TAST­INGS
a selec­tion of deli­cate hot and cool items

COOL

crudo sea bass, orange oil, garlic, black pepper, citrus vinai­grette

uchiviche salmon, striped bass, tomato, bell pepper, garlic, cilantro

sakana carpaccio sliced daily selec­tion of raw fish, citrus, olive oil

machi cure smoked baby yellow­tail, yucca crisp, asian pear, marcona almonds, garlic brittle

yokai berry atlantic salmon, dinosaur kale, asian pear, yuzu

maguro sashimi and goat cheese bigeye tuna, pumpkin seed oil, fuji apple

hama chili baby yellow­tail, ponzu, thai chili, orange supreme

HOT

walu walu oak-grilled escolar, candied citrus, yuzupon, myoga

wagyu hot rock "sear it your­self" wagyu beef, ponzu, japanese river rock

scallop hot rock "sear it your­self" diver scallop, sanbaizu, japanese river rock

hamachi nabe baby yellow­tail, koshi hikari rice, farm egg, soy broth

pork jowl brus­sels sprout kimchee, romaine, preserved lemon crème fraiche

avobake tiger shrimp, krab, avocado

bacon steakie pork belly, water­melon radish, citrus, thai basil

saba shio grilled norwe­gian mack­erel, parsley, preserved lemon

sasami yaki oak-grilled chicken breast, lemon­grass, cilantro

tako pops grilled baby octopus