DINNER MENU
∙ ∙ ∙ TO START ∙ ∙ ∙
EDAMAME
garlic lime 6 salt 5
KING TRUMPET MUSHROOM
robata grilled / kale / edamame / aji verde 16
GYOZA
beef brisket / Fungi Jon mushroom and onion / black vinegar / pan fried 15
KOREAN FRIED CHICKEN WINGS
gochujang buffalo / shiso lime buttermilk 17
LOBSTER DUMPLINGS
lobster and shrimp / beurre blanc / chives 23
CHICKEN FRIED RICE
crispy chicken skin / fried garlic / egg / chives 12
PORK BELLY BAO
honey maple hoisin / steamed lotus bun / oshinko 16
TRUFFLE MISO SOUP
shiitake / hon shimeji / truffle butter / scallion 8
SPICY TUNA CRISPY RICE *
fresno chilis / eel sauce / Calabrian mayo / scallions 19
WAGYU BEEF CARPACCIO*
fried capers / nuoc cham / beef tendon chicharron / quail egg 23
YELLOWTAIL CRUDO*
cilantro truffle ponzu / yuzu tobiko / jalapeno 21
FRIES & CAVIAR*
ikura / mentaiko mayo / Siberian caviar / chives 13
WAGYU YAKISOBA
shortrib / pickled cabbage / hon-shimeji / dijon karashi 22
∙ ∙ ∙ STICKS ∙ ∙ ∙
WAGYU RIBEYE SKEWER
tare / ssamjang 23
TERIYAKI CHICKEN
chicken breast / tare / potato 12
LEMONGRASS CHICKEN
skin-on chicken thigh / ginger / scallion / lemongrass / potato 12
∙ ∙ ∙ DESSERT ∙ ∙ ∙
YUZU LIME TART
coconut ice cream / passion fruit coulis / swiss meringue 11
JAPANESE GELATO
green tea or red bean 6
UBE CHEESECAKE
cashew almond crust / blueberry boba compote 11
HOT FUDGE SUNDAE
vanilla bean ice cream / Valrhona hot fudge / kokuto peanuts / corn flakes / amarena cherries 8
*Menu subject to change.
