QUEEN CAESAR SALAD (V) – 19
onsen egg miso Caesar dressing panko furikake

SMOKED HEIRLOOM TOMATO SALAD (V) – 21
aka miso vinaigrette wakamomo shimeji mushrooms (V)

CHIRASHI CEVICHE – 28
striped bass, coconut tiger milk, smoked paprika oil, cilantro

GRILLED OCTOPUS – 28
smoked potato, gochujang, mizuna salad

YELLOWTAIL SASHIMI – 29
dashi, kaffir oil, pickled mustard seed & calamansi vinaigrette

BLUEFIN TUNA TATAKI – 3 1
garlic chips, rayu miso, sesame seed

BALFEGO BLUEFIN TARTARE – 36
folded in shiso, kimchi relish, pickled daikon, tropical mango

HAND-CUT BEEF TARTARE – 37
XO sauce, crisp lettuce wrap

KINMEDAI CARPACCIO – 40
kombu, mandarin, tosazu

CARPACCIO SURF N’TURF – 44
beef tenderloin, handpick blue crab, herbs, dressing, chervil, lemon, tempura flakes

SMOKED O’TORO – 44
mango coconut sauce, pickled apple, ikura, herbs oil, wasabi kisami

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. (V) Vegetarian – (VG) Vegan