RAW
Scallop* – kohlrabi, green peppercorn 18
Kanpachi* – daikon, soy, orange 26
Bigeye Tuna* – perilla, lime 28
Raw Clams* – chili, sofrito 21
Spicy Raw Crab* – perilla rice, toasted gim 42

STARTER
Soft Tofu & Salmon Roe* 17
Mixed GreensV 16
Seared Tuna Belly 28
White Pepper Wings 14
Sweet & Sour Ribs 15
Pickled Brisket & Mustard 18

RICE CAKES 
Rice Cake Dumplings V – parmesan, truffle butter 32
-add 5g white umbrian truffles 50
Wagyu Ragu* – garlic chives, sweet soy 35

LARGE
Grilled Tilefish* –  perilla, chrysanthemum salad 46
Yesterday’s Stinky Soybean Stew – roasted pork belly, doenjang, jalapeño & chili 36
Grilled NY Strip* – beef-fat rice, soft boiled eggs, frisée salad & pickles 49
Steamed Whole Chicken – jeongol-style with mushrooms, cabbage & glass noodles 68
28 Day Dry-Aged Ribeye – fried potato, market vegetables, kimchi stew MP

KIMBAP
Pickled VegetableV – charred kale, avocado 18
Spicy Bigeye Tuna* – pickled ginger, scallion 37
Grilled Flank Steak* – sweet soy, pickled fresno 29
Foie Gras Terrine*  – pickled daikon, chives 40
Kawibap* – candied anchovy & omelet, 2oz uni & 1oz trout roe 69
– add 1 oz of golden osetra caviar 75


V = vegetarian / vegan or can be prepared that way
*= consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness