June 25, 2014  |  By  | 

Starters Edamame -trufe oil, togarashi, sea salt (half or sharing portions)  4/8. *Tuna Poki  15. diced tuna, mango, seaweed, sesame seeds, lotus root chips *Peruvian-Style Ceviche  16. grouper, red onion, sweet potato, wakame, bibb lettuce, corn seeds, choclo Baked Scallop  18. blue crab, parmesan, yuzu, spicy aioli, tobiko Korean Barbecue Ribs slow roasted St. Louis style spare ribs  16. glazed with homemade Korean barbeque sauce, scallions, chives Rock Shrimp Tempura choice of japanese aioli or sweet chili sauce  17. Singapore Lobster Cake 15. crab, onion , cilantro, panko breading, kimchee mustard Tempura Vegetables with kimchee soy dipping sauce 12. tempura asparagus, cauliower, sweet potato, onion rings, broccoli Duck Salad duck breast, kale, cashews, mandarin orange, carrot, peanut lime dressing 18. Robata Grill Salmon Skewers  16. miso yuzu glaze, sweet potato tempura Five Spiced Lamb Chops  19. 3 lamb chops, yuzu tzatziki, frisee salad Chicken Teriyaki Skewers  14. marinated chicken thighs and peppers with a homemade teriyaki sauce Tokyo Beef Skewers  18. Filet Mignon and peppers with argentinean & japanese chimichurri Black Cod Miso Skewers  (not available for happy hour)  22. marinated in white miso served with wakame salad & enoki miso soup *Consuming raw or undercooked meats, poultry, seafood, shellsh, or eggs may increase your risk of foodborne illness. For all parties of 6 or more, an 18% gratuity will be added to the guest check.

More from Zack Rogers

Page 1 / 4