Our story · 物語 · Câu chuyện
Two kitchens that refused to pick a side.
Most places that say “Asian fusion” blend everything into one dish. We didn't. The Japanese menu is a Japanese menu — tonkotsu broth, yakitori by the skewer, karaage, takoyaki. The Vietnamese menu is a Vietnamese menu — phở with tendon and tripe if you want it, bún under lemongrass pork, bánh mì with ham, grilled pork or tofu. What's fused is the table.
日本 · JapaneseThe left of the line
Pork-bone broth, nine ways.
Shoyu, shio, spicy, miso, black garlic, ebi, wagyu — most built on pork-bone broth under thick or thin noodles with chashu and a soft boiled egg; the Nagoya bowl swaps in a vegetable broth. Or build your own from $6.50, toppings a dollar each.
Next to the pot is the grill: skewers from $1.95 — chicken thigh, pork belly, ribeye three ways, scallops wrapped in bacon, and shishito, zucchini, shiitake, asparagus, okra and corn for the table.
See the ramen
Việt Nam · VietnameseThe right of the line
Phở the way it's ordered at home — by the cut.
Rare steak, well-done flank, tendon, meatball, chicken — or đặc biệt with every beef cut: rare steak, brisket, flank, tendon, tripe and meatball. Add-ons by the cut, extra noodles, an egg in the broth. Plain phở for the kids at $6.50.
Then the cold side: bún thịt nướng with lemongrass grilled pork and an egg roll on top, gỏi cuốn with peanut sauce, bánh mì with ham, grilled pork or tofu, and wings in sweet fish sauce.
See the phởThe mark
What's in the circle
The ensō
The brush circle around the logo — ink on one side, gold on the other. Two strokes, one ring.
Sakura & Fuji
Cherry blossom and the mountain for the Japanese kitchen: ramen, yakitori, takoyaki, karaage.
Nón lá & bamboo
The conical hat and bamboo for Vietnam: phở, bún, bánh mì, cà phê sữa đá.
The lotus
Under the wordmark, where the two sides meet — the same table, the same pot of tea.
Come eat while the pot is still on.
Both menus, with prices and item numbers, are a tap away. Or check tonight's hours and get directions.