STAND. 98 Miracle Mile

Strawberries, milk of choice, and salted mascarpone cloud

Kuromitsu (black sugar syrup), milk of choice, and salted mascarpone cloud topped with Kinako (toasted soybean flour)

Rice ball filled with a mixture of salmon, mayonnaise, and salted seaweed wrapped in a nori sheet.

Mixed chicken and vegetable rice, seasoned, and wrapped in a nori sheet.

Rice ball filled with seasoned kombu seaweed.

Thick-cut, house-made milk bread baked with a jammy egg enrobed in cheesy miso bechamel, topped with bacon pieces and ao nori flakes.

Thick-cut, house-made milk bread topped with oven-roasted tomatoes, melty mozzarella, pepperoni, and sliced shallots.

Thick-cut, house-made milk bread topped with sweet corn, cheesy miso bechamel, and kewpie mayonnaise.

Thick-cut, house-made milk bread topped with a mixture of Japanese sweet potato and honey butter bruleed to perfection.

Japanese-style egg salad nestled between our house-made milk bread.

House-made milk bread, kosho-kewpie, romaine lettuce, and extra-thick sliced bacon.

Double-stacked crispy chicken cutlets, shaved cabbage, kewpie mayonnaise, and tonkatsu sauce sandwiched between house-made milk bread.

House-made milk bread stacked with a crispy chicken cutlet, romaine lettuce, tomato, egg salad, and thick-cut bacon.

A5 Miyazaki tenderloin between two lightly-toasted slices of house-made milk bread.

Romaine lettuce tossed in our signature Wasabi Caesar dressing, finished with pickled shallots, crispy bread crumbs, shaved Parmesan, and koji-marinated chicken breast.

A hearty salad made with kale, carrots, radish, cucumbers, and cherry tomatoes dressed in a carrot-ginger vinaigrette, and topped with koji-marinated chicken.

Fresh romaine mixed with chopped bacon, cherry tomatoes, hard boiled eggs, and sweet corn with our house-made toasted sesame dressing.

Marinated chicken pieces fried golden-brown. Served with a lemon wedge and ao nori ranch.

Double-stacked, koji-marinated chicken cutlets.

Thinly-shaved beef glazed in a soy sauce-based yakiniku sauce finished with sesame seeds.

Edamame beans in pod topped with flaky salt.

Simmered seaweed salad with carrots, edamame, and fried tofu

Blanched spinach mixed with a sesame-tofu puree.

Japanese-style potato salad with carrots and cucumber

Salted cabbage tossed in sesame oil, garlic, and dashi.

Sliced, salted cucumbers marinated in seasoned dashi.

Red miso-based soup with tofu, scallion, and seaweed.

Zesty vinaigrette made from fresh carrots and grated ginger.

Classic Caesar dressing base with a freshly grated wasabi twist

Luscious toasted sesame dressing. Nutty, umami, and slightly sweet.

House-made buttermilk ranch made with ao nori seaweed.

Japanese style tartar sauce made with boiled eggs

Japanese-style bbq sauce

Japanese mayonnaise