Menu

Shima Aji Ceviche 20
tomato leche de tigre, mizuna, rocoto

Hamachi Tostada 15
green mango, macho cilantro, jalapeno, fresh masa

Kinmedai Crudo 22
“Splendid Alfonsino” golden eye snapper, maracuya

West Coast Oysters 28
dressed with lemon dashi shiso, trout roe

Market Crudite 19
today’s vegetables, serrano ranch, black garlic

Cucumber Melon Salad 18
green huajiao sichuan pepper, numbing chili, watermelon

Red Shrimp Cocteles 22
aji amarillo, avocado, pomegranate & red chili

Oysters Rockefeller 32
gulf oyster, nori butter, panshoku, lemon

Dipped Beef Bao 18
prime ribeye, bordelaise, horseradish, bone marrow

Iberico Satay 18
Iberico acorn-fed “secreto”, peanut salsa macha

Shishito Peppers 16
wok fired, cured egg yolk, oroshi

Wok-Tossed Greens 15
market selection, smoked oyster sauce

Sticky XO Crab Fried Rice 32
Dungeness crab, sticky rice, X.O. and charred alliums

Surf & Turf Gyukotsu 29
dry aged beef “Prawn Mee”, Botan Ebi, oxtail

Lemon Pepper Squab 36/60
mala, sudachi, sansho and telicherry

Crescent Duck Ramen 27
duck breast and leg, assari broth with ginger & scallion

Oxtail Zha Jiang Men 35
Shanghainese noodles, black bean, steak and oxtail

Butternut Squash Tantan 22
king oyster mushroom, toasted sesame, market greens

Seasonal chef’s tasting 88
Wine and sake pairing 125