EGG ROLL
hanger steak, kabocha curry, frisée, sambal vinaigrette, napa, black beans 6.
GUACAMOLE
tomatillo, serrano, cilantro, red onion, queso fresco, plantain chips 7.
EDAMAME
edamame, togarashi salt 4.
CHIPOTLE TUNA TARTARE*
wasabi tobiko, yuzu crème fraiche, plantain chips 9.
SEAWEED SALAD
seaweed, cucumber, ponzu 6.
CEVICHE*
striped bass, red onion, jalapeño pepper, tomato, yuzu crème, tostones 8.
MUSHROOM SALAD
king trumpet, beechwood, frisée, sambal vinaigrette, cilantro 8.
GRILLED ROMAINE
mi casa vinaigrette, cilantro, chipotle vinaigrette, queso fresco 8.
KABOCHA SOUP
beechwood, king trumpet, chinese sausage, mushroom chips, chipotle vinaigrette 6.
TEQUILA LIME SHRIMP TACOS
avocado crème, radish, yuzu-margarita foam 10.
BEEF TONGUE TACOS
pico de gallo, queso fresco 8.
PEKING DUCK QUESADILLA
serrano hoisin, smoked gouda, scallion, cucumber 9.
EMPANADAS
lemongrass chicken, pico de gallo, sambal 7.
CHIPOTLE TAMARIND GLAZED RIBS
parsnip puree, sauteed kale 9.
ENCHILADAS
black beans, kabocha curry, mushrooms, avocado crème, smoked gouda, beet puree 7.
FILO SHRIMP
avocado crème, coconut saffron, chimichurri 9.
BULGOGI
hanger steak, rayu cucumbers, ginger polenta, pico de gallo 9.
SEARED TUNA*
daikon, masago, ginger, ponzu 12.
SEARED SCALLOPS*
ginger polenta, endive, beet puree, radish 12.
ASIAN CIOPPINO*
mussels, shrimp, monkfish, chinese sausage, soba noodle, miso broth 14.
LAMB LOLLIPOP*
wild mushroom, sweet potato jalapeno croquette, mint yuzu, radish 14.
LOBSTER MAC & CHEESE
langostino, smoked gouda, panko, truffle oil 12.
*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
HANGER STEAK
with teriyaki 2.
BACON & QUAIL EGG
with ponzu butter 2.
SCOTTISH SALMON
with miso 2.
CHICKEN & SCALLION
with chimichurri 2.
KING TRUMPET MUSHROOM
with miso 2.
TAMARI
white tuna, crab, sriracha aioli, topped with torched scallops 18.
LOBSTER
lobster tempura, avocado, cucumber, sriracha aioli, tobiko, lobster fritters 22.
NARUTO
tuna, salmon, yellowtail, daikon, wrapped in cucumber, ponzu 14.
HAKO
tempura kabocha, avocado, salmon, bonito flake, wasabi aoli 14.
TNT
tuna, salmon, yellowtail, masago, avocado with sriracha aioli & tempura fried 14.
VEGAN
avocado, jalapeño, tofu skin, oshinko, soy paper 13.
CHIFA
shrimp tempura, cucumber, topped with miso torched white tuna, wasabi aioli 16.
WINTER
tempura oyster, cucumber, topped with albacore & chimichurri 18.
SUSHI & SASHIMI
california roll, assorted nigiri & sashimi 30.
CHIRASHI DON
chef’s selection of sashimi over rice 30.
tuna 6.
king trumpet 4.
salmon 5.
yellowtail 6.
white tuna 6.
albacore 6.
fluke 5.
octopus 7.
scallop 9.
eel 7.
conch 9.
tobiko 9.
ikura 7.
tofu skin 4.
shrimp 7.
squid 8.
oysters on a half shell 9.
**$1 sashimi upcharge
california 5.
vegetable 5.
spicy tuna 6.
eel & avocado 9.
tuna 8.
shrimp tempura 7.
yellowtail & scallion 7.
spicy scallop 12.
salmon 6.
rainbow 12.
cucumber 4.
philadelphia 7.
kabocha 4.
king trumpet 6.
albacore 7.
avocado 4.
white tuna 6.
Executive Chef Roger Li ~ Chef de Cuisine Micah Maughan
an interactive dining experience featuring completely personalized menus
developed and served by the Chef, by reservation only. 75.