Miso-glazed Chilean sea bass, ginger-sake eggplant, butter garlic sautéed spinach, Japanese potato purée

Japanese sweet potato puree and seasonal vegetables, pickled radish, garlic toum, shortrib jus

Japanese fried chicken oyster with yuzu koshu aïoli or green miso sauce, served with rice and vegetable tempura

Tofu bamboo shoots, marinated egg, corn, bok choy, roasted corn, bean sprouts

Curry-infused chicken broth, marinated egg, bean sprouts, corn, scallions

Stir-fried soba noodles, yakisoba sauce, seasonal vegetables

Chicken based broth, marinated egg, scallions, corn, bean sprouts

Pork based broth, marinated egg, scallions, bamboo shoots, sweet corn, fish cake

Miso butter, mushroom medley, udon noodles

Crowd favorite cooked with egg, green onions, mixed vegetable

Sautéed vegetables, steamed rice, topped with fried egg, sesame oil, side of gochujang sauce

Marinated Korean style beef ribs, side of baby bok choy, miso glazed eggplant

Served with spinach, Japanese sweet potato purée, shiso emulsion, beet fluid gel, pea shoots from local Sprout Up Urban Farm

Sliced, Japanese tare sauce

6 oz sliced, pork belly, spiced sweet soy

Brushed and seared with yuzu butter, side of yuzu kosho aïoli

Traditional sea-salt cured salmon, served with vegetables

Yellowtail collar served over seasonal vegetables

Brushed with shiso butter

3 oz. Tri-tip Wagyu beef side of mushrooms, shishito peppers, yellow onion, tataki sauce

Marinated Korean style rib-eye, served with kimchi, pickled vegetables, spicy gochujang sauce, steamed rice