menu changes daily
Sunday – Thursday | 5 pm – 10 pm
Friday + Saturday | 5 pm – 11 pm
Kanpachi* | radish, serrano pepper, coconut milk 28
Oysters* | mignonette, cocktail sauce, citrus 28 | half dozen
Bigeye Tuna* | shaved foie gras, seasonal fruit, pine nuts 38
Charred Corn | feta, piquillo butter, serranos 12
Little Gem Salad | avocado, radish, sesame 16
Tomato Melon Salad | minus 8, sesame, herbs, 16
Brussels Sprouts & Cauliflower | bonito, kewpie mayo, katsu sauce 16
Shishito Peppers | smoked salt, lime 14
Crispy Sweet Potato | crunchy ryu, honey mustard, scallion 18
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
Truffle Ramen | hozon dashi, truffle butter, egg yolk* MP
Duck Paitan Ramen | duck confit, pickled vegetables, shoyu egg* 32
Spicy Miso Ramen | pork cha shu, black garlic, shoyu egg* 28
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
Glazed Heritage Pork* | crispy rice, black lime, fish sauce vinaigrette 52
Grilled Washugyu Ribeye* | piquillo, fingerling potatoes, truffle cream 108
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.
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.
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.
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.