menu changes daily

Lunch
Friday – Tuesday | 11 am – 3 pm
Wednesday + Thursday | Closed

 

LUNCH PLATES 

1. Ramen & Bun**  25
choice of shoyu pork ramen or chickpea ramen  |  choice of pork belly bun or shiitake bun

2. Bulgogi Cheesesteak & Fries**  25
kimchi, mozzarella  |  furikake

3. Bo Ssam Wrap & Shishito Peppers**  25
smoked pork shoulder, avocado, hoisin  |  smoked salt, lime

**meals served with Small Draft Beer or non-alcoholic beverage of your choice

 

SMALL PLATES

Shishito Peppers |  smoked salt, lime  14
Tingly Garlic Fries |  jalapeno, cilantro, chili mayo  16
Treviso & Little Gem Salad | avocado, asian pear, sesame  16
Bigeye Tuna*  | shaved foie gras, seasonal fruit  38
Oysters*  |  cocktail sauce, lemon  28  |  half dozen
Pork Belly Buns  |  hoisin, cucumber, scallion  14  |  2 per order
Shiitake Buns  |  hoisin, cucumber, scallion  14  |  2 per order
Shrimp Buns   |  pickled red onion, spicy mayo  16  |  2 per order

 

NOODLES & RICE

Truffle Ramen  |  hozon dashi, truffle butter, egg yolk*  MP
Shoyu Pork Ramen  |  seared pork belly, pork shoulder, slow poached egg*  19
Chickpea Ramen  |  fried chickpeas, bok choy, scallions  18
Ginger Scallion Noodle  |  pickled shiitake, wakame, cucumber  17
Japanese Curry Burger Bowl  |  wagyu patty, fried egg*, furikake  32
Seared Tofu Bowl  |  garlic rice, charred broccoli, chickpea mayo  26
Steamed Branzino  |  fresno shirodashi, cilantro, trout roe  38
Garlic Fried Rice  |  fresno, takana, onion  26

add  |  poached egg*  2  |  pork belly  5  |  seared tofu  6  |  shredded chicken  8  |  spicy shrimp  10

 

FAMILY STYLE  please allow 30-45 minutes for large format preparation 

Candied Walnut Lobster & Shrimp  |  174 | serves 2-3
3 lobster tails & 9 shrimp tempura battered then fried with garlic & chilies finished with yuzu mayonnaise & condensed milk.

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 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.