Mei Jin Ramen - UES

Steamed soy beans with salt.

Butter, ichimi, soy, base, chili oil and lemon.

Served with soy and green tea salt.

Soy with dried bonito fish flakes.

Served with soy sauce.

Sweet soy, sesame, pepper and chives.

Served with pepper salt and spicy mayo.

Served with spicy creamy sauce.

Tuna, masago, chili oil, sesame oil, creamy mayo, sour cream, chives, sweet chili and rice cracker.

Served with soy sauce

Battered octopus balls with bonito flakes, takoyaki sauce.

Hijiki quinoa salad with watermelon radish, red radish, arugula, and miso dressing.

Arugula, nori seaweed, sesame, JPN sauce.

Tomatoes, crispy onion, miso dressing.

2 Pieces. Fried soft shell crab with scallion, cucumber, green and spicy mayo.

1 piece. Pork belly with green, cucumber, scallion and spicy mayo and BBQ sauce.

1 piece. Fried chicken with scallion, cucumber and JPN sesame sauce.

Bean sprout, tomato, corn, arugula, cucumber, scallion, bamboo, red ginger, naruto, egg, pork chashu, hiyashi sauce.

Calamari, baby svcallop, shrimp, tuna, salmon, red onion, cilantro, avocado, masago, lemon, citrus sauce and wasabi sauce.

Soboro ground chicken, with egg, green scallion, chili pepper and sesame.

Served with green, scallion, chili pepper, sesame and spicy creamy sauce.

Served with worcestershire base katsu sauce, greens, cabbage and sesame.

Sesame, cucumber, avocado, sesame, chili oil, scallion, purple rice, tobiko and Japanese dressing.

Salmon, avocado, seaweed, purple rice, sesame, cucumber, masago, sweet chili and creamy mayo.

Tuna, masago, tobiko, chili oil, sesame oil, rice, mixed greens, avocado, scallion, sesame seed, wasabi and ginger.

Wasabi roast beef, egg, kikurage, chili, scallion, mayo garlic, bean sprouts, bamboo, arugula, naruto, and green onions in a soy based beef bone stock.

Our signature miso flavored broth with corn, sliced beef, bean sprouts, bamboo, arugula, naruto, and green onions.

Sliced beef, kikurage, egg, scallion, bamboo, arugula, naruto, bean sprouts, and green onions.

Spiced with chili oil and peppers, topped with ground beef, bean spouts, bamboo, arugula, naruto, and green onions.

Spicy shredded pork and soy egg in our 12 hours pork broth with bean sprouts, bamboo, Asian chives, kikurage, green onions, black garlic, and miso base.

Soy flavored broth with arugula and braised pork, bean sprouts, bamboo, naruto, green onions, and a soft boiled egg.

Spiced with chili oil and peppers, topped with arugula, ground chicken, bean sprouts, bamboo, naruto, green onions, and a soft boiled egg.

Spicy shredded pork and soy egg in our 6-hour chicken broth with corn, scallion, black sesame, onion, bean sprouts, bamboo, Asian chives, sesame, and chili oil.

Shio flavored broth with arugula, corn and braised pork, bean sprouts, bamboo, naruto, green onion, and a soft boiled egg.

With green spinach noodles, tofu, corn, tomato, enoki mushroom, bean sprouts, bamboo, arugula and green onions.

Spicy tuna, fried banana, and sweet soy sauce.

4 pieces, Spice tuna over butter seared rice, jalapeno, and sweet soy sauce.

Salmon, shrimp tempura, cucumber, massago topped with avocado wrap, and sweet chili sauce.

Red onion, cilantro, avocado, shrimp tempura topped washu beef, and creamy spicy sauce.

4 pieces, Lobster over butter seared rice, jalapeno, and sweet soy sauce.

Contain sesame seed

Contain sesame seed

Contain sesame seed

Contain sesame seed

Contain sesame seed

Contain sesame seed

Cucumber, pickles, avocado, radish pickles, wrapped with soy paper. ***Made with black rice sushi

Spicy tuna, scallion wrapped with salmon, tuna and avocado ***Made with black rice sushi

Salmon, avocado, spicy tuna, and chili paste ***Made with sushi rice

Eel, cucumber, wrapped with avocado ***Made with black rice sushi

Creamy, lobster, scallion, avocado, wrapped with seared salmon and topped with chili sauce ***Made with black rice sushi

Eel over butter seared rice, sesame, and sweet soy sauce.

Japanese Rice Lager (12oz)

Belgian (11.2oz)

The gentle nose on this undiluted Junmai (18%) is a mix of berries and green plums with cinnamon and steamed rice elements. Think fat, rich and creamy as this sake carries a “Wow!” smoothness. The layers of flavor are amazing as steamed rice tones give way to a rich fruitiness when the brew comes closer to room temperature. This extremely “food friendly” Junmai speaks to those who like a mouthful of fat and chewy smoothness that is neither particularly fruity nor dry – just balanced. Look for a vein of caramel and plum expressions, and enjoy the rich complexity from one of our favorite breweries.

This sake is made using rice, koji mold, water and yeast that is extracted from yellow cherry blossoms. One sniff of Hana Kizakura will make you feel like you’re walking through a cherry tree orchard. Let the sweetness cool your senses like a light spring breeze. An ease to drink, making it just right for sake beginners.

Hakkaisan Tokubetsu Junmai” is brewed specially for the American market. The rice is polished down to 60% to produce a clean junmai style sake. Its well-balanced mellow and elegant flavor is tailored to match not only delicate Japanese cuisine but also a wide range of food from other cultures.

Dry yet ricey with a clean finish. Yuki Otoko is ideally paired with pork or salmon. The snow yeti is said to guide people through the mountains, so proceeds of this brew go to local search and rescue organizations. Seimaibuai (rice kernal remaining): 60% Brewed in Niigata, Japan 24 fl oz (720ml) 15-16% ALC/VOL

It is a signature “Genshu” or undiluted (18.5% alc) sake with fruity licks but dry tricks. The perfect “semi” sake that is semi-dry, semi-sweet, semi-bold, semi-thick, and semi-rich, but fully fun! Round and tingly. It has deep rich pear, white grape, and melon tones with a hint of citrus and rock candy. Lively, brisk and zesty. It drinks with a crisp attitude that appeals to all wine lovers. Because namas are unpasteurized, they must be kept chilled.

Amabuki is a brewery known for using fun and new yeasts made from flowers and fruits, and this particular brew is made from sunflower yeast. Yes indeed! The result is a very intruiging sake that has layers and layers of flavors not typically found in the sake world. Look for starchy corn tones with hints of sweet potato and “of course” sunflower seed elements. Sake is a starch of course! There is also a unique sweet vein that gets lost in a larger vessel, but the soft, smooth and lush fluid does best with a nice chill.

This premium Junmai Ginjo from Suigei Brewery is brewed with Kochi Prefecture’s original Sake rice “Gin No Yume,” a hybrid of Yamadanishiki and Hinohikari rice. During the development of this rice, it was initially called “Koiku No.54” and since Suigei Brewery was the first to experiment brewing Sake with this rice, the brewery kept the name to preserve its originality. Its inherent taste, which speaks volumes about the quality of its raw ingredients, is dry yet carries a discernable solidity. Savor this mixture of umami-filled, refreshing acidic brew—chilled with a meal.720ml Kochi, Japan Alcohol Content: 16% Nihonshudo: +6.5

The Matsu no Tsukasa Junmai Ginjo embodies the philosophy of brewmaster Keizou Ishida to make sake whose taste is as natural as the air and water that surround the brewery. Made in small batches from Ryuo Yamada Nishiki rice grown locally by brewery workers and then milled to 50%, this could technically qualify as a Junmai Daiginjo but the brewery would like it to reflect what they consider the quality of their Junmai Ginjo. The sake practically vibrates with energy: rich, luscious flavors reminiscent of Muscat grapes, stonefruit and rich rice umami that finishes clean.

This simple Ginjo nigori is a creamy coconut slide wrapped in a milky mouth with a great finish, fairly non-descript and clean. With a nose of rose petals and raisins, this nigori has a smooth texture and a silky finish of vanilla, coconut and cream. The viscosity is a bit thin, but the abundance of rice flavorings makes for a clean finish. This nigori is semi-sweet, thin and slippery.

For a traditional sake that's smooth, well balance and full-bodied, this U.S. produced Takara Shuzo's Shochikubai is the one to try. This sake is a 2011 Gold Award winner at the U.S. National Sake Appraisal and is recognised for preserving the traditional junmai character. Enjoy this sake warm, at room temperature, on the rocks or as a cocktail. Type: Junmai Flavour: Medium dry Drinking Temperature: Room temperature to warm (38 to 41°C) Food Pairing: Mildly seasoned dishes

The nose on Gold is a mix of banana bread and honey. This guy is fat, chewy, viscous and packs an uppercut that feels good on the train ride home from work. (They are coin dispensed in Japan) There is a lot of impact from the 18% alc content and the flavor is rich sweet with honey and yeasty tones. It goes well with lots of spicy foods because it is such a blanket of flavor and feeling.

Ingredients: Water, sake (water, rice, koji (Aspergillus oryzae)), dextrose, sugar, flavor, citric acid, malic acid. Alcohol by Volume: 8% Brewery Location: Berkeley, CA Food Pairings: Enjoy on its own, mixed into iced tea for a Summer refresher, or with tropical fruit desserts. Great pairing with cheese cake. Tasting Notes: Captivating lychee aromatics and sweet, full-bodied palate of lychee, yellow peach and lemon-lime.

Rum, Hana Lychee, mint leaves, lime juice, lychee juice, syrup

Gin, Pear juice, yuzu, angostura, Rosemary ginger syrup, soda

Shochu, St. Germain, lime juice, Rosemary ginger syrup

Lightly sweetened served with lime juice on the side

Organic Japanese green tea. (Unsweetened)

Tomatoes, crispy onion, and miso dressing.

One piece. Pork with greens, cucumber, and scallion, with spicy mayo and BBQ sauce.

Soy with dried bonito fish flakes.

Sweet soy, sesame, pepper, chives.

Steamed soy beans with salt.

Served with soy sauce.

With sansho pepper salt and spicy mayo.

Served with spicy creamy sauce.

Two pieces. Fried soft shell crab with scallion, cucumber, greens, and spicy mayo.

One piece. Fried chicken with scallion and cucumber with Japanese sesame sauce.

Salmon, scallion, avocado, seaweed, purple rice, sesame, cucumber, tobiko, sweet chili, and cream mayo in wasabi vinaigrette.

Seaweed, cucumber, scallion, sesame, chili oil, smelt fish egg, and Japanese ginger sauce with soup.

Spicy shredded pork and soy egg in our 6-hour chicken broth with corn, scallions, black sesame, onion, bean sprouts, bamboo, Asian chives, seaweed, and chili oil.

Spicy shredded pork and soy egg in our 12-hour pork bone broth with bean sprouts, bamboo, Asian chives, kikurage, green onions, and black garlic, on a miso base.

Signature miso and chili oil flavored broth with corn, sliced beef, bean sprouts, bamboo, arugula, naruto, and green onions.

Soy flavored broth with sliced beef topped with egg, scallion, bamboo, arugula, and naruto.

Spiced with chili oil and peppers, topped with arugula, ground chicken, bean sprouts, bamboo, naturo, green onions, and a soft boiled egg.

Shio flavored broth with arugula, corn, and braised pork topped with bean sprouts, bamboo, naturo, green onions, and a soft boiled egg.

Spiced with chili peppers and chili oil, topped with ground beef, bean sprouts, bamboo, arugula, naruto, and green onions.

Soy flavored broth with arugula and braised pork topped with bean sprouts, bamboo, naturo, green onions, and a soft boiled egg.

With tofu, corn, tomato, enoki mushroom, sesame oil in vegetarian miso based broth. Topped with bean sprouts, bamboo, arugula, and green onions.

Soboro ground chicken with egg, greens, scallion, chili pepper, and sesame.

With greens, scallion, chili pepper, sesame, and spicy cream sauce.

With worcestershire based Katsu sauce, greens, cabbage, and sesame.

Beef based curry simmered for over 6 hours, served with steamed rice and green salad.

Tomatoes, crispy onion, and miso dressing.

One piece. Pork with greens, cucumber, and scallion, with spicy mayo and BBQ sauce.

Soy with dried bonito fish flakes.

Sweet soy, sesame, pepper, chives.

Steamed soy beans with salt.

Served with soy sauce.

With sansho pepper salt and spicy mayo.

Served with spicy creamy sauce.

Two pieces. Fried soft shell crab with scallion, cucumber, greens, and spicy mayo.

One piece. Fried chicken with scallion and cucumber with Japanese sesame sauce.

Salmon, scallion, avocado, seaweed, purple rice, sesame, cucumber, tobiko, sweet chili, and cream mayo in wasabi vinaigrette.

Seaweed, cucumber, scallion, sesame, chili oil, smelt fish egg, and Japanese ginger sauce with soup.

Spicy shredded pork and soy egg in our 6-hour chicken broth with corn, scallions, black sesame, onion, bean sprouts, bamboo, Asian chives, seaweed, and chili oil.

Spicy shredded pork and soy egg in our 12-hour pork bone broth with bean sprouts, bamboo, Asian chives, kikurage, green onions, and black garlic, on a miso base.

Signature miso and chili oil flavored broth with corn, sliced beef, bean sprouts, bamboo, arugula, naruto, and green onions.

Soy flavored broth with sliced beef topped with egg, scallion, bamboo, arugula, and naruto.

Spiced with chili oil and peppers, topped with arugula, ground chicken, bean sprouts, bamboo, naturo, green onions, and a soft boiled egg.

Shio flavored broth with arugula, corn, and braised pork topped with bean sprouts, bamboo, naturo, green onions, and a soft boiled egg.

Spiced with chili peppers and chili oil, topped with ground beef, bean sprouts, bamboo, arugula, naruto, and green onions.

Soy flavored broth with arugula and braised pork topped with bean sprouts, bamboo, naturo, green onions, and a soft boiled egg.

With tofu, corn, tomato, enoki mushroom, sesame oil in vegetarian miso based broth. Topped with bean sprouts, bamboo, arugula, and green onions.

Soboro ground chicken with egg, greens, scallion, chili pepper, and sesame.

With greens, scallion, chili pepper, sesame, and spicy cream sauce.

With worcestershire based Katsu sauce, greens, cabbage, and sesame.

Beef based curry simmered for over 6 hours, served with steamed rice and green salad.