Rajio Japanese Public House

TRIPLE CHEESE DIP COMPOSED OF CREAM CHEESE GORGONZOLA, AND MOZZARELLA CHEESE TOPPED WITH CHOPPED DRIED FRUIT AND MAPLE SYRUP. SERVED WITH SOME MELBA TOASTS.

DEEP-FRIED RICE CAKES TOPPED WITH ARUGULA IN A HOT STONE BOWL WITH A SIDE OF SOY-BASED MUSHROOM SAUCE. POUR THE SAUCE ON TOP AND ENJOY WHILE IT’S SIZZLING!

CHICKEN SKIN DEEP FRIED TO MAXIMUM CRISPINESS SEASONED WITH KOMBU DASHI SALT.

-Special Tapas - CHOPPEDCABBAGE DRESSED WITH OUR ORIGINAL SHIO-DARE(JAPANESE SALT-BASED SAUCE).A GREAT CHOICE FOR A LIGHT BUT UMAMI-FILLED SIDE DISH!

A WHOLE MINI CUCUMBER LIGHTLY PICKLED IN A JAPANESE WAY CALLED ASAZUKE WITH AN ADDED HINT OF WASABI.

FRENCH FRIES TOSSED IN TRUFFLE OIL, PARMESAN, SALT, AND BLACK PEPPER.

EDAMAME MARINATED IN A SOY-BASED YUZU SAUCE. SERVED COLD

BOILED OCTOPUS AND CUCUMBER CHILLED AND MARINATED IN VINEGAR SERVED WITH REFRESHING YUZU JELLIED SAUCE.

CHILLED TOFU WITH STEAMED CHICKEN THIGH DRIZZLED WITH SLIGHTLY SWEET SOY-BASED SAUCE AND TOPPED WITH SHREDDED SCALLIONS AND HOUSE MADE CHILI OIL WITH A KICK FROM SZECHUAN PEPPERS.

DEEP FRIED FRESH CORN SEASONED WITH TRUFFLE SOY BUTTER SAUCE AND A SPRINKLE OF AONORI

TAKO WASABI IS CHOPPED RAW OCTOPUS AND PICKLED WASABI STEM MARINATED IN WASABI SEASONING. THIS IS MIXED TOGETHER WITH SUI CHOY KIMCHI AND OUR HOUSE-MADE KIMCHI SAUCE.

-Special Kushikatsu -

REVOLUTION

REVOLUTION

REVOLUTION

A PERFECT BLEND OF OUR HOUSE-MADE GINGER ALE AND THE GOLDEN OOLONG TEA WITH VARIOUS FRUIT FLAVOURS TO CHOOSE FROM:

CHOPPED SASHIMI ON ORGANIC GREENS DRESSED WITH SOY-BASED OLIVE DRESSING FLAVOURED WITH SHRIMP OIL.

-Special Salad - BOILED THINLY SLICED PORK, SWEET & SAVOURY KOMBU KELP, ENCASED IN A HALF CUT LETTUCE TOPPED WITH SOFT BOILED EGG.SERVED WITH SESAME DRESSING.

Can serve

VEGETABLE

BBQ EEL, TOBIKO, SHREDDED EGG CREPE, LIGHTLY PICKLED CELERY, RED PICKLED GINGER, AND ARUGULA ON A BED OF RICE WITH A DRIZZLE OF SWEET SOY-BASED SAUCE WITH A SLIGHT KICK FROM SZECHUAN PEPPERS. SERVED IN A SIZZLING HOT STONE BOWL.

UDON NOODLES, THINLY SLICED PORK, CHOPPED ONION, AND CABBAGE PAN-FRIED WITH SUKIYAKI SAUCE THAT IS SWEET BUT WITH A NICE KICK OF SPICE FROM FRESH SHICHIMI AND BLACK PEPPER. SERVED WITH RED PICKLED GINGER, AONORI, BONITO FLAKES, AND SHREDDED NORI ON TOP.

UDON NOODLES PAN-FRIED IN TRUFFLE AND BUTTER SOY-BASED SAUCE WITH CHICKEN THIGH AND MUSHROOMS. TOPPED WITH PARMESAN AND ARUGULA.

RAMEN NOODLES IN A RICH BROTH MADE WITH SHRIMP AND PORK BONE. TOPPED WITH CHASHU, SHREDDED SCALLIONS, SEA LETTUCE, AND RED CHILI PASTE. MIX THE PASTE INTO THE BROTH TO CHANGE THE FLAVOUR AS YOU EAT!

UDON NOODLES PAN-FRIED IN A RICH AND CREAMY SEA URCHIN SAUCE. TOPPED WITH REAL CRAB, TOBIKO, THINLY SLICED EGG CREPE AND ARUGULA.

DICED BEEF TENDERLOIN, SWEETLY SEASONED KONBU KELP, LIGHTLY PICKLED CELERY, ARUGULA, AND GARLIC CHIPS, ON BED OF RICE WITH A DRIZZLE OF SLIGHTLY SWEET GARLIC SOY SAUCE. SERVED IN A HOT STONE BOWL.

REAL CRAB, CRAB MISO, TOBIKO, SHREDDED EGG CREPE, AND ARUGULA ON BED OF RICE WITH A DRIZZLE OF CRAB SOY SAUCE AND OUR SIGNATURE KUSHI-KATSU SAUCE. SERVED IN A HOT STONE BOWL.

PORK CHEEK DRY RUBBED WITH 21 SECRET SPICES GRILLED TO PERFECTION.

JUICY DEEP-FRIED CHICKEN THIGH. CRISPY BATTER ON THE OUTSIDE IS FILLED WITH RICH DASHI AND SOY SAUCE FLAVOUR.

FILLET STEAK (5OZ) GRILLED ON ONE SIDE COMES SLICED WITH A HOT SKILLET AND STONE TO GRILL IT TO YOUR LIKING! SERVED WITH A SIDE OF SOY BUTTER SAUCE WITH A HINT OF WASABI.

A SKEWERED JUMBO PRAWN, COATED IN KUSHIKATSU BATTER IS DEEP-FRIED AND DIPPED IN A CHILI MAYO SAUCE. COMES WITH 3PIECES.

MISO-MARINATED ATLANTIC SALMON GRILLED AND SERVED WITH WHITE OYSTER SAUCE.

MINCED PORK,LOTUS ROOT,CHINESE YAM,SHIITAKE,STIR-FRIED ONION,GREEN ONION,SCALLOP,MINCED SHRIMP AND GINGER HAND WRAPPED IN THIN WONTON-LIKE SKIN AND STEAMED.SERVERD WITH SOY-VINEGER SAUCE AND JAPANESE MUSTARD.

MINCED PORK,LOTUS ROOT,CHINESE YAM,SHIITAKE,STIR-FRIED ONION,GREEN ONION,SCALLOP AND GINGER HAND WRAPPED IN THIN WONTON-LIKE SKIN AND STEAMED.SERVERD WITH SOY-VINEGER SAUCE AND JAPANESE MUSTARD.

-Kushikatsu assorted- EGGPLANT, LOTUS ROOT, BEEF, CHICKEN, SCALLOP, PORK, EGG OMELETTE, OCTOPUS,EE, WAGYU MENCHI

AN ASSORTMENT OF CHOPPED SASHIMI ON SPECIAL SUSHI RICE WITH SALMON FLAKES AND SESAME SEEDS MIXED IN.

SEARED SOCKEYE SALMON PRESSED SUSHI TOPPED WITH GORGONZOLA SAUCE.

SEAFOOD

MEAT