Lunch

ANJU
Soft Tofu & Caramelized Soy 10
White Pepper Wings 12
Fried Cod & Yuzu 14
Vegetables & DipV 10
Sweet & Sour Ribs 15

HWE
Cured Fluke* – lemon dashi, chive 15
Madai Tartare* – ginger, perilla, toast 22
Kampachi* – daikon, soy, orange 24
Raw Clams* – chili, sofrito 21
Marinated Raw Crab* – soy, crab rice 16

GREENS
Endive & FriséeV – goddess, spicy walnuts 18
Mixed GreensV – carrot ginger, sesame  16

Add Blue Prawns 12
Add Grilled Chicken Breast 8

KIMBAP
Grilled Short Rib – sweet soy, pickled jalapeño 24
Spicy Yellowfin Tuna* – myoga, scallion 31
Pickled VegetablesV  – charred kale, avocado, herbs 16
Kawibap – candied anchovy & omelet, 2oz trout roe & 4oz uni tray 59

RICE CAKES
Spicy RoastedV – chili jam, country ham 23
Wagyu Ragu* – garlic chive, sweet soy 35

STEWS
Dakdoritang – spicy cornish hen, sweet potato 34
Yesterday’s Stinky Soybean Stew – pork belly, jalapeño 26

KAWI SETS
served with soup & crispy vegetable nest

Chilled Spicy NoodlesV – chewy noodles served with vegetables, chili yuzu sauce & soft boiled egg 28
Avocado & Rice Ssam– perilla rice served with grilled avocado, soy cured yolk & gim 21
Hwedupbap* – assorted raw fish, roe, and vegetables served over sesame rice with gim & chili sauce 39
add 4oz Tray of Uni 40
Grilled Mackerel – soy glazed with pickled young ginger, shishito & steamed rice 24 
Dry-Aged Striploin* – served with bitter green salad & beef fat rice 38

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