menu changes daily

Dinner
Friday + Saturday | 5 pm – 11 pm
Sunday – Tuesday| 5 pm – 10 pm
Wednesday + Thursday | Closed 

 

RAW BAR

Kanpachi*  |  radish, serrano pepper, coconut milk  28
Bigeye Tuna*  |  shaved foie gras, seasonal fruit  38

 

MARKET

Charred Carrots  |  feta, piquillo butter, serranos  14
Treviso & Little Gem Salad  |  avocado, asian pear, sesame  16
Brussel Sprouts & Cauliflower  |  bonito, kewpie mayo, katsu sauce  16

 

SMALL PLATES

Shishito Peppers |  smoked salt, lime  14
Tan Tan Fries |  beef ragu, fresnos, chickpea mayo  26
Popcorn Octopus  |  basil, lemon, spicy salt  29
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

 

NOODLES 

Truffle Ramen |  hozon dashi, truffle butter, egg yolk*  MP
Duck Paitan Ramen |  duck confit, shishitos, shoyu egg*  32
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, biscuits, cucumber  78
Glazed Heritage Pork*  |  fish sauce vinaigrette, black lime, herbs  52
Grilled Washugyu Ribeye*  |  piquillo, fingerling potatoes, truffle cream  108
Steamed Whole Branzino  |  fresno shirodashi, cilantro, trout roe  72

 

LARGE FORMAT

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

5 Spice Roasted Duck*  |  248  |  serves 3-4
Whole duck served with confit fried rice, bibb lettuce, steamed buns, kimchi, hoisin, ginger scallion sauce, and fresh herbs.

 

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.