Japanese bread and homemade addictive butter. Beware.
Cauliflower with an ancient chinese sauce with ginger, garlic, chili peppers, peanuts, coriander and onions.
White fish, purple onion, green chili arugula and aji-amarillo sauce.
Crispy bubble tuile, chopped tuna tartare, ginger~honey~lime vinaigrette, habanero aioli and leaves
Salmon torched with miso and lime butter, furikake.
Seasoned rice, crispy nori seaweed, slices of fish that the sea gave us, and the rest- what the chef did.
Thin udon noodles, soft-boiled egg, crispy root vegetable fritter, and wakame seaweed.
Ramen noodles, spicy fish broth, fish dumplings, soft-boiled egg, Bok Choy, Wakame, and chili oil.
Ramen noodles, Japanese pumpkin miso soup, Bok Choy, Wakame, soft-boiled egg, and green oil.
Ramen noodles, long-cooked beef broth, soft-boiled egg, Shiitake mushrooms, and beef slices.
Beef, chicken, and miso broth, chili, Soba noodles, and smoked beef cut.
Lahoh taco, crispy white fish, green mango salad, onion, pickled chili, herbs, Yuzu Kosho aioli.
Pan-seared beef gyozas, green onion, pickled chili and onions, XO sauce, and umami aioli.
Steamed bun filled with overnight cooked Chuck and Shpondre, red miso, onions, demi-glace, alongside leaves and pickles.
Rice mousse with Verbena, Yuzu cream, roasted rice ice cream, mango passion fruit coulis, puffed rice, crispy nori tuile in lemongrass syrup.
Hot fondant of dark chocolate and red miso, brown butter ice cream and sesame crumble.
Espresso-dipped biscotti with rum and amaretto, miso caramel, hazelnuts, praline hazelnuts, mascarpone vanilla cream, matcha, and hazelnut brittle.
