Dinner

ANJU
Soft Tofu & Salmon Roe 17
White Pepper Wings 12
Fried Cod & Yuzu 14
Sweet & Sour Ribs 15
Pickled Brisket & Mustard 17

HWE
Kampachi* – daikon, soy, orange 15
Cured Fluke* – lemon dashi, chive 15
Madai Tartare* – ginger, perilla, toast 22
Marinated Raw Crab* – soy, crab rice 16
Raw Clams* – chili, sofrito 21
Hwedupbap* – assorted raw fish, perilla rice, spicy sauce 34

MARKET
Mixed GreensV – carrot ginger, sesame 16
Vegetables & DipV – feta, ssamjang 12

KIMBAP
Beef Tenderloin Yukhwe* – pickled ginger, potato crisp 34
Spicy Yellowfin Tuna* – myoga, scallion 31
Foie Gras Terrine*  – pickled daikon, chives 36
Kawibap* – candied anchovy & omelet, 2oz trout roe & 4oz uni tray 59

RICE CAKES
Rice Cake DumplingsV – parmesan, black truffle 38
Wagyu Ragu* – garlic chive, sweet soy 35
Chilled Chickpea Noodle – spring peas, spinach, lemon 28

STEWS
Yesterday’s Stinky Soybean Stew – pork belly, jalapeño 26
Oxtail & Short Rib Jjim – sweet potato, habanero 47

MEAT
Grilled NY Strip – beef rice, mustard greens 41
28-Day Dry-Aged Ribeye – biji stew, fried potato MP 
Boiled Whole Chicken (serves 2) – beech mushroom, glass noodle, bok choy 64

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