TON-KATSU SOUPShrimp, pork, tomatoes, mushrooms, Kim Chee and scallions in

red chile miso broth $5.99

PORK FRIED GOYZA APPETIZER

Japanese pork dumplings flash fried served with Kim Chee slaw and soy ginger ponzu sauce $9.99

TERIYAKI CHICKEN NOODLE BOWL Fresh grilled chicken breast, broccoli, carrots, bok choy, onions

and scallions sautéed in teriyaki sauce over soba noodles $14.99

JAPANESE BEEF SUKIYAKISliced filet tips, in a delicate dashi, soy ginger mirin broth with

celery, onions, broccoli, bok choy, scallions, and mushrooms over rice with chow mein noodles $17.99

MATCHA GREEN TEA CHEESECAKEClassic creamy cheesecake with matcha green tea drizzle,

crystallized ginger and whipped cream$6.99

JAPANSgt. Thomas Davis (27th Infantry Division of the US 10th Army) cooked these recipes for his

brother James and Lucille after the war. He learned these recipes from the Native Okinawans in June of 1945 after finally liberating the Island after 82 days of battle with the Japanese Army.

The food created a lasting impression on Tom as it was the the only positive memory he had in the three terrible months he was there.