Bar Kada

a5 wagyu ribeye*

miyazaki, japan | black garlic butter | ponzu

caviar selection

petrossian royal baika (20g tin)

petrossian royal baika

served with house salt & vinegar chips.

maitake mushrooms | wings

wagyu tartare

steppingstone- koimari, tropical | miyakobijin usagi

terada honke, shizen no manma

lookin' like a snaiq | junmai daiginjo-lime-pineapple coconut

slurred not shaken | thai basil karakuchi vermouth (dry) or smoked olive brine (dirty)

young master- green peppercorn pilsner, 'jade scorpion'

hitachino nest- red rice ale

flan

foie gras | caramel | black pepper tuile

sake lees ice cream

nigori ice cream - local cherry

korean wings*

gochujang | sesame | chives

steppingstone

the perfect introduction to the world of sake.

not always as it seems

textural and funky sake, made with ancestral techniques.

no use going back to yesterday

showcases yukimuro and koshu aged sake.

on a cloudy day

this flight showcases the many delicious nigori styles...from dry to rich, and all points in between.

adobo pork belly skewers

cheshire | pineapple | adobo | garlic | sweet and sour

mushroom

maitake | ponzu beurre blanc | tare

arroz caldo arancini*

chicken confit | ginger | scallion | house pickle remoulade

eggplant crudo

smoked puree | zaatar | vegetable crudité | crouton

olives

castelvetrano | smoked kalamata | miso | citrus | crostini

wagyu tartare*

soy | sesame | egg yolk | cauliflower | chive | sourdough toast

bluefin tuna aguachile*

bluefin tuna | serrano | carrot | daikon | herb oil

crying tiger tomato salad*

heirloom varieties | house ricotta | cantaloupe | brown butter | crouton

kinilaw sashimi*

hamachi | coconut | seasonal potato | cucumber | serrano

caviar donuts*

creme fraiche | onion jam | caviar