Tasting Menu    85
Wine pairings    35

House koji/wild rice sourdough, house cultured butter
Coconut, apple, lemongrass
Squash, creme fraiche, brown butter
“Porkobushi”, mushrooms, seaweed
Mustard greens, ramps, uni
Ice Cream Float
Meyer lemon, matcha
Hojicha, yuzu, pomegranate

For the whole table only.
Please understand we are unable to accommodate dietary restrictions or substitutions.

Chef de Cuisine-Ian Jones
Sommelier-Yooie Chang

Regular Dinner Menu

Small Share
Koji bread and butter   9     
add pickles   +6
Oysters with apple and kombu oil   4.5 each
Seared scallops with soy aioli and tempura    24
House pickle plate    12
Grilled chicken hearts with maple teriyaki, allium furikake and lime    6
Steamed gyoza filled with scallop, cabbage, and mushroom with charred scallion, turnip, and yuzu broth    12
Chawanmushi with marinated clams, smoked trout roe, housemade bacon and yuzu    13
Brassicas with pistachio miso dressing and bonito cured egg yolk    13
Hamachi with sesame leaf, Asian pear, ponzu, oxalis    9
Takoyaki with octopus, kumquat marmalade, kewpie mayo, katsobushi    9
A5 Wagyu with maitake, Japanese sweet potato puree and miso jus    35
Big Share
Okonomiyaki-savory pancake with pickled ginger and katsuobushi    16
Grilled octopus ramen with charred miso broth, shoyu tomago, black garlic chili paste, leek ash noodle    18
add kaedama    +6
House made ramp ramen noodles with shio  mushroom broth and crudite    19
add kaedama    +6
Sukiyaki for two with sweet potato, seaweeds, beef, and tofu    27
Crab fried rice for two with asparagus, pickled white asparagus, pea shoots, and preserved Meyer lemon   30
add fried egg    +1.5
Mackerel donabe, hijiki, king trumpets, misozuke daikon, spring greens, lemon white soy vinaigrette    27
Barley “risotto”, hoshigaki, miso roasted eggplant, walnuts, soy beans, pickled fresno, goat cheese    18
Bread Pudding with matcha ice cream and umeboshi sauce    9
Yuzu Pie with graham cracker, pistachio and goat milk ice cream    10
Whisky glazed donut     4
Apple-shiso sorbet with brown butter oats    5


Selection of beer, wine, sake, spirits, and non-alcoholic drinks

*please note menu is subject to change based on season and availability.  

**Our menus and prices reflect responsibly sourced and grown ingredients.  We construct these elements to create a sustainable work environment for the employees, farmers, gatherers and growers we strive to support.  Our menus are thoughtfully prepared to use ingredients in their entirety.  We recycle, compost, and design dishes based on reducing our environmental impact.

Sunday Brunch Menu

Small Share
Koji bread and butter    9    add pickles  +6
Yogurt and granola with miso caramel    8
Oysters with apple, kombu oil and smoked trout roe   3.5 each
Szechuan chili wings with  sesame furi kake   1.5 each
Chawanmushi with smoked trout roe, housemade bacon and yuzu    12
Sesame biscuit with shio koji buttermilk fried chicken, pickled ramp ranch and zuke    9
Raspberry jelly donut with 5 spice cured foie gras    16

Big Share
Okonomiyaki with fried egg    17
Taiyaki pancakes with hot fried chicken thighs    12
Grilled octopus ramen with charred miso broth, shoyu tomago, black garlic chili paste, leek ash noodle    18
Tonkotsu ramen with pork belly, chili paste and egg    16
Shio mushroom ramen with house made ramp noodles and crudité    18
Kimchi Spam  fried rice for two with fried egg    23
Bao Crab Benedict with crab, shiitake, arugula and yuzu hollandaise  16
French Toast, hoshigaki, granola, pomegranate creme fraiche, and BLIS Maple Syrup  15

Whiskey glazed doughnut    3
Apple-shiso sorbet    6