Daikichi Bento - Oakland Daikichi Bento - Oakland

Crispy chcken or pork cutlet served with rice, sides, and a complimentary mini tonkotsu ramen.

Crispy Japanese fried chicken served with rice, sides, and a complimentary mini tonkotsu ramen.

Pan-fried Japanese dumplings served with rice, sides, and a complimentary mini tonkotsu ramen.

SpicyJapanese fried chicken served with rice, sides, and a complimentary mini tonkotsu ramen.

Japanese curry with crispy chicken or pork katsu, rice, sides, and a complimentary mini tonkotsu ramen.

Grilled freshwater eel over rice with sides and a complimentary mini tonkotsu ramen.

Green Soybeens

Octopus balls (5pcs)

Pan-fried pot stickers

Fried shishito pepper

Crispy tempura Brussels sprouts finished with truffle oil. Served with premium matcha powder for dipping.

Japanese style fried chicken

Fried squid legs

5 PIECES OF CHICKEN WINGS WITH JAPANESE AONORI SRIRACHA SPICY SAUCE

Spring Mix and assorted vegetables Choose Your Dressing– Soy Sauce Base OR Japanese Plum Flavor

Spring Mix and assorted vegetables Choose Your Dressing– Soy Sauce Base OR Japanese Plum Flavor

Spicy Seasoned Cod Roe Over Rice Green onion, sesame seed, kaiware sprout and nori seaweed*

Braised Thick Pork Belly Over Rice Green onion, sesame seeds, kaiware sprout, pickled ginger and nori seaweed*

Tender diced braised pork belly served over steamed rice with green onion, sesame seeds, kaiware sprouts, pickled ginger, and shredded nori.

Crispy Japanese karaage served over fluffy steamed rice, finished with green onion, shredded nori, sesame seeds, kaiware sprouts, and pickled ginger.

Steamed white rice

Made with handpicked Yuzu from Shikoku island and mountain water

Mikan mandarins handpicked in the Ehime prefecture on Shikoku island – sugar cane

Fuji Ringo apples hand picked in the Aomori region – whole pressed with mountain water

Our original flagship ‘Den’ is brewed using a single origin rice varietal called Calhikari which is grown by Rue & Forsman Ranch (www.rueandforsmanranch.com) in the Sacramento Valley. Our goal was to make a sake with higher acidity which would pair beautifully with California cuisine. The higher acidity is created by tweaking the temperature of the mash during the fermentation process. Low temperature fermentation results in a sake with a subtle, elegant, fruity aroma. Each batch is slightly different. However, the core characteristics are always similar since we use the same ingredients (yeast, koji, rice and water) with every batch.

1.8L bottle (61 oz)

Den Blanc is a new expression of sake made using white koji to create a pleasant citrus-like sourness together with gentle umami flavors. White koji is commonly used for shochu making and naturally produces a higher amount of citric acid. Due to this natural high acid production, the shubo (yeast starter) is made without adding any lactic acid. Just like our original flagship Den, we use Calhikari rice grown by Rue & Forsman Ranch.

This lightly cloudy Nigori has delicate aromas of lychee and apricot, reminiscent of spring flowers, a creamy, supple mouthfeel and a clean finish due to the use of more highly refined sake lees. The Bunny is soft and approachable, and this refreshing and utterly drinkable style Nigori strikes an excellent balance between sweet and dry. Try with strawberries other fresh fruit desserts. In a few words: Creamy, smooth, lychee, yogurt Style: Junmai-nigori Alcohol: 14-15%