Kenjis Lab

Fresh draft beer served cold. Crisp and refreshing with a clean finish. Perfect for cooling down in warm weather.

House-smoked Pacific Saury fish prepared with cherry blossom wood chips. The fish has a rich, smoky flavor and firm texture. Served as an appetizer or side dish.

Fresh tuna quickly seared on the outside while remaining raw inside. Served with Ponzu (citrus-based soy sauce). Savory and tangy with a melt-in-the-mouth texture.

Japanese-style pasta featuring spicy cod roe (Mentaiko) in a rich cream sauce. Salty, savory, and slightly spicy with a unique popping texture from the roe.

Thick slices of beef tongue grilled to perfection. Chewy yet tender with a deep, savory beef flavor. Often served with a dash of salt or lemon.

Fresh greens topped with slices of tender roast beef and an onion-egg dressing. A hearty salad combining savory meat with crisp vegetables.

A refreshing salad with boiled octopus, crunchy celery, and sweet citrus segments. Light and zesty with a pleasant mix of textures.

Fresh salad greens served with soft or firm tofu. A light, healthy option with a mild soy flavor, typically served with a sesame or soy-based dressing.

Peppery arugula (rocket) leaves topped with tender chicken breast fillet. A simple but flavorful salad with a slight bite from the greens.

Boiled thin slices of pork (cooked shabu-shabu style) served on fresh vegetables. Cold and refreshing, usually dressed with sesame sauce or ponzu.

Italian salad featuring fresh tomatoes and creamy Burrata cheese. Rich and milky with the acidity of tomatoes, often garnished with basil and olive oil.

Crisp cucumber and sticky mountain yam (yamaimo) seasoned with sour plum (ume) and dried fish flakes (bonito). A uniquely textured dish that is crunchy, slimy, and tart.

A chef's selection of five different types of fresh raw fish. Varies daily based on market freshness. Served with soy sauce and wasabi.

High-quality Bluefin tuna sashimi. Available in different cuts ranging from lean red meat (Akami) to medium fatty (Chutoro) and very fatty belly (Otoro).

High-grade raw salmon slices. Rich, fatty, and smooth texture. A popular choice for sashimi lovers.

Fresh raw scallops served as sashimi. Sweet, creamy, and tender. Best enjoyed with a touch of soy sauce.

Italian-style sliced steak made from tenderloin beef. Grilled and served in strips, often with arugula and parmesan. Lean and tender meat.

Juicy chicken neck meat grilled and seasoned with Yuzu Kosho (a spicy citrus paste). Smoky, savory, and aromatic with a kick of heat.

Duck breast prepared in the style of Japanese chashu (braised/roasted pork), seasoned with Japanese sansho pepper (prickly ash). Savory with a numbing, citrusy spice.

Tender pieces of beef tenderloin grilled with a spicy barbecue glaze. Smoky, sweet, and spicy.

Japanese-style hamburger patty stewed in a rich, savory demi-glace sauce. Soft, juicy meat best eaten with rice or bread.

Tender beef tongue stewed in tomato sauce and topped with melted cheese. A rich, comforting dish combining savory meat with tart tomato and creamy cheese.

Japanese pan-fried dumplings filled with ground meat and vegetables. Crispy on the bottom and steamed soft on top. Dip in soy-vinegar sauce.

An omelet stuffed with savory pork chashu and stretchy mozzarella cheese. Fluffy eggs with a rich meat and cheese filling.

A bowl of steamed rice topped with sliced roast beef and an onion-egg mixture. A filling meal with savory meat and sauce.

Japanese curry rice served with a breaded, deep-fried pork cutlet (Tonkatsu). The curry is thick, mildly sweet, and savory.

A Japanese rice gratin dish. Rice topped with white sauce, ingredients, and cheese, then baked until golden. Creamy and comforting.

Japanese curry rice featuring tender chunks of beef tongue. Rich curry sauce complements the savory meat texture.

Rice gratin with shrimp. Rice topped with shrimp, creamy white sauce, and cheese, baked in the oven.

Classic Japanese curry with pork. Served with steamed rice. A popular comfort food with mild spice levels.

Creamy Italian rice dish cooked with oysters. Rich and savory with the briny flavor of the sea.

Creamy Italian rice dish cooked with mushrooms. Earthy and savory, cooked until the rice is tender.

Spaghetti served in a luxurious cream sauce made with sea urchin (Uni). Rich, sweet, and briny flavor from the seafood.

Pasta featuring small, crispy Sakura shrimp and fresh sweet tomatoes. A light, aromatic dish with a balance of savory seafood and acidic tomato.

Classic clam pasta with white wine, garlic, and olive oil, using Japanese clams. Light, savory, and aromatic.

Tomato-based pasta topped with a whole fresh Burrata cheese. The creamy cheese balances the acidity of the tomato sauce.

Gourmet pasta with snow crab meat and crab miso (innards), topped with cured fish roe (Bottarga). Very rich, savory, and full of umami.

Oil-based pasta with garlic, chili, small dried sardines, and Japanese parsley (Mitsuba). Aromatic and slightly spicy with a savory crunch.

Spaghetti tossed with smoked Pacific Saury. The smoky fish flavor infuses the pasta oil. Savory and distinct.

Japanese-style ketchup-based spaghetti with vegetables and meat (usually sausage or bacon). Sweet, tangy, and nostalgic 'Western' food from Japan.