ANJU
Soft Tofu & Salmon Roe* – 17
Vegetables & Dip V – feta, ssamjang 14
Mixed Greens V – carrot ginger, sesame 16
White Pepper Wings 12
Sweet  & Sour Ribs 15
Fried Cod & Yuzu 14
Pickled Brisket & Mustard 17

HWE
Scallop* – dongchimi, green peppercorn 18
Kanpachi* – daikon, soy, orange 26
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

RICE CAKES & NOODLES
Rice Cake Dumplings V – parmesan, summer truffle 32
Wagyu Ragu* – garlic chives, sweet soy 35/50
Chilled Chickpea Noodle V – 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, soft boiled eggs, frisée salad & pickles 45
Boiled Whole Chicken – jeongol-style with mushrooms, cabbage & glass noodles 64

KIMBAP
Pickled VegetableV – charred kale, avocado 18
Spicy Yellowfin 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 & 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