Noodle Bar – Japanese Restaurant in Phoenix, AZ
Japanese restaurant Phoenix that’s already getting rumbles among travelers from Japan and people of Phoenix. Noodle Bar has impressed ramen critics, noodle fans, and hungry Japanese travelers. The mastermind behind this fusion restaurant, Chef Marco Di Santo, pours his love and passion for cooking into Japanese food he prepares, be it ramen or noodles. But that’s not all! The fusion downtown Phoenix restaurant also serves Italian food under one roof. Together with his father, Tony Di Santo, they prepare authentic Italian dishes that originated in Naples. Noodle Bar, an Italian and Japanese restaurant in Phoenix, offers the customers a unique opportunity to experience Japanese food and Italian food like never before. The amazing menu includes signature noodles, izakaya, antipasto, insalata, ramen, and Italian pasta. You no longer have to choose between two restaurants. Noodle Bar has a modern, casual vibe that will make you feel comfortable and relaxed while savoring each bite of our amazing dishes.
IZAKAYA
(small plates)
CHAHAN FRIED RICE
Choice of pork or chicken, egg, scallions, onions 6
KUROBUTA SAUSAGES
Glazed Japanese sausage, yuzu aioli, crispy shredded
potato, fried leeks 7.5
KARAAGE FRIED CHICKEN
Crispy marinated chicken, yakiniku, yuzu aioli,
scallions 7.5
GYOZA
Minced pork. Garlic chives, cabbage, ponzu 5.5
AGEDASHI TOFU
Nori panko crust, bonito flakes, scallions, yaki niku 6
CUCUMBER TSUKEMONO
Cucumber quick pickle, ponzu, chili threads 3.5
SHISHITO PEPPERS
Tempura peppers, bonito sea salt, ponzu, yuzu aioli 6
ANTIPASTO
polppetas
House meatballs, pomodoro, parmigiano 6.5
VEGETABLE PLATE
Chefs preparation of seasonal veggies 7
CHAHAN FRIED RICE
House sausage, pomodoro, parmigiano 7
RAVIOLi
Ricotta mascarpone, mushrooms, herbs, cream
sauce, parmigiano 7
INSALATA
HOUSE SALAD
Romaine, garlic crustini, house caesar dressing,
cheese tuile 6 ( + chicken 2.5 )
ARUGULA
Pancetta, shaved fennel, dried cherries, lemon vin,
parmigiano 8
CAPRESE
Buratta, roasted tomato, balsamic glaze,
micro basil 8
ARROSTITO
Romaine, crostini, roasted bell pepper, zucchini
and leek, dried tomato, parmigiano and
lemon vinaigrette 7
RAMEN
+ egg 50¢ + extra meat $2 + extra noodles 1.5
HAKATA
Tonkotsu broth, pork chashu, wood ears, red onion,
scallions, marinated bamboo, pickled ginger 11
SHOYU
Pork chashu, six minute egg, fi sh cake, bok choy,
leeks, marinated bamboo 10
TORIGARA
Chicken chashu, bean sprouts, scallions, garlic chips,
poached egg, sesame seeds 10
SPICY MISO
Pork chashu, six minute egg, kimchi, scallions,
garlic chips, sesame seeds 12
TORI TOMA
Tomato, wiri-wiri, chicken chashu, bean sprouts,
kimchi, sesame seeds, garlic chips, chili flakes
and threads 10.5
SAPPORO
White miso, chicken chashu, butter, bean sprouts,
scallions, sesame seeds 10
LA MACHACA
Machaca, leeks, garlic chips, sesame seeds,
yuzu kosho, chili fl akes and threads 11
VEGAN
Miso, bean sprouts, bok choy, leeks, marinated
bamboo, tofu 8.5
SPECIALTY NOODLES
YAKI SOBA
Wok seared noodles, napa cabbage, carrots, scallions,
house yaki soba sauce 8.5
(chicken or pork +2 shrimp +3)
ABURA SOBA
Thick noodles tossed in house oil blend, blackened
pork chashu, poached egg, scallions 10.5
TSUKEMEN
Chilled noodles, rich dipping broth. Sides of: pork
chashu, wood ear, marinated bamboo, pickled
ginger, six minute egg 12
CHUKKAt
Choice of pork or chicken, chilled noodles,
cucumber tsukemono, leeks, marinated bamboo,
pickled ginger, bok choy, scallions, yuzu vin 8.5
PASTA
POMODORO
Spaghetti, pomodoro, house meatballs,
parmigiano 10.5
CACCIATORE
Seared crispy chicken thigh, pomodoro, peppers,
mushroom, capers, parmigiano, spaghetti 13
ROLLED LASAGNA
Bolognese, pomodoro, parmigiano, ricotta 11.5
VEGETARIAN PASTA
Preparation of seasonal vegetables 9.5
FETTUCINI ALFREDO
Fettuccine, cream, three cheese blend, chicken,
mushroom 11.5 ( sub shrimp +1 add shrimp +3 )
BOLOGNESET
Pappardelle, veal, beef, tomato cream sauce 10.5
SALSICCIA
Pappardelle, sausage, peppers, red onion,
tomato cream sauce 10.5
