Our Menu

Hass avocado blended with yuzu kosho, jalapeño, and sesame oil, served with crispy wonton crisps.

Braised short rib lacquered in white miso and piloncillo, served in a corn tortilla with pickled daikon.

Snapper cured in lemongrass-lime leche de tigre, topped with cucumber, cilantro, and togarashi.

Grilled edamame tossed in Kewpie mayo, cotija, chili powder, and toasted nori flakes.

Pan-seared empanadas filled with pork, napa cabbage, and ginger, with a chipotle ponzu dipping sauce.

Rich pork-and-guajillo broth, al dente ramen noodles, consome-braised beef, soft-boiled egg, and crispy onion.

Flour tortilla filled with soy-marinated beef bulgogi, melted Oaxacan cheese, kimchi, and scallion crema.

Achiote-teriyaki marinated pork carved off the trompo, served with grilled pineapple salsa and steamed rice.

12 oz grass-fed ribeye finished with white miso compound butter, charred broccolini, and crispy garlic.

Slow-roasted pork shoulder with lemongrass and lime, served over jasmine rice with curtido slaw.

Sushi rice topped with ahi tuna, mango pico, edamame, avocado, and a sriracha-lime drizzle.

Jasmine rice wok-tossed with holy basil, serrano, egg, roasted corn, and salsa macha.

Thick udon noodles in a coconut-red curry broth with shiitake, bok choy, and tofu.

Blanco tequila, junmai sake, yuzu juice, agave, and a li hing mui salt rim.

Mezcal, yuzu soda, fresh grapefruit, honey, and a smoked sea salt rim.

Ceremonial grade matcha blended with house-made rice milk, cinnamon, and vanilla. Non-alcoholic.

White rum, lychee syrup, fresh mint, lime, and lychee sparkling water.

Ceremonial matcha sponge soaked in coconut-condensed milk, topped with whipped cream and sweet red bean.

Rice flour churros dusted in cinnamon sugar, served with dark chocolate mole dipping sauce.

Silky flan infused with toasted black sesame, topped with piloncillo caramel and a sesame brittle snap.