Dumplings filled with chicken, pork, and veggies. Consuming raw or undercooked seafood, shellfish, may increase the risk of foodborne illness.
4.Seaweed Salad
Wakame, red seaweed, daikon radish with sweet vinegar. Consuming raw or undercooked seafood, shellfish, may increase the risk of foodborne illness.
3.Shrimp Shumai
Fried Japanese shrimp mini cake. Consuming raw or undercooked seafood, shellfish, may increase the risk of foodborne illness.
2.Edamame
Steam salted soybean. Consuming raw or undercooked seafood, shellfish, may increase the risk of foodborne illness.
5.Calamari
Deep-fried tentacles. Consuming raw or undercooked seafood, shellfish, may increase the risk of foodborne illness.
6.Miso Soup
Soybean-based soup with diced tofu, green onions, and wakame. Consuming raw or undercooked seafood, shellfish, may increase the risk of foodborne illness.
7.Crab Rangoon
Crab meat and soft cream cheese wrapped in a crispy wonton shell. Consuming raw or undercooked seafood, shellfish, may increase the risk of foodborne illness.
8.Kani Kama Popper
Deep-fried imitation crab sticks. Consuming raw or undercooked seafood, shellfish, may increase the risk of foodborne illness.
Rich pork bone broth with chashu pork, bamboo shoot, egg, beansprout, and green onions. Consuming raw or undercooked seafood, shellfish, may increase the risk of foodborne illness.
2.Shoyu
Full-bodied broth made with shoyu, chastu, pork, egg, seasonal greens, beansprout and green onions. Consuming raw or undercooked seafood, or shellfish may increase your risk of foodborne illness.
3.Miso
Classic-style miso broth with chashu pork, wood ear mushrooms, egg, beansprout, and green onions. Consuming raw or undercooked seafood, shellfish, may increase the risk of foodborne illness.