small share

Oysters with rice wine mignonette and flowers $4.5 each

Shaved root vegetables and greens with bonito cured egg yolk and flowers  $13

House pickle plate $13

Wild rice and koji porridge bread, cultured butter $9

Add pickles $16

Gomae with katsobushi and fresh ginger $13

Shaved dry aged ribeye with "fudge" egg yolk and aminos $19

Chawanmushi with crab, anchovy, and radish  $16

Seared scallops with soy hollandaise $23

Uni with yuzu $16

Onsen egg with dashi, fava beans, and tart flowers $13

Soft shell crab with fava leaves, miso toasted koji bread, and ponzu  $20

Big Share

Okonomiyaki with pickled ginger and katsobushi $17

Miso honey chicken with spring vegetables $26

Tonkotsu ramen, egg, pork belly, house chili sauce, green onion $19

Yuzu ramen with lake trout cake $19

House made nettle ramen with shio mushroom broth $19

Vegetable donabe "hot pot" with Midwestern Tofu $22

Sashimi with Carolina gold rice and house miso broth $27

Hamachi fried rice with seasonal vegetable $22

Dry-aged Whole Duck Dinner  $120


Sweet potato, yogurt, and Satsuma granita $9

  Japanese whiskey glazed doughnut $4

Seasonal sorbet $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.