menu changes daily

Dinner | 5:30 pm – 11 pm

RAW BAR
Oysters on the Half Shell  |  garlic chive, bonji, smoked trout roe  24  |  half dozen
Hawaiian Kampachi  |  bacon ponzu, fresno chilies, sorrel  26
Uni Hashbrown  |  hozon crème fraiche, nam prik, chive  48
Bigeye Tuna  |  shaved foie gras, asian pear  38
King Crab Cocktail |  cocktail sauce, remoulade, lemon  48

SMALL PLATES
Spicy Cucumbers  |  togarashi, toasted almond  9
Shishito Peppers  |  smoked salt, lime  12
Tasting of Country Hams  |  redeye mayo, seasonal fruit  26
A5 Hokkaido Wagyu Potatoes  |  honey mustard, crunchy garlic, chili oil  52
Pork Belly Bun  |  hoisin, scallion, cucumber  14  |  2 per order

MARKET
Honeycrisp Apple Salad  |  kimchi, maple labne, bacon  16
Caesar Salad  |  parmesan, chicory, focaccia  16
Sweet & Sour Long Beans  |  ginger, garlic, black vinegar  14

SEAFOOD
Miso Black Cod  |  crab butter, mushroom, roasted vegetable broth  52
Whole Roasted Branzino  |  kimchi, bonji ponzu, crispy rice  72

MEAT
Heritage Pork Chop  |  garnet yam, horseradish, watercress  49
Sizzling A5 Hokkaido Wagyu  |  mushroom, scallion, garlic soy  MP
Grilled Lamb Ribs  |  cucumber, chili yogurt  46  |  full rack
Whole Jidori Chicken  |  curry, lime, kimchi  58

NOODLES & RICE
Ginger Scallion Noodles  |  pickled shiitake, cucumber, wakame  16
Rice Cakes  |  hozon, pumpkin, scallion  28

FAMILY STYLE

Salt & Pepper Lobster & Shrimp   |  289  |  serves 3-4
6 lobster tails & 18 shrimp battered then fried with garlic & chilies finished with oyster sauce and condensed milk.

5 Spice Roasted Duck  |  238  |  serves 3-4
Whole rotisserie duck served with the leg confit over rice, bibb lettuce, chive pancakes, kimchi, hoisin, ssäm sauce, ginger scallion sauce and fresh herbs.

Dry Aged Côte de Boeuf  |  248  |  serves 2-3
32 ounces of Creekstone Prime beef, grilled and finished with marrow butter. Served with Wagyu fried rice and charred broccolini with chile jam.

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

Caviar & Fried Chicken  |  serves 4-6
Inspired by cold fried chicken with caviar from Wylie Dufresne’s wd~50 and traditional peking duck service, 2 chickens are fried whole, then carved, served with truffle crème and ginger pancakes.
Paired with a choice of Momofuku Reserve caviar:
8oz Smoked Trout Roe  588
8oz Golden Osetra  1888

to reserve a large format meal in advance, call 702.698.2663