LUNCH MENU

 
japango-lunch-menu-boulder

JAPANGO STARTERS

Tuna Three Ways  (ask your server)*

Crispy Brussel Sprouts  with soy and shichimi togarashi

Magic Mushrooms  avocado wrapped in salmon broiled with dynamite sauce

Miso Black Cod  marinated in Shiro miso and broiled, served with mixed seaweed salad

Lobster Potstickers  steamed homemade lobster dumplings with wasabi dressing

Lobster Tail Napalm  tempura fried and tossed in spicy chile sauce

Seared Tuna Tempura  lightly battered and fried yellowfin tuna with garlic soy vinegar*

Green Lip Mussels  New Zealand mussels broiled with dynamite sauce

Spicy Calamari  sautéed with mushrooms in spicy chili sauce

Dynamite  with mushrooms and green onions broiled with dynamite sauce (Seafood, Shrimp or Lobster)

TRADITIONAL STARTERS

Kama Yellowtail Collar  your choice of teriyaki or salt)

Homemade Gyoza  pan-fried pork and chicken potstickers

Homemade Shumai  steamed shrimp and pork dumplings with spicy mustard

Grilled Whole Squid  grilled and served with teriyaki sauce

Beef Tataki  thinly sliced and lightly seared with garlic soy vinegar*

Agedashi  lightly battered tofu with mushrooms in tempura sauce

Atsuage  deep fried and lightly grilled tofu topped with soy sauce and ginger

Edamame  steamed and lightly salted green soybeans

Ohitashi  boiled spinach in fish-based broth with bonito flakes

Oshinko  selection of Japanese pickles

Tatsutaage  Japanese-style boneless fried chicken

Nikumaki  asparagus wrapped in sliced beef with teriyaki sauce

Japango Tempura  lightly battered and fried, served with dipping sauce (Vegetable, Chicken or Shrimp)

SALADS & SOUP

Mixed Green Salad  field greens with creamy citrus dressing or ginger sesame vinaigrette

Seaweed Salad  wakame and hiyashi with soy vinaigrette

Soba Salad  buckwheat noodles and tomatoes over field greens with ginger sesame vinaigrette

Squid Salad  seasoned squid served over field greens with soy vinaigrette

Seared Tuna  Hawaiian tuna, tomatoes and avocado over field greens with garlic soy vinaigrette*

Shiitake Mushroom Salad  sautéed mushrooms served on field greens with soy vinaigrette

Miso Soup  with tofu, green onion and wakame

SUSHI COMBINATIONS

served with miso soup

Tara-chan Nigiri  3 pc tuna + 3 pc salmon + California roll*

Wakame-chan Nigiri 2 pc tuna + 2 pc shrimp + 2 pc scallop + California roll*

Katsuo-chan Nigiri tuna + salmon + shrimp + scallop + yellowtail + eel + California roll*

Hand Rolls tuna + yellowtail + salmon + California-style*

Tekka & Kappa Roll 9 pc tuna + 9 pc cucumber*

Vegetable Roll 6 pc avocado + 6 pc cucumber + inari sushi

Sashimi Platter 2 pcs each of tuna, salmon, yellowtail and mackerel + bowl of rice*

BENTO BOX

traditional Japanese lunch served with miso soup, mixed green salad and white rice

Daily Special  featured entrée + 4 pc California roll + vegetable tempura*

Vegetarian  vegetable gyoza + cucumber hand roll + vegetable tempura

Combinations

1. chicken teriyaki + vegetable tempura

2. salmon teriyaki + vegetable tempura 

3. beef teriyaki + vegetable tempura

4. chicken teriyaki + California roll

5. salmon teriyaki + California roll

6. beef teriyaki + California roll

7. chicken teriyaki + vegetable tempura + California roll

8. salmon teriyaki + vegetable tempura + California roll

9. beef teriyaki + vegetable tempura + California roll

ENTRÉES

served with miso soup

Grilled Mackerel

Stir Fry Tofu

Chicken Cutlet Bowl

Unagi Bowl

NOODLES

served with a mixed green salad and a side of Japanese pickles

Udon wheat flour noodles, shiitake mushrooms, tempura crunch, inari and scallions in a clear dashi 9.5

Soba buckwheat noodles, shiitake mushrooms, tempura crunch, inari and scallions in a clear dashi 9.5

Tempura Soba buckwheat noodles in a clear dashi with 2 pc shrimp and 5 pc vegetable tempura 12

Yakisoba Japanese lo-mein noodles stir-fried with chicken and vegetables 9.5

*These items may be served raw and/or undercooked or contain raw or undercooked ingredients. Consuming raw or uncooked meats, poultry, seafood or eggs may increase the risk of food-borne illness.