaged Japanese
fried
udon
noodles
assorted
Japanese amen nn
oodles n pp
remium ged oy auce bb
ase pp
ork b
roth D5 Vand egetarian Don-‐Buri lack saauce 9.00
Japanese ppan
an fried noodles a ssorted seasonal vegetables #15 Yaki-‐Udon aki-‐Udon 10.00
Japanese amen noodles oodles n in
premium remium ged oy auce base ase pork ork broth roth with rrramen
oasted p
b
sseaweed, fi
cc sake, aand gg10.00
reen o
nions.
with liced oasted ppork, ork, bbiiiamboo, amboo, eaweed, fifissh sh ake, nd reen oob
nions.
Japanese p
an ffried don n
oodles w
ith aassorted sseasonal vvegetables #5 Ssssliced hoyu Ramen aged ake, 10.00
Japanese
noodles
premium
aged
soy
sauce
Japanese ramen amen noodles oodles n a p
a ppremium remium ged soy oy sauce auce bnd ase pork ork bnions.
roth PAN-‐FRIED N
OODLES
Japanese p
an ried u
don n
oodles w
ith ssorted easonal egetables and agnd arnished w
ith wcith ilantro.
Japanese r
n
oodles n a
remium a
ged oy s
auce b
ase p
ork roth rice g
arnished c
ilantro a
nd s
esame s
eeds.
with liced r
oasted ork, amboo, s
eaweed, sh c
ake, a
nd g
reen nions.
with liced r
oasted p
ork, b
amboo, s
eaweed, fi
sh c
ake, a
g
reen o
nions.
PAN-‐FRIED N
OODLES
with liced r
oasted p
ork, b
amboo, s
eaweed, fi
sh c
a
nd g
reen o
sautéed i
n h
ouse s
auce.
vegetables
sautéed
in
house
sauce.
Japanese p
an f
ried u
don n
oodles w
ith a
ssorted s
easonal v
egetables Japanese r
amen n
i
n a
a
s
s
b
ase p
b
roth Seasonal f
resh v
egetable a
nd t
ofu s
autéed i
n a
h
ouse s
auce, s
erved o
ver #6 nwith
sliced
sseaweed, 10.00
Add miso-‐soup tto with sliced roasted pork, bamboo, fish cake, and green onions.
D4 SVegetarian
picy Mabo TDon-Buri
ofu a
10.00
sautéed iin ssauce.
PAN-‐FRIED OODLES Choice of Choice #6 M
Miso iso R
Ramen amen 10.00
Add aa sssamall mall iso-‐soup base
pork
broth
pork,
bamboo,
Japanese ramen oodles in a roasted
premium aged ssh oy ccsake, auce aand bnd ase pork oobnions.
roth with liced roasted oasted ork, amboo, eaweed, fish sh ake, reen nions.
n h
house ouse N
auce.
D5aV
9.00
D5 egetarian on-‐Buri m
9.00
with liced ork, amboo, eaweed, fi
ggreen #6 M
R
bbbbean sseaweed, 10.00
Add mall m
iso-‐soup to o D5 V
egetarian Dith on-‐Buri 9.00
rice nd garnished wD
cilantro nd sesame seeds.
with sssliced rroasted pppork, amboo, cbake, sautéed in house sauce.#15 Yaki-‐Udon sautéed Chicken
Pork
ooof f f CCCorhicken ooor r r PPPork
10.00
Japanese ramen noodles in a s pecial soy blend flavored pfiork roth and green onions.
#6 Miso iso Ramen amen 10.00
Add s
mall iso-‐soup Choice hicken ork Tofu ahashu nd spicy D
tan-‐tan m
eat sa
autéed in bm
lack beans sauce tso erved over rice D6 C
on-‐Buri 6.00
Japanese r
amen n
oodles i
n a
s
pecial s
oy b
ean b
lend fl
avored p
ork b
roth D5 V
egetarian D
on-‐Buri 9.00
any e
ntree f
or $
3.00
Choice hicken ork
with s
liced r
oasted p
ork, b
amboo, s
eaweed, fi
sh c
ake, a
nd g
reen o
nions.
seaweed,
fish
cake
and
green
onions.
Seasonal f
resh v
egetable a
nd t
ofu s
autéed i
n a
h
ouse s
auce, s
erved Seasonal
fresh
vegetables
and
tofu
sautéed
in
a
house
D4 S
picy M
abo T
ofu 10.00
Japanese r
amen n
oodles i
n a
s
pecial s
oy b
ean b
lend fl
avored p
ork b
roth #15 Y
aki-‐Udon 10.00
any e
ntree f
or $
3.00
Choice o
f C
hicken o
r P
ork
Seasonal f
resh v
egetable a
nd t
ofu s
autéed i
n a
h
ouse s
auce, s
erved o
over ver with hard rbamen oiled neoodles ggs, roasted sliced spoy ork, Japanese akame, Add a small miso-soup
Japanese p
pan an ffried ried u
udon don n
noodles oodles w
with ith aassorted ssorted sseasonal easonal vvegetables egetables Japanese in a special bean blend ssfleaweed avored pw
broth and garnished ith ocf ilantro.
eeargarnished
ntree or $
3.00
Japanese A “smaller porCon” Jrice
apanese ice owl wiffn ith ssliced cver hashu with h
hard ard b
boiled oiled eeggs, ggs, rroasted oasted liced p
pork, ork, Japanese apanese eaweed work akame, Seasonal farnished resh vw
egetable aany nd t autéed ofu sautéed seans hlow-‐roasted ouse sauce, erved over any ntree or $
3.00
#15 Y
aki-‐Udon 10.00
rice aaCnd ggserved
w
ith ccilantro nd ssbesame ssaeeds.
D6 hashu D
on-‐Buri 6.00
sauce,
over
and
with
cilantro
and
with ssaliced seaweed w
akame, Japanese p
an ffffried u
don n
oodles w
ith aaaa ssorted sssseasonal vvvvegetables Tofu a
nd s
picy t
an-‐tan m
eat s
i
n b
lack b
s
auce s
erved o
rice Japanese p
an ried u
don n
oodles w
ith ssorted easonal egetables #15 Y
aki-‐Udon 10.00
rice nd arnished w
ith ilantro a
nd esame eeds.
Japanese p
an ried u
don n
oodles w
ith ssorted easonal egetables sweet corn, fish ceake, bramboo, nd green oJJnions.
D5 V
egetarian D
on-‐Buri 9.00
with h
ard b
oiled ggs, oasted s
liced p
ork, apanese s
eaweed w
akame, Japanese p
an ried u
don n
oodles w
ith ssorted easonal egetables sautéed in n h
house ouse sauce.
auce.
#16
Okinawa
Yakisoba
10.00
sautéed i
s
sweet c
orn, fi
sh c
ake, b
amboo, a
nd g
reen o
nions.
pork.
#15 Y
aki-‐Udon 10.00
#16 O
kinawa Y
akisoba 10.00
rice a
nd g
arnished w
ith c
ilantro a
nd s
esame s
eeds.
#6 M
iso R
amen 10.00
Add a
s
mall m
iso-‐soup t
o Japanese an fried don nnnoodles oodles w
with ith aaassorted ssorted ssseasonal easonal vvvegetables egetables to any entree for $3.00
sweet corn, fish cake, bamboo, and green onions.
Japanese pph
an uudon don oodles w
ith ssorted easonal egetables A “smaller porCon” ocilantro.
Japanese rice bowl co
hashu sautéed iiiin ssssauce.
and wegetable ith sesame
seeds.
sautéed h
ouse #16 O
kinawa Y
akisoba ried 10.00
#6 M
RRamen pecial bean blend flavored 10.00
aliced sautéed n h
ouse auce.
D6 Cgarnished hashu on-‐Buri win ith sAdd 6.00
Japanese pn ffried uauce.
sweet corn, fish cake, amboo, annd green in onions.
Seasonal fresh vD
and tofu sautéed a hslow-‐roasted ouse auce, sserved ver m
sautéed n an house ouse auce.
Choice o
hicken o
#16 O
Y
10.00
All EEf xtras/Add-‐In’s/Subsatuaons
#6 Mbiso iso amen 10.00
Add a sssmall mall miso-‐soup iso-‐soup ttto o oof f vf C
Cegetables hicken oor r r P
PPork
ork
Pan-fried
and
ramen
noodles
Issei’s
Japanese amen oodles oy b
pork ork b
broth roth Pan-‐
fried ppork
ork and amen noodles n Issei's hauce.
snauce wsauce
ith apa, #16 Okinawa kinawa Yrrakisoba akisoba 10.00
Japanese piih
an f in
ried uouse don house
oodles wnnith assorted Choice sChoice easonal sautéed in n h
ouse sauce.
Japanese rrramen nnoodles in aaa ss s pecial sssoy ean bblend flflavored p
All xtras/Add-‐In’s/Subsatuaons
pork.
sautéed i
ouse s
auce.
Choice C
hicken ork
Choice o
f C
hicken o
r P
ork
#6 M
iso R
amen 10.00
Add a
mall m
iso-‐soup o Pan-‐
f
ried p
ork a
nd amen n
oodles n I
ssei's h
ouse s
auce w
ith apa, o
f C
hicken o
r P
ork
A “
smaller p
orCon” o
f J
apanese r
ice b
owl w
ith s
low-‐roasted s
liced c
hashu sautéed i
n h
ouse s
Japanese amen oodles i
n pecial oy b
ean lend avored p
ork b
roth All E
xtras/Add-‐In’s/Subsatuaons
rice a
nd g
arnished w
ith c
ilantro a
nd s
esame s
eeds.
any e
ntree f
or $
3.00
Japanese amen nggs, oodles n aaa sssspecial pecial oy ean blend lend avored pork ork broth roth Choice of Chicken or PorkD6 Chashu D
#6 M
iso bbrrramen RRamen
amen bbbean ssflflfleaweed 10.00
aa s semall m
tto Pan-‐fried pork and ramen noodles Issei's house sauce with napa, #6
Miso
10.00
Japanese oodles iiin ssoy bb
avored p
bb
on-‐Buri Add 6.00
All Eon-‐Buri xtras/Add-‐In’s/Subsatuaons
Japanese amen oodles n oy lend avored p
ork roth with h
oiled eenn
rroasted liced p
JJean apanese w
akame, with
napa,
carrots
and
bok
choy.
carrots, and b
ok choy.
any ntree ffiso-‐soup or Pan-‐
fried pork and ramen noodles n Issei's shauce.
ouse sauce with napa, sautéed in iin house D5 Vegetarian D
9.00
Choice ooof f f CCChicken hicken ooor r r PPPork
orkpork.
with hhard ard oiled ggs, oasted liced pspssork, ork, apanese eaweed w
akame, Choice hicken ork
#6 M
iso Ramen special bbb10.00
blend
10.00
Add miso-‐soup o Extras/Add-In’s/Substitutions
carrots, any emall ntree or $
$3.00
3.00All
Japanese rb
amen oodles n ain
pecial oy ean lend avored ork roth Japanese amen neeneoodles oodles iin aa s sspecial oy ean lend avored ork roth Choice with ard bb
oiled ggs, oasted liced ork, apanese eaweed w
akame, with ard ggs, oasted liced p
ork, apanese eaweed w
akame, carrots, aand nd b
bok ok cchoy.
hoy.
with hh
oiled ggs, rrrr oasted ssassspecial
liced poy JJJJapanese eaweed #7 C
hashu R
amen ccnake, ggsreen A “smaller fresh porCon” of Japanese rice bowl wiith s hlow-‐roasted ssliced cntree hashu Japanese
apecial soy
bean
Japanese rramen in ean bbblend flssflssflavored pppw
ork bbbroth with hccard ard bramen
oiled enoodles
ggs, oasted liced pork, ork, apanese eaweed wakame, akame, sweet orn, fioiled sh ake, bamboo, amboo, nd reen o
nions.
any e
f
or $
3.00
carrots, a
nd b
ok c
hoy.
Choice o
f C
hicken o
r P
ork
#7 C
hashu R
amen 10.00
Seasonal v
egetable a
nd t
ofu s
autéed n a
ouse s
auce, erved o
ver sweet orn, fi
sh b
a
nd o
nions.
any e
ntree f
or $
3.00
Japanese r
amen n
oodles i
n a
s
pecial s
oy b
ean b
lend fl
avored p
ork b
roth D6 C
hashu D
on-‐Buri 6.00
with h
ard b
oiled e
ggs, r
oasted s
liced p
ork, J
apanese s
eaweed w
akame, #7 C
hashu R
amen 10.00
#16 O
kinawa Y
akisoba 10.00
with h
ard b
oiled e
ggs, r
oasted s
liced p
ork, J
apanese s
eaweed w
akame, sweet c
orn, fi
sh c
ake, b
amboo, a
nd g
reen o
nions.
Rice N
oodle s eeds.
1
.00
sweet orn, sh ake, amboo, nd reen nions.
D5 Vnd egetarian Dith on-‐Buri 9.00
D6 C
hashu DDon-Buri
on-‐Buri and s esame 6.00
pork.
sweet cccorn, ceccake, brb
aaa boiled
nd reen oJo
nions.
Japanese ramen noodles ioiled n fifi
avorful slow-‐cooked o perfecCon” pork D7 H
anbun-‐Hanbun (#2/D1) 12.00
with hard b
ggs, with
sliced ork, seaweed #7 Chashu Ramen flflbroth
amboo, 10.00
flavored
pork
hard
eggs,
roasted
sliced wakame, ecntree for $3.00
D6
6.00
sweet orn, fiaash sh ake, b““oasted amboo, nd ttgggp
reen oapanese nions.
Rice Nilantro oodle 1any .00
rice aChashu
garnished w
cN
Japanese rramen n
iin slow-‐cooked o erfecCon” p
D6 C
hashu Dvegetable on-‐Buri tofu E xtras/Add-‐In’s/Subsatuaons
6.00
Rice oodle bb owl w
iith n a All hlow-‐roasted ouse s auce, 1
.00
#16 Okinawa Yrramen akisoba hhouse ssauce 10.00
with hcard b
oiled eake, ggs, oasted sliced ppppork, Jnions.
apanese seaweed wakame, sweet corn, orn, sh ake, amboo, nd reen nions.
A smaller porCon” orCon” of f JJapanese apanese ice owl w
ith low-‐roasted liced hashu Japanese amen nhoodles oodles n fleavorful avorful slow-‐cooked o erfecCon” pork ork sweet orn, sh ccake, nd reen Pan-‐
ffried p
ork aand n
oodles iin IIssei's w
ith n
apa, Rice N
oodle 1
.00
base broth, wsweet ith ard-‐boiled roasted sliced pork, berfecCon” amboo, Seasonal fresh aJapanese
nd s autéed erved over A ““bsmaller p
o
rrice ss All ssfsliced chashu Japanese ramen n
oodles in fl
avorful ““ramboo, slow-‐cooked o ork Pan-‐
ried p
ork nd amen n
oodles n ssei's ouse auce w
ith n
apa, cJapanese
fififiaash cggs, bbbamboo, aaand gttggreen ooonions.
Rice Noodle/Egg Noodle
1.00
roth-‐noodle a
nd d
on-‐buri c
ombinaCon w
ith alf-‐porCons rom b
oth o
f Vegetables pork,
seaweed
wakame,
sweet
corn,pfish
cake,
A
“smaller
portion”
of
rice
bowl
with
#16 O
kinawa Y
akisoba 10.00
base b
roth, w
ith h
ard-‐boiled e
ggs, r
oasted s
liced p
ork, b
amboo, D7 H
anbun-‐Hanbun (
#2/D1) 12.00
E
Pan-‐
ried pp
ork nd amen oodles n ssei's ouse auce w
ith nn
apa, Vegetables b sS owl esame w ith s Deeds.
s on-‐buri s erved 1
.00
Pan-‐
ried ork nd rramen amen oodles n ssei's ouse auce w
ith apa, A “smaller porCon” of ith Japanese raice low-‐roasted sliced chashu #17 H
aru W
arm R
amen aaaand nnnnoodles 13.00
#17
Haru
Warm
Ramen
13.00
#16 kinawa Yrrakisoba hhhhouse ssssauce 10.00
base broth, with hard-‐boiled eggs, roasted sliced pork, bamboo, pork.
Pan-‐
ffffO
ried p
iiiin n
sweet corn, fiash cgake, boamboo, and green onions.
Vegetables 16.00
.00
Pan-‐
ried pork ork amen oodles n IIIIssei's ssei's ouse auce w
with ith napa, apa, carrots, nd bok ok hoy.
japanese seaweed wakame nd reen nions.
rice and garnished w
cilantro nd esame pork.
#17 H
aru W
arm R
amen 13.00
base broth, with hard-‐boiled eggs, roasted sliced pork, bamboo, Issei's Chicken PDho N
oodle and Apork.
sian separated carrots, aaakinawa nd b
ccnd hoy.
D6 C
hashu on-‐Buri Vegetables 1
.00
All E
bamboo
and
green
onions.
#16 O
Y
akisoba 10.00
#17 H
aru W
arm R
amen 13.00
japanese s
eaweed w
akame a
nd g
reen o
nions.
slow-roasted
sliced
chashu
Pan-‐
f
ried p
ork a
nd r
amen n
oodles i
n I
ssei's h
ouse s
auce w
ith n
apa, A b
roth-‐noodle a
nd d
on-‐buri c
ombinaCon w
ith h
alf-‐porCons f
rom b
oth o
f Egg/Fish C
ake/etc. 1
.00
Pan-‐
f
ried p
ork a
nd r
amen n
oodles i
n I
ssei's h
ouse s
auce w
ith n
apa, All E
carrots, nd b
ok c
hoy.
Vegetables
1.00
pork.
carrots, a
nd b
ok c
hoy.
japanese akame ggreen Pan-‐
fried chicken, shrimp, spicy taaan-‐tan, acnd fand
resh vfresh
egetables warm D7 Hanbun-‐Hanbun (#2/D1) with E xtras/Add-‐In’s/Subsatuaons
12.00
carrots, bbok #17 Haru Warm RPan-‐
amen Pan-fried
chicken,
shrimp,
spicy
tan-tan
fried pnd ork a nd ramen oodles 13.00
in oIver ssei's house sauce with napa, Egg/Fish C
ake/etc. s All miso
soup
1
.00
carrots, nd ok choy.
hoy.
japanese sseaweed eaweed akame aand nd reen o
onions.
nions. #7 CwwChashu RRamen 10.00
Pan-‐ffried ried hicken, hrimp, picy an-‐tan, nd resh vvnegetables egetables ver warm arm in he sCame bowl
Egg/Fish C
1
.00
A “tsmaller porCon” ooodle f Japanese ice bSowl low-‐roasted sliced chashu #7 hashu amen 10.00
Pan-‐
cchicken, sshrimp, sspicy ttaaan-‐tan, nd resh w
Pan-‐
fried pork aaaand rfffamen noodles iooon ver Issei's house sauce with napa, carrots, nd bok ok choy.
hoy.
Add
a small
+3.00
Issei's hicken Paho N
and Arake/etc. sian esame D on-‐buri s erved separated carrots, nd b
ok c
hoy.
Egg/Fish C
ake/etc. 1
.00
ramen n
oodles.
Rice N
oodle 1
.00
A b
roth-‐noodle nd d
on-‐buri c
ombinaCon w
ith h
alf-‐porCons f
rom b
oth o
f #7 C
hashu R
amen 10.00
Bean S
prouts Pan-‐
f
ried c
hicken, s
hrimp, s
picy t
an-‐tan, nd resh v
egetables ver w
arm carrots, a
nd b
c
vegetables
over
warm
ramen
noodles.
Japanese rramen amen n
noodles oodles iin n aa fl
avorful ““slow-‐cooked slow-‐cooked tto o p
perfecCon” erfecCon” p
ork D7 Hchoice anbun-‐Hanbun (##2/D1) 12.00
Egg/Fish Cake/etc.
1.00
ramen Your obf owl
broth noodle 2 or #4 a nd or Beef) or Japanese Bean SSaprouts D onburi D on-‐buri DRice 1(chicken N 1
.00
pork.
ramen n
noodles.
oodles.
#7 hashu amen flflflflavorful 10.00 pppppork in the ame carrots, and bok choy.
Bean S esame .00
Japanese rrrramen n
avorful tttto p
erfecCon” ork o f 1.00
Japanese amen oodles n avorful slow-‐cooked o p
erfecCon” ork #7
Chashu
Ramen
10.00
#7 CCbbhashu RRamen ““““ slow-‐cooked ppork, 10.00
Japanese amen nhn
oodles n avorful slow-‐cooked o p
erfecCon” ork D6 CCshashu on-‐Buri s erved 6.00
Issei's hicken PD
ho Ndoodle nd Asian N
separated ramen noodles.
Bean Sprouts prouts D wonburi ith h alf-‐porCons Vegetables N 1
1 oodle .00
Japanese amen noodles oodles iiiin n aaaa ee fl
avorful slow-‐cooked o b
pamboo, erfecCon” ork base roth, w
ith ard-‐boiled ggs, rroasted ssliced D4
A broth-‐noodle aroth nd on-‐buri c ombinaCon fo.00
rom b oth Ramen/Udon oodle/Rice 2
base roth, w
ith h
ard-‐boiled ggs, oasted liced ork, b
amboo, #7 C
hashu R
amen 10.00
Rice oodle 1
.00
1
.00
Japanese r
amen n
oodles i
n a
fl
avorful “
slow-‐cooked t
o p
erfecCon” p
ork Your c
hoice o
f b
n
oodle #
2 o
r #
4 a
nd D
1(chicken r B
eef) o
r Bean Sprouts Set
1.00
Japanese ramen amen oodles in afleeeavorful avorful “slow-‐cooked o ppto
erfecCon” pork Ramen/Udon N
oodle/Rice 2s.00
.00
base bb
roth, w
ith hh
ard-‐boiled ggs, oasted liced pp
ork, berfecCon” amboo, Rice .00
base roth, w
ith ard-‐boiled ggs, oasted liced ork, b
amboo, D7 H
#2/D1) with Vegetables 12.00
.00
in ame owl
base w
h
ard-‐boiled ggs, rrrroasted ssssliced b
Japanese
inaa nd “slow-cooked
Japanese nnnoodles
oodles fl
“o
tto Ramen/Udon oodle/Rice N
N oodle 2
A t“he smaller pborCon” f Japanese rice N
bSowl slow-‐roasted liced c hashu #17 HHaru W
arm RRamen 13.00
base b
broth, roth, with ith hw
ard-‐boiled eflavorful
ggs, oasted liced p
pork, ork, bamboo, amboo, pork japanese eaweed w
akame reen oslow-‐cooked nions.
D7 HCsCanbun-‐Hanbun anbun-‐Hanbun #2/D1) 12.00
Issei's hicken PD
ho Nooodle a((nd Asian esame Don-‐buri separated Vegetables o r 1 111
.00
#8 SSpicy TTan-‐Tan R
amen in ggggreen 10.00
japanese ssrsramen
eaweed akame nions.
Ramen/Udon N
oodle/Rice 26.00
.00
oodle #17 W
13.00
D6 hashu on-‐Buri ombinaCon Donburi D4
Japanese amen oodles in aaaand nd avorful slow-‐cooked to pbberfecCon” Chicken/Beef/Tan-‐Tan D Rice 1(chicken s erved 2
.00
base roth, w
with ith hnhbase
hard-‐boiled ard-‐boiled ggs, rhard
oasted liced ork, amboo, pork Egg/Fish C
ake/etc. .00
base bbroth, roth, pork
ith ard-‐boiled efleggs, ggs, roasted oasted ssliced liced ppork, ork, amboo, #8 picy an-‐Tan R
amen 10.00
japanese w
akame nd o
nions.
H
anbun-‐Hanbun (
#2/D1) 12.00
Vegetables 1
.00
#17 Haru aru W arm arm Ramen amen aand 13.00
japanese eaweed w
akame reen nions.
Your c
hoice o
f b
roth n
oodle #
2 o
r #
4 a
nd o
r B
eef) Pan-‐
fRamen
ried chicken, hicken, shrimp, hrimp, spicy picy ttan-‐tan, an-‐tan, nd ffresh resh vvegetables egetables over ver w
warm arm D7 japanese sssreaweed eaweed w
akame nd ggreen reen o“o
nions.
A b
roth-‐noodle a
nd d
on-‐buri c
w
ith h
alf-‐porCons f
rom b
oth o
f pork.
Chicken/Beef/Tan-‐Tan 2
.00
perfection”
broth,
with
boiled
eggs,
roasted
base b
w
e
r
s
p
b
amboo, #8 S
picy T
an-‐Tan R
amen 10.00
Ramen/Udon
Noodle/Rice
Bowl
2.00
#17A
Sakura
Warm
12.00
Pan-‐
f
ried c
s
s
o
japanese eaweed w
akame a
nd reen o
nions.
Vegetables 1
.00
#17A S
akura W
arm R
amen 12.00
in t
he s
ame b
owl
A b“roth-‐noodle and doon-‐buri c(#2/D1)
ombinaCon with ith shlow-‐roasted alf-‐porCons bcoth Chicken/Beef/Tan-‐Tan 2
212.00
.00
#17 Hnaru aru W arm arm amen 13.00
#8 Spicy Tan-‐Tan Ramen rrefined ssggesame 10.00
Japanese ramen noodles in a w
smooth aakame nd bnions.
ase ork bp
roth Cake/etc. .00
Pan-‐
ffffamen ried cccchicken, sssshrimp, ttttan-‐tan, aaaand o
D7
Hanbun-Hanbun
Chicken/Beef/Tan-‐Tan Egg/Fish Vegetables .00
A smaller porCon” f Japanese rice bSowl w
sfrom liced hashu #17A Sakura W
arm R
sssspicy 12.00
base broth, ith hw
ard-‐boiled eggs, roasted sppliced ork, bamboo, Pan-‐
ried hicken, hrimp, picy an-‐tan, nd resh egetables ver w
arm japanese eaweed nd reen nions.
#17 H
W
RRamen shrimp, vvvvegetables 13.00
Pan-‐
ried hicken, hrimp, picy an-‐tan, nd resh egetables oo
ver w
arm japanese sseaweed eaweed nd reen o r oo f f 1111.00
.00
A broth-‐noodle aho nd on-‐buri combinaCon with half-‐porCons b oth Japanese rramen n
oodles aabamboo,
ssmooth aaakame nd efined b
b
#17A akura W
arm R
amen 12.00
Chashu(3)/Wontons(3) 1(chicken ss erved S prouts 2
.00
Issei's C
hicken N
esame D
sseparated Pan-‐
ried hicken, hrimp, picy chicken, an-‐tan, nd ffffresh resh egetables over ver w
warm arm D4
ramen oodles.
siin ww
aaand gsesame reen ooonions.
sliced
pork,
Japanese
seaweed
wakame
and
Japanese amen nnd oodles n mooth nd esame base ase pork ork broth roth ramen nFavorite(#17) oodles.
Your choice of bP
oodle aaE
#nd 2 oA
#4 aSnd Duri onburi D
ofrom r Beef) .00
Issei's Canbun-‐Hanbun hicken PTroth ho Ndnoodle oodle nd Ar sian sian esame Don-‐buri on-‐buri erved eparated A slight S
variaCon of an Issei pand fried, #17A S
akura W
arm R
amen 12.00
Chashu(3)/Wontons(3) 2
.00
Egg/Fish C
ake/etc. Bean #17 H
aru W
arm R
amen 13.00
A
slight
variation
of
an
Issei
Favorite
(#17)
pan-fried
D8 S
hrimp empura gg D
on B
10.00
D7 H
(
#2/D1) 12.00
with peanut oil japanese ajapanese Issei's seaweed ignature sakame picy “rrefined Tan-‐Tan” ground pork, and bok Pan-‐
f
ried c
hicken, s
hrimp, s
picy t
an-‐tan, a
nd f
resh v
egetables o
ver w
arm Chicken/Beef/Tan-Tan
2.00
Pan-‐
f
ried c
hicken, s
hrimp, s
picy t
an-‐tan, a
nd f
resh v
egetables o
ver w
arm Japanese r
amen n
oodles i
n a
s
mooth a
nd efined s
esame b
ase p
ork b
roth ramen n
oodles.
pork.
.00
Egg/Fish C
ake/etc. 1
.00
s
w
akame a
nd g
reen o
nions.
A slight variaCon of an Issei Favorite(#17) pand fried, chicken, shrimp, A
broth
noodle
and
don-buri
combination
with
half
ramen n
oodles.
Bean S
prouts 1
.00
ramen n
oodles.
with p
peanut eanut o
oil il green
and nd IIssei's ssei's signature ignature sspicy picy ““ Tan-‐Tan” Tan-‐Tan” gground round p
pork, ork, aand nd b
bok ok Issei's hicken Pho Noodle and Asian S esame D on-‐buri s erved separated Pan-‐
fried chicken, shrimp, spicy tchicken, an-‐tan, ashrimp, nd fresh vegetables over warm D4
in the he ssCame ame bowl
owl
ramen n
oodles.
.00
A slight variaCon of an Issei Favorite(#17) pand fried, Bean S
prouts with a
s
onions.
Egg/Fish C
ake/etc. 1
.00
in t
b
spicy tan-‐tan w
ith f
resh v
egetables i
n s
weet c
hili s
auce topped w
ith f
resh Shrimp(6) 3
.00
A slight variaCon of an Issei Favorite(#17) pand fried, chicken, shrimp, choy, pgeanut arnished wnd ith Issei's bamboo and green o“nions.
chicken
and
spicy
tan-tan
with
fresh
vegetables
in
sweet
Fried s
hrimp t
empura a
nd e
gg s
autéed w
ith b
ok c
hoy a
nd s
erved o
ver Pan-‐
f
ried c
hicken, s
hrimp, s
picy t
an-‐tan, a
nd f
resh v
egetables o
ver w
arm A b
roth-‐noodle a
nd d
on-‐buri c
ombinaCon w
ith h
alf-‐porCons f
rom b
oth o
f ramen n
oodles.
Ramen/Udon N
oodle/Rice 2
with o
il a
s
ignature s
picy Tan-‐Tan” g
round p
ork, a
nd b
ok ramen n
oodles.
Bean S
prouts 1
.00
spicy tan-‐tan w
ith f
resh v
egetables i
n s
weet c
hili s
auce topped w
ith f
resh Shrimp(6) 3
.00
D8 S
hrimp T
empura E
gg D
on B
uri 10.00
portions
from
both
of
Issei’s
Chicken
Pho
Noodle
and
Asian
choy, g
arnished w
ith b
amboo a
nd g
reen o
nions.
in t
he s
ame b
owl
ramen n
oodles.
Your c
hoice o
f b
roth n
oodle #
2 o
r #
4 a
nd D
onburi D
1(chicken o
r B
eef) o
r spicy tan-‐tan w
ith f
resh v
egetables i
n s
weet c
hili s
auce topped w
ith f
resh Shrimp(6) 3
.00
Chashu
(3)/Wontons
(3)
2.00
Bean S
prouts 1
.00
choy, w
b
aand nions.
avocado, cilantro, peanut sauce.
Your choice f bProth oodle #nd 2 oAr o
or Beef) oN
r oodle/Rice 2.00
spicy tan-‐tan with aafnd resh vegetables in sweet cilantro
chili sauce topped with fresh ## nions. 4 aa S nd esame w DD in ith Ramen/Udon hoy bowl.
3
.00
choy, ggarnished arnished with ith bamboo amboo nd ggreen reen nions.
white rChrimp ice, go
w
onburi b D
ok on-‐buri cD
1(chicken Issei's hicken ho Shrimp(6) Nn
s a erved separated ramen noodles.
chili
sauce
topped
with
fresh
avocado,
and peanut
avocado, cilantro, nd peanut sauce.
S10.00
prouts oodle/Rice 2 12.00
.00
#8 Spicy Tan-‐Tan Rooamen 10.00
Fried aith nd geareen nd s12.00
erved over Your oarnished f tempura bTroth noodle oodle osautéed r sian nd onburi or Beef) oN
r Sesame
Don-Buri
served
separated
the
same
D4
avocado, D7 anbun-‐Hanbun (2 #2/D1) 1(chicken D8 ScHshoice hrimp empura E#gg gg D4 on B uri DBean Ramen/Udon .00
Chicken/Beef/Tan-‐Tan D4
avocado, ccilantro, ilantro, aand nd p
peanut eanut ssauce.
auce.
With T
an-‐Tan 1
2.00
22.00
Shrimp
(6)
3.00
in t
he s
ame b
owl
Ramen/Udon N
oodle/Rice #8 S
picy T
an-‐Tan R
amen 10.00
Chicken/Beef/Tan-‐Tan #8
Spicy
Tan-Tan
Ramen
10.00
sauce.
#17A S
akura W
arm R
amen 12.00
white r
ice, g
arnished w
ith g
reen o
nions. D4
Japanese r
amen n
oodles i
n a
s
mooth a
nd r
efined s
esame b
ase p
ork b
roth Your
choice
of
broth
noodle
#2
or
#4
AND
Chicken/Beef/Tan-‐Tan .00
Ramen/Udon N
oodle/Rice 2
.00
A broth-‐noodle and ndoodle on-‐buri csoombinaCon wbith fr rom oth of Fried shoice hrimp tempura and eE
gg autéed B
wDuri ith ok hChashu(3)/Wontons(3) c alf-‐porCons hoy and 10.00
served obver Japanese r
amen n
oodles i
n a
s
mooth a
nd r
efined s
esame b
ase p
ork b
roth #8 S
picy T
an-‐Tan R
amen 10.00
D8 S
hrimp T
empura gg D
on 2
.00
#17A S
akura W
arm R
amen 12.00
Your c
o
f b
roth #
2 r #
4 a
nd onburi D
1(chicken o
B
eef) o
r Japanese r
amen n
oodles i
n a
s
mooth a
nd r
efined s
esame b
ase p
ork b
roth Chicken/Beef/Tan-‐Tan 2
.00
#8 S
picy T
an-‐Tan R
amen 10.00
Japanese r
amen n
oodles i
n a
s
mooth a
nd r
efined s
esame b
ase p
ork b
roth D7 H
anbun-‐Hanbun (
#2/D1) 12.00
Japanese
ramen
noodles
in
a
smooth
and
refined
sesame
Japanese r
amen n
oodles i
n a
s
mooth a
nd r
efined s
esame b
ase p
ork b
roth A slight variaCon of an Issei Favorite(#17) pand fried, chicken, shrimp, With T
an-‐Tan 1
2.00
2
Japanese ramen noodles issn ignature a smooth and rTan-‐Tan” efined sesame base pork with eanut o
il nd ssei's ignature picy Tan-‐Tan” round p10.00
ork, nd bb
broth ok A slight of an Favorite(#17) pand fried, chicken, shrimp, Don-Buri
Beef)
orSD4
Issei's C
hicken P(Chicken
ho Noodle agg nd Aosian esame erved separated white ice, gD1
arnished waith gereen nions. b ok D on-‐buri Chicken/Beef/Tan-‐Tan cChicken/Beef/Tan-‐Tan hoy asnd with o
aaand IIIssei's ssspicy ggground p
ork, aaand ok Chashu(3)/Wontons(3) 22.00
.00
#8 Spppppeanut picy Toooil an-‐Tan Riamen ““11.00
#18 P
ad TTThai
hai N
oodle SSvariaCon W
Issei 11.00
#17A akura W
arm amen auce topped 12.00
A slight variaCon of an Issei Favorite(#17) pand fried, chicken, shrimp, #18
Pad
Noodle
12.00
srhrimp tempura nd or
autéed w ith served obver Japanese ramen amen nnd oodles in n mooth nd refined efined esame ase ork roth D4
A slight variaCon of an Issei Favorite(#17) pand fried, chicken, shrimp, .00
Japanese oodles aa s ssmooth mooth aand nd esame ase ork roth #17A akura arm RRamen ccpand 12.00
with eanut ssssaignature ““r““efined Tan-‐Tan” p
b
#9 W
onton SSpecial peanut
gand
A slight variaCon of an Issei Favorite(#17) fried, shrimp, #18 P
ad N
oodle 11.00
with eanut il ssei's ignature picy Tan-‐Tan” round ork, nd ok A bthe roth-‐noodle and don-‐buri csombinaCon with hChashu(3)/Wontons(3) alf-‐porCons from oth o f with eanut il aaannnd nd IIIbssei's ssei's ignature sssapicy picy Tan-‐Tan” ggground round pp
ork, aaand nd bb
ok A slight variaCon of an Issei Favorite(#17) pand fried, chicken, chicken, shrimp, base
broth
with
oil
Issei’s
signature
spicy
spicy tan-‐tan with ith resh egetables n ssweet weet hili ss auce topped with ith resh Fried Japanese rramen oodles in r11.00
sssesame bbbase pppork bbbroth #18 P
ad TThai hai N
oodle avorite: ith W
11.00
with eanut o il il w
nd ssei's ignature picy Tan-‐Tan” round pork, ork, nd bok ok #9 W
onton pecial choy, ggppork
arnished ith amboo aand reen o
nions.
2
.00
spicy tan-‐tan w
ffried resh vv vegetables iin hili w
fffresh Shrimp(6) 3
.00
D8 S
hrimp T
empura E
gg D
on B
uri 10.00
in sice, ame bowl
With Tan-‐Tan 1 2.00
#17A S
akura arm R
amen 12.00
choy, arnished w
ith b
amboo nd g
reen o
nions.
D9 P
ineapple T
eriyaki D
on-‐Buri 9.00
Issei's v
ersion o
f a
T
hailand’s f
p
an-‐
f
f
resh r
ice n
oodles s
autéed #9 W
onton S
pecial 11.00
A slight variaCon of an Issei Favorite(#17) pand fried, chicken, shrimp, Chashu(3)/Wontons(3) 2
#18 P
ad hai N
oodle 11.00
D8 S
hrimp T
empura E
gg D
on B
uri 10.00
A slight variaCon of an Issei Favorite(#17) pand fried, chicken, shrimp, white r
g
arnished w
ith g
reen o
nions. spicy tan-‐tan w
f
resh egetables i
n s
weet c
hili s
auce topped w
ith resh Shrimp(6) 3
.00
Japanese r
amen n
oodles i
n a
s
mooth a
nd r
efined s
esame b
ase p
ork b
roth with p
eanut o
il a
nd I
ssei's s
ignature s
picy “
Tan-‐Tan” g
round p
ork, a
nd b
ok Issei’s
version
of
ahailand’s Thailand
favorite:
pan-fried
fresh
rice
spicy tan-‐tan w
ith ffresh resh vvegetables egetables iin n ssweet weet cchili hili ssfried, auce topped w
ith ffresh resh with peanut eanut oil il ith aw
nd Issei's ssei's signature ignature spicy picy “nions.
Tan-‐Tan” ground round ppork, ork, aand nd bbok ok choy, g
arnished w
ith b
amboo a
nd g
reen o
nions.
spicy tan-‐tan w
ith f
v
i
s
c
s
auce topped w
ith f
Issei's v
ersion o
f a
T
f
avorite: p
an-‐
f
ried f
resh r
ice n
oodles s
autéed #9 W
onton S
pecial 11.00
A slight variaCon of an Issei Favorite(#17) pand chicken, shrimp, choy, g
arnished w
ith b
amboo a
nd g
reen o
nions.
Issei's C
hicken P
ho N
oodle a
nd A
sian S
esame D
on-‐buri s
erved s
eparated Egg noodles in with c“Tan-Tan”
hicken b
roth w
h
and-‐made w
ontons, s
picy t
an-‐tan, choy, g
arnished ith b
amboo a
nd g
reen o
spicy tan-‐tan w
ith resh egetables n weet hili auce topped w
ith resh Shrimp(6) 3
.00
avocado, c
ilantro, a
nd p
eanut s
auce.
p
o
a
nd I
s
s
“
Tan-‐Tan” g
ground
pork,
and
bok
choy,
garnished
with
2.00
.00
D8 Scsshrimp Tbempura uri Shrimp(6) 10.00
Issei's ersion of f aai n hailand’s avorite: pwan-‐
an-‐
ried resh ice noodles oodles autéed garnished whhith bamboo w
aontons, nd green onions.
avocado, cvariaCon ilantro, affaried nd ssauce.
Your hoice towist roth ann aaoodle #gg 2 oautéed r D#on 4 acnd onburi 1(chicken or Beef) r Fried hrimp tf empura eeE
gg sslassic: B
w
ith b
ccChashu(3)/Wontons(3) aapnd sserved Egg n
in choy, ccchoy, hicken broth and-‐made spicy ttan-‐tan, with ground pork PadThai sffauce, garnished wpan ith roasted peanuts, green Issei's vversion o
TThailand’s avorite: p
ffeanut resh rrice n
ssautéed A slight of Issei pand fried, chicken, shrimp, Hawaiian Ind ssei’s CD
hicken, fresh cut With ineapple spicy tan-‐tan ith fnd resh egetables n sssweet weet hili sssauce topped auce topped with ith fresh resh A Tan-‐Tan Egg noodles oodles hicken roth ow
wil ith ith and-‐made waaontons, picy an-‐tan, spicy tan-‐tan ith resh vvegetables egetables iin weet hili auce topped ith ver 1 o2.00
Fried hrimp nd gg autéed wD
ith bok ok hoy nd erved ver avocado, ilantro, nd pp
eanut auce.
with peanut aw
nd Issei's soignature spicy “nions.
Tan-‐Tan” choy, arnished bgamboo amboo nd gaggreen reen D9 Psineapple Teriyaki on-‐Buri Dhoy 9.00
avocado, ilantro, nd auce.
noodles
sautéed
ground
and
egg
in
Pad
Thai
arnished ith amboo nd reen nions.
with gground p
P
adThai ssauce, ggarnished w
ith rroasted p
ggreen avocado, ccccpork
ilantro, eanut sssFavorite(#17) auce.
shrimp with biin choy, gb
arnished w
ith reen nions nd cssilantro.
in same bttempura owlon spicy tan-‐tan ww
ith faaafresh veanut in ccchili ww
ffresh cooo hunks, 3 33.00
Egg noodles n ok cbamboo
hicken roth ith hith and-‐made w
ontons, picy tan-‐tan, ground pork, and bok avocado, ilantro, nd eanut auce.
choy, gggarnished ww
ith bb
and ooonions.
with round pork ork iin n with
Perved adThai auce, arnished wpp
ith oasted peanuts, eanuts, reen andwgreen
onions.
Fried hrimp empura aith nd ggereen gg sautéed w
ith b ok cShrimp(6) hoy and served ver D4the shrimp cchoy, ggbarnished w
ith ggreen o
nions aand ccilantro.
white r
ice, g
arnished w
o
nions. onions a
nd c
ilantro s
w
ith a
l
ime.
and a
ssorted f
resh v
egetable s
autéed i
n a
h
ouse t
eriyaki s
auce a
nd s
erved spicy tan-‐tan w
ith f
resh v
egetables i
n s
weet c
hili s
auce topped w
ith f
resh Shrimp(6) .00
with g
round p
ork i
n P
adThai s
auce, g
arnished w
ith r
oasted p
eanuts, g
reen avocado, c
ilantro, a
nd p
eanut s
auce.
shrimp w
with ith b
bok ok hoy, arnished w
ith reen o
nions nd ilantro.
white r
ice, g
arnished w
ith reen o
nions. avocado, c
ilantro, a
nd p
eanut s
auce.
choy, garnished amboo and agnd reen onions.
D8 SPcShrimp
hrimp E#gg B uri 1(chicken 10.00
onions aagarnished
nd ccilantro ilantro with
erved with ith aac llilantro, ime.
A Hawaiian oT
n eriyaki anw
n Issei’s Classic: hicken, pineapple chunks, Your hoice owist f T
bempura roth oodle 2 oon-‐Buri r Dnions. #on 4 acnd D
or Beef) or sauce,
roasted
peanuts,
green
onions
and
avocado, and peanut sauce.
shrimp with bok choy, garnished w
with ith b
green onions cilantro.
D8
Tempura
Egg
Don-Buri
11.00
D9 D
9.00
onions nd sserved w
ime.
white rineapple ice, grtice.
arnished ith green o
onburi f resh D
c ut With TTan-‐Tan 1
Subsatute chicken +2.00
over hite onions and cilantro served with a lcime.
and peanut sauce.
an-‐Tan 12.00
2.00
KIDS MENU
Subsatute cchicken ++2.00
and awsssorted resh vaegetable ihicken, n house tceriyaki sauce and sver erved Fried hrimp tfempura aInd egg sCautéed slassic: autéed waith bwith
ok hoy With apchoy
nd served ohunks, D4
cilantro served with #18 aavocado, wedge
ofilantro, lime.
Subsatute hicken 2.00
Fried
shrimp
tempura
and
egg
sautéed
bok
and
A H
awaiian t
wist o
n n ssei’s c
f
resh c
ut ineapple c
With T
an-‐Tan 1
2.00
P
ad T
hai N
oodle 11.00
Add shrimp +3.00
D9 Pwrineapple Teriyaki Don-‐Buri 9.00
Subsatute chicken 2.00
#9 onton SSpecial
pecial 11.00
Add shrimp hrimp +3.00
++3.00
3.00
over hite r
ice.
#9W
Wonton
11.00
white ice, g
arnished w
ith g
reen o
nions. Add s
All
Veggie
12.00
Chicken
+2.00
Shrimp
#18 P
ad T
hai N
oodle 11.00
and a
ssorted f
resh v
egetable s
autéed i
n a
h
ouse t
eriyaki s
auce a
nd s
erved served
over
white
rice,
garnished
with
D8 Shrimp Tempura ECgg Don Buri green
onions.
10.00
Issei's ersion o
TThailand’s rrice n
ssautéed #9 W
onton Schicken
pecial ith wontons,
11.00
A Hawaiian twist on an Issei’s lassic: chicken, fresh cut With pineapple chunks, shrimp ff avorite: p
ff+ried 3.00ffresh Issei's ersion oof f f aaAdd hailand’s avorite: p p an-‐
an-‐
ried resh ice nnoodles oodles autéed Tan-‐Tan 12.00
Egg n
oodles iin cchicken b
w
w
sspicy ttan-‐tan, #18 Pvvvvvvad ad hai oodle an-‐
roasted 11.00
EggW
noodles
in
broth
with
hand-made
Issei's ersion hailand’s avorite: an-‐
ried resh ice oodles autéed Egg nW
oodles n hicken bbroth roth ww
and-‐made wwontons, ontons, picy an-‐tan, D9 P
ineapple TTveriyaki D
on-‐Buri Chicken 9.00
Issei's ersion TTTToodle hailand’s ff avorite: avorite: ried ice oodles autéed over w
hite rice.
K16.00
#18 Pround TTpphai ffauce, an-‐
resh 11.00
#10 G
omoku hite M
iso R
amen hhhhhand-‐made Issei's ersion oo
f f aaaaiN
N
hailand’s pp
ffffried ffffresh rrrrice nn
oodles ssssautéed #9 onton Shicken pecial ith 10.00
11.00
#19 M
idori s
picy U
don 10.00
D9 P
ineapple eriyaki D
on-‐Buri 9.00
Issei's ersion o
f hailand’s avorite: p
an-‐
ried resh ice n
oodles autéed with g
round ork n P
adThai s
auce, g
arnished w
ith p
eanuts, g
reen and a
ssorted f
resh egetable s
autéed i
n a
h
ouse t
eriyaki s
auce a
nd Fried s
hrimp t
empura a
nd e
gg s
autéed w
ith b
ok c
hoy a
nd s
erved oserved ver Egg n
oodles i
n c
hicken roth ith and-‐made ontons, s
picy t
an-‐tan, #9 W
onton S
pecial 11.00
Egg n
oodles i
n c
hicken b
roth w
ith and-‐made w
ontons, s
picy t
an-‐tan, #10 G
omoku W
hite M
iso R
amen 10.00
D10 I
ssei H
ouse R
ed C
urry 1
2.00
with g
ork i
n P
adThai s
g
arnished w
ith r
oasted p
eanuts, g
reen Egg n
oodles i
n c
b
roth w
ith and-‐made w
ontons, s
picy t
an-‐tan, #19 M
idori s
picy U
don 10.00
#18 P
ad T
hai N
oodle 11.00
#19
Midori
Spicy
Udon
10.00
Egg n
oodles i
n c
hicken b
roth w
ith h
and-‐made w
ontons, s
picy t
an-‐tan, shrimp w
ith b
ok c
hoy, g
arnished w
ith g
reen o
nions a
nd c
ilantro.
#10 G
omoku W
hite M
iso R
amen 10.00
Issei's v
ersion o
f a
T
hailand’s f
avorite: p
an-‐
f
ried f
resh r
ice n
oodles s
autéed D9 P
ineapple T
eriyaki D
on-‐Buri 9.00
spicy
tan-tan,
shrimp
with
bok
choy,
garnished
with
green
D8 S
hrimp T
empura E
gg D
on B
uri 10.00
Issei's v
ersion o
f a
T
hailand’s f
avorite: p
an-‐
f
ried f
resh r
ice n
oodles s
autéed with g
round p
ork i
n P
adThai s
auce, g
arnished w
ith r
oasted p
eanuts, g
reen #19 M
idori s
picy U
don 10.00
shrimp w
ith b
ok c
hoy, g
arnished w
ith g
reen o
nions a
nd c
ilantro.
with g
round p
ork i
n P
adThai s
auce, g
arnished w
ith r
oasted p
eanuts, g
reen #9 W
onton S
pecial 11.00
A H
awaiian ttice.
wist o
n aan IIith ssei’s C
lassic: cchicken, ff resh cc ut p
ineapple cchunks, with g
round p
ork i
n P
adThai s
auce, g
arnished w
ith r
oasted p
eanuts, g
reen Japanese ramen n
oodles i
n c
hicken b
roth, s
autéed w
ith s
easonal f
resh #10 G
omoku W
hite M
iso R
amen 10.00
Issei's v
ersion o
f a
T
hailand’s f
avorite: p
an-‐
f
ried f
resh r
ice n
oodles s
autéed Egg n
oodles i
n c
hicken b
roth w
ith h
and-‐made w
ontons, s
picy t
an-‐tan, over w
hite r
Pan-‐
f
ried u
don n
oodles w
ith c
hicken,basil a
nd a
ssorted v
egetables i
n s
picy with g
round p
ork i
n P
adThai s
auce, g
arnished w
ith r
oasted p
eanuts, g
reen white r
ice, g
arnished w
g
reen o
nions. A H
awaiian wist o
n n ssei’s C
lassic: hicken, resh ut p
ineapple hunks, onions a
nd c
ilantro s
erved w
ith a
l
ime.
Egg n
oodles i
n c
hicken b
roth w
ith h
and-‐made w
ontons, s
picy t
an-‐tan, #19 M
idori s
picy U
don 10.00
shrimp w
ith b
ok c
hoy, g
arnished w
ith g
reen o
nions a
nd c
ilantro.
reen A D10 H awaiian shrimp w
ith b
ok hoy, arnished w
Japanese ramen noodles in cib
broth, sautéed ith gg
easonal fontons, resh aa
onions avaersion nd cilantro erved ith aa l ime.
Wonton Egg Noodle Soup
Mild red curry w
ith caoconut ilk, lemon kresh affir eaf, galangal rcoot, shrimp w
ith ok ccchoy, gggarnished nions ilantro.
Egg noodles n chicken b
roth with w
hw
and-‐made w
tan-‐tan, Pan-‐
ffried u
don noodles w
ith chicken,basil nd aaadThai ssorted vvauce, egetables iin picy shrimp w
ith bhicken ok hoy, w
ith gssreen reen oo
ow
nions and nd scccpicy ilantro.
Issei's of aaaibasil
Tsssshailand’s fauce, avorite: pan-‐
fresh rice npoodles sautéed Pan-fried
noodles
with
chicken,
andww
assorted
ssei H
ouse ed em
CssCurry aawg rass, Chicken 1Tan-‐Tan 2.00
with round pork ork i n n adThai sauce, arnished with ith roasted oasted peanuts, eanuts, with round pilantro ork saith arnished ith g g reen Japanese rramen amen noodles oodles n m
hicken broth, roth, autéed whith ith easonal resh twist on n R
lassic: ciin hicken, clut ineapple hunks, onions nd ilantro erved w
ith ime.
Fried sIhrimp empura aIssei’s nd gg sautéed bfok choy With apssnd served o
ver onions
and
cilantro.
Pan-‐
ried uudon
don oodles wm
ith hicken,basil nd ssorted egetables n ssfried picy aassorted fftresh egetable autéed h
ouse tteriyaki auce aand sserved onions aand nd erved w
llime.
ime.
vegetables, bamboo hots, ushrooms, sarnished weet cith orn, gand-‐made arnished ith green Japanese n
iin ccb
b
ssautéed ith easonal ffresh onions aaac llilantro.
with ggccground n PsPPerved gggarnished ww
rrccoasted Egg nssoodles n chicken barnished roth w
w
ontons, silantro.
picy tan-‐tan, green curry and n
oconut ilk, ga
arnished wiaith padThai nd shrimp w
ith bihicken ok hoy, ww
ith reen ooonions nions nd cccilantro.
ilantro.
12.00
and resh egetable autéed n hith ouse erved onions nd ccccpilantro ilantro erved wsith ith ime.
Subsatute hicken p eanuts, 2.00 and shrimp w
ith ok cchoy, hoy, ggarnished w
ith ggsreen reen nions aand nd Pan-‐
fried udon nccoodles wm
ith hicken,basil nd aeanuts ssorted vegetables in spicy D9 Pw
ineapple Tvvvceriyaki eriyaki 9.00
vegetables, b
amboo hots, m
ushrooms, ssarnished weet ccorn, ggarnished w
ith ggareen with srssorted easonal vw
egetable sure tD
o aon-‐Buri waken yag our s enses al eaf, nd bauce oost ynd our Subsatute hicken eanuts, g++ g+reen 2.00
Fresh hand-made steamed wonton (shrimp and
green c
urry a
nd oconut ilk, g
arnished w
ith p
eanuts a
nd c
ilantro.
shrimp w
ith b
ok c
g
w
ith g
vegetables, b
amboo s
hots, m
ushrooms, weet orn, arnished w
ith reen with g
round p
ork i
n P
adThai s
auce, g
arnished w
ith r
oasted p
reen onions a
nd c
ilantro s
erved w
ith a
l
ime.
Mild ed c
urry ith oconut m
ilk, l
emon rass, k
affir g
alangal r
oot, vegetables
in
a
spicy
green
curry
and
coconut
milk,
and a
ssorted f
resh egetable s
autéed i
n h
ouse t
eriyaki s
auce a
nd s
erved white r
ice, g
arnished w
ith g
reen o
nions. onions a
nd c
ilantro s
erved w
ith a
l
ime.
green c
urry a
nd c
oconut m
ilk, g
arnished w
ith p
eanuts a
nd c
ilantro.
Subsatute c
hicken 2.00
over hite r
ice.
onions. (NO bM
EAT)
Subsatute hicken 2.00
D10 ssei House Red CCurry Chicken 12.00
ccchicken 2.00
vegetables, amboo shots, weet corn, garnished ith green onions nd cilantro served with a clime.
shrimp with mbushrooms, ok choy, gsarnished with green ownions and cilantro.
wIhite rtice.
green curry and coconut milk, gaarnished with peanuts and ilantro. Subsatute Subsatute hicken 2.00over Add sshrimp ++ +++3.00
onions. ((NO NO M
M
EAT)
mood!
A Hawaiian wist on an Issei’s lassic: chicken, resh caut pineapple chunks, Add hrimp 3.00
ground pork) in chicken broth with egg noodles.
onions. EAT)
onions nd cilantro served with a lime. Subsatute with sed easonal vwegetable sure tilk, o awaken ygour sfenses nd bgalangal oost your Subsatute c
hicken +
2.00
over w
hite r
ice.
With T
an-‐Tan 1
2.00
garnished with peanuts
andacilantro.
c
hicken 2.00
Add s
hrimp +
3.00
Add s
hrimp +
3.00
onions. (NO MEAT)
Mild r
c
urry ith c
oconut m
l
emon rass, k
affir l
eaf, r
oot, Add s
hrimp +
3.00
Subsatute chicken Add shrimp + +2.00
3.00and D10 Issei Hfresh ouse Red Csurry 12.00
With eef 13.00
assorted vegetable autéed in a house tChicken eriyaki s auce aBnd served mood!
Subsatute chicken 2.00with Add s
hrimp +
3.00
D9
Pineapple
Teriyaki
Chicken
Don-Buri
10.00
Add s
hrimp +
3.00
D9 sP
ineapple Teriyaki Daon-‐Buri nd 9.00
easonal vwegetable sure mto waken senses bgoost your shrimp +3.00 over #10 GGomoku
omoku hite iso amen 10.00
Add aith vocado +11.00 Mild w
red curry ith coconut ilk, lemon ygour rass, kaffir aleaf, alangal root, hite rice.
#10
White
Miso
Ramen
10.00
#19 M
idori sspicy UU don Add 10.00
#10A A
ka n
oodle W
M
R
10.00
cut
W
Beef 3.00
Add shrimp 10.00
+3.00mood!
AHHawaiian
twist
Issei
Classic:
chicken,
fresh
D10 IIssei ouse R
ed C
urry your Chicken 1
2.00
A awaiian tH
wist on on
an Ian
ssei’s C lassic: chicken, fresh caut pbineapple chunks, #19 M
idori picy don #10A A
ka n
oodle 10.00
#10 G
omoku W
hite M
iso R
amen 10.00
#20
Chow
Fun
10.00
#20 C
how F
un 10.00
D10 ssei H
ouse R
ed C
urry Chicken 1
2.00
with s
easonal v
egetable s
ure t
o a
waken s
enses nd oost your Japanese r
amen n
oodles i
n c
hicken b
roth, s
autéed w
ith s
easonal f
resh #19 M
idori s
picy U
don 10.00
#10A A
ka n
oodle 10.00
#20 C
how F
un 10.00
D9 P
ineapple T
eriyaki D
on-‐Buri 9.00
Pan-‐
f
ried u
don n
oodles w
ith c
hicken,basil a
nd a
ssorted v
egetables i
n s
picy Japanese r
amen n
oodles i
n c
hicken b
roth, s
autéed w
ith s
easonal f
resh Japanese
ramen
noodles
in
chicken
broth,
sautéed
with
Add a
vocado +
1.00 #10A A
ka n
oodle 10.00
Pan-‐
f
ried u
don n
oodles w
ith c
hicken,basil a
nd a
ssorted v
egetables i
n s
picy Vietnamese rice n
oodle i
n c
hicken b
roth w
ith t
ofu, e
gg, a
ssorted #20 C
how F
un 10.00
#10 G
omoku W
hite M
iso R
amen 10.00
D10 I
ssei H
ouse R
ed C
urry Chicken 1
2.00
Japanese amen nn
oodles iin hicken bamen roth, autéed w
ith easonal resh and arred ssorted fw
resh vcegetable silk, autéed in ggarass, hvegetables
ouse teriyaki sg W
auce served ith aBnd eef 13.00
pineapple
chunks
and assorted
fresh
sauteed
inrroot, #19 idori picy U
don 10.00 iiiin Mild ccurry ith oconut m
llemon kaffir leaf, alangal Japanese amen oodles n b
roth, autéed w
ith easonal resh Fresh ide rice oodles sCr-‐stir-fried
ffffried wu
ith a ssorted vU
egetables i10.00
n black bean Fresh
wide
rice
noodles
with
assorted
vegetables
#10 Gomoku hite M
iso w
10.00
Pan-‐
ried don oodles w
ith cccchicken,basil aaaand aaaassorted vvvvegetables Vietnamese rice n
oodle iin ccbhicken b
w
ith tthicken ofu, eeRgg, aassorted #20 Cw
how Fnnun green cM
w
Japanese rrrramen n
oodles ccccushrooms, hicken b
roth, ssssautéed sssseasonal ffffresh Pan-‐
ried don oodles ith hicken,basil nd ssorted egetables n picy #19 M
idori snnsnnccpicy don w
aand Mild ed urry w
ith m
ilk, emon rass, affir alangal Pan-‐
ried uu
don oodles w
ith nd ssorted egetables n picy Japanese amen nW
oodles n hicken bamen roth, autéed wggith ith easonal resh vegetables, amboo hots, m
weet orn, arnished with ith reen Vietnamese ice norean oodle n broth roth wiin ith ofu, gg, ssorted K26.00
Fresh w
ide rrice oodles ssCr-‐
fffried w
aassorted vvegetables iin b
lack b
ean Pan-‐
ried uith don oodles w
ith hicken,basil nd ssorted egetables n sssspicy picy mood!
urry aand oconut m
ilk, gghicken,basil arnished ith p
eanuts cc10.00
ilantro.
vegetables, bbchicken amboo ssshots, m
ushrooms, sssgweet mushrooms,
cc cw
orn, arnished w
gggreen A Hawaiian tice.
wist on ccoconut an I ssei’s C
lassic: chicken, fkkresh clleaf, ut Add pggineapple coot, hunks, MICELLI N
OODLE S
ALADS
seasonal
fresh
vegetables,
bamboo
shoots,
vegetables wrrith k
h
ot hili p
aste, h
int o
f v
inegar,and arnish ith #10 G
omoku W
hite M
iso R
10.00
green c
urry nd oconut m
ilk, arnished w
ith p
eanuts nd ilantro.
Fresh w
ide ice n
oodles Cr-‐
ried w
ith ssorted egetables n b
lack b
ean Vietnamese ice n
oodle i
n c
hicken b
roth w
ith t
ofu, e
gg, a
ssorted Japanese r
amen n
oodles i
n c
hicken b
roth, s
autéed w
ith s
easonal f
resh #19 M
idori s
picy U
don 10.00
Mild r
ed c
urry w
ith oconut m
ilk, l
emon g
rass, affir eaf, alangal r
oot, over w
hite r
a
vocado +
1.00 Japanese r
amen n
oodles i
n c
hicken b
roth, s
autéed w
ith s
easonal f
resh vegetables, amboo hots, m
ushrooms, weet orn, g
arnished w
ith reen with s
easonal v
egetable s
ure t
o a
waken y
our s
enses a
nd b
oost y
our Pan-‐
f
ried u
don n
oodles w
ith c
hicken,basil a
nd a
ssorted v
egetables i
n s
picy a
house
teriyaki
sauce
and
served
over
white
rice.
sauce w
ith y
our c
hoice o
f b
eef c
urry, c
hicken, o
r s
picy t
an-‐tan p
ork vegetables, amboo hots, m
ushrooms, weet ccorn, orn, arnished w
ith reen vegetables with ith orean (NO hrot ot hili aste, hint int f hicken inegar,and arnish w
ith Pan-‐
ried don noodles ith hicken,basil aith nd p
aeanuts ssorted vnd egetables in sspicy picy with green urry nd oconut m
ilk, arnished w
ith pap
eanuts nd ilantro.
MICELLI NOODLE SALADS
vegetables, bccb
amboo ssshots, sggssweet cw
gggarnished in
black
bean
sauce
with
of
beef
curry,
chicken
Fresh w
ide ncoodles sf Cr-‐
ried wuchoice
ith an
ssorted vw
egetables in bplack bw
Japanese amen nppoodles in oocm
broth, sautéed with seasonal w
resh ith eef served 13.00
green urry nd oconut m
ilk, arnished w
ith eanuts ilantro.
seasonal vresh egetable s ure turry o a waken yaour senses and bs W
oost yaBour green ccccccurry aaaaccnd ccccoodles oconut m
ilk, ggggarnished aaaavnd ccccilantro.
vegetables, bhili amboo hots, m
ushrooms, weet orn, arnished wfith ith gggreen reen vegetables w
kkorean h
aste, h
f vvushrooms, inegar,and arnish ith M
EAT)
Pan-‐
fffyour
ried u
don ith cttcan-‐tan hicken,basil aean nd ssorted egetables in sauce w
ith yyrice our hoice o
b
eef urry, hicken, o
r ssw
picy ork D10 I
ssei H
ouse R
ed C
Chicken 1
2.00
and a
ssorted f
v
egetable s
autéed i
n h
ouse t
eriyaki auce nd green urry nd oconut m
ilk, arnished w
ith p
eanuts nd ilantro.
onions. (
NO M
EAT)
cilantro. (NO Monions. EAT)
sauce w
ith our c
hoice o
f b
eef urry, hicken, o
r picy an-‐tan p
ork sweet
corn,
garnished
with
green
onions.
(NO
MEAT)
vegetables w
ith k
orean h
ot c
hili p
aste, h
int o
f v
inegar,and g
arnish w
ith Japanese r
amen n
oodles i
n c
hicken b
roth, s
autéed w
ith s
easonal f
resh vegetables, amboo hots, m
mushrooms, ushrooms, ssweet weet ccorn, orn, ggarnished arnished w
with ith ggreen reen with seasonal vegetable sure to awaken your senses and boost your +1.00 vegetables, amboo sshots, onions. NO M
EAT)
garnished wyith Chicken Pho Soup
Pan-‐
fried udon nccoodles ith hicken,basil aith nd ppaeanuts ssorted vegetables green urry and nd oconut m
ilk, arnished with ith eanuts nd ilantro.in spicy mood!
cilantro. EAT)
onions. NO M
EAT)
sauce with our cccilantro.
hoice ogreen f garnished
beef curry urry, cnd hicken, or sw
picy tcan-‐tan pork w
oconut m
ilk, arnished w
nd ilantro.
onions. Add avocado bbbM
amboo mood!
cilantro. (((NO NO M
Mvegetables, EAT) ((((NO or
spicy
tan-tan
pork,green cilantro.
onions. NO MEAT)
EAT) shots, mushrooms, sweet corn, garnished with green garnished with ilantro.
cccurry aawith
coconut m
ilk, gggarnished peanuts aaand cccilantro.
Mild ed curry with coconut milk, lemon grass, kaffir leaf, galangal root, over rw
hite rice.
cilantro. NO M
EAT)
garnished vegetables, bM
amboo hots, mushrooms, s8.00
weet corn, garnished with green mood!
onions. (ermicelli NO M
M
EAT) ssalad W
ith B
eef 1
3.00
onions. (NO NO EAT)
garnished w
with ith ccilantro.
ilantro. green curry and coconut milk, garnished with peanuts and cilantro.
#11 F
ried E
ggroll V
Vietnamese rice noodles in a chicken broth with
W
ith B
eef 1
3.00
onions. (
EAT)
with seasonal vegetable sure to awaken your senses and b W
oost yBour #11 Fried Eggroll V(ermicelli salad 8.00
eef 1++3.00
#21 H
iyashi huka 12.00
onions. NO MEAT)
Add aaith vocado 1.00 D10 Issei House Red Curry Chicken 12.00
Vietnamese fried egg rolls, over cold vermicelli noodles, freshly shredded shredded chicken breast.
Add vocado 1.00 #21 H
iyashi C
CChuka
huka (May
12.00
mood!
#10A A
ka n
oodle 10.00
#21
Hiyashi
–
September)
12.00
Vietnamese fried e
gg r
olls, o
ver c
old v
ermicelli n
oodles, f
reshly s
hredded Add avocado +1.00 A
ka nnoodle peanuts, a nd spicy g inger 10.00
A “Summer version” of Haru Warm Ramem:sliced roasted pork, shrimp, #20 C
how F
un 10.00
D10
Issei
House
Red
Curry
Chicken
12.00
leTuce with Thai #10A b
asil, s
liced c
ucumber, c
rushed Mild r
ed c
urry w
ith c
oconut m
ilk, l
emon g
rass, k
affir l
eaf, g
alangal r
oot, #10A A
ka oodle 10.00
#20 C
how F
un 10.00
A “Summer version” of Haru Warm Ramem:sliced roasted pork, shrimp, W
ith B
eef 1
3.00
#10A
Aka
Noodle
Vietnamese ice noodle oodle ciirushed n cchicken hicken broth roth a w
wnd ith ofu, egg, gg, aa10.00
ssorted leTuce with Thai basil, sliced ucumber, peanuts, spicy ginger Ired
ssei Hvouse ed Curry your senses Chicken 12.00
A “summer
version”Fresh of
Haru
Warm
Vietnamese rrcrice n
n b
ith tttofu, ssorted #20 how un sliced
roast
ramen vvegetables #10A ka noodle oodle 10.00
Fresh wCide ide ice Fn
nRamen:
oodles Cr-‐ffried ried with ith aassorted ssorted egetables n 10.00
black lack b
bean ean D10 and cold hard-‐boiled egg served with steamed assorted veg over Mildseasonal curry
withRcoconut
lemon
grass,
fish sauce.
with egetable sure to amilk,
waken akaffir
nd boost your +1.00 w
rrrice oodles w
iin b
Vietnamese ice nn
oodle iiiin b
roth w
ofu, #10A AAnoodles
ka ppaste, int eeeassorted
Vietnamese rrn
ice oodle n hicken roth w
ith ofu, eegg, gg, ssorted Vietnamese rith ice oodle n hicken bb
roth w
ith ofu, gg, ssorted #20 Cw
how Fegg
un ossf ssssCr-‐
curry, tan-‐tan and cold hard-‐boiled egg served with steamed assorted veg over ramen vvvegetables Add aleaf,
vocado Fresh ide ice n
oodles Cr-‐
ffffried w
ith aaaa ssorted iiii10.00
n b
lack b
ean Vietnamese ice nin
oodle n ccccchicken hicken bwith
roth with ith ofu, gg, aaaassorted ssorted Ramen
chicken
broth
tofu,
vegetables w
kkn
orean h
ot hili h
o
f vvtttegg,
inegar,and gg10.00
arnish w
ith fish sauce.
Fresh w
ide ice n
oodles Cr-‐
ried w
ith ssorted egetables n lack ean #20 C
how F
un 10.00
Fresh w
ide rrrour ice n
oodles Cr-‐
ried w
ith ssorted egetables n bb
lack bb
ean Mild red curry with coconut milk, lemon grass, kaffir leaf, galangal root, vegetables w
ith orean h
ot hili aste, h
int o
f inegar,and arnish w
ith pork,
shrimp
and
cold
hard
boiled
served
with
#10A A
ka n
oodle 10.00
noodles i
n a
h
ouse p
eanut-‐sauce.
Fresh w
ide ice n
oodles Cr-‐
ried w
ith ssorted v
egetables n b
lack b
ean sauce w
ith y
c
hoice b
eef c
hicken, o
r s
picy p
ork Vietnamese r
ice n
oodle i
n c
hicken b
roth w
ith t
ofu, e
gg, a
ssorted mood!
Vietnamese rice ice norean oodle ih
in chicken hicken broth roth with ith tvvofu, ofu, egg, gg, aassorted ssorted sauce w
ith y
our c
hoice o
f b
eef c
urry, c
hicken, o
r s
picy t
an-‐tan p
ork galangal
root
with
seasonal
vegetables
sure
to
awaken
vegetables w
ith k
orean h
ot c
hili p
aste, h
int o
f inegar,and g
arnish w
ith vegetables w
ith k
orean h
ot c
hili p
aste, h
int o
f v
inegar,and g
arnish w
ith #20 C
how F
un 10.00
vegetables w
ith k
ot c
hili p
aste, h
int o
f inegar,and g
arnish w
ith noodles i
n a
h
ouse p
eanut-‐sauce.
Fresh w
ide r
ice n
oodles s
Cr-‐
f
ried w
ith a
ssorted v
egetables i
n b
lack b
ean Vietnamese r
n
oodle n c
b
w
t
e
Fresh ide s Cr-‐
Cr-‐
ith cccahicken, ahicken, ssorted egetables in bblack lack ean with seasonal vegetable sure to awaken your senses and boost your sauce ith our hoice os o
f b b
eef urry, hicken, oo
r vr picy an-‐tan pp
ork vegetables ith korean hot chili paste, hint of vof
inegar,and garnish with cilantro. NO wwith
M
EAT)
sauce w
ith yyice cc oodles hoice picy an-‐tan ork vegetables
Korean
hot
chili
paste,
hint
vinegar
and
sauce w
ith our f sssspicy ttttan-‐tan p
ork cilantro. (((NO M
EAT)
Fresh ww
ide n n
ith ssorted vr egetables in bbean steamed
assorted
over
Vegetarian available uvegetables
pon request r yyr ith ice our ccramen
ilantro.
ccoodles hoice noodles
o
f b
eef feef fried ried cc ccin
urry, urry, w
Swaummer onlyo
sauce w
ith our hoice o
f b
eef urry, c
hicken, o
r picy an-‐tan p
ork garnished w
ith ilantro.
Vietnamese r
ice n
oodle i
n c
hicken b
roth w
ith t
ofu, e
gg, a
ssorted W
ith B
eef 13.00
vegetables w
ith k
orean h
ot c
hili p
aste, h
int o
f v
inegar,and g
arnish w
ith K36.00
vegetables w
ith k
orean h
ot c
hili p
aste, h
int o
f v
inegar,and g
arnish w
ith garnished w
cilantro. NO M
EAT)
your
senses
and
boost
your
mood!
cilantro. NO M
Vegetarian available upon request w
w
r ith ice n ccilantro.
oodles hoice o o sf Cr-‐
eef eef f ried c c urry, urry, Swummer onlyoor r cilantro. (((NO M
Fresh ide ith assorted vegetables in bpplack sauce with ith our hoice hicken, picy ttan-‐tan tan-‐tan an-‐tan ork bean mood!
vegetables wwith
ith kEAT)
orean hot chili MEAT)
paste, hint of vinegar,and garnish with sauce ith our hicken, picy ork garnished cilantro. NO MEAT)
EAT)
#12 inger C
SSorean alad 9.00
garnished ith garnished
(NO
garnished w
ith ilantro.
ww
yyyour hoice of f bbbupon
eef curry, ccchicken, or ssspicy pork house peanut sauce.sauce Vegetarian
available
request
garnished w
ith ccccilantro.
ilantro.
Add a13.00
vocado +1.00 vegetables wM
ith kcilantro.
h ot chili paste, hint of vinegar,and garnish with cilantro. (NO NO M
EAT)
#12 SSpicy picy G
Gcilantro. inger C(hicken hicken alad 9.00
cilantro. (NO EAT)
with
Beef
sauce w
ith y
our c
hoice o
f b
eef c
urry, c
hicken, o
r s
picy t
an-‐tan p
ork garnished w
ith c
ilantro.
EAT)vermicelli noodles, freshly shredded garnished wwith ith ccilantro.
ilantro.
Miso Udon
With Beef 13.00
Shredded boiled cilantro. chicken, over M
cold garnished EAT)
Shredded boiled chicken, o(NO ver M
cold vermicelli noodles, freshly shredded Add Avocado
garnished with cilantro.
Add a+1.00
vocado +1.00 leTuce with Thai basil, sliced cucumber, crushed peanuts, and spicy ginger Japanese udon noodles in a mild miso base pork
#22 P
ad S
ee E
w Chicken 1
1.00/Beef 1
3.00
leTuce with Thai basil, sliced cucumber, crushed peanuts, and spicy ginger #22 ad SSee
ee Ew
Ew No Meat
11.00/
Chicken #22 PPad
Chicken1or1.00/Beef Beef 13.00 13.00
fish sauce.
broth with sliced chashu, fish cake and sweet
Thai pan fried noodle made with flat wide rice noodles in soy sauce, garlic, fish sauce.
#10B Shinon Sio Ramen
10.00
Thai an fried noodle made with fl
at wide ice noodles in soy sauce, Thaippan-fried
noodles
made
with
flatrwide
rice noodles
in garlic, Japanese ramen noodles in a premium Japanese refined
#13 B
urry SSalad 10.00
gourmet
seaC
broth
base topped
with
steamed bean
#13 LLemongrass emongrass Beef eef Csalt
urry alad 10.00
Tender sliced beef marinated with mild garlic curry powder, sautéed with sprouts,
sweet corn
and
chashu
pork, garnished
with
Tender sliced beef marinated with mild garlic curry powder, sautéed with onions,cold vermicelli noodles, and freshly shredded leTuce with Thai green
onions,
sesame
oil,
fine
white
pepper
powder
onions,cold vermicelli noodles, and freshly shredded leTuce with Thai basil, cucumber, and
crushed peanuts, and fish sauce.
bamboo
shoots.
basil, cucumber, crushed peanuts, and fish sauce.
Consuming raw or undercooked meats, poultry, seafood, shellfish,
#14 V
Salad SSampler 11.00
Vermicelli ermicelli alad risk
ampler or eggs#14 may
increaseSyour
of foodborne
illness,11.00
especially if you
of #condition.
11,12 and 13
have aMixture medical
egg and vegetables.
egg nd vegetables.
soy asauce,
garlic, egg and vegetables.
#23 11.00
#23 EEgg gg N
Noodle oodle D
Delight elight 11.00
Sautéed ground pork with garlic, sweet soy sauce over steam egg noodle, #23
Egg
Noodle
11.00
Sautéed ground pork wDelight
ith garlic, sweet soy sauce over steam egg noodle, top off with fresh bean sprout, green onions, cilantro and touch of red top off with fresh bpork
ean sprout, garlic,
green osweet
nions, soy
cilantro and touch of red Sauteed
ground
Chinese vinegar. One our with
phamily favorite recipes.sauce over
Chinese vinegar. One otopped
ur phamily favorite steam egg
noodles,
with
freshrecipes.
bean sprouts, green
onions, cilantro and touch of red Chinese vinegar. One of
our Phamily favorite recipes.
corn.
Our rice is made fresh daily.
Therefore our rice dishes are only
available until we run out.
K46.00
Don-Buri
Chicken or beef sautéed in Issei’s Original BBQ
Sauce and served over white rice.

Issei Noodle Menu 2014

Transcription

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