April “Fries To Go”

“Rohsu Roll-Katsu with Asparagus & Cheese Filling” Our delicious recipe of pork loin cutlet filled with a crisp and spring colored asparagus with a rich cheese. “Sakura Ebi Cream Korokke” The house cream sauce croquette blended with “Shun” Sakura tiny shrimp harvested from Suruga Bay, Shizuoka. “Tender Chicken Katsu” Our choice young chicken breast raised from Kyushu is a tender and hearty cutlet.