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Arugula, mint, Thai chili, marcona almond, and white soy.
Mandarin, cucumber, spinach, and sesame dressing.
Spicy poke sauce, shredded gem lettuce, shiso, and nori.
Cucumber, asparagus, roasted baby corn, heirloom tomatoes, almonds, and avocado-ginger vinaigrette.
Pickled seasonal vegetables.
Chef’s daily selection of fish.
Sesame, nori, and bonito.
Japanese chili glaze and sesame seeds.
Pork belly, yuzu, and serrano.
Roast pork, ginger, and duck sauce.
Asparagus, maitake mushroom, shishito, avocado, ponzu, and buttermilk yuzu.
Scallion, togarashi, and ponzu.
Crab surimi, cucumber, avocado, and sesame.
Cucumber, sesame, and house-made sriracha.
Inari and heirloom radish salad.
Crispy shrimp, cucumber, cream cheese, avocado, and eel sauce.
Buttermilk yuzu, crab, and scallion.
Tuna poke, avocado, cucumber, and tobiko.
Crab, yuzu, ebi shrimp, and spicy mayo.
Tuna, hamachi, salmon, crab, and avocado.
Crispy shrimp, avocado, seared crab, wasabi, and tobiko.
Avocado, cilantro, cucumber, and sriracha mayo.
King salmon, shrimp, avocado, and cucumber.
BBQ eel, cucumber, and tobiko.
8 pieces of soft shell crab, avocado, tobiko, and cucumber.
Avocado, togarashi, and rice pearls.
Chicken meatballs, double-chicken broth, enoki mushroom, and scallion.
Pork belly, rich pork broth, woodear mushroom, and nitamago egg.
Spicy chili broth, sprouts, corn, and scallion.
Soy milk-veggie broth, heirloom radish, bean sprouts, snow peas, and woodear mushrooms.
Fried chicken thigh, meunster, bacon, and chili-apple slaw. Served with szechuan fries.
Ginger slaw, bacon, tomato, cilantro, and avocado. Served szechuan fries.