AFURI Izakaya menu — United States

Chilled silken tofu topped with bonito flakes, fresh scallions, ginger, and a light citrus-soy sauce.

Steamed soybeans tossed in butter, savory shio tare sauce, spicy togarashi seasoning, and topped with bonito flakes.

Thinly sliced burdock root and carrots sautéed in a sweet soy sauce and garnished with sesame seeds.

A chilled potato salad mixed with carrots, celery, cucumber, and scallions, topped with salmon roe and seaweed.

A refreshing appetizer featuring thinly sliced raw tuna, salmon, and scallop, finished with shallots, capers, and olive oil.

Thinly sliced amberjack served with a refreshing yuzu citrus granita, dashi-based soy sauce, shiso leaves, and salmon roe.

Six Japanese-style dumplings served either pan-fried or crispy.

Crispy Japanese-style fried chicken served with a zesty yuzu citrus egg salad, blistered shishito peppers, and fresh lemon.

A crispy, panko-breaded pork tenderloin served with a savory katsu sauce and house mustard.

Four beer-battered shrimp served with a spiced aioli, topped with cashews and fresh cilantro.

Crispy fries topped with Japanese-style mustard mayo, savory katsu ketchup, shaved bonito flakes, and fresh scallions.

This ramen features thin noodles in a light, salt-based chicken broth infused with citrusy yuzu, topped with pork chashu, a soft-boiled egg, bamboo shoots, greens, and nori.

This ramen features thin noodles in a chicken-based soy sauce broth, topped with pork chashu, a soft-boiled egg, bamboo shoots, greens, nori, and a bright hint of yuzu citrus.

This spicy soy-sauce based ramen features chicken broth, pork chashu, a soft-boiled egg, and fresh yuzu citrus served with thin noodles.

This ramen features thin noodles in a creamy pork-based broth seasoned with salt, topped with sliced pork, a soft-boiled egg, black garlic oil, and various garnishes.

A rich, creamy pork-based ramen served with spicy miso, seasoned ground pork, shiitake mushrooms, bok choy, and thick noodles in a chili-sesame broth.

A rich, spicy miso-based ramen featuring a creamy hazelnut broth, topped with miso-glazed cashews, shiitake mushrooms, bok choy, scallions, and chili oil over thick noodles.

A light and savory chicken-based soup seasoned with salt, served with thin noodles and topped with crispy garlic chips.

Thick noodles served with a side of savory soy-based dipping broth infused with yuzu citrus, topped with braised pork belly, bamboo shoots, greens, a soft-boiled egg, and aromatic seasonings.

Tender, slow-braised pork belly slices served as a savory topping for ramen.

Slow-braised, tender pork belly simmered in a savory soy-based sauce.

Thick noodles served with a side of spicy soy-based dipping broth, topped with braised pork belly, bamboo shoots, greens, a soft-boiled egg, chili, sesame, scallions, and shredded seaweed.

Finely chopped, savory pork pieces served as a topping for ramen.

Slow-cooked, tender slices of seasoned chicken breast served as a topping for ramen.

A soft-boiled egg marinated in a savory soy-based sauce, typically served as a topping for ramen.

Menma is a topping made of seasoned, fermented bamboo shoots that adds a savory flavor and crunchy texture to ramen.

Crispy, dried sheets of edible seaweed served as a savory topping for ramen.

Savory shiitake mushrooms marinated in a tangy, seasoned brine.

Bok choy is a type of Chinese cabbage with crisp stalks and tender, dark green leaves, served as a fresh topping for your ramen.

Thinly sliced garlic that has been fried until golden and crispy, served as a savory topping for ramen.

Finely chopped green onions served as a fresh, crisp topping for your ramen.

A serving of additional thin ramen noodles to add to your remaining broth.

An additional serving of thick ramen noodles to be added to your dipping broth.

A tasting selection of bluefin tuna featuring three cuts ranging from lean to fatty.

A selection of five pieces of fresh, raw fish served over small mounds of vinegared rice, curated by the chef.

A selection of ten or twenty pieces of fresh, raw fish chosen by the chef.

• 10pc$35
• 20pc$70

A bowl of seasoned sushi rice topped with a variety of chef-selected fresh raw fish, sweet egg omelet, and salmon roe.

Akami is a lean, deep red cut of tuna served as a slice of raw fish over vinegared rice or on its own.

Chu-Toro is a medium-fatty cut of bluefin tuna prized for its balance of rich flavor and tender texture.

O-Toro is the premium, highly marbled fatty belly cut of bluefin tuna, prized for its rich flavor and melt-in-the-mouth texture.

Sake is fresh, thinly sliced salmon served either as a topping on vinegared rice or on its own.

Kanpachi is a type of high-quality amberjack fish known for its firm texture and mild, buttery flavor, served raw as a slice of fish alone or atop a small bed of vinegared rice.

Hotate is a fresh, sweet, and tender scallop served as a slice of raw seafood.

Ikura is a serving of cured salmon roe, typically prepared as a topping on vinegared rice.

A seasoned, deep-fried tofu pouch filled with vinegared sushi rice.

A sushi roll featuring bluefin tuna, pickled daikon radish, chopped wasabi, and chives.

A sushi roll featuring king salmon, avocado, cucumber, and radish sprouts, finished with a hint of lemon.

A thick, traditional sushi roll filled with bluefin tuna, cucumber, sweet egg omelet, pickled carrot, sweet fried tofu, spinach, and shiitake mushrooms.

This sushi roll features spicy tuna, amberjack, avocado, cucumber, and scallions, finished with a bright, citrusy Japanese chili paste.

A thin seaweed roll filled with tangy pickled plum and aromatic shiso leaf.

A vegetarian inside-out sushi roll filled with avocado, cucumber, pickled ginger carrots, and radish sprouts, finished with a sprinkle of sesame seeds.