We keep our menu small and change just a few of our items with the seasons so we can ensure the highest quality and authentic Japanese taste for your takeout food!
CURRENT MENU (as of 8/4/24)
SEASONAL SPECIALS
Christmas Eve 12/24/23
Join millions of people who celebrate Christmas in Japan with fried chicken! Pre-order a Christmas Eve chicken platter online at kaiju-kitchen.square.site by Wednesday, 12/20/23
Available with or without yakisoba noodles. Feeds approximately six people!
Sold out
Summer 2024 Menu
We decided not to swap out any of our cool weather foods, and added the refreshing cold noodle "Ramen" salad with either Kara-age chicken or Tofu Soboro. Available in July only, get it while you can! We are stopping our BOBA tea on 8/3/24 as well.
Holidays and Festivals!
We have made some fun foods in the past during the Japanese Matsuri Festival, the Vermont Maple Festival and Downtown St. Albans' Halloween celebration called "Spooky Saturday" so folks can have a small taste of a delicious Japanese snack during the festivities
* WHY?? Why do you stop serving certain food items?
Many people ask us why we limit our offerings, from the amazing miso soup (we know!), boba tea, and seasonal favorites like the cold noodles, rice musubi sandwiches, and ginger pork bowl. We would love to keep everything on the menu for every meal, but we are limited by space in our small kitchen, as well as manpower: there's only one Chef Taka-san! He is very exacting in his specifications and standards, unwilling to compromise quality or flavor for speed and convenience. This is why he stopped serving Katsu-don during weekday lunches and only serves them dinner and Saturdays.
To top it off, when customers expect a certain product and we can't make it due to manpower or lack of ingredients, we are letting people down. That's why we have decided to stop boba tea on Saturdays starting in August, because we can't guarantee we will have someone who can make it regularly, and why we stopped carrying miso soup. The popularity of our curry skyrocketed (if you haven't tried it yet, please do!), and since we use Chef's bone broth in each of those dishes, we simply can't manage both of them in enough volume, so he chose to focus on the curry sauce for now.
If we can't promise it consistently, we believe it's better to stop serving it -- until such a day when we can promise it consistently!