Takuma Menu

Panna Cotta

italian milk pudding

Tiramisu

Kanpira Gobo

julien cut burdock roots and carrots stir fried with sesame oil, flavored with soy sauce, sweet mirin and spangle of sesame seed

Spinach Ohitashi

lightly boiled spinach brunch marinated in soy sauce, sake, sweet mirin and bonito broth, topped with shredded dry bonito

Potato Salad

steamed and mushed potato, lightly salt and peppered, and add japanese q-pie mayonnaise, mixed with lightly boiled carrots and cucumber

Kabocha Salad

steamed and mushed kobocha pumpkin, lightly salt and peppered, and mixed with q-pie mayo, sweetness come naturally from kabocha pumpkin

Hijiki Seaweed

lightly pan fried hijiki seaweed and carrots with sesame oil, simmered in the broth of soy sauce, sweet mirin and tomato broth

Marinated Tofu

lightly katakuri powdered and fried tofu marinated in the sauce of sesame oil, soy sauce and vinegar, topped with chopped tomato, cucumber and zasai radish pickles

Spicy Tuna Dip

minced tuna mixed with takuma original blend spicy mayo sauce, topped with green onion, served with crispy rice crackers

Marinated Japanese Eggplant

soy sauce & sweet sake marinated japanese eggplant

Green Beans Salad

crispy boiled green beans tossed with sesame dressing served on top of greens and crispy wanton cup

California Roll

with real snow crab

Tuna Yam Pulm

dice cut tuna sashimi topped with thin noodle cut yam potato and plum paste

Grilled Miso Glazed Salmon

a fillet of atlantic salmon marinated in sake-miso sauce

Potato Croquette

steamed and mushed potato, mixed with edamame soy beans ball shaped to breaded and deep fried, served with shredded cabbage and tonkatu sauce

Kara-Age

j-style fried chicken skin & bone of chicken thigh peace marinated in soy sauce, sake and ginger, powdered and deep fried

Butakim

stir fried sliced pork, spicy kimchee, assorted mushrooms and bok choy

Tonkatsu

pork tenderloin fillet breaded and deep fried, serve with shredded cabbage and tonkatu sauce

Okonomiyaki

savored japanese pancakes, chopped cabbage, red ginger and dried shrimp mixed in the butter of flower, egg and grated yam potato, griddled to the perfection, topped with thick okonomi sauce, aonori a

Katsuni

tonkatsu lightly simmered in soy sauce, sweet mirin with onion covered with half way cooked egg over it

Kakuni

6hr simmered pork jelly, flavored with soy sauce, sweet mirin and sake, accompanied by hard-boiled egg and steamed potato

Tuna Croquette

minced tuna mixed with chopped green onion, ball shaped to breaded and deep fried, served with shredded cabbage and daikon mayo sauce

Zarusoba

buckwheat noodle cooked and chilled in ice cold water, served with tentsuyu dipping sauce

Yakisoba

stir fried egg noodle with cabbage, carrots and sliced pork, flavored with worstershine sauce, topped with aonori and bonito flakes

Prosciutto Roll

of asparagus, avocado and difficon sprant, ifs a sushi roll with a hint of parma

Daikon Radish Salad

thin julienne cut dalkon radish and ooba leaf, tossed with daikon sprout topped with crispy bacon

Salmon

Yellowtail

Tuna

Albacore Salad

salt and peppered seared albacore tuna sliced to the perfection lay on the bed of the greens