menu changes daily
Sunday – Thursday | 5 pm – 10 pm
Friday + Saturday | 5 pm – 11 pm
Salmon Crudo* | carrot, umeboshi, cucumber 28
Oysters* | mignonette, cocktail sauce, citrus 28 | half dozen
Bigeye Tuna* | shaved foie gras, seasonal fruit, pine nuts 38
Spicy Cucumbers | togarashi, marcona almond 9
Spring Salad | sesame, baby kale, radish 16
Mushrooms | fines herb butter, garlic crumble 17
Brussels Sprouts & Cauliflower | bonito, kewpie mayo, katsu sauce 18
Crispy Delicata | burrata, yuzu marmalade, mint pesto 19
Shishito Peppers | smoked salt, lime 14
Pork Belly Buns | cucumber, hoisin, scallion 14 | 2 per order
Shrimp Buns | spicy mayo, pickled onion, iceberg 16 | 2 per order
Green Curry Rice Cakes | impossible beef, thai basil, crispy shallot 32
Truffle Ramen | hozon dashi, seasonal truffle 56
Spicy Miso Ramen | pork cha shu, black garlic, egg* 28
Ginger Scallion Noodle | pickled shiitake, wakame salad, cucumber 21
Szechuan Duck Noodle | duck sausage, candied peanut, szechuan 38
add | poached egg* 2 | pork belly 5 | seared tofu 6 | shredded chicken 8 | spicy shrimp 10
MEAT & SEAFOOD
Crispy Lamb Rib | chile yogurt, tingly salt, cilantro 34
Glazed Heritage Pork | crispy rice, black lime, fish sauce vinaigrette 52
Grilled Washugyu Ribeye* | bay leaf butter, creamy polenta, parmesan 108
Steamed Whole Branzino | brown butter dashi, fennel, citrus 78
Bo Ssäm | 180 | serves 4–6
Slow-roasted pork shoulder accompanied by rice, bibb lettuce, kimchi, hoisin & ginger scallion sauce.
Bone-in Icon Ribeye | 230 | serves 3-4
32oz dry rubbed and charred on the grill. Served with creamy polenta, chicory, and a walnut bagna cauda.
5 Spice Roasted Duck | 268 | serves 3-4
Whole duck served with confit fried rice, bibb lettuce, steamed buns, kimchi, hoisin, ginger scallion sauce, and fresh herbs.
Candied Walnut Lobster & Shrimp | 328 | serves 3-4
6 lobster tails & 18 shrimp tempura battered then fried with garlic & chilies finished with yuzu mayonnaise & condensed milk.
Due to limited supply, some or our Large Format items may not be available. 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.