Food Delivery in New York City

Pork and chives.

Japanese milk bread, fried pork cutlet, and hatch miso passion fruit jam.

4 pieces. Sweet soy glazed fried chicken wings.

Shoyu marinated fried chicken and spicy sambal mayo.

Spicy. Stewed chicken feet, bird's eye chili, scallion and cilantro.

Bok choy, scallion, and cilantro.

Spicy. Large size. Stewed pork neck bone, bird's eye chili, scallion and cilantro.

Hoisin, mayo, cucumber, radish, green leaf, and sour mustard.

Served with sea salt.

Fried octopus roll.

Japanese style fried chicken.

Fried Japanese squid.

With sunomono sauce.

Spicy tuna and spicy kani crunch layer top with avo severd with mango sauce spicy mayo and eel sauce.

Served with yuzu and arima pepper(from japan arima pepper only mottsu can get it now).

Steamed or fried.

Vegan. Vegetable ratatouille broth, shio tare and thin wavy noodles. Red and yellow bell peppers. Tomatoes, cauliflower, broccoli celery, and radish sprouts, tomato, bell peppers, and celery are diced into the broth and cannot be taken out individually.

Vegan. Vegetable broth, shoyu tare and thin noodles. Bean sprouts and cabbage, baby corn, mini tomatoes, snap pea lotus root, radish sprouts, sesame seeds.

Pork and chicken broth, miso tare and thick noodles. Spinach, chashu, nori, bean sprouts and cabbage, spicy miso ground chicken add free diced onions and or grated garlic for real iekei style.

Our signature dish, pork and chicken broth. Shoyu tare and thick noodles. Topped off with spinach, chashu (tender pork belly), and nori (seaweed) add free diced onions and or grated garlic for real iekei style.

Rice topped with ma po tofu, minced pork, tofu, onion, green pepper and green soy bean

Pork rib, spiced egg, corn kernels, scallion, kale, bean sprout, green soybean and red radish

Pork, black fungus, dried lily flower, egg, onion, green soy bean, red radish, scallion

Lettuce, cucumber, carrot and kale with vinaigrette

Pork Dumplings

4 pcs

Salmon, Avocado Inside, Spicy Salmon, Crunch on Top.

Salmon, Cucumber Inside, Salmon on The Top Seared with Spicy Mayo.

Shrimp Tempura, Spicy Tuna, Lobster Salad, Topped with Avocado Wrapped with Soy Bean Paper.

Spicy Crunchy Salmon, Mango, Topped with Black Pepper Tuna, Shrimp, Eel.

Our chicken paitan soup with Japanese koji miso. Loaded with nori seaweed, scallions, bean sprouts & char siu (sliced meat). ＊If you choose Uncooked Noodle, please read the instructions in the bag you ordered

Our chicken paitan soup with house made spicy sesame oil. loaded with nori seaweed, scallions, bean sprouts & char siu (sliced meat). ＊If you choose Uncooked Noodle, please read the instructions in the bag you ordered.

Our signature ramen in our house made chicken paitan soup. Loaded with nori seaweed, scallions, bean sprouts & char siu (sliced meat). ＊If you choose Uncooked Noodle, please read the instructions in the bag you ordered.

Our chicken paitan soup with variety toppings. (more than mega) loaded with scallions, bean sprouts, whole of seasoned boiled egg. Garlic (fried & paste)& char siu (sliced, pulled & Kakuni Char Siu Pork). ＊If you choose Uncooked Noodle, please read the instructions in the bag you ordered.

With yuzu tomato mayonnaise.

4 pieces. Crispy fried chicken wing flats with lime chili sauce.

Spicy. Robust full bodied broth made of sesame, konbu, onion, and six different kinds of mushrooms (porcini, morels, white mushroom, shitake enoki, and shimeji) with wavy flour noodles, topped with sautéed ground pork, bok choi, scallions, and a drizzle of chili.

A trifecta of nourishing mackerel, pork, and chicken broth, topped with nori, yuzu, marinated bamboo shoots sauced soft boiled egg, chicken breast, and scallions.

Deeply rich mieo and bone deep chicken broth, wavy flour noodles, topped with sweet corn, bok choy, bean sprouts, grilled cheshu pork, sauced soft boiled egg, shredded chili pepper, and pork fat.

A classic full bodied broth made of an assortment of flavorful vegetables, konbu, shiitake, truffles with thick flour noodles, and topped off with tofu and seasonal vegetables.

5 pieces. Pan-fried pork dumpling and chili yuzu soy.

5 pieces. Marinated fried chicken wings with soy and topped with sesame pepper.

Shrimp and vegetable tempura.

Summer limited.

Shredded roasted pork over rice with scallion, Japanese mayo, spicy oil, onion, seaweed, and Japanese rice.

Oregano, smoked paprika, garlic, cumin, onions and olive oil.

Ali-oli, tomato, basil, olives, olive oil and touch of salt. Toasted or raw bread. GF optional

Black bean chili, guacamole, salsa and almond cream.

Hemp mango flax tortilla, live almond hummus and live pesto, topped with cucumber, strawberries, and wild zattar herbs drizzled with olive oil.

Spicy bean sprout salad.

Japanese style assorted vegetable pickles.

Twelve kinds of vegetables and Japanese dressing.

Deep fried black pork sausage fritter.

Japanese soda.

Unsweeten.

Unsweeten green tea.

Vegan, gluten-free. Blistered and seasoned with yuzu salt.

Comes with steamed bun, pork belly, lettuce, scallions, sesame seed. Served with Japanese spicy mayo.

Vegan, gluten-free. Boiled green soybean, sea salt.

Homemade pan-fried chicken dumpling filled with cabbage and scallions. Side of ponzu soy sauce on side.

Crisped wonton skin. Chopped tuna masago roe. Spicy mayo, lettuce, scallion, yuzu pico de gallo. Mildly spicy.

Cucumber marinated in a chili garlic sauce, sesame.

4 hr braised Berkshire pork shoulder ribs, crisped, glazed with honey sriracha sauce.

Crisped wonton skin, crawfish salad, tobiko roe, yuzu cabbage slaw, cilantro.

Fried squid ball, Japanese mayo and takoyaki sauce.

Fixed ice and sugar.

Fixed ice and sugar.

180 mL

180 mL

180 mL

Drinkable curry udon soup with tonkatsu chop, toppings comes with marinated egg, green onions, wakame, nori, and corn.

House made savory udon soup toppings comes with 6 wontons, egg, green onions, wakame, narutomaki, and corn.

House made savory udon soup toppings comes with braised chashu, egg, green onions, wakame, narutomaki, and corn.

House made savory udon soup toppings comes with 3 shrimp tempura, egg, green onions, wakame, narutomaki, and corn.

Traditional Chinese tea egg marinated in black tea, soy sauce, cinnamon, and star anise, five spices. (2 pieces )

Marinated baby octopus served with salad & seaweed ( cold dish )

Mollusk. cooked in oil.

Signature Chicken Infused w/Soybean Powder & Rich Coconut Milk. Toppings Include Mild Spiced Chicken, Cilantro & Red Onions

Spicy Black Roasted Garlic Infused Ramen w/Pork Based Soup. Toppings Include Braised Pork Shoulders Slices, Flavored Egg, Dry Seaweed, Black Fungus, Bean Sprouts, Cabbage, Scallions.

Seared pork dumplings

Japanese Chicken Wings

Beef cooked with teriyaki sauce. Topped with sriracha and mayo scallion.

Chicken cooked with teriyaki sauce. Topped with sriracha and mayo scallion.

Marinated eel, topped with BBQ sauce, sriracha, and mayo scallion.

Slow braised pork belly topped with BBQ sauce, sriracha, mayo, and scallion.

Fried fries with sea salt, served with one homemade dip sauce x1, spicy mayo x1, house ketchup x1, and avocado pasta.

Steamed with seasonal salt.

Fried Japanese peppers with seasonal salt.

Mashed potato with onion, carrot, and corn with Japanese BBQ sauce.

Creamy white miso and sesame paste broth topped with ground pork, bean sprouts, cabbage, scallion, miso egg, and homemade chili oil.

Flavorful barley miso broth topped with a grilled fish cake, ground pork, bean sprouts, cabbage, scallion, menma (bamboo shoot) and a miso egg.

Rich curry flavored miso broth topped with three pieces of chicken katsu, ground pork, bean sprouts, cabbage, scallion, corn, fried potato, menma(bamboo shoot), fukujinzuke(pickled daikon radish) and miso egg.

Silky pork base, chicken, and white miso broth topped with nori seaweed, fish cake, ground pork, bean sprouts, cabbage, menma(bamboo shoot), scallion and miso egg.

Traditional steamed shrimp dumpling. Shumai is a chinese import that’s a popular dish in casual restaurants and is also a staple of Japanese homes, where it’s enjoyed as a snack or a dinnertime side dish.

Chuka ika salad is another delicious and healthy side dish borrowed from the sushi tradition. Tender squid is marinated in a tangy-sweet sauce with mushrooms and red pepper. the squid takes on the flavors of ginger, rice vinegar, and sesame oil and the result is a blending of flavors that’s utterly scrumptious.

Soy beans.

Japanese seaweed salad with hints of sesame dressing makes this a great side dish hiyashi wakame. Enjoy this delicious traditional sushi salad at only 1g net carb, that is why there is so much excitement around it these days.

PACKAGE DETAILS - Champions exclusive Vegetarian Ramen! Ramen Kings collaborate with Champions of JAPANFes Ramen Contest, One of biggest Ramen Contest in US. Ramen Kings started simplest ideas of serving the best ramen and saving the planet. Champions exclusive Vegetarian Ramen! Ramen Kings collaborate with Champions of JAPANFes Ramen Contest, One of biggest Ramen Contest in US. Ramen Kings started simplest ideas of serving the best ramen and saving the planet. Our steamy bowl of traditional Shoyu ramen, based on an umami-rich soy sauce broth, is the most popular in Tokyo’s dim-lit alleyways. We sweeten it with tare soy sauce and top it with crusty shrimp tempura, kikurage mushrooms, bamboo shoots, bright scallions and naruto fish cakes. - Shrimp tempura 2 pc - Menma(Bamboo Shoots) 50 g - Kikurage(Wood-ear Mushrooms) 15 g - Scallions 15 g - Naruto 2 pc - Noodles 148 g - Soup 360 ml - Soy sauce tare 30 ml - Serves 4 HOW IT SHIPS - Ships with ice packs - Ships frozen and may thaw in transit TO SERVE - Bake Shrimp Tzempura in Preheated oven for 10 minutes or in the fryer 3 minutes. - Pour soup pouch in the pot to boil thoroughly - While waiting for the soup to heat, boil a separate pot of water for the noodles. Boil for approximately 3 minutes and 30 seconds. Gently stir the noodles. Remove and then strain. - Pour the soup, Shoyu Tare Sauce in the bowl, and noodles. - Next, add the Toppings as you like! menma(bamboo shoots), kikurage(wood-ear mushrooms), scallions, naruto, and Shrimp Tempura! - Enjoy! STORAGE INSTRUCTIONS - Kit ships with ice packs - May thaw in transit - Upon arrival, remove packaging and place immediately in the fridge - Soy milk and miso are best kept in the refrigerator for up to 1 week - Scallions, menma , kikurage can be kept refrigerated for 3 days. - Shrimp tempura, Naruto fish cakes, and noodles are best kept in the refrigerator for up to 3 days, freezer for 1 month. - Do not freeze vegetables

PACKAGE DETAILS - Our flavorsome soy sauce broth, livened by the pleasant heat of wasabi, infuses our noodles with vibrancy. Topped with golden shrimp tempura, finely sliced scallions, kikurage mushrooms, sun-dried bamboo shoots, and naruto fish cakes. - Shrimp tempura 2 pc - Kikurage(wood-ear mushrooms) 15 g - Menma(bamboo shoots) 50 g - Naruto 2 pc - Scallions 15 g - Noodles 148 g - Soup 360 ml - Soy sauce tare 30 ml - Wasabi tare 15 ml - Serves 4 HOW IT SHIPS - Ships with ice packs - Ships frozen and may thaw in transit TO SERVE - Bake Shrimp Tzempura in Preheated oven for 10 minutes or in the fryer 3 minutes. - Pour soup pouch in the pot to boil thoroughly - While waiting for the soup to heat, boil a separate pot of water for the noodles. Boil for approximately 3 minutes and 30 seconds. Gently stir the noodles. Remove and then strain. - Pour the soup, Shoyu Tare Sauce in the bowl, and noodles. - Next, add the Toppings as you like! Wasabi oil, menma(bamboo shoots), kikurage(wood-ear mushrooms), scallions, naruto, and Shrimp Tempura! - Enjoy! STORAGE INSTRUCTIONS - Kit ships with ice packs - May thaw in transit - Upon arrival, remove packaging and place immediately in the fridge - Soy milk and miso are best kept in the refrigerator for up to 1 week - Scallions, menma , kikurage can be kept refrigerated for 3 days. - Shrimp tempura, Naruto fish cakes, and noodles are best kept in the refrigerator for up to 3 days, freezer for 1 month. - Do not freeze vegetables

PACKAGE DETAILS - Champions exclusive Vegetarian Ramen! Ramen Kings collaborate with Champions of JAPANFes Ramen Contest, One of biggest Ramen Contest in US. Ramen Kings started simplest ideas of serving the best ramen and saving the planet. Shibikara means spicy and numbing, meaning we infuse our noodles and rich Hokkaido broth with hot chili oil and Sichuan pepper. Topped with plant-based minced meat, bean sprouts and scallions, this heartwarming ramen is thrilling. - Bean sprouts 70g - Scallions 15 g - Noodles 148 g - Soup 450 ml - Ground ginger 5 g - Fried garlic 2 g - Sichuan pepper 5 g - Chill oil(ra-yu) 20 ml - Fried garlic 2 g - Serves 4 HOW IT SHIPS - Ships with ice packs - Ships frozen and may thaw in transit TO SERVE - Place the sealed soup pouch and the bean sprouts in the boiling water for 6 minutes or until heated thoroughly. - While waiting for the soup pouch and bean sprouts to heat, boil a separate pot of water for the noodles. Boil for approximately 3 minutes and 30 seconds. Gently stir the noodles. Remove and then strain. - Soup Pouch: Once its heated thoroughly, remove the pouch using tongs. CAUTION*The pouch will be very hot. Using scissors to cut the pouch, pour it into the bowl. - Next, add the noodles, bean sprouts, scallions, ginger, fried garlic, sichuan pepper, and chill oil. - Enjoy! STORAGE INSTRUCTIONS - Kit ships with ice packs - May thaw in transit - Upon arrival, remove packaging and place immediately in the fridge - Soy milk and miso are best kept in the refrigerator for up to 1 week - Scallions, menma , kikurage can be kept refrigerated for 3 days. - Shrimp tempura, Naruto fish cakes, and noodles are best kept in the refrigerator for up to 3 days, freezer for 1 month. - Do not freeze vegetables

PACKAGE DETAILS - Sapporo’s specialty, our decadent soy sauce infused broth, has the added depth of traditional Hokkaido miso sauce. Ginger and fried garlic create the perfect stage for tender noodles, plant-based minced meat, bean sprouts and bright scallions. - Bean sprouts 70g - Scallions 15 g - Ground ginger 5 g - Fried garlic 2 g - Noodles 148 g - Soup 450 ml - Serves 4 HOW IT SHIPS - Ships with ice packs - Ships frozen and may thaw in transit TO SERVE - Place the sealed soup pouch and the bean sprouts in boiling water for 6 minutes or until heated thoroughly. - While waiting for the soup pouch and bean sprouts to heat, boil a separate pot of water for the noodles. Boiling for approximately 3 minutes and 30 seconds. Gently stir the noodles. Remove and then strain. - Soup Pouch: Once heated thoroughly, remove the pouch using tongs. CAUTION*The pouch will be very hot. Using scissors to cut the pouch, pour it into the bowl. - Next, add noodles, bean sprouts, scallions, ginger, and fried garlic. - Enjoy! STORAGE INSTRUCTIONS - Kit ships with ice packs - May thaw in transit - Upon arrival, remove packaging and place immediately in the fridge - Soy milk and miso are best kept in the refrigerator for up to 1 week - Scallions, menma , kikurage can be kept refrigerated for 3 days. - Shrimp tempura, Naruto fish cakes, and noodles are best kept in the refrigerator for up to 3 days, freezer for 1 month. - Do not freeze vegetables

Choice of 1 sauce: (Tenders) - Honey Mustard - Spicy Mayo - Spicy Sauce - Black Pepper Teriyaki - Plain * All sauce for tenders comes on the side* Choice of 1 sauce: (Wings) - Black Pepper Teriyaki Sauce - Sesame Garlic Sauce - Spicy Sauce

Choice of 2 sauces: (Tenders) - Honey Mustard - Spicy Mayo - Spicy Sauce - Black Pepper Teriyaki - Plain *All sauce for tenders comes on the side* Choice of 2 sauces: (Wings) - Black Pepper Teriyaki Sauce - Sesame Garlic Sauce - Spicy Sauce

Choice of 3 sauces: (Tenders) - Honey Mustard - Spicy Mayo - Spicy Sauce - Black Pepper Teriyaki - Plain * All sauce for tenders comes on the side* Choice of 3 sauces: (Wings) - Black Pepper Teriyaki Sauce - Sesame Garlic Sauce - Spicy Sauce

Served warm and sprinkled with sea salt.

Red miso broth with parmesan & butter topped with ground pork, bean sprouts, cabbage, scallion, corn, fried potato, menma(bamboo shoot) & miso egg

Silky pork base, chicken & white miso broth topped with nori seaweed, fish cake, ground pork, bean sprouts, cabbage, menma(bamboo shoot), scallion & miso egg

Creamy white miso & sesame paste broth topped with ground pork, bean sprouts, cabbage, scallion, miso egg & homemade chili oil

Rich curry flavored miso broth topped with 3 pieces of chicken katsu, ground pork, bean sprouts, cabbage, scallion, corn, fried potato, menma(bamboo shoot), fukujinzuke(pickled daikon radish) & miso egg

Kimino are farmers and drink makers from Japan, following the "Kanso" philosophy, using only what is necessary. We hand pick our seasonal fruits and use the naturally sourced water from the Hyogo mountains in the Kansai region to add to the flavor and texture of our drinks.

Kimino are farmers and drink makers from Japan, following the "Kanso" philosophy, using only what is necessary. We hand pick our seasonal fruits and use the naturally sourced water from the Hyogo mountains in the Kansai region to add to the flavor and texture of our drinks.

Kimino are farmers and drink makers from Japan, following the "Kanso" philosophy, using only what is necessary. We hand pick our seasonal fruits and use the naturally sourced water from the Hyogo mountains in the Kansai region to add to the flavor and texture of our drinks.

Kimino are farmers and drink makers from Japan, following the "Kanso" philosophy, using only what is necessary. We hand pick our seasonal fruits and use the naturally sourced water from the Hyogo mountains in the Kansai region to add to the flavor and texture of our drinks.