Our Menu

Steamed soybean sautéed with fresh garlic, butter, truffle oil brown sauce, and furikake.

Lightly crisped bok choy tossed in a savory sesame glaze, finished with toasted sesame seeds and crispy garlic.

Grilled tender black cod marinated in sweet white miso.

A savory medley of mushroom sautéed with smoky bacon, garlic, butter, and soy.

Pan-fried pork dumplings with golden crispy lace served with house special sauce.

A savory homemade Japanese pancake filled with octopus, cabbage, carrot, scallion, egg, and flour, drizzling with katsu sauce, mentaiko mayo, bonito flake, and nori.

Crispy, golden corn ribs seasoned with Japanese spices served with truffle mayo dipping sauce.

Soft tofu tempura served with ponzu, scallion, bonito flake, grated daikon, and carrot.

Crispy chicken skin with cheddar cheese and togarashi served with mayo sauce and lime.

Baked spicy mix seafood, corn with torched cheddar cheese. Served with crispy Vietnamese rice cracker.

Fresh assorted fish and ikura with mix green, cherry tomatoes, Asian pear, avocado, and daikon finished with citrus soy dressing.

Chopped tuna layered with rich seared foie gras over shiso leaf tempura and crispy rice finished with lemon zest, sweet soy glaze, and wasabi mayo.

Buttery toast topped with toro, uni, premium caviar, and chef special sauce.

Hand-cut Wagyu beef served with sea salt and raw egg yolk dipping sauce, served with hot stone.

Silky monkfish liver served with a yuzu ponzu jelly, grated daikon, carrot, and seaweed scallion.

Mix ocean seaweed and kelp noodle in yuzu ponzu, togarashi, and sesame oil & seed.

Thinly sliced Japanese sea bream finished with yuzu citrus, olive oil, sea salt, Asian pear, and chopped shiso.

Hand-chopped raw premium wagyu is mixed with chef's special sauce, sesame oil, and seeds, chopped Asian pear. It's topped with raw quail egg, scallion, and gochujang mayo sauce, served with crispy Vietnamese rice crackers.

3 pcs of Japanese oyster served with 3 different toppings such ikura/uni/tobiko with Asian pear, yuzu ponzu, and scallion.

Bluefin otoro, seared, smoked soy, oshinko, wasabi mayo, masago, and cucumber scallion.

Binchotan-grilled Wagyu, torched foie gras, crispy garlic chips, scallions, and tobiko.

Salmon, smoked ikura, gochujang mayo, avocado, scallion, and tempura flake.

Spicy blue crab, ikura tempura flake, miso caramel, tobiko, and scallions.

Hokkaido uni, negitoro, caviar, edible gold shiso leaf, lime zest, miso sauce, and scallion.

Seared scallop, smoked ponzu butter, truffle mayo sauce, lemon zest, tobiko, and scallion.

Mix fish, yuzu ponzu jelly, tobiko, scallion, sea salt, mentaiko mayo, and serrano.

Botan ebi, Hokkaido uni, negitoro, ikura, shiso, crispy tempura flakes, fresh wasabi, and chef special sauce.

Shrimp tempura and avocado, topped with torched spicy tuna, foie gras, crispy shallots, kabayaki sauce, and chili sesame oil.

Spicy bluefin tuna and cucumber, topped with seared wagyu, black garlic aioli, crispy leek, and truffle soy.

Hamachi, avocado, and shiso, topped with thinly sliced yellowtail, serrano, yuzu kosho ponzu, and microgreens.

Salmon, asparagus, and avocado, topped with torched salmon, black garlic mayo, ikura, and crispy rice pearls.

Sweet miso black cod, cucumber, and shiso, topped with avocado, pickled ginger relish, and miso caramel glaze.

Botan ebi, avocado, and cucumber, topped with Hokkaido scallop, uni, ikura, yuzu soy, and edible gold.

Madai, shiso, and cucumber, topped with madai sashimi, orange segments, serrano pepper, sea salt, and citrus ponzu.

Tempura mushroom, asparagus, and avocado, topped with truffle soy, fresh truffle, crispy enoki, sesame seeds, and scallions.

Lobster tempura, avocado, and cucumber, topped with spicy scallop, spicy mix crab, torched Japanese mayo, tobiko, and sweet soy.

Salmon, tuna, hamachi, cucumber, and shiso wrapped in soy paper, finished with yuzu ponzu, ikura, crispy garlic, and edible flowers.

Shrimp tempura, avocado, and cucumber topped with seared wagyu, crispy garlic, scallions, and truffle sukiyaki glaze, presented sizzling with sauce poured tableside.

Tender seared Wagyu served over warm Japanese rice with a rich raw egg yolk with shoyu, finished with savory house sauce, and scallions.

A premium seafood bowl featuring negitoro, sweet blue crab, ama ebi, ikura, tobiko, raw quail egg, scallion, and furikake over seasoned Japanese rice & nori sheet. Fresh, delicate, and richly layered with natural sweetness and ocean umami.

An abundant assortment of fresh seasonal fish together with ikura, uni, ika, tamago, ebi, hotate, scallion, and furikake & nori sheet beautifully arranged over seasoned Japanese rice.

Served with raw shoyu egg yolk ***

(With Sea Salt)

(With Japanese Glaze)

Shishito, mushroom, zucchini, eggplant, sweet potato, shiso

Tender sliced steak simmered in a savory-sweet Japanese shoyu sauce, served over steamed rice and raw egg with onions, scallions, and sesame seed.

Tender flavor grilled chashu pork served over steamed rice with a savory Japanese-style glaze, finished with scallions and sesame seed for a rich, satisfying bowl with a balance of sweet and salty flavors.

Sous-vide pork cooked until tender, coated in crispy panko then deep fried and served over steamed rice, shredded cabbage. Choose your style: Demi-Glace Curry: French-style brown gravy (onion, carrot, celery, tomato) | *Shoyu Lava Egg: Served with a soft, flowing egg, savory shoyu sauce, onion, and fresh scallions | Japanese Curry: Classic Japanese curry with tender onion, potato, and carrot.

Juicy Japanese-style fried chicken thigh, served over steamed rice and finished with a savory house sauce and scallions. Choice: sweet glazed sauce with egg & sesame seed | Japanese Curry: Classic Japanese curry with tender onion, potato, and carrot.

Tender chicken simmered with onion in a savory sweet dashi and shoyu sauce, gently cooked with runny egg and served over steamed rice. A classic Japanese comfort bowl finished with fresh scallions.

Two crispy shrimp tempura with assorted seasonal vegetable tempura served over steamed rice and finished with a savory-sweet Japanese tempura sauce, grated daikon & carrot. Light, crisp, and full of umami.

Grilled unagi glazed with savory-sweet Japanese eel sauce, served over steamed rice with tamago. Rich, smoky, and comforting with the classic balance of sweet and savory.

Savory sautéed ground chicken and tender tofu served over steamed Japanese rice, tossed with spicy sesame oil and finished with sesame seeds and fresh scallions.

(all served with ginger & wasabi)

Chopped tuna mixed with oshinko, tamago, hotate, tobiko, and fresh scallions, served over seasoned Japanese rice, nori sheet.

Fresh salmon and ikura served over seasoned Japanese rice, finished with crispy tempura flakes and scallions, nori sheet.

Creamy uni, smoked soy ikura, tobiko, scallion, nori sheet.

Juicy Wagyu Hamburg steak served over hot donabe rice with savory-sweet sukiyaki sauce, scallion, and a rich raw egg yolk.

Wagyu Hamburg steak topped with melted cheese and rich Japanese demi-glace, served sizzling over hot clay pot rice with a raw egg yolk.

Japanese butter fried rice cooked with rich beef tallow, egg, scallion, onion, and topped with seared Wagyu cubes for deep, savory flavor, and a smoky finish.

Grilled salmon served over hot Japanese clay pot rice, finished with a savory house glaze, sautéed butter mushroom, sesame seed, scallion, and ikura.

Fragrant Japanese butter rice with assorted mushrooms, sesame seed, scallion, onion, and spicy Korean gochujang paste.

Grilled Miso-glazed cod served over hot clay pot rice with seaweed, sautéed butter mushroom, tobiko, lemon zest, and scallion.

Premium snow crab meat and blue crab meat served over hot clay pot rice with ikura, tobiko, foie gras, and scallion. A rich and luxurious seafood rice dish with sweet, savory, and buttery flavor.

(grilled chashu pork OR chashu chicken) Rich and creamy chicken paitan broth brightened with aromatic yuzu citrus, topped with tender bamboo shoots, a soft-boiled egg, wood ear mushrooms, dry nori, fresh scallions, and fragrant black garlic oil.

(grilled chashu pork OR chashu chicken) Rich and creamy chicken paitan broth infused with aromatic truffle, topped with black garlic oil, bamboo shoots, a soft-boiled egg, wood ear mushrooms, fresh truffle, dry nori, and fresh scallions.

Savory-sweet sukiyaki-style broth served with a generous mix of seafood, including ebi (shrimp), ika (squid), and hotate (scallop) and seared salmon slice, finished with bok choy, mushrooms, lotus root, carrot, and fresh scallions.

Savory-sweet sukiyaki-style broth served with your choice of tender chicken chashu or pork belly chashu, paired with mushrooms, bok choy, lotus root, carrot, and fresh scallions.

A refined seafood ramen featuring torched lemon madai, uni, and ebi, served in a rich homemade fish broth. Finished with bok choy, mushrooms, bamboo shoot, a soft-boiled egg, scallions, nori, and fragrant black garlic oil.

A cold savory shoyu dipping sauce is served with 4 shrimp tempura and shiso tempura, shredded nori, tempura flakes, scallions, wasabi, pickled ginger, grated daikon, and carrot.

48-hour sous-vide beef short ribs, flame-seared over charcoal, and glazed with a rich Japanese yakiniku demi-glace. Finished with crispy garlic, asparagus, scallion, roasted sesame, and shichimi pepper. Served sizzling on a hot plate, served with rice and pickled vegetables, Japanese mashed potato.

48-hour sous-vide beef short ribs with ramen bathed in Korean gochujang creamy broth, topped with nutty roasted sesame, crisp scallions, silky soft egg, bok choy, earthy mushrooms, and a bright drizzle of chili oil.

Charred Japanese eggplant topped with savory wagyu miso, melted mozzarella, crispy garlic, scallion, sesame, and onsen egg. Served with ochazuke rice soup hot pot with small fish & furikake.

8 oz tender skirt steak marinated in soy, mirin, chili garlic oil, flamed-grilled over charcoal smoky. Choice of side: Sauteed butter zucchini & mushroom | Grilled asparagus | Japanese mashed potato.

Japanese-style cold angel hair pasta seasoning with fresh yuzu ponzu, topped with hotate, ebi, ikura, tobiko, and scallions for a bright, refreshing finish.

Creamy Japanese-style pasta tossed with savory mentaiko, topped with uni and ikura.

Thick udon noodles tossed in a rich carbonara-style sauce with crispy bacon, furikake, sesame seed, scallion, and bonito flake, finished with a raw egg yolk for extra creaminess and richness.

Japanese-style pasta with assorted mushrooms and onion tossed in a savory shoyu sauce, fresh truffle, and butter truffle.

Steamed Japanese rice with raw egg, shoyu, and furikake.

Savory seasoned cod roe with a rich, slightly spicy flavor.

Salmon roe marinated in shoyu.

Fragrant Japanese-style garlic fried rice finished with fresh scallions, and bonito flake.

Warm miso broth with soft tofu, seaweed, and scallion.

Warm miso broth with blue crab meat, and scallion.

Clear mushroom soup infused with aromatic truffle.

Dashi fish and green tea broth, and seaweed.

Steamed edamame and sea salt.

Mixed mushrooms, garlic butter, and gluten-free tamari.

Cucumber, sesame oil, rice vinegar, and sesame seeds.

Lightly seared salmon, scallion, grated daikon, carrot, and gluten-free ponzu.

Salmon, tuna, hamachi, avocado, cucumber, Japanese white rice, and plain nori • Gluten-free tamari available upon request.

Chicken | Steak | Tofu • Japanese rice, egg, scallion, cabbage, carrot, onion, garlic, and gluten-free tamari • Add Shrimp or Scallop +$5.00

Salmon, egg, scallion, cabbage, carrot, onion, garlic, and gluten-free tamari.

Wagyu beef, egg, scallion, cabbage, carrot, onion, garlic, and gluten-free tamari.

Japanese rice sautéed with garlic butter, mushrooms, onion, and scallion with gluten-free tamari, served with grilled steak on top.

Please order gluten-free selections from this dedicated menu. To maintain consistency and minimize cross-contact, items from our regular menu cannot be modified or substituted to make them gluten-free.

KAEN is not a dedicated gluten-free kitchen, and cross-contact may occur. Please inform your server if you have celiac disease, a gluten allergy, or other dietary restrictions before ordering.

Consuming raw or undercooked seafood may increase your risk of foodborne illness.

6 Skewers | 2 Momo Thigh | 1 Negima | 1 Buta Shio | 1 Bacon Mushroom | 1 Asparagus Bacon

Ground Wagyu hamburg steak with scallion, served medium rare.

With rice.

No rice.

Tuna Roll | Salmon Roll | Hamachi Roll | Tamago Roll | Madai Roll | Unagi Roll | Ikura Roll

Classic | Yuzu | Ginger | Ume | Lychee | Hojicha

Lemon Chuhai | Ume Sour | Calpico Chuhai | Yuzu Gin & Tonic | Sake Martini | Chuhai Mule

Draft Beer 14 oz $7.00 | 22 oz $10.00 | All Bottled Beer $7.00

Cabernet Sauvignon | Chardonnay | Pinot Grigio

Served with plum fruit.

Lychee Martini | Apple Martini | Mojito | Margarita | Bee's Knees | Lemon Drop | Cosmopolitan | Aperol Spritz | Amaretto Sour | Mai Tai | Long Island Iced Tea | Manhattan | Moscow Mule | Whiskey Sour | Rusty Nail |

Premium Hot Sake $12.00 | Chilled Sake $10.00 / Glass