Allergen Information

1. Seafood (Fish & Crustacean Shellfish)

Seafood is a core part of our menu. Please be aware of the following:

• Hibachi: Shrimp, scallops, and other seafood are cooked on the same flat-top grills as chicken, steak, and vegetables.
• Ramen Broths: Many traditional ramen broths and flavorings (tare) use dashi, which is made from bonito flakes (fish).
• Toppings & Sauces: Fish cakes (narutomaki), oyster sauce, and certain sushi/appetizer items contain fish or shellfish extracts.

2. Soy & Wheat (Gluten)

Soy and wheat are present in almost all areas of our kitchen:

• Soy Sauce: Traditional soy sauce contains both soybeans and wheat. It is used extensively in our marinades, fried rice, and ramen broths.
• Noodles: Our standard ramen noodles are made from wheat.
• Cross-Contact: Items cooked in our fryers or on the hibachi grill will likely come into contact with soy and wheat products.

3. Eggs & Dairy

While dairy is less common in traditional Japanese cuisine, we do utilize both dairy and eggs:

• Eggs: Used heavily in our hibachi fried rice and served as a soft-boiled topping (ajitsuke tamago) in our ramen. Some of our noodles may also contain egg.
• Dairy: We use garlic butter on our hibachi grills for cooking meats, seafood, and vegetables. Our famous "Yum Yum" sauce may also contain dairy and egg ingredients (mayonnaise base).

4. Sesame

Sesame is a heavily used ingredient in our kitchen:

• Oils & Garnishes: Toasted sesame oil is used in our ramen, marinades, and stir-fries. Sesame seeds are frequently used as a garnish on bowls, salads, and appetizers.

5. Peanuts & Tree Nuts

While peanuts and tree nuts are not primary ingredients in our standard hibachi or ramen dishes, they may be present in specific seasonal desserts, salads, or special sauces. Furthermore, some ingredients we source from third-party facilities may be processed on equipment that handles nuts.

6. The Hibachi Experience & Shared Surfaces

Our hibachi dining experience is centered around large, communal flat-top grills (teppanyaki). Because our chefs cook multiple guests' meals on the same surface simultaneously, cross-contact of allergens on the grill is highly likely.

If you have a severe allergy, we highly recommend speaking to a manager to discuss having your meal prepared in the back kitchen using separate, sanitized pans rather than on the communal dining room grills.