Cucumber, Avocado, Kimchi, and Kaiware. Topped with purple dragon fruit, passionfruit mint preserves, chili oil, clear kelp, and gold flakes

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

Soy cured salmon, mango, cucumber, and avocado. Topped with tuna, salmon, citrus marinated orchid petals, ponzu, chili oil, and micro greens

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, yuzu aioli, and micro cilantro

Tuna, shrimp tempura, avocado, cucumber, mango, ginger ceviche sauce, and micro cilantro

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, jalapeño spear and avocado. Topped with yellowtail, poke sauce, micro cilantro

Filet mignon marinated in ginger lime soy. Pan fried with A5 wagyu tallow and flambe with hinotori 5 yr whiskey, then finished with citrus herb butter on a bed of watercress, cherry tomatoes and cucumbers

Grilled lion’s mane mushroom marinated in sakura cask whiskey, port, sake, garlic, and onion. Finished with compound vegan butter.

Marinated A5 wagyu with truffle butter, and Ssamjang.

Served with gojuchang mole, grilled broccolini, and micro greens

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

Pork belly marinated in kashmiri and chipotle chile adobo sauce, with shishito poblano salsa verde, pineapple, pickled shallots, avocado, and micro cilantro

Kewpie mayo, hoisin, cucumbers, pickled vegetables, sesame seeds, micro cilantro

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

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

Persimmon Thai basil sauce, watermelon radish, and black garlic oil.

Chili garlic crunch, jalapeño, lime zest, and micro cilantro with tentsuyu

Olive oil yuzu kosho emulsion, sea grass, capers, lemon zest, marinated sea kelp

Orange and lime marinade with shallots, pickled jalapeños, yuzu oil, and micro cilantro