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

HWE
Hamachi* – daikon, soy, orange 24
Cured Madai* – lemon dashi, chive 22
Scallop* – green peppercorn, dongchimi 18
Fluke Tartare* – ginger, perilla, toast 17
Raw Clams* – chili, sofrito 21
Raw Marinated Crab* – soy, crab rice 18
Hwedupbap* – assorted raw fish, perilla rice, spicy sauce 34

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

KIMBAP
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  69
2oz uni & 2oz trout roe

RICE CAKES & NOODLE
Rice Cake DumplingsV – parmesan, summer truffle 38
Wagyu Ragu* – garlic chive, sweet soy 35
Chilled Chickpea NoodleV – oyster mushrooms, spring peas, spinach 28

STEWS & MEAT
Yesterday’s Stinky Soybean Stew – pork belly, jalapeño 32
Oxtail & Brisket Jjim – sweet potato, habanero 47
Grilled NY Strip – beef rice, mustard greens  41
Boiled Whole Chicken (serves 4) – shiitake mushrooms, glass noodle, bok choy 64
28-Day Dry-Aged Ribeye – biji stew, fried potato, frisée salad, market vegetables MP 

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