5 dishes
Fried gyoza with ponzu topped off with chili crunch
Ask whether the batter or wrapper contains egg, and what fat the fryer uses.
A take on a classic mi-go-ren, finished with chili crunch and fried garlic
Ask whether the broth or sauce is made with fish sauce, oyster sauce or a meat stock.
Mushroom bechemel sauce, with roasted maitake mushroom and caramelized onion
Ask what is in the Mushroom bechemel sauce, everything else on the list is a plant.
Roasted brussels tossed in ssamjang glaze topped off with mint & pickled red onion
Ask whether the vegetables are finished with butter.
Fried goyza with ponzu topped off with chili crunch
Ask what else goes into it besides what the menu lists.
23 dishes
Crisp Romaine, Tossed in a yuzu caesar dressing finished with toasted breadcrumbs, parmesan and lemon zest
Creamy Pasta tossed in miso-Calabrian chili carbonara sauce with crispy bacon, parmesan, and scallions
Seared Pork Belly glazed in gochujang, served over mashed potatoes with mozzarella and scallions
Housemade Strawberry and Lychee Ice Cream
Peach & yuzu panna cotta with whipped mascarpone, fresh peaches, peach puree, and furikake walnuts
Classic tiramisu served with mocha whip
Loaf of bread served with roasted garlic miso whipped brown butter
Crispy fried tossed in roasted garlic finished with parmesan and scallions
Hamachi served with seasonal fruit, avocado, okinawa ponzu and perilla
Potato puree, topped with cabbage, tonkatsu sauce, house gravy and fried egg
Seared Pork Jowl served with ssamjang aioli, crisp lettuce cups
Seasonal fruit with white sesame dressing, arugula, feta cheese and furikake walnut
Fried collar with okinawa ponzu and baby bok choy finished with perilla gremolata
Tender Calamari, lightly fried and finished with cocktail sauce, scallions, and lemon
Hand-cut beef mixed with soy marinade, sesame, and perilla, topped with Asian pear and egg yolk
Dashi tomato sauce, with calamari, shrimp and bacon finished with basil and parmesan cheese
Udon tossed in yaki sauce and roasted mushrooms, finished off with cabbage, furikake, and bonito flakes
Dashi Cream Sauce with smoked salmon, furikake topped off with bread crumb, dill, and ikura
Pan seared hokkaido scallop with dashi infused pesto, blistered cherry tomaot and finished off with fresh parmesan cheese
Shrimp and clam tossed in garlic confit glazed with white wine and finished off with perilla served with Jumbo Lump Crab Meat
Grilled outside skirt steak over broccolini, finished with aji sauce on top of mashed potato
Walnut encrusted cod, served with a cauliflower puree, corn succotash, peach mojo sauce, and arugula salad
Crispy Chicken wing, 12-hour brined and glazed in caramel fish sauce, finished with Thai chili and scallions
1 dish
6 dishes
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Soju original Lychee puree and fresh lemon flavor. Clean, floral, and effortlessly refined
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Soju original shaken with Okinawa Yuzu Juice, a touch of simple syrup. Bright, refreshing, and delicately tangy
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Rum shaken with housemade peach puree, club soda, syrup, okinawa citrus
Ask whether a honey syrup, cream or egg white goes in that the menu does not print, everything it does print is vegan.
1 dish
Lemon soju served with vanilla cream