menu changes daily
Friday + Saturday | 5 pm – 11 pm
Sunday – Tuesday | 5 pm – 10 pm
Wednesday + Thursday | Closed
Kanpachi* | radish, serrano pepper, coconut milk 28
Oysters* | cocktail sauce, lemon 28 | half dozen
Bigeye Tuna* | shaved foie gras, seasonal fruit 38
Charred Carrots | feta, piquillo butter, serranos 14
Treviso & Little Gem Salad | avocado, asian pear, sesame 16
Shishito Peppers | smoked salt, lime 14
Tan Tan Fries | beef ragu, fresnos, chickpea mayo 26
Pork Belly Buns | hoisin, scallion, cucumber 14 | 2 per order
Shiitake Buns | hoisin, scallion, cucumber 14 | 2 per order
Shrimp Buns | spicy mayo, pickled onion, iceberg 16 | 2 per order
Truffle Ramen | hozon dashi, truffle butter, egg yolk* MP
Spicy Miso Ramen | braised short rib, black garlic, shoyu egg* 36
Ginger Scallion Noodle | pickled shiitake, wakame salad, cucumber 17
Coconut Curry Rice Cakes | takana, red onion, lime 28
add | poached egg* 2 | pork belly 5 | seared tofu 6 | shredded chicken 8 | spicy shrimp 10
MEAT & SEAFOOD
Crispy Lamb Ribs | chile yogurt, tingly salt, cilantro 34
Spicy Fried Chicken | hozon mac & cheese, buttermilk biscuits, cucumber 78
Glazed Heritage Pork* | fish sauce vinaigrette, black lime, herbs 52
Grilled Washugyu Ribeye* | piquillo, fingerling potatoes, truffle cream 108
Candied Walnut Lobster & Shrimp | tempura, chilies, yuzu mayo 52
Steamed Whole Branzino | fresno shirodashi, cilantro, trout roe 72
Bo Ssäm | 180 | serves 4–6
Slow-roasted pork shoulder accompanied by oysters, rice, bibb lettuce, kimchi, hoisin & ginger scallion sauce.
To reserve a large format meal in advance, call us at 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.
If you would like a paper menu, we are happy to provide a clean copy for your table.
*consuming raw or undercooked foods can increase the risk of foodborne illness.