DINNER MENU
∙ ∙ ∙ TO START ∙ ∙ ∙
CHARRED EDAMAME 11
KING TRUMPET MUSHROOM
robata grilled / kale / edamame / aji verde 17
GYOZA
beef brisket / Fungi Jon mushroom and onion / black vinegar / pan fried 16
KOREAN FRIED CHICKEN WINGS
gochujang buffalo / shiso lime buttermilk 18
LOBSTER DUMPLINGS
lobster and shrimp / beurre blanc / shiso 24
GARLIC FRIED RICE
fried garlic / egg / chives 13
PORK BELLY BAO
honey maple hoisin / steamed lotus bun / oshinko 17
TRUFFLE MISO SOUP
shiitake / hon shimeji / truffle butter / scallion 8
SPICY TUNA CRISPY RICE *
fresno chilis / eel sauce / Calabrian mayo / scallions 17
WAGYU BEEF CARPACCIO*
fried capers / nuoc cham / beef tendon chicharron / quail egg 24
YELLOWTAIL CRUDO*
cilantro truffle ponzu / yuzu tobiko / jalapeno 24
TUNA TOSTADA*
olive oil / olives / lime / pistachio / sundried tomato 11
WAGYU YAKISOBA
shortrib / pickled cabbage / hon-shimeji / dijon karashi 18
SEABASS OCHAZUKE
grilled seabass / mushroom dashi / crispy onigiri 24
∙ ∙ ∙ STICKS ∙ ∙ ∙
WAGYU RIBEYE
tare / ssamjang 24
TERIYAKI CHICKEN
chicken breast / tare / potato 13
YUZU SHRIMP
grilled key west pink shrimp / yuzu / garlic 13
∙ ∙ ∙ DESSERT ∙ ∙ ∙
YUZU LIME TART
coconut ice cream / passion fruit coulis / swiss meringue 13
JAPANESE GELATO
green tea or red bean 6
UBE CHEESECAKE
cashew almond crust / blueberry boba compote 12
SHIBUYA TOAST
japanese milk bread / honey / vanilla / yuzu cream 12
*Menu subject to change.
FL health code asks that we remind you that consuming raw or undercooked delicious foods like meats, poultry, seafood, shellfish, eggs and oysters may increase your risk of foodborne or serious illnesses.
