West Coast Oysters Shrimp “Cocktail” Tiger Salad

yuzu, white soy, black pepper, tomato, cucumber, ginger yuzu dashi, mizuna, kohlrabi, apple, shaved celery
hibiscus granita . . . . . . . . . . . . . . . . . . . . . 14 black pepper, radish, nori crisp . . . . . . . 18 cucumber, scallion . . . . . . . . . . . . . . . . . . 13

C Lobster Nuoc Cham Albacore “Kinilaw” Charred Corn with Thai Chilies
lime, stone fruit, cilantro, tapioca . . . . . . 19 calamansi, shallots, green mango, tomatoes, crispy rice, red onion, ginger,
O seaweed, coconut, annatto . . . . . . . . . . . 16 mint, cilantro . . . . . . . . . . . . . . . . . . . . . . . . 15
Ora King Salmon
L puffed rice, serrano chilies, Hamachi with Asian Pear Animae “Caesar”

D preserved apricot, yuzu

kosho, sumac . . . . . . . . . . . . . . . . . . . . . . . 18
endive, watermelon radish,
kimchi vinaigrette, nori goma . . . . . . . . . 18
little gems, black garlic, togarashi, miso,
parmigiano . . . . . . . . . . . . . . . . . . . . . . . . . 16

Tuna Zuke with Ginger Oil & Shiso Tomato & Summer Melon Salad Eggplant “Nam Prik”
soy, daikon, green onion, sesame . . . . . . 16 melon, tofu, radish, ponzu, sesame . . . . 15 crudité, cashews, herbs . . . . . . . . . . . . . . 16

Golden Butter Dumplings Coconut Shrimp Karaage Lemongrass Sausage

H
shrimp, wagyu carpaccio, cabbage . . . 17 makrut lime leaf, green curry mayo . . . . 19 long peppers, strawberry sambal . . . . . 16

O
Wagyu Beef Gyoza Dungeness Crab with Tamarind Tom Yum Mushrooms
asparagus, apple, chili garlic, soy . . . . . 16 vadouvan butter, papadum, cilantro . . 22 burrata, leeks . . . . . . . . . . . . . . . . . . . . . . . 18

T Bao Buns miso seaweed butter, sesame ������������������������������������������������������������������ 6

RESERVE A5 WAGYU SNOW CAVE AGED BEEF

S STRIPLOIN TRIPLE SEARED . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17/oz. 5 ounce minimum
T SNAKE RIVER FARMS AMERICAN WAGYU
E 8 o z . SHORT RIB ..............................................50 20 o z . RIBEYE ...................................................... 93
A 8 o z . FILET ................................................................ 65 32 o z . PORTERHOUSE ............................ 160
14 o z . NEW YORK .......................................... 65
K served with a selection of sauces, banchan & garlic

LAMB RIBS
cumin, honey, black pepper, cilantro, shallots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

SKIRT STEAK
roasted tomato, tamarind, peanut, curry, cucumber . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

SWORDFISH
P garlic, butter, black pepper, lime, cilantro . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

L STEAMED ROCK COD

celery, mushrooms, ginger, yuzu kosho butter, aonori seaweed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
A
HALF JIDORI FRIED CHICKEN “BUMBU”
T smoked almond sate sauce, atchara, kumquat, butter lettuce, chili jam, herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

E WAGYU BURGER
S milk bread, cabbage, bulldog sauce, kimchi mayo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

GRILLED SEA BASS

rice noodles, green papaya, cherry tomatoes, peanuts, carrots, chili jam, basil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

SINGAPORE CHILI LOBSTER NOODLES

hand cut egg noodles, cilantro, garlic, butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

WAGYU BEEF FRIED RICE

maitake, trumpet, hon shimeji, oyster mushroom, garlic, egg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

D Hong Kong Milk Pudding

E peach, almond-coconut crumble, pear vinegar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

S Vietnamese Iced Coffee & Bao Donuts

boba, whipped coffee, shaved ice, coffee ice cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
S
Crispy Charcoal Toast
E condensed milk ice cream, miso honey butter, jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

R Chocolate Cake

T vanilla ice cream, yuzu, raspberries, black sesame . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

 LEMON GRASS GIN & TONIC CHERRY BLOSSOM MARGARITA
C dry gin, rau ram, star anise . . . . . . . . . . . . . . . . . . . 14 tequila, sakura cherry blossom vermouth,
bitter lemon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
O THAI TAI
C milk-washed rum, thai tea, citrus liqueur,
orgeat, lime . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
PECHÉ COLLINS
bourbon, yellow peach, ginger, lemon, soda . . 14
K
T ANIMAE OLD FASHIONED
koji washed bourbon, demerara,
SALTY SZECHUAN DOG
sezchuan pepper gin, aperol, citrus . . . . . . . . . . 14
A barrel-aged bitters . . . . . . . . . . . . . . . . . . . . . . . . . 14

I THE LAST MELON

HIBISCUS COLADA
vodka, jamaica, coconut, lime . . . . . . . . . . . . . . . . 14
L gin, chartreuse, honeydew, cantaloupe, lime . . . 14

S ALCOHOL-FREE
GUAVADE
guava, thai basil, lime............................................................................................................................................................................................... 9

BUBBLES
B Brut NV, Lambert de Seyssel, “Petit Royal,” Savoie, France................................................................................................................................. 14
Brut NV, Charles Heidseick, “Brut reserve,” Champagne, France.................................................................................................................... 23
Y Brut Rosé NV, Ferrari, Vento, Italy.................................................................................................................................................................................... 21

T WHITE WINE
Chardonnay, Union Sacré, “LA Marianne,” Central Coast, California................................................................................................................................16
H Picpoul, Bonny Doon, “Beeswax Vineyard,” Arroyo Seco, California..............................................................................................................................13

E Sauvignon Blanc, Merry Edwards, Russian River, California................................................................................................................................................ 22

ROSE
G Grenache Blend, Hecht & Bannier, Provence, France...........................................................................................................................................................14
L
A RED WINE
S Cabernet Sauvignon, Three Saints, Happy Canyon, California........................................................................................................................................... 17
Cabernet Sauvignon, Antica Winery, Atlas Peak, California.................................................................................................................................................25
S Pinot Noir, Loring Wine Co., Santa Barbara, California........................................................................................................................................................... 17
Syrah, Jean-Luc Colombo, “Les Collines de Laure,” Rhone, France...............................................................................................................................14

BEER
B Hitochino, “Nest,” White Ale, 5.5%, Tokyo ..................................................................................................................................................................................10
E Sapporo, “Original,” Japanese Rice Lager, 5%, Tokyo ...........................................................................................................................................................8

E Alpine, “Windows Up,” American IPA, 7%, San Diego............................................................................................................................................................. 8

Fall, “Goo Goo Muck,” Hazy IPA, 6.4%, San Diego ..................................................................................................................................................................8
R

S SAKE
FLIGHT ................................................................................................................................................................................................................. 25 three, 2oz. pours
A GLASS GLASS...........................................................................................................................................................................................................17 one 4oz. pour

K Yuki No Bosha, “Cabin in the Snow,”

Junmai Ginjo, Akita Komachi, Akita Prefecture

E Gunma Izumi, “Fountain,”

Yamahai Honjozo, Wakamizu, Gunma Prefecture
Kameizumi, “Eternal Spring,”
Nama Junmai Ginjo, Hattan Nishiki, Kochi Prefecture