in between days

tamarind brine pork chop

korean peanut pesto, carrot ginger hummus

takeda 'red skull'

junmai muroka namagenshu

strawberry lychee salad

arugala, fines herbs, fennel, lemon vin

ryoko 'peaches!'

junmai daiginjo nama origarami

szechuan maple glazed scallop

aged gouda-herb polenta

miyoshikiku 'sparkling'

junmai daiginjo muroka namagenshu

bbq grilled unagi

pickled onion, braised choy sum

koshiji no kobai 'sanma'

tokubetsu junmai namagenshu

asahi rice lager

japanese milk bread

served with honey soy butter

japanese house salad

iceberg & bibb lettuce with crunchy vegetables, carrot and ginger vinaigrette

sunomono seaweed salad

crushed cucumber, seaweed, aged vinegar, hoisin, miso, sesame, splash of orange, house herbs

crunchy bean salad

snap peas, haricot verts, cashew garlic vinaigrette

cold soba noodle salad

soft boiled egg, torn house herbs, miso chili emulsion

pork bao buns

char siu, mixed pickle salad of kohlrabi, carrot, and persian cucumber

shitake and savoy cabbage dumpling

leek, sambal olek, gochujang, sweet chili sauce, served in a spring onion and mushroom broth

yukke style beef carpaccio*

semi-cured egg yolks, gochujang emulsion, mushrooms, torn herbs

snapper crudo*

american red snapper, marinated goldenberries, pickled fresno peppers, whipped avocado, sesame

rasberry wasabi truffle

dark chocolate, wasabi, rasberry, shiso leaf

okonomiyaki

cabbage pancake, kewpie mayo, okonomi sauce, bonito flake, scallion, sesame

miso butter potatoes

baby potatoes, miso butter, lemon ricotta, scallion, cilantro

short rib dumplings

short rib, pickled leeks, szechuan oil

snapper crudo

blood orange, cara cara orange, ponzu, jalapeño & torn shiso

buy a beer for the chef

thai noodle salad

soy maple vinaigrette, bean vermicelli, mango, cucumber, bell peppers, perilla leaves, peanuts and cabbage

mushroom gyoza

four marinated mushroom & carrot dumplings, steamed, with soy brown butter glaze and chives

salmon crudo*

miso marinade, yuzu dressing, shallot, radish & evoo

weekly oysters*

served by the half dozen with lemon and classic mignonette

chili flake prawn polenta*

5 spicy prawns dressed with korean chili flake and black vinegar, with aged smoked gouda polenta, tomatoes, swiss chard, and shiitake mushrooms

mulled pear & zabaglione

sake poached bosc pear with lemongrass and mint, whipped marscapone, orange zest, pandan cream, and seasame tuile

beer for the chef

berenguer luck

muddled fresno peppers, yuzu sake, lemon

osaka mule

cucumber, wasabi, ginger, lemon, sake,wasabi salt rim

lychee sangria

white wine, plum wine, lychee, lemon juice

raspberry beret

sake, lemon juice, house raspberry syrup,egg white, framboise lambic

yamahai old fashioned

tamagawa 'red label' sake, thyme bitters, demerarasugar, smoked with tochigi wood chips

ube colada

coconut cream, ube extract, pineapple, lime, sake

found in kyoto

cardamom & peppercorn syrup, juniper & citrusinfused sake, watermelon, lime, charred rosemary

hoyo "sawayaka"

60% polished 15% abv light. wood. tangerine.

hoyo "farmer's daughter"

55% polished 15% abv fine flower pollen. melon. pineapple.

miyasaka hiyaoroshi

ginjo 60% polished 16% abv sweet rice. nougat. honey.

miyasaka "yawaraka"

55% polished 12% abv honeydew. asian pear. unripe peach.

yuri masamune "beautiful lily"

68% polished 16% abv mellow. rustic. toasted grain.

dewazakura "izumi judan"

50% polished 16% abv crisp pear. melon. sharp.

sohomare "karakuchi"

60% polished 15% abv rice. caramel. flower.

kubota senju

50% polished 15% abv dried fruit. minerals. nutmeg.

heiwa shuzou nigori

75% polished 14% abv tart yogurt. sweet mushrooms. earthy peach.

dewazakura "tobiroku"

sparkling nigori 50% polished 16% abv ripe pear. tangy. sweet.

shichi hon yari "seven spearsmen"

60% polished 16% abv dried mushroom. cedar. full bodied.

le

d'avola

sicily

calvo bigardo

castilla y leon

rosé*

mendocino

francesco cirelli

trebbiano / abrruzo

bodegas albamar

albarino / rias baixas

licorne mechante*

white blend / mendocino

azimut bubbles

white blend / catalonia

haupia

dutch chocolate, brulee banana, whipped cream, cashew butter crumble

afuri 'terra/y'

yamahai junmai namagenshu

watermelon salad

taiwanese black vinegar dressing, snap peas, basil, crispy shallots

yellowfin tuna crudo

soy brined yellowfin tuna, tamarind ponzu, avocado-wasabi aioli, thai chili, toasted macadamia nuts

mojo bamboo pulled pork gyoza

4 dumplings with chili soy sauce, apple-parsnip puree, cilantro, crispy shallot

weekly oysters

served by the half dozen with lemon and classic mignonette

k-pop scallop

seared scallops, ginger-beer brulée pork belly, roasted cauliflower, corn veloute, korean pesto

chef's choice noodle

rotating protein + toppings ask us for more info!

thai tea panna cotta

thai tea, candied almonds, coconut condensed milk

for the chef

dercooked meats

bartender's choice mixed shots for two