Tokyo Sando

Mushroom marinated chicken thigh, cabbage, spicy citrus aoili, and lemon on Japanese milk bread.

Kurobuta pork cutlet, cabbage, grilled berry tonkatsu sauce, and Japanese milk bread.

Beef katsu, cabbage, and tare sauce on Japanese milk bread.

Soft shell crab, cabbage, garlic confit, cornichons, and tartar sauce on Japanese milk bread.

Marinated mushrooms, pickled daikon, tomato, cabbage, japanese eggplant, cucumber, and karashi mayo on Japanese milk bread.

Topped with Japanese pickles.

Vine ripened tomato, minced onion, aonori, and konbu dashi dressing.

Cucumber, red bell pepper, carrot, red shiso salt, and sesame sauce.

Mixed chicories, escarole, lighlty pickled baby carrots, shallots, or asparagus, satsuma mandarin, sugar snap peas, and fried burdock in a roasted sesame sherry vinaigrette.

Sweet-savory soy glaze.

House made fermented Fresno pepper hot sauce.

Minced onions and Japanese citrus aioli.

Fermented yuzu, porcini mushroom, and meyer lemon juice.

Sweet-savory soy glaze with grilled seasonal berries.

Ground roasted sesame, aged soy sauce, and sherry vinaigrette.