Maki Boy

Udon is both the name used for thick wheat-based Japanese noodle, and for dishes made with that noodle, udon is served in a broth made of a blend of soy sauce, rice wine, and dashi (seaweed and dried fish) stock. The various udons are then supplemented with an assortment of ingredients, such as meat, seafood and/ or vegetables. As a general rule, udon is served hot in the winter and cold in the summer.

Plain, fried or served with a delicious topping, our rice bowls rice bowls will hit the spot.

A roll is a type of sushi consisting of some combination of thin slices cooked or raw fish, slices of raw vegetables such as avocado, wrapped in sticky white rice, then wrapped in nori (seaweed). The roll is then cut into short bite-sized pieces which can be eaten in one bite.

Teriyaki is a Japanese dish consisting of meat, fish or seafood that has been marinated in a mixture of soy sauce, sake, sugar, ginger and seasonings before being grilled or broiled. The sugar in the marinade gives the cooked food a slight glaze.

Temaki ("hand roll") is a cone-shaped piece of nori (seaweed) filled with various ingredients spilling out the wide end. A typical temaki is about 4 inches long, and is eaten with fingers because it is too awkward to pick it up with chopsticks.

Tempura is a Japanese specialty prepared by deep frying fish and vegetables that have been dipped in tempura batter. The resulting batter is light, thin, and crispy. Usually served with soy sauce.

Cutlets are thinly sliced fish or meat that is breaded and fried, and then served with rice and vegetables.