We have two former ramen chefs on staff, and we are especially good at making dashi soups delicious.The udon broth we prepare every day is a Kansai-style soup, utilizing only natural flavor, so that even children can enjoy it to the last drop without worry.We also carefully prepare each toppings such as fried bean curd, Donko Shiitake mushrooms and Wakame kelp as very gentle taste in order to much our natural broth.We also have a wide variety of udon toppings, so you can enjoy many different variations. In the winter season, nabeyaki udon is very popular and you can also enjoy cream (soy milk) type udon as well with a thick broth made differently.

Feel the difference‼︎

Our rice is cooked in a gas oven cooker with purified water, a little kelp, and the right amount of rice and water, a balance created through trial and error.
The rice is Tamaki Rice Gold, the highest grade of Koshihikari rice in USA, and is served at 300 grams (about 10 ounces) per person. This is almost 50% more rice than is normally served in a Japanese meal, so if the amount of rice is too much, you can change it to half rice, half salad, or all salad, all for free to change.

The sushi rice is prepared using only this deliciously cooked Tamaki rice gold, rice vinegar, cane sugar, sea salt, kelp as natural ingredients only.

Brown rice is cooked for a long time with Tamaki brown rice with a small amount of Azuki beans to make it soft.

Please enjoy curry rice, eel bowl, etc. because of the delicious rice.

Most popular pork menu is Ginger Pork at THE RiCE.
We are using boned rib of Sangen-ton (Three-crossbred pig) which includes black pig.
That’s why our pork is very tender and juicy.

We are grilled pork by steel griddle until removed excess fat. Then stir-fry by pan with house sauce and house ginger paste until emulsified.
As always scratch make by order with natural ingredients only.

Feel the difference at THE TiCE.

THE RiCE is purchasing the salmon from East cost of Canada that’s fresh Atlantic Salmon for both of sashimi for sushi donburi and broiled salmon. We are doing all same process as sashimi grade filet cut even for broiled salmon.
Cooked with sea-salt only by gas salamander and served with diced jalapeños in our homemade ponzu sauce.

Feel the difference at THE RiCE.

All our finest beef cuisines are using Prime beef only at THE RiCE.

Our filet mignon diced steak also use prime beef with finest natural seasoning only. We are processing those beef daily bases at our location. And we are making everything scratch as order bases one by one. That’s why our foods are always fresh.

Feel the difference!

Here is USDA classified for beef in this country;
Prime Highest
Choice ↓
Select ↓
Standard ↓
Commercial ↓
Utility ↓
Cutter ↓
Canner. Lowest
↓For more information
https://www.usda.gov/media/blog/2013/01/28/whats-your-beef-prime-choice-or-select

We import fat black cod from North Sea around Norway where quite low sea water temperature is existing.

Just putting it into house sauce overnight. We are using deeply selected real Saikyo Miso soybean paste and real brewed seasoned sake as always natural ingredients only.

We are cooking those grilled fish at gas salamander where always heating up and ready for quick serving as possible.

Feel the difference.

THE RiCE is using only Jidori chicken for all our grilled chicken cuisine such as Teriyaki, salt’n pepper, garlic and Jerk.

This is highest quality of chicken that you can have in state. Jidori is raised free range, humanely, at small farms in California. They’re fed all natural grains, without meat by-products, hormones, or steroids. You will taste the difference it’s a very very natural.

Teriyaki is a cooking method in which food is grilled while being coated with a sweet sauce based on soy sauce. The name comes from the fact that the sugar in the sauce makes the surface of the food shiny and “照焼teriyaki”. InJapan, this technique is used for cooking fish and meat. Outside of Japan, it is mainly used for cooking meat.

“照焼teriyaki” at THE RiCE is using authentic methods and we scratch making it one by one as order basis. So it may takes time for chicken shiny♪

We are serving authentic Japanese cuisine with safe & natural ingredients only! such as 4 times filtered water, sun dried sea salt, cane sugar, rice flour, naturally over 3 years brewed soy sauce, local organic vegetables, finest quality meat and highest class of rice. There are no funny ingredients added such as chemical MSG, refined salt and white sugar.

Our restaurant is equipped the hydrogen water system for drinking water, tea and broth making.

Feel the differences.

Stay tune to THE RiCE 😉

Beef tongue is rich in nutrients (protein, iron, and B vitamins) essential for body building.
It is rich in vitamin B1, which converts carbohydrates into energy quickly and in vitamin B2, which converts fat into energy easily.
It is also rich in pantothenic acid, which improves stress and relieves fatigue, and protein.

THE RiCE purchase whole tongue and use the tender part for grilling with natural ingredients only and blaze the hard part, known as Sagari, for tongue curry.

Beef tongue stew is called “langue de bœuf braisèe” in French. Beef tongue stew is cooked in a braiser, which is a long, steaming braiser in a pot with a tight-fitting lid, which gives it a tender texture and allows the flavor of the ingredients to blend into the sauce.

Most countries discard the beef tongue, but it has been very popular in France since ancient times and more recently in Japan.

Try yours Meshiagare♪

We import fat mackerel from Atlantic Ocean where quite low sea water temperature is existing. The whole mackerels are processed one by one, and then divided into mackerel simmered in miso soybeans paste, sour marinated mackerel and grilled mackerel depending on how fat they are.
We also using deeply selected Miso soybean paste, sake, real seasoned sake, real brewed gluten free soy sauce, cane sugar, local ginger and garlic as always natural ingredients only.

Feel the difference.

Stay tuned THE RiCE♪

Udon noodles served in a hot pot with broth “Eat In only”

Nabeyaki Udon is back!

The footsteps of winter are approaching, how are you?

Now you have popular winter cuisine at THE RiCE to warm you up!

THE RiCE changed Nabeyaki Udon for this year little bit like that we removed shrimp shells for easy eat and we added deep fried flour as well for its richness.

We recommend that you go ahead and eat it, and halfway through your time, crack open the Botan shrimp head and enjoy!

The combination of the shrimp miso in the broth with our house udon broth soup is a wonderful change of taste!

Got your Nabeyaki? Meshiagare♪

#allnatural 

#foothillranch 

#udonnoodle

#authenticjapanese