Spicy tuna, kanikama, and avocado topped with lightly fried potato threads, spicy aioli, teriyaki sauce, micro greens, green onions, and black truffle zest

Spicy tuna, cucumber, and gobo topped with seared salmon, spicy aioli, teriyaki sauce, micro greens and tobiko

Cucumber, pickled jalapeno, avocado, kaiware topped with A5 wagyu, garlic crunch aioli, and micro cilantro

Snow crab, mango, avocado and cucumber topped with tuna, cilantro, thin slices of jalapeño, and yuzu aioli

Tuna, shrimp tempura, avocado, cucumber, mango with ginger ceviche sauce

Spicy bluefin tuna tartare, cucumber, avocado, and mango wrapped in soy paper. Topped with yuzu honey sauce, eel sauce, micro greens, and sesame seeds

Salmon, yellowtail, tuna, shrimp, kanikama and avocado wrapped in cucumber. Finished with fresh yuzu, ponzu, green onion, and sesame seeds

Spicy tuna, kaiware, gobo, jalapeno spear, & avocado. Topped with yellowtail, poke sauce, micro cilantro

Mango, pickled veggies, avocado, jalapeno topped with soy chips, citrus herb “green goddess” dressing, and micro cilantro

Served with gojuchang mole, grilled broccolini, and micro greens

Marinated A5 wagyu with chimichurri, truffle butter, and Ssamjang. Served with a side of fries and sarada salad

Shredded oyster mushrooms in sweet and spicy "bulgogi sauce" and topped with pickled vegetables, mayo, cucumber and kimchi

Kewpie mayo, hoisin, cucumbers, assorted pickled veg, duck skin crumble, sesame seeds, micro cilantro

Udon noodles with grilled chicken in creamy parmesan sauce and maitake mushroom. Finished with sesameoil and black truffle zest

Inaniwa noodles in roasted duch broth. Finished with bok choy, enoki mushrooms, shredded duck, and green onion

Oven roasted kabocha sauteed with ginger, garlic, shallots and crushed chili, then braised in sweet red wine shoyu reduction

Broccolini, baby bok choy, & fresno chilies sauteed with an agave zuke & served with a verde crema & toasted pistachio crumble

Scallops marinated in orange and lime, topped with shallots, pickled jalapeno, chive oil, and micro cilantro. Served with wonton tostadas

Lean bluefin, tentsuyu, dehydrated soy, & sesame oil

Scottish salmon, marinated kelp, tentsuyu, sesame seeds, lime zest, & lime oi

Thin sliced yellowtail with ponzu, jalapeño slices, lemon zest and garlic crunch. Finished with micro cilantro

Yellowtail, salmon, albacore, akami, and striped bass with lemon zest, jalapeno, dehy - drated soy, tentsuyu, and micro greens