Dinner

Autumn 2016

:: featured sake

suijin ‘water god’ junmai – very dry and smooth with a bold ricey flavor 11

:: dim sum

sweet potato spring rolls   lettuce, shimeji mushrooms, sweet chili vinegar   8

pan-fried potstickers  chicken, lemongrass, thai basil, mung bean noodle, ponzu   9

pork sarong  house made sausage, kaffir, ginger, nuoc cham 9

tapioca dumplings   chicken, cilantro, fish sauce, peanuts  9

soft shell crab steam buns   avocado, pickled onion, serrano pepper, spicy aioli, cilantro  13

oxtail steam buns   soy, star anise, garlic sauteed gai lan, sambal  15

vegetable tempura**  vegtable assortment, roasted shishito aioli    9

pupu platter* korean baby back ribs, salmon poke, spring rolls, chicken skewers, cucumber salad 24

:: starters

water buffalo tataki*   ponzu, garlic, ginger, sesami oil   14

crispy brussels sprouts*   dashi broth, soft egg, togarashi, scallions   9

papaya salad green papaya, green mango, pineapple, cherry tomato, fried baby shrimp, peanut 12

thai warm salad cabbage, rice noodles, shimeji mushroom, leeks, tapioca puff, tempura prawns 10

kumamoto and shigoku oysters*  kimchi foam, house cured ikura 18

soft shell crab roll    avocado, kewpie mayo, tobiko    13

spicy roll   salmon, tuna, green jalapeno, avocado, cucumber, sweet chili  13

bone marrow   togarashi, xo sauce, micro greens, assorted pickles  14

salmon poke*  house cured ikura, crispy salmon skin, cucumber, scallion, sriracha, tsuyu  11

:: ramen

pork belly ramen   soy pickled egg, bok choy, scallions, pork tonkotsu broth   21

vegetarian miso ramen   mizuna, furikake, nori, kimchi radish, soft boiled egg*, fried tofu   17

braised oxtail ramen   sambal, leeks, gai lan, nardello pepper, fried garlic, oxtail shoyu broth   20
:: add egg   2     ::add foie gras   6

:: entrees

water buffalo striploin   potato croquette, longbeans, shimeji mushrooms, marrow miso butter  27

green tea smoked duck*   chantarelles, huckleberry ginger hoisin, grilled carrot, edamame    26

javanese salmon*   spiced sweet soy sauce, spinach, fried leeks, lime    24

korean baby back ribs   peanuts, cilantro, cucumber salad     24

thai red curry     coconut milk, eggplant, red bell pepper, thai basil, fish sauce             21

:: choice of chicken or tofu vegan option available upon  request

:: sides

jasmine rice  2

cucumber salad  2

napa cabbage kimchi 2

brussels sprouts – dashi 3

organic white miso soup – enoki mushrooms  3

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness