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

HEIRLOOM TOMATO SALAD (V) – 21
pickled shimeji mushrooms, wakamomo, miso tofu cream, puffed rice

GRILLED OCTOPUS – 28
smoked potato, gochujang, mizuna salad

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

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

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

BALFEGO BLUEFIN TARTARE – 36
shiso-wrapped, kimchi relish, pickled daikon, tropical mango

KINMEDAI CARPACCIO – 40
kombu, mandarin, tosazu

CARPACCIO SURF & TURF – 44
beef tenderloin, handpicked blue crab, herb dressing, chervil, lemon

SMOKED OTORO CRUDO – 38
seasonal fruits, wasabi ponzu,
yuzu tobiko aioli, arajio salt

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