Sakura Ramen House
Starters
Small plates to open the table.
Wagyu Gyoza
$14
Hand-folded dumplings filled with A5 wagyu and chive, seared crisp and served with a black-vinegar ponzu.
Rock Shrimp Tempura
$16
Crisp rock shrimp tossed in a citrus-chili aioli, finished with shiso and lime.
Tuna Tartare
$15
Line-caught bluefin, avocado, yuzu kosho and a whisper of sesame oil over crisp nori.
Charred Edamame
$8
Blistered in the wok with garlic, sea salt and a hit of togarashi.
Ramen
Broths simmered 18 hours. Noodles made in-house daily.
Tonkotsu Ramen
$19
Our signature: a rich, milky pork-bone broth, chashu, ajitama egg, black garlic oil and thin Hakata noodles.
Shoyu Ramen
$17
Clear chicken-and-dashi broth, aromatic soy tare, menma and a tangle of curly noodles.
Spicy Miso Ramen
$18
Three-miso blend fired up with chili bean paste, corn, bean sprouts and ground pork.
Garden Shio Ramen
$16
A clean kombu-shiitake broth with seasonal vegetables, corn and a soft-marinated tofu.
Sushi & Rolls
Salmon Sushi Pizza
$18
Crispy rice round layered with torched salmon, spicy mayo, avocado and tobiko.
Shogun Roll
$21
Shrimp tempura and cucumber inside, seared wagyu and truffle ponzu on top.
Tuna Crispy Rice
$14
Four bites of spicy tuna over golden crisped rice with jalapeño.
Dessert
Yuzu Mochi Ice Cream
$9
Three house-made mochi — yuzu, black sesame and matcha.
Matcha Basque Cheesecake
$11
Burnt-top Basque cheesecake with ceremonial matcha and a pour of cream.