Milky eighteen-hour pork broth, chashu, ajitama, nori, scallion.
Finished with mayu charred black garlic oil. Our most ordered bowl.
Red miso, chili-sesame, ground pork, butter, corn. Heat to your taste.
Clear chicken-soy broth, bamboo shoots, narutomaki. Old-school Tokyo.
Sesame soy-milk broth, bok choy, tofu crumble, chili oil.
Salmon, avocado, cucumber, tempura crunch, spicy mayo.
Tuna in sriracha mayo, avocado, jalapeño, crispy onion.
Crispy shrimp tempura, avocado, cucumber, eel sauce.
Inari tofu, avocado, pickled daikon, sesame-ginger. Vegetarian.
Salmon, seasoned rice, edamame, mango, ponzu, tobiko.
Tuna, shoyu-sesame, avocado, cucumber, seaweed salad.
Pan-fried pork and cabbage, lacy skirt, ponzu.
Octopus balls, takoyaki sauce, kewpie, bonito.
Wakame in sesame-vinegar dressing.
Ramune, iced green tea, hot hojicha.
Our story in one paragraph: Zen Ramen & Sushi Burrito runs small kitchens from the east coast to the west, each one locally owned and quality driven. The tonkotsu simmers eighteen hours, the noodles cook ninety seconds to order, the sushi burritos are rolled the moment you order, and the poke fish is cut daily. We would rather sell out at eight than serve a bowl we are not proud of at nine. Dine in, take out, or let us cater — burrito platters and poke bars for ten to two hundred guests with 48 hours notice. Walk-ins always welcome.
Veggie Tan Tan ramen, Zen Garden burrito, poke on greens.
Spicy dishes start gentle — ask for extra chili oil or jalapeño.
Broth packed separately; noodles stay springy, nori stays crisp.
Platters and poke bars for 10–200 guests, 48h notice: (555) 010-2030.