Yuchan Shokudo (formerly Yakitori Yuchan) Menu:

APPETIZERS, SMALL PLATES & SIDE ORDERS
EDAMAME | えだまめ 6.95
Boiled young soybeans, sea salt
MENTAI KABOCHA SQUASH FRIES | 明太子カボチャ 9.95
Hand-battered & deep-fried kabocha squash pieces dressed w/ house-made tare; torched, house-made spicy mentaiko (cured spicy cod roe) mayonnaise, aonori (blue seaweed flakes) garnish
PAN-FRIED GYOZA | 餃子 9.95
Meat-& vegetable-filled pot stickers, spicy house-made dipping sauce (vinegar + soy sauce + house-made soyü chili oil)
“DONBURI” SOUP 2.00
Mixed dashi w/ tofu, green onions & sesame
RICE | ご飯 2.00
One (1x) side serving of steamed white rice
NOODLES | 替え玉 5.95
One (1x) extra serving of boiled wheat & egg noodles
RAYŪ SAUCE | ラー油 1.00
Side of house-made pepper & chili-infused oil
KARA-MISO PASTE | 辛味噌 1.00
Side of proprietary mix of spicy miso paste
BRUSSELS GARLIC SAUTÉ | 芽キャベツのガーリックソテー 12.95
Sautéed Brussels sprouts, sobaro (sauteed minced chicken), house-made tare, roasted garlic, silgochu (shredded red pepper) garnish
TAKOYAKI | たこ焼き 9.95
Fried octopus-filled pastry balls, tonkatsu sauce, house-made garlic mayonnaise, aonori garnish (blue seaweed flakes), katsuobushi (dried cured fish shavings) garnish
DONBURI
SPICY MENTAIKO SOBORO DONBURI 11.95
Bowl of steamed, white rice topped w/ house-made soboro (seasoned, sautéed minced chicken), caramelized yellow onions, flame-torched mentaiko (spiced pickled fish roe) mayonnaise topping, sliced green onion garnish complimentary donburi soup (on-premises dining only)
CHICKEN KATSU DONBURI 16.95
Bowl of steamed white rice drizzled w/ house-made tare (soy-based teriyaki sauce) topped w/ crispy chicken katsu (panko-breaded & deep-fried chicken cutlet), stir-fried cabbage & onion, soft-scrambled egg w/ doshi, sliced green onion garnish complimentary donburi soup (on-premises dining only)
BRUSSELS VEGETABLE DONBURI 15.95
Bowl of steamed white rice topped w/ Brussels sprouts, fried tofu cubes & assorted vegetables (including eggplant, onions, bell peppers) all sauteed in a house-made tare (soy-based teriyaki sauce), silgochu (red string pepper) garnish complimentary donburi soup (on-premises dining only)
CHICKEN KATSU CURRY PLATTER 18.95
Platter of steamed white rice topped w/ crispy boneless chicken kotsu (panko-breaded & deep-fried cutlet) dressed w/ tonkatsu sauce, house-made soboro (seasoned, sautéed minced chicken), pepper-spiced Japanese curry, caramelized onions, deep fried kabocha squash, sliced eggplant, sautéed red bell peppers, shishito pepper garnish
BEER
SAPPORO “NAMA” DRAUGHT LAGER 7/21
Hint: one pitcher = 4x pints, so plan accordingly
SAPPORO PREMIUM BOTTLED LAGER 8
Refreshing balance: tart & mild bitterness from only 24 IBU + sweet light malt = refreshing finish w/ lingering note of honeyed apples
SAPPORO PREMIUM “BLACK” LAGER 10
Bold, flavorful lager crafted w/ roasted dark malts + refined hop bitterness = smooth & crisp, complemented by a sweet, round fullness w/ distinct coffee & chocolate flavors
ASAHI SUPER DRY LAGER 6/8
Refreshingly clear & crisp (Japanese term “kara-kuchi” means “dry”)
ORION “THE DRAFT” OKINAWAN LAGER 8
Rich, creamy foam head + malt sweetness + crisp aftertaste = appetite-stimulating goodness
SAVORY SAKE
SHIRAKABEGURA “MASU” TOKUBETSU JUNMAI $7
A nuanced, medium-bodied sake that is smooth & complex at room temperature, w/ fruity aspects of pear compote & apple peel + notes of melon, cream & lightly salted cucumber peel.
KUROMATSU HAKUSHIKA “CHŌKARA” JUNMAI $12
Distinctly dry w/ sharp & refreshing finish, making for a pleasant compliment to bolder flavors (gyoza, kara-age, breaded katsu).
“HAKKAISAN” TOKUBETSU HONJŌZO $18
Classic sake w/ smooth & mellow taste that is always refreshing. Delicate aromas are enhanced as it gently warms to room temperature. Pairs well w/ fried foods, grilled meats, hotpot.
KUROSAWA “KIMOTO” JUNMAI $22
Aromas of dried pear, spicy custard & dusty radish + soft, creamy & dried-fruit flavors = medium-bodied sake that balances great acidity against resonant, lightly peppery jicama-accented finish. Pair w/ kara-age, tempura or yakitori.
SHIRATAKI “JOZEN” “PINK” AGED JUNMAI GINJO $22
Carefully fermented & aged for 24x months at ice-cold temperatures, this medium-bodied sake has an elegant aroma of bright stone fruit + palate of nectarines, peaches & cherries + deep layers of increased acidity resulting in a clean mineral finish.
“DASSAI 45” JUNMAI DAIGINJO $25
An ultra-premium sake w/ engaging palate of orange, clove & toasted malt softened by Asian pear and white stone fruit. Serve chilled for optimum results.
MESHU & SWEET SAKE
HAKUTSUSHU 6
Technically a semi-sweet apricot liqueur w/ a pleasing fruity plum bright, and tangy notes.
JELLY SPARKLING SAKE 6
of peaches + lychee = refreshing acidity.
HAKUSHIKA “HANAOHAKU” UME JUNMAI GINJO 13
Refreshing blend of junmai ginjō sake + extract of Japanese apricots = mildly sweet w/ pleasant, citrus-like acidity.
KUROSAWA “NIGORI” JUNMAI 15
Not your prototypical nigori: this elegant & fruity misty sake has a nose of creamsicle, star fruit, citrus & cream aromas + gentle palate of melon, star fruit, cream & hint of citrus.
100% RICE
FUKANO VAULT RESERVE #1 18
40.5% ABV 81PROOF
OHISHI 10-YR BLENDED MALT 18
41.7%ABV 83.4PROOF EX-BRANDY SINGLE-CASK
100% BARLEY
KURAYOSHI 3-YR PURE MALT 15
46%ABV 92PROOF
KURAYOSHI 8-YR PURE MALT 17
46%ABV 92PROOF
KURAYOSHI 8-YR SHERRY-CASK PURE MALT 21
48%ABV 96PROOF
KURAYOSHI 12-YR PURE MALT 21
46%ABV 92PROOF
KURAYOSHI 18-YR SINGLE MALT 28
50%ABV 100PROOF
ALL OTHER SERIES
TOTTORI EX-BOURBON-CASK 12
43%ABV 83PROOF
TOGOUCHI 11
40%ABV 80PROOF
RAMEN
“TOKYO” SHOYU RAMEN 14.95
JAPANESE NOODLES (wheat + egg) || MIXED BROTH: chicken bone stock + fish dashi + shoyu (soy sauce) base || MAIN PROTEIN: sliced chashū (spiced braised pork belly) || OTHER PROTEIN: half a house-made aji-tsuke tamago (seasoned soft-boiled egg*), sliced naruto (fishcake) || VEGETABLES: menmo (seasoned young bamboo shoots), bean sprouts, sliced green onions
CHICKEN SHIO RAMEN (PORK FREE) 15.50
JAPANESE NOODLES (wheat + egg) || MIXED BROTH: chicken bone stock + fish dashi + shio (salt) base || MAIN PROTEIN: sliced house-made sous-vide chicken || OTHER PROTEIN: house-made soboro (sautéed seasoned minced chicken), half a house-made aji-tsuke tamago (seasoned soft-boiled egg*) || VEGETABLES: bean sprouts, green onions
SPICY “TAN-TAN” RAMEN 15.95
JAPANESE NOODLES (wheat + egg) || MIXED BROTH: chicken bone stock + fish dashi + spicy “tan-tan” base + pork extracts + house-made sesame räyū (chili-infused oil) || MAIN PROTEIN: sliced chōshū (spiced braised pork belly) || OTHER PROTEIN: house-made soboro (sautéed seasoned minced chicken), half a house-made aji-tsuke tamago (seasoned soft-boiled egg*) || VEGETABLES: kikurage (black mushroom), bean sprouts, sliced green onions, sesame seed garnish, silgochu (red string pepper) garnish
PORK TONKOTSU RAMEN 18.50
JAPANESE NOODLES (wheat + egg) || MIXED BROTH: chicken bone stock + fish dashi + pork fat extracts + rendered pork bone marrow + roasted black garlic oil || MAIN PROTEIN: two (2x) slices of chāshū (spiced braised pork belly) || OTHER PROTEIN: half a house-made aji-tsuke tamago (seasoned soft-boiled egg*) || VEGETABLES: menma (seasoned young bamboo shoots), bean sprouts, green onions, sesame seed garnish | complimentary side of kara-miso (spicy chili miso paste) upon request
OMU SOBA
OMU SOBA 14.35
Yakisoba (stir-fried Japanese wheat & egg noodles), yok soba sauce (contains fish stock), sliced pork belly, cabbage, onions, egg omelet wrapping, house-made garlic mayonnaise sauce*, tonkatsu sauce, katsuobushi (dried red fish shavings), aonori (blue seaweed flakes), benishoga (red pickled ginger julienne) garnish
RAMEN MODIFICATIONS
EXTRA NOODLES 5.00
One (1x) whole serving
CHASHŨ (1X SLICE) 2.95
Braised spiced braised pork belly
HOUSE-MADE SOBORO 1.50
Seasoned, sautéed minced chicken
HOUSE-MADE AJI-TSUKE TAMAGO* 1.50
Half of a seasoned, soft-boiled egg
NARUTO (1X SLICE) 1.00
Cured fish cake surimi (pureed fish paste)
STIR-FRIED CABBAGE 1.50
Seasoned w/ fish dashi & white pepper
MENMA 1.50
Seasoned young bamboo shoots
KIKURAGE 1.50
Crunchy wood-ear mushrooms
MOYASHI 1.50
Blanched bean sprouts
SLICED GREEN ONIONS 1.50
Hand-cut green onions/scallions
HOT ITEMS
EDAMAME 4.50
Steamed young soybeans, sea salt
AGEDASHI TÕFU 7.95
Deep-fried tofu, housemade onion and enoki mushroom sauce, green onions, bonito fish flakes
CURRIED KABOCHA 6.95
Deep-fried Japanese pumpkin, housemade curry sauce
SHISHITO TEMPURA 8.50
Deep-fried shishito pepper tempura, daikon radish, green onion, spicy chili sauce, sriracha
NASU DENGAKU 7.95
Pan-fried eggplant, minced chicken, housemade sweet miso sauce, red string pepper
BRUSSELS GARLIC SAUTÉ 8.50
Sautéed Brussels sprouts, minced chicken, housemade tare, roasted garlic, red string pepper
TAKOYAKI 6.50
Deep-fried octopus-filled pastry balls topped with garlic-mayo, tonkatsu sauce, bonito fish flakes
PAN-FRIED GYŌZA 6.95
Pork- & chicken-filled potstickers
SPICY GYŌZA 6.95
Pork- & chicken-filled potstickers boiled and served in a spicy garlic sauce
CHICKEN KARA-AGE 8.95
Deep-fried chicken thigh
NANKOTSU KARA-AGE 8.95
Deep-fried chicken cartilage
IKAGESO-AGE 6.95
Deep-fried marinated squid legs
BAKED MUSSELS 10.95
Mussels baked with mayo-cheese sauce
NORITEN ALBACORE 10.95
Spicy albacore tuna tartar, deep-fried tempura nori (tempura-battered toasted seaweed)
SPICY TUNA BITES 11.50
Spicy & creamy albacore tuna, nigiri-age (tempura-battered molded rice)
CHILLED ITEMS
JELLYFISH SALAD 6.50
SEASONED JELLYFISH, CUCUMBER JULIENNE, BEAN SPROUTS
CUCUMBER & SEAWEED SALAD 6.50
CUCUMBER JULIENNE, SEASONED SEAWEED, ONION REDUCTION DRESSING
RĀYŪ TŌFU 6.95
SILKEN-TOFU WITH PICKLED MUSTARD, BONITO-FLAKES, AND HOUSE-MADE CHILI OIL
JAPANESE PICKLE SAMPLER 6.95
ASSORTMENT OF FOUR (4X) JAPANESE PICKLES
IKA SALAD 7.50
SPRING MIX, DEEP FRIED MARINATED, SQUID LEGS, SPICY GARLIC-MAYO DRESSING, BONITO FISH FLAKES
TATAKI TUNA 15.50
SEARED ALBACORE TUNA SERVED WITH LIGHT CUCUMBER GUACAMOLE
BEST DISHES
Wasabi salmon
Garlic chicken yakitori
Ramen
Gyoza
Albacore
Yakitori
garlic chicken
whose meat was so tender I barely had to chew it
pork belly yakitori
whose fatty, delicious meat chunks were interspersed with still-crunchy white onion
salmon yakitori
was blanketed in feisty wasabi sauce
shishito peppers
shiny grilled
garlic calamari
quail egg with pork
More Food, Beverages & Desserts
IICHIKO SEIRIN NAM 6/50
(100% BARLEY)
KAKUSHIGURA NAM 6/50
(100% BARLEY)
KAN NO KO WIS 7/60
(100% BARLEY)
AKA KIRISHIMA WIS 6/50
(84% SWEET POTATO, 16% RICE)
KURO KIRISHIMA WIS 6/50
(83% SWEET POTATO, 17% RICE)
HAKUTEN HOZAN NAM 7/60
(83% SWEET POTATO, 17% RICE)
TOMINO HOZAN NAM 7/60
(83% SWEET POTATO, 17% RICE)
IKKOMON NAM 8/70
(100% SWEET POTATO)
KIBAICHU JFC 7/60
(100% UME LIQUEUR)
KUMESEN WIS 6/50
(100% AGED INDICA THAI RICE)
KURADASHI GENSHU JFC 10/90
(83% SWEET POTATO, 17% RICE) UNDILUTED “CASK STRENGTH” 37%ABV 74PROOF
EY, YUZU 13/BTL
375ML BTL
SAMPLER SET 18/SET
(FLIGHT OF 4X DIFFERENT 60ML POURS) EXCEPT SWEET IICHIKO YUZU & KURADASHI GENSHU
Gyu-niku Donburi (Beef Rice Bowl) $14.95
Bowl of steamed white rice topped w/ thinly sliced beef belly (antibiotic- & hormone-free) w/ konjac shirataki noodles, slow-braised for hours in a soy-based broth | takana (pickled Napa cabbage), haricot vert (thin, French green beans) & half an ajisuke-tamago (seasoned, soft-boiled egg) | garnished w/ benishoga (red pickled ginger) & sesame seeds
PORK BELLY +11.95
ON THE SIDE for non-ramen dishes
THICK-CUT BLOG +6.50
REPLACING the ramens main protein
Hiyashi Chuuka (Chilled Ramen Salad)
Chilled, Japanese wheat-&-egg noodles tossed w/ sesame oilTopped w/ slices of tender sous-vide chicken,slivered chashu (spiced braised pork),julienne of egg omelet, cucumber & imitation crabGarnished w/ chuuka kurage (marinated jellyfish),benishoga (pickled red ginger) & sesame seedsDressed w/ sweet vinegar & soy-based sauce
Ikageso-age (squid calamari) $13.95
Japanese-style calamari (legs & tentacles) of tender young squid Battered, breaded & deep-fried Garnished w/ aonori (blue seaweed flakes)
Chicken Breast Katsu Strips
All white-meat, chicken breast strips (brined until juicy & tender) Hand-battered, panko-breaded, then deep-fried until crispy Shredded cabbage dressed w/ house-made garlic mayonnaise Garnished w/ sesame seeds & tonkatsu sauce drizzle
Steamed white rice topped with soboro (seasoned sauteed minced chicken), torched mentaiko mayonnaise (pickled & spicy cod roe) | caramelized onions, sliced green onions and sesame seed garnish
Maccha (Matcha) Kanten $5.95/ea
Japanese-style dessert that is similar to Almond flan pudding w/ maccha gelatin cubes Flavored w/ maccha simple syrup (except we use almond milk instead of cows milk and agar instead of gelatin)
deep-fried kabocha squash
with thick, intense curry sauce
fusion-y caper-dotted smoked salmon and mizuna greens salad
enlivened with a bright citrus plum ponzu dressing
gyoza
Arriving six to an order, the silky, tender dumpling shells were filled with meat that was perfectly seasoned, moist and not overly salty
noriten albacore
The restaurant cleverly tops chewy rafts of tempura-fried seaweed with jewel-like diced spicy albacore tuna and chopped green onion
tofu dengaku
a custardy square of pan-fried tofu, is napped with a delicate, sweet miso sauce
buta suki maki
a cigar-shaped finger food featuring thin slices of the meat wrapped around shungika (edible chrysanthemum) leaf and enoki mushrooms, then sauteed with sukiyaki sauce until brown and crispy on the outside
tonkotsu chicken ramen soup
an intensely meaty broth loaded with silky noodles, a soft-poached half egg, slices of chicken and crunchy bean sprouts
Yuchan Shokudo (formerly Yakitori Yuchan) restaurant menu is provided by top-menus.com.

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