The menu

Rich Jidori chicken broth, truffle seasoning, 2-year-aged tamari soy, 12-hour slow-cooked and torched pork cheek, Italian parsley, red yuzu, baby arugula, and homemade thin noodles.

• Silky Eggy Egg $4.49
• Extra Protein $6.50
• Extra Noodle $5.00

Jidori chicken broth, heavy cream, truffle, 2-year-aged tamari soy, 12-hour slow-cooked and torched pork cheek, Italian parsley, red yuzu kosho, baby arugula, and homemade thick noodles.

• Extra Protein $6.50
• Soft-Boiled Egg $3.95

Exclusive truffle Jidori chicken broth with subtle sweetness, choice of premium chashu (pork, chicken, or tofu), signature homemade thin noodles, and a silky soft-boiled egg.

• Extra Protein $6.50
• Extra Noodle $5.00
• Soft-Boiled Egg $3.95

20-hour tonkotsu pork broth, 14 premium ingredients, Japanese spice, roasted garlic, homemade thin noodles, sesame seeds, fried onion, green onion, red onion, kikurage mushrooms, and choice of chashu (pork, chicken, or tofu).

• Extra Protein $6.50
• Soft-Boiled Egg $3.95
• Extra Noodle $5.00

Rich 20-hour pork broth, 2-year-aged tamari, four silky eggs, black garlic mayu oil, baby arugula, and homemade thin noodles.

20-hour tonkotsu pork broth, secret homemade black garlic oil (mayu), homemade thin noodles, green onions, kikurage mushrooms, sesame seeds, and choice of premium chashu (pork, chicken, or tofu).

• Extra Protein $6.50
• Soft-Boiled Egg $3.95

Made-from-scratch signature spicy-sweet Tsukemen ‘Ise’; rich tonkotsu pork broth thick like gravy, fire-wok crafted, Japanese spice, and extra-wide homemade paper noodles.

• Extra Noodle (Tsukemen) $5.00
• Extra Protein $6.50

Edamame, crispy fried onions, bright chili yuzu, and sesame oil.

In-shell edamame sautéed with fresh garlic, chili paste, and savory miso.

Premium Japanese edamame with flaky sea salt.

Crisp red cabbage, julienne carrots, Persian cucumber, enoki, shiitake and shimeji mushrooms; signature tonkatsu dressing.

Organic mixed greens, sake-poached cherry tomatoes, sweet mango, crisp bell peppers, green onion, and crispy garlic; homemade sesame dressing.

Crisp organic greens, yellow and red onions, toasted sesame, fried garlic, and signature sesame dressing.

Japanese rice, silky farm-fresh egg, 2-year-aged tamari soy sauce, and salmon roe.

Crisp fresh bean sprouts with Chef Ryu’s secret sweet-spicy Red Dragon sauce: hyper-fusion umami, sesame, fish sauce, and Korean chili heat.

Toasted Japanese milk bread, juicy Wagyu patty, melted American cheese, and Chef Ryu’s Hyper-Fusion Umami Bomb Sauce.

Lightly fried Japanese shishito peppers, crunchy dried miso, and sweet miso dressing.

Thinly sliced lotus root, Himalayan pink salt, Japanese seven spices, and Peruvian chili dipping sauce.

Tender pork chashu slow-cooked for three hours, freshly cracked black pepper, and steamed Japanese rice.

Premium Japanese Kurobuta pork sausage, spice, and cracked black pepper.

Perfectly poached onsen tamago, molten yolk, tamari soy sauce, and rich dashi aji tableside.

Handcrafted in the Kazan kitchen — South American chili heat, Japanese umami and soy depth, with a whisper of South Asian spice. Dip, drizzle, or finish any dish.

Exotic spices from around the world — made for grilled seafood, poultry, vegetables, and more.

The drizzle behind the Wagyu Royale Sando — silky crema with a clean jalapeño kick. Not overwhelming; bright heat that elevates ramen, wings, lamb, and tempura.

Creamy Peruvian chili warmth with a refined kick — the house companion to Peruvian Velvet Lotus Crisps and beyond.

Pillowy-soft mochi with scoops of premium ice cream; signature flavors Green Tea and Cookies and Cream.

Fresh-made pillowy-soft Japanese milk bread with golden crème-brûlée crackle, seasonal fresh fruit, silky vanilla cream, and maple syrup.

Kazan signature thin noodles in a clear, rich soy-based truffle Jidori chicken broth, topped with melt-in-your-mouth chashu slices and a perfect soft-boiled egg.

Signature thin noodles in a clean, crystal-clear salt-based truffle Jidori chicken broth, topped with chashu slices, a perfect soft-boiled egg, and yuzu paste.

Signature thick noodles in a creamy, rich truffle chicken broth, topped with melt-in-your-mouth chashu slices and a perfect soft-boiled egg.

House-favorite wings marinated in premium sake, tossed with Japanese seven spice, lemon, and soy, then fried to perfection.

Homemade golden crispy pork and shrimp wontons with bright tamari-infused vinegar sauce, green onions, cilantro, and chili.

Premium New Zealand lamb chop marinated in a trio of miso pastes, finished with a bold spice kick.

Toasted Japanese milk bread with a juicy Wagyu patty and melted American cheese, finished with Chef Ryu’s Hyper-Fusion Umami Bomb Sauce.

Red cabbage, julienne carrots, Persian cucumber, and a luxurious blend of mushrooms tossed in signature tonkatsu dressing.

Organic mixed greens with cherry tomatoes, mango, bell pepper, green onion, and shaved crispy garlic, tossed in homemade sesame dressing.

Tender three-hour pork chashu glazed in sweet-savory soy with teriyaki notes, finished with green onion and cracked pepper.

Japanese Kurobuta pork sausages sautéed until golden and fragrant, lightly spiced and finished with cracked black pepper.

Perfectly poached onsen tamago over steamed Japanese rice, finished with aged tamari dashi soy, fresh wasabi, and crisp nori.

Pillowy Japanese milk bread with a delicate brûléed crust, silky custard, fresh strawberries and blueberries, and a warm pour of Grade A amber maple syrup.