"Pokirrito's Convoy Street location now offers udon bowls built on hand cut noodles, with a variety of toppings including jumbo-sized Santa Barbara shrimp and panko-katsu cutlets made with Kurobuta pork. Chef/owner Junya Watanabe brings traditional Japanese techniques to the preparation of these dishes. Additionally, a new menu item, Tamago-sando, features a light and delicate omelet layered between warm sushi rice and wrapped in toasted nori, with various fillings and sauces." - Candice Woo
