class
Japanese Traditional “KimekomiR...
DateSunday, May 4th 11:00 am - 1:00 pm
See MoreWhere Japanese culture resonates.
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DateSaturday, May 10th, 2025 11:00 am - 12:30 pm/ Saturday, May 10th, 2025 1:30 pm - 3:00 pm
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DateTuesday, April 8th (sold out) 7:00pm - 8:30pm/ Tuesday, May 13th 7:00pm - 8:30pm/ Wednesday, May 28th 7:00pm - 8:30pm
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DateSaturday, April 19th, 2025 10:30am - 12:00pm
See MoreWe offer 11 different Japanese culture oriented classes every week. Please check each class page for more details and feel free to tell our staff if you have any questions. You can sign up either on this tablet or in person, at the cafe counter.
Date February 16th 11:00 am - 12:30 pm
Discover the world of sweet potatoes and indulge in a hands-on taiyaki-making experience like no…
Read MoreDate Sunday, May 4th 11:00 am - 1:00 pm
For the May 4th class, you can pick your favorite from four designs and make…
Read MoreDate Sunday, June 22nd 11:00am - 1:00pm
We’re excited to invite all craft and Japanese food lovers to join our Miniature Food…
Read MoreDate Saturday, May 10th, 2025 11:00 am - 12:30 pm / Saturday, May 10th, 2025 1:30 pm - 3:00 pm
May’s theme is “Happy Mother’s day!” In this lesson, you’ll learn how to create “Carnation”…
Read MoreDate Tuesday, April 8th (sold out) 7:00pm - 8:30pm / Tuesday, May 13th 7:00pm - 8:30pm / Wednesday, May 28th 7:00pm - 8:30pm
Japanese tea ceremony, known in Japan as chanoyu (“hot water for tea”) or chadō (“the way…
Read MoreDate Saturday, April 19th, 2025 10:30am - 12:00pm
The next Kazari Maki Zushi workshop will be held on Saturday, April 19th, and will…
Read MoreDate Sunday, May 18th 11:00 am - 1:00 pm / Sunday, June 29th 11:00am - 1:00pm
Bonsai is the ancient Japanese art form of miniature trees in containers. It is an…
Read MoreDate In-person class: 6:00 pm - 7:05 pm & 7:30 pm - 8:35 pm / April 22nd, April 23rd, May 7th, May 21st / ---------------- / Virtual class: 1:00 pm - 2:00 pm (ET) / April 12th, May 10th
“If we study Japanese art, we see a man who is undoubtedly wise, philosophic and…
Read MoreDate Coming Up Soon 2:30 pm - 4:30 pm
Let’s learn how to make sushi rolls with ingredients you have at home! In this…
Read MoreDate May 1 (sold out) 6:00 pm - 7:30 pm (Above Beginner) / May 1 (sold out) 6:30 pm - 8:00 pm (Beginner) / May 15 6:00 pm - 7:30 pm (Above Beginner) / May 15 6:30 pm - 8:00 pm (Beginner) / June 5 6:00 pm - 7:30 pm (Above Beginner) / June 5 6:30 pm - 8:00 pm (Beginner)
Welcome to the HANADOJO’s upcoming In-Person 4-series Ikebana journey “Ohara school of Ikebana Introductory course”…
Read MoreDate January 27th, April 16th, July 30th, October 29th, December 21st 7:00pm - 10:00pm
Japanese Plastic Model Kit Building (Formally Gundam Model Building) The Project Nutype build night team…
Read MoreDate For Kids: Coming up soon 3:00 pm - 4:00 pm (ET)
If you like visual novels and animated series, and if you find yourself doodling characters…
Read MoreDate The First Sunday of the Month 12:00 pm - 1:00 pm(ET)
Simple and easy Ikebana at your home When you hear about Ikebana, maybe you think…
Read MoreDate TBA 7:00 pm - 8:00 pm (ET)
If you’re looking for some creative therapy and fun at home, try our special origami…
Read MoreDate Please see our current workshops!
Upcoming Classes September 5th, 2023 | 7:00pm Shiitake Secrets Volume 1: Building the Perfect Vegan…
Read MoreDate Wednesdays 6:45pm - 8:00pm
Japanese classical dance was born about 1603, along with the first performances of Kabuki Theatre. In…
Read Moresoy sauce based soup, egg noodle, bean sprouts, spinach, roasted pork, boiled egg, bamboo shoots, scalllion
miso based soup, egg noodle, bean sprouts, spinach, corn, roasted pork, boiled egg, bamboo shoots, butter, scalllion
vegetable miso based soup, bean sprout, spinach, seaweed, tofu, bamboo shoot, scallion, corn, sesame
spicy miso based soup, egg noodle, tofu, sprouts, spinach, corn, grilled chicken, bamboo shoot, hot pepper, scallion, sesame
pork based soup, egg noodle, roasted pork, boiled egg, bamboo shoots, seaweed, scalllion, red ginger
egg noodle, grilled chicken, yuzu, corn, bamboo shoots, seaweed, sesame, scallion
seaweed, tempura flakes, scallion, sesame, fish cake
fried bean, curd, seaweed, tempura flakes, scallion, sesame, fish cake
grilled chicken, seaweed, tempura flakes, scallion, sesame, fish cake
beef, onion, seaweed, tempura flakes, scallion, sesame, fish cake
white rice, tofu, mushroom, ginger, scallion, sesame, seaweed, hot pepper, w/ mini edamame
white rice, raw salmon, avocado, sesame, seaweed, w/ miso soup
white rice, roasted pork, mushroom, ginger, scallion, sesame, seaweed, w/ miso soup
white rice, beef, onion, tofu, scallion, sesame, w/ miso soup
salad mix, seaweed, sesame
salad mix, avocado, seaweed, sesame
salad mix, tofu, seaweed, sesame
salad mix, seaweed, grilled chicken, corn, sesame
bamboo shoot, seaweed, sesame
raw octopus with wasabi, sesame
braised burdock root, carrot, sesame
scallop 6pc, scallion
sushi wrapped in fried tofu
Hot / Cold
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Cold
Tokubetsu Junmai
300ml (10.15 fl.oz.). This special sake is made from highly polished (60%) Sacramento Valley rice. It is a well-balanced Junmai-shu with an exceptionally smooth texture. It is also the Silver Medal winner of the 2007 U.S. Sake Appraisal.
Nigori
375ml (12.68 fl.oz.). Nigori is lightly filtered and is the sweetest of all our types of sake. With its pleasant sweetness and clean aftertaste, it pairs well with many types of food.
180 ml (6.08 fl.oz.). Alc/vol: 0.8%. Ozeki Amazake is a Japanese traditional fermented energy drink made from fresh-pressed sake lees infused with ginger and honey. Creamy, sweet, and healthy. Rich in enzymes and low in alcohol.
Junmai
300 ml (10.15 fl.oz.). Type: Junmai (dry). Alc/vol: 15.5%. Serving temperature: chilled. Refreshing, dry sake with nice aroma and smooth finish.
Junmai
This sake cup is the pride of Kikumasamune, renowned for their signature extra dry flavor. True to tradition and aged in cedar casks, Taru sake is bottled when the natural cedar fragrance strikes a perfect balance with the flavor of the sake.
Junmai Ginjo
300 ml (10.15 fl.oz.). Type: Junmai Ginjo (slightly dry). Alc/vol: 14.7%. Rice polishing rate: 60%. Serving temperature: chilled, room temperature, or slightly warmed. Excellent for pairing with sushi rice bowl, spicy tofu, and grilled scallop.
Junmai
300 ml (10.15 fl.oz.). Type: Junmai (super dry). Alc/vol: 14.5%. Rice polishing rate: 70%. Serving temperature: chilled, room temperature, or warmed. Excellent for pairing with ramen and sushi rice bowl.
Honjozo
300 ml (10.15 fl.oz.). Type: Honjozo (dry). Alc/vol: 15-16%. Serving temperature: chilled, hot, or on the rocks. Rice polishing rate: 70%. Excellent for pairing with ramen.
Junmai Daiginjo
300 ml (10.15 fl.oz.). Type: Junmai Daiginjo (creamy, semi-dry). Alc/vol: 16-17%. Rice polishing rate: 45%. Serving temperature: chilled or room temperature. Excellent for pairing with salmon avocado zuke rice bowl, chirashizushi, and spicy tuna bowl.
Junmai
300 ml (10.15 fl.oz.). Type: Junmai (super dry). Alc/vol: 16%. Rice polishing rate: 70%. Serving temperature: chilled or warmed. Excellent for pairing with ramen, gyu don, and buta don.
Junmai
300 ml (10.15 fl.oz.). Type: Junmai. Alc/vol: 15.5%. Serving recommendation: chilled. Starts with smooth and soothing follow with long and mellow richness. Aroma is composed of delicate grain and floral notes on the palate.
Junmai
Alcohol: 15.5%, RPR: 65%. Serving recommendation: chilled or room temperature. This sake is silky smooth and full-bodied with a slight silver hue to match. Cool and clean, like a rushing river, pop out a bottle to bask in wonderful earthy flavors that go hand in hand with hearty meals. Rich and dry.
Junmai
300 ml (10.15 fl.oz.). Alcohol: 14.5%, RPR: 60%. Serving recommendation: chilled or room temperature. Light and rounded aromas, sweet and smooth fragrances. Easily enjoyable sake. Light.
Nigori
300 ml. Alcohol: 12.5%. Serving recommendation: chilled. Hints of white grape and elements of cherry blossom tie in seamlessly to create a lush and creamy saké with a deliciously smooth finish. Creamy and naturally sweet.
Junmai Daiginjo / Nigori
300 ml (10.15 fl.oz.). Type: Junmai. Alc/vol: 16-17%. Rice polishing rate: 45%. Serving temperature: chilled (around 50º f). Excellent for pairing with sushi rice bowl, buta don, and gyu don. Creamy and semi-dry.
Junmai Ginjo
300 ml (10.15 fl.oz.). Junmai Ginjo blended with natural Japanese plum extract. Type: Junmai. Alc/vol: 12.7%. Rice polishing rate: 60%. Serving temperature: chilled (around 50º f). Excellent for pairing with buta don, Kuro Goma daifuku, and green tea mochi ice cream. Plum sake and mildly sweet.
Alcohol: 7%. Serving recommendation: chilled, on-the-rocks, or with soda. Green tea sake. The taste is sweet but it is balanced with bitterness of Japanese green tea. Best to drink it with ice.
250 ml (8.5 fl.oz.). Type: sparkling sake. Alc/vol: 5%. Serving temperature: chilled. A low alcohol sake infused with citrus fruit (yuzu) for a refreshing new sparkling taste. The distinguished aroma of yuzu blends perfectly with a mouthful of fruitiness and bubbles that spread across your palate. Sweet.
250 ml (8.5 fl.oz.). Type: sparkling sake. Alc/vol: 7%. Serving temperature: chilled. “Hana-Fuga” is a refreshing sparkling sake with lively hints of peach in the aroma and a melt in your mouth sweetness. A delicacy that surpasses other sparkling drinks-kanpai! Sweet.