small share

Oysters with rice wine mignonette and flowers $4.5 each

Brassicas with miso dressing and bonito cured egg yolk $13

House pickle plate $12

Gomae with katsobushi and fresh ginger $14

Chawanmushi with wild mushrooms and white fish $15

Seared scallops with soy aioli $24

Pork belly bao $9

Onsen egg with dashi, spaghetti squash, and tart flowers $13

Yakitomorokoshi-corn with soy, mirin, and togarashi  $7

Shishito with yuzu and katsobushi  $7

Kinpira Gobo-roots in sweet soy  $9

bread and sandoitchi

Koji bread and butter  $9  add pickles  +6

Nori sourdough with salmon poke and egg yolk  $22

Toad in the hole-koji bread with miso butter, egg, beef tartare  $22

Brioche with preserves and 5 spice cured foie gras $14

big share

Okonomiyaki- savory pancake with pickled ginger and katsobushi $16

Tonkotsu ramen, egg, pork belly, house chili sauce, green onion $18

Shoyu chicken ramen with corn and pickled peas $15

House made nettle ramen with shio mushroom broth and crudite $19

Sukiyaki for two with sweet potato, seaweeds, beef, and tofu $27

Fried rice for two with seasonal vegetable $22

Fish collar with daikon and lemon  $25

sweets

  Japanese whiskey glazed doughnut $4

Seasonal sorbet  $6

Bread pudding with matcha ice cream and umeboshi sauce  $8

Yogurt with chewy vegetable and granita  $9

beverages

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

Yogurt and granola with miso caramel  8

Pork bao with pickles and aioli  9

Onsen egg with spaghetti squash in dashi  10

Oysters with sake mignonette 2 each

Wings with a Szechuan green peppercorn and fermented chili sauce 1 each

bread and sandoitchi

Koji bread and butter  9 add pickles  +6

Nori sourdough with salmon poke  15

Toad in the hole-koji bread with miso butter, egg, beef tartare  20

Brioche with preserves and 5 spice cured foie gras  16

big share

Okonomiyaki with fried egg  17

Taiyaki pancakes with hot fried chicken thighs  10

Shoyu ramen with chicken, peas, corn and egg  14

Tonkotsu ramen with pork belly, chili paste and egg  14

Shio mushroom ramen with house made nettle noodles and crudité  19

“Baoscuits” with pork cheek gravy and fried egg  12

Breakfast sausage fried rice  14

sweets

Whiskey glazed doughnut  3

Seasonal sorbet  6

beverages

So many, but most importantly 8 dollar bottomless mimosas and bloody marys, 5 dollar glasses of rose.