COLD ANJU
Vegetables & DipV – feta, ssamjang 14
Mixed GreensV – carrot ginger, sesame 16

RAW ANJU
Hamachi* – daikon, soy, orange 26
Scallop* – green peppercorn, dongchimi 18
Cured Madai* – lemon dashi, chive 22
Fluke Tartare* – ginger, perilla, toast 17
Raw Clams* – chili, sofrito 21
Hwedupbap* – assorted raw fish, perilla rice, spicy sauce 47

HOT ANJU
White Pepper Wings 12
Sweet  & Sour Ribs 15
Fried Cod & Yuzu 14
Seared Tuna Belly 21
Pickled Brisket & Mustard 17

RICE CAKES & NOODLES
Rice Cake DumplingsV – parmesan, summer truffle 32
Wagyu Ragu – garlic chive, sweet soy 35/50
Chilled Chickpea NoodleV – oyster mushroom, spring peas, spinach 28
      -add 2oz uni & 2oz trout roe* 50

LARGE
Yesterday’s Stinky Soybean Stew – roasted pork belly, doenjang, jalapeño & chili 36
Grilled NY Strip – beef-fat rice, mustard greens  45
Boiled Whole Chicken – mushrooms, cabbage, glass noodles 64

KIMBAP
Pickled VegetableV – charred kale, avocado 16
Grilled Flank Steak* – sweet soy, pickled fresno 29
Spicy Yellowfin Tuna* – pickled ginger, scallion 37
Foie Gras Terrine*  – pickled daikon, chives 40
Kawibap* – candied anchovy & omelet, 2oz uni & 2oz trout roe  69

 

 

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