Taishoken NYC

Marinated edamame with soy sauce and a hint of sansho pepper.

Seven pieces of pan-fried pork potstickers.

Potato salad with half ajitama and salted mullet roe.

Cucumber with special jalapeno miso, fried garlic, chili, and sesame oil.

Cold tofu with green onions, deep fried niboshi with lard, chili oil, ponzu sauce, sesame, and ginger.

Six pieces of deep fried balls with octopus filling, egg tartar, and okonomiyaki sauce.

Classic Japanese fried chicken with mayo.

Fried calamari with spicy panko, crispy garlic soy sauce, and koji ranch.

Tuna over rice with crunchy soy sauce, sesame oil, yuzu peel, and green onions.

Japanese fried chicken over rice.

Roasted pork over rice.

Soupless sauce-based ramen, topped with pork chashu, bamboo shoots, green onion, yellow onion, fish powder, minced garlic, and ajitama egg.

Cold thick noodles with rich dipping broth made with pork, chicken, dried anchovy, and bonito. Topped with two kinds of pork chashu, egg, menma, nori seaweed, and green onions.

Cold thick noodles with rich dipping broth made with pork, chicken, dried anchovy, and bonito. Topped with pork chashu, menma, nori seaweed, and green onions.

Cold thin noodles with clear shoyu base broth, topped with roasted duck, green onion, nori seaweed, and ajitama egg.

Cold thick noodles with rich dipping broth made with pork, chicken, dried anchovy, and bonito. Topped with two kinds of pork chashu, egg, menma, nori seaweed, green onions, layu chili oil, spicy niku miso, and ichimi spice.

Cold thick noodles with rich dipping broth made with pork, chicken, dried anchovy, and bonito. Topped with pork chashu, menma, nori seaweed, green onions, layu chili oil, spicy niku miso, and ichimi spice.

Cold thick noodles with miso vegetable broth made with kelp, shiitake mushroom, and jalapeno miso. Topped with fried tofu, seared tomato, mitsuba herb, green onions, nori seaweed, menma, yuzu peel, and kikurage mushrooms.

Rich broth made with pork and chicken, topped with two kinds of pork, egg, onions, kikurage mushrooms, sesame, and nori seaweed.

Rich broth made with pork, chicken, and chili oil, topped with double pork chashu, spicy pork miso, egg, green onions, kikurage mushrooms, and nori seaweed.

Clear kelp and shiitake mushroom broth, topped with fried tofu, mitsuba herb, green onions, nori seaweed, and kikurage mushrooms.

Salt-based chicken and kombu umami broth, topped with chicken chashu, egg, roasted tomato, and onions.

Chilled and marinated habanero flavored spicy bean sprouts.