menu changes daily

Lunch
Thursday – Monday | 11 am – 3 pm
Tuesday + Wednesday | Closed

 

LUNCH PLATES 

1. Shoyu Pork Ramen & Pork Belly Bun*  25  |  vegetarian option available
pork belly, slow poached egg  |  hoisin, cucumber, scallion

2. Bo Ssam Burrito & Shishito Peppers*  25
smoked pork shoulder, kimchi, hoisin  |  smoked salt, lime

3. Tuna Bap & Cucumber Salad*  25
sesame rice, chile sauce, avocado  |  fish sauce, herbs

*meals served with Small Draft Beer or non-alcoholic beverage of your choice

 

SMALL PLATES

Sansho Cabbage  |  black vinegar, crunchy ryu  9
Shishito Peppers |  smoked salt, lime  12
Watermelon & Cucumber  |  fish sauce vinaigrette, herbs  16
Oysters  |  bonji ponzu, ginger  28  |  half dozen

 

BUNS

Pork Belly Buns  |  hoisin, cucumber, scallion  14  |  2 per order
Shiitake Buns  |  hoisin, cucumber, scallion  14  |  2 per order
Shrimp Buns  |  pickled red onion, spicy mayo  16  |  2 per order

 

NOODLES & RICE

Australian Winter Truffle Ramen  |  hozon dashi, truffle butter, egg yolk  54
Shoyu Pork Ramen  |  pork belly, pork shoulder, slow poached egg  18
Ginger Scallion Noodle |  pickled shiitake, wakame, cucumber  16
Japanese Curry Burger Bowl   |  wagyu patty, fried egg, furikake  32
Tuna Bap  | sesame rice, chile sauce, avocado  28
Crispy Tofu Bowl  | garlic rice, charred broccoli, chickpea mayo  26

ADD ONS
Poached Egg  2
Pork Belly   5
Pickled Shiitake  2
Spicy Shrimp  10

 

FAMILY STYLE  please allow 30-45 minutes for large format preparation 

Bo Ssäm  |  180  |  serves 4-6
Slow-roasted pork shoulder accompanied by oysters, rice, bibb lettuce, kimchi, hoisin, ssäm sauce, and ginger scallion sauce.

Honey Walnut Lobster & Shrimp   |  348  |  serves 3-4
6 lobster tails & 18 shrimp tempura battered then fried with garlic and chilies finished with yuzu mayonnaise, condensed milk & candied walnuts.

to reserve a large format meal in advance, call 702.698.2663

The safety and health of our team and guests has always been our top priority. Here are some operational changes we’ve been working on for the past four months so our restaurant can be the safest place to dine and work.