Quincy WakuWaku

Savory pork broth infused with notes of sesame, aromatic pork oil and topped with fresh bok choy, sweet corn, crisp scallions and spicy oil. Accompanied by a side of crispy panko-crusted marinated pork katsu.

Japanese dumplings made with vegetable fillings such as Mushrooms, carrots, sprouts and cabbage and thin wheat flour wrappers, this dish can be served as steamed or deep fried.

Classic tonkotsu ramen infused with black garlic, garnished with braised chashu, crisp scallions, bamboo shoots, woodear mushrooms, sesame seeds and a marinated smoked egg.

Miso, soy cream, black garlic oil, chicken broth topped with truffle scallion beef, fried onions, scallions, woodear, and bean sprouts.

Deep fried tater tots topped with gochujang honey chashu, aged cheddar sauce and scallions.

Panko fried pork katsu topped with japanese bbq and sweet wasabi sauce with scallions and cucumbers.

Sukiyaki beef and onions with a scallion garlic truffle sauce served with sliced cucumbers and fried baos

Panko fried pork katsu topped with japanese bbq and sweet wasabi sauce with scallions and cucumbers.

wood-roasted Peking duck, expertly prepared to achieve a perfectly crisp skin and tender, juicy meat. Each slice is beautifully garnished with fresh scallions and crunchy cucumbers, adding a delightful contrast in texture. Drizzled with a zesty wasabi hoisin sauce, this dish offers a bold and savory twist, elevating the traditional flavors to new heights. A truly indulgent culinary experience awaits!

Spicy asian pulled pork with sweet mayo, cucumbers and scallions. Soft steamed buns stuffed with slow-braised japanese-inspired chashu. Bao buns have a distinct taste and texture. The buns are soft, pillowy, and slightly sweet, complementing various fillings from savoury to sweet. The steamed dough has a tender, airy quality that pairs well with the rich and flavorful fillings

Sweet wasabi sauce shrimp tempura baos

Deep fried tater tots topped with gochujang honey chashu, aged cheddar sauce and scallions.

Chicken Karaage is deep fried chicken thighs served with a dipping sauce of spicy mayo. Karaage is a Japanese cooking method that involves deep-frying various foods, most commonly chicken, but also other meats and fish. The ingredients are typically marinated, coated in a seasoned flour or starch, and then fried until crispy. This technique gives the food a flavorful and crunchy exterior while keeping the inside tender and juicy. It’s a popular dish often enjoyed as a snack or part of a meal.

Pork gyoza are Japanese dumplings filled with minced pork, cabbage, and various seasonings. They can be enjoyed as an appetizer, main dish, or side dish. Often, they are served with a side of apple soy sauce, adding a sweet and savory element that enhances their flavor.

5 pieces of deep fried wings coated with a spicy hot honey glazed. Each bite delivers a fiery kick, balanced by a savory blend of spices that awaken your taste buds. The wings are generously coated in a bold, tangy sauce that offers both heat and depth, leaving a lingering warmth that makes you crave more. Perfectly seasoned with a hint of smokiness and a dash of sweetness, they are ideal for those who love a bit of adventure in their meals. Whether paired with creamy ranch or cooling blue cheese, these wings promise a mouthwatering experience that’s sure to satisfy.

Squid karaage is a dish featuring deep-fried squid, coated in flour before frying. It’s served hot and has a crispy exterior that complements the tender squid inside. This dish pairs with a dipping sauce of spicy mayo. Squid karaage is also known as fried calamari.

takoyaki batter has a slightly crunchy exterior, while the inside is soft and gooey, seasoned to perfection. Each ball contains a small piece of octopus, adding a delightful contrast to the tender batter. They’re typically topped with bonita flakes and savory sauces such as tonkotsu sauce and kewpie mayo.

Tender green pods deliver a delightful taste profile, reminiscent of fresh peas with a buttery texture and a subtle hint of sweetness and nuttiness. Enjoy them simply sprinkled with coarse sea salt, or elevate your experience with a spicy seasoning that adds an extra kick. This versatile dish is perfect as a snack or appetizer.

Japanese dumplings made with vegetable fillings such as Mushrooms, carrots, sprouts and cabbage and thin wheat flour wrappers, this dish can be served as steamed or deep fried.

Savory pork broth infused with notes of sesame, aromatic pork oil and topped with fresh bok choy, sweet corn, crisp scallions and spicy oil. Accompanied by a side of crispy panko-crusted marinated pork katsu.

Miso tonkotsu broth garnished with homemade kimchi, wakame seaweed, braised chashu, crisp scallions, marinated smoked egg and spicy oil.

Miso infused tonkotsu broth garnished with braised chashu, crisp scallions, corn, marinated smoked egg, bamboo shoot and bean sprouts.

Classic tonkotsu ramen infused with black garlic, garnished with braised chashu, crisp scallions, bamboo shoots, woodear mushrooms, sesame seeds and a marinated smoked egg.

Miso chicken broth ramen garnished with chashu, braised chicken breast, crisp scallions, corn, bamboo shoot, bean sprouts, and marinated smoked egg.

Kaen black garlic infused chicken broth garnished with crisp scallions, corn, bamboo shoots, braised chashu and marinated smoked egg.

Coconut Curry infused chicken broth garnished with crisp scallions, fish cake, braised chicken breast, black fungus, marinated smoke egg, spicy oil and nori seaweed.

Chicken broth simmered with our tom yum paste garnished with lime, grape tomatoes, chashu, crisp scallions, fresh cilantro, corn, and our signature smoked egg.

Truffle infused chicken broth garnished with slow cooked chicken, braised chashu, marinated smoked egg, fish cake, crisp scallions, bamboo shoots, and nori seaweed.

Shitake dashi broth garnished with blanched bok choy, woodear mushrooms, bamboo shoots, crisp scallions, corn, bean sprouts and spicy oil.

Miso, soy cream, black garlic oil, chicken broth topped with truffle scallion beef, fried onions, scallions, woodear, and bean sprouts.