Menu's Lunch menu
Menu last updated on February 22, 2020

RAW
Scallop* – kohlrabi, green peppercorn 18
Kanpachi* – daikon, soy, orange 26
Bigeye Tuna* – perilla, lime 28

STARTER
Mixed Green Salad V  16
Sweet & Sour Ribs 15
White Pepper Wings 14
Spicy Roasted Rice Cake V – chili jam, benton’s ham 26

KIMBAP
Striploin – shiso, sesame  29
Spicy Bigeye Tuna* – pickled ginger, scallion 37
Kawibap* – candied anchovy & omelet, 2oz uni & 2oz trout roe 79

KAWI SETS
Protein & Rice – served with soup, salad & pickles
Sweet & Sour AvocadoV – fresno chili, fried onion & scallion 26
Mackerel – soy-glazed & grilled  26
Seared Tuna Belly – sweet soy & jalapeño 34
Spicy Duroc Pork Belly – thinly sliced & stir-fried with chili paste  30
Wagyu Skirt Steak – galbi-marinated  35
Strip Steak* – sesame & pepper spice 41

Soup – served with salad, pickles & kimchi
VegetableV – house-made tofu, cabbage & shiitake 26
Tilefish – hon shimeji mushrooms, fresno chili & crown daisy  32
Spicy Duroc Pork Belly – thinly sliced with spicy chili soup 30
Brisket – clear beef broth with glass noodles & rice cakes 32

Raw Over Rice – served with soup, salad & toasted gim
Salmon* – raw salmon & salmon roe over rice with herbs & rye bonji 32
Scallop* – raw scallop over rice with herbs & rye bonji 30
Tuna* – raw tuna over rice with herbs & rye bonji 34
Hwedupbap* – assorted raw fish over sesame rice with spicy sauce 49

SIDES
Soy Pickled Egg*V 4
Spicy AvocadoV 6
Shrimp Vegetable Nest 8
Charred ShishitosV 6
Habanero SsamjangV 1

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