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2 EGGS ANY STYLE MIXED GREENS, HOME FRIES OL, GF 15
EGG SANDWICH FRIED EGGS, CHEDDAR, BACON, KEWPIE, FOCACCIA (OL, GF) 16
FRUIT PLATE SLICED SEASONAL FRUITS V, GF 12
YOGURT GREEK YOGURT, GRANOLA, BANANA, SEASONAL JAM OL, GF 12
PANCAKE MANGO BUT TER, SORGHUM, MAPLE OL ADD: BERRIES + 4 14
OMELETTE** MIXED GREENS, HOME FRIES OL, GF ALL: EGG WHITE + 1 17
VEGAN SCRAMBLE** MIXED GREENS, HOME FRIES V, GF 18
** CHOICE OF 2: BACON, CHICKEN SAUSAGE, VEGGIE SAUSAGE, TOMATO, CHEDDAR, GOAT CHEESE, MUSHROOM, ONION, KALE, SPINACH, ROASTED PEPPERS, JALAPENO
AB&J ALMOND BUT TER, MACERATED FRUIT, HOUSE MADE JAM,
SPIRULINA V, (GF)
14
BLT LARDON, BIBB LET TUCE, TOMATO, FRIED EGG, KEWPIE (GF) 16
SMOKED SALMON TOAST SOURDOUGH, CREAM CHEESE, TOMATO,
CUCUMBER, RED ONION P, (GF)
18
AVOCADO TOAST** SOURDOUGH, AVOCADO, TOGARASHI, LIME V, (GF) 15
CRAB TOAST** SOURDOUGH, CRAB SALAD, SHISO, JALAPENO P, (GF) 18
** ADD: T WO EGGS + 7
BREAKFAST
AVOCADO 7 BACON 7 SAUSAGE 7 VEGGIE SAUSAGE 7 CHICKEN SAUSAGE 7
HOME FRIES 4 T WO EGGS 7 SLICED TOMATO 5
STANDARDS
TOASTS
SIDES
7-11
:30A
M
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.**There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have
immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult a physician.
V: Vegan GF: Gluten Free OL: Ovo Lacto P: Pescatar ian (Can be made diet fr iendly)
*BURGER CHEDDAR, KEWPIE, LTO, FRIES (GF) 20
IMPOSSIBLE BURGER VEGAN PEPPER JACK,1000 ISLAND, LTO, FRIES V, (GF)
20
CHICKEN KATSU SANDWICH SHREDDED ICEBERG,SPICY MAYO, PICKLES, FRIES
20
WHOLE SNAPPER YUZU BROTH, ONION SLAW P 42
*KUROBUTA PORK CHOP UMEBOSHI , GRILLED ONION,STONE FRUIT
38
GRILLED MAITAKE MUSHROOM SWEET SOY, RICE,FURIKAKE
23
RICE** SUPER CRUNCHY FURIKAKE, HERBS V, GF 14
LOCAL GREENS** CARROT GINGER DRESSING V, GF 14
WEDGE** BACON, TOMATO, PICKLED ONION, SHISO RANCH (OL), GF 16
SEAWEED SALAD** WAKAME, DULSE, HIJ IKI , R ICE WINE VINEGAR V, GF
14
** ADD: SHRIMP 13 , TOFU 8 , CHICKEN 10 , SALMON 15
TSUKEMONO V, (GF)
ASSORTMENT OF
PICKLED VEGETABLES
1 1
SUNOMONO P, GF CRAB, CUCUMBER,
SNOW PEAS, CHILI
VINAIGRETTE
18
OKONOMIYAKI FRIES P, (OL)
BONITO FLAKE,
BULLDOG SAUCE, NORI,
SCALLIONS
13
TAKOYAKI P
OCTOPUS ‘HUSH
PUPPIES’, KEWPIE MAYO,
SESAME
13
KAKIAGE OL
CORN FRITTER,
SPICY MAYO
12
GYOZA (V ) PORK OR VEGETABLE,
PONZU
13
SHUMAI P SHRIMP AND LEEK
13
BACON BAO BUN LTO, KEWPIE
12
CRAB BAO BUN P CUCUMBER, BIBB
16
WAGYU BEEF TARTARS&B MUSTARD, EGG
YOLK, WONTON
28
LUNCH
SNACKS
PLATES
RAW BAR12
-5:3
0PM
**OYSTERS COCKTAIL, MIGNONETTE, LEMON 3.5ea
SHRIMP COCKTAIL MARIE ROSE, LEMON 5ea
KING CRAB SPICY MAYO per/ lb. 50.5
*UNI BRIOCHE, EGG YOLK, MASAGO, GINGER 15ea
*CAVIAR BRIOCHE, CREME FRAICHE,
SHALLOT, EGGSALMON 75/oz, AMERICAN SPOONBILL 100/oz,OCIETRA 250/oz, GOLDEN OCIETRA 350/oz
MP
*CLAMS COCKTAIL, LEMON 2ea
36.5
18
CRAB SALAD AIOLI , CHIVE per/ lb.
*SALMON POKE SEAWEED, TAMARI, KIMCHEE
WATERMELON POKE AVOCADO, SEAWEED,
TAMARI , MIRIN
14
SEAWEED SALAD WAKAME, DULSE,
HIJ IKI , R ICE WINE VINEGAR V, GF
13
TSUKEMONO PICKLED VEGETABLES V, GF 11
SUNOMONO CRAB, CUCUMBER, KELP P, GF 18
LOCAL GREENS CARROT GINGER V, GF 14
**OYSTERS COCKTAIL,
MIGNONETTE, LEMON
3.5ea
SHRIMP COCKTAIL LEMON,
MARIE ROSE
5ea
KING CRAB SPICY MAYO per/ lb. 50.5
*UNI BRIOCHE, EGG YOLK 15ea
*CLAMS COCKTAIL, LEMON 2ea
CRAB SALAD AIOLI , CHIVE per/ lb. 36
RAW BAR
CHILLED
DINNER
KATSU BREADED CHICKEN CUTLET,
LEMON, SANSHO AIOLI
19
OKONOMIYAKI FRIES BONITO FLAKE,
BULLDOG SAUCE, NORI , SCALLIONS P, (OL)
13
OKONOMIYAKI BONITO FLAKE, KEWPIE,
NORI , GINGER, SCALLIONS P, (OL)
16
KIMCHI FRIED RICE HOUSE MADE
KIMCHEE, DUCK EGG, TOGARASHI V, GF
ADD: BACON 4
16
FRIEDKAKIAGE CORN FRIT TER, SPICY MAYO OL 12
TAKOYAKI OCTOPUS ‘HUSH PUPPIES’,
KEWPIE MAYO, SESAME P
14
GYOZA PORK OR VEGETABLE, PONZU (V ) 13
TEBASAKI CHICKEN WINGS, SESAME
SEED, AKA MISO
18
WHOLE SNAPPER YUZU BROTH, ONION SLAW P 42
CAVIAR BRIOCHE, CREME FRAICHE,
SHALLOT, EGG
- SALMON 75/oz
- AMERICAN SPOONBILL 100/oz
- OCIETRA 250/oz
- GOLDEN OCIETRA 350/oz
18*SALMON POKE SEAWEED,
TAMARI , MIRIN
WATERMELON POKE AVOCADO, SEAWEED, TAMARI , MIRIN
14
WEDGE BACON, TOMATO, PICKLED
ONION, SHISO RANCH (OL) , GF
16
AGEDASHI TOFU SILKEN TOFU,
SOY BROTH, SHAVED MACKEREL P, (V )
15
*WAGYU BEEF TARTAR S&B
MUSTARD, EGG YOLK, TOAST
28
SUN-
THUR
:6-1
1PM
FRI-
SAT:
6-11
:30P
M
SHUMAI SHRIMP AND LEEK P 13
BACON BAO BUN PICKLES, KEWPIE 12
CRAB BAO BUN CUCUMBER, TOMATO P 16
LOCAL CATCH DASHI , CHIVES P 23
RICE SUPER CRUNCHY FURIKAKE, HERBS V, GF 14
HON SHIMEJI MUSHROOMS LEMON, TOGARASHI , BUT TER OL 18
SESAME SOURDOUGH YUZU BUT TER, MISO BUT TER OL 10
UNAGI EEL SAUCE, SCALLIONS P 19
KUROBUTA SAUSAGES KEWPIE MAYO, SHICHIMI TOGARASHI GF 14
*WAGYU RIBEYE GREY SALT, GRILLED LEMON GF 120
*WAGYU NY GREY SALT, GRILLED LEMON GF 90
*KUROBUTA PORK CHOP UMEBOSHI , GRILLED ONION,
STONE FRUIT GF
38
KING CRAB DRAWN BUT TER, KOSHO P, GF 50
GIANT SCALLOPS MISO GLAZE P 36
MAITAKE MUSHROOM SWEET SOY, CRISPY GARLIC V 19
*DUCK BREAST S&B CURRY, CHILI THREAD 32
STEAMED
GRILLED
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.**There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or
have immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked.If unsure of your risk, consult a physician.
V: Vegan GF: Gluten Free OL: Ovo Lacto P: Pescatar ian (Can be made diet fr iendly)
TEMPTATIONS
CHOCOL ATE L AVA CAKE V, GF
FUDGE, VANILLA ICE CREAM
12
LYCHEE CHEESECAKE V, GF
SHORTBREAD CRUMBLE, KABOSU
JELLY
14
FRUIT PL ATE V, GF
FRESH & DRIED FRUITS,
NUTS & SEEDS
12
MOCHI OL, GF
SEASONAL SELECTION
12
GEL ATO AND SORBET OL, GF, (V )
SEASONAL SELECTION
8
V: Vegan GF: Gluten Free OL: Ovo Lacto P: Pescatar ian (Can be made diet fr iendly)
DESSERT
B I T E S
DESSERT
S I P SPICK ME UP
ESPRESSO / CAFÉ SOLO 6
AMERICANO 6
MACCHIATO / CORTADITO 6
CAPPUCINO / L AT TE 7
COLD BREW 6
HOT CHOCOL ATE 6
EX TR A SHOT 3
MATCHA HOT OR ICED 7
JUST THE TEA
GREEN GENMAICHA 5
EARL GREY 5
ENGLISH BREAKFAST 5
CHAMOMILE 5
PEPPERMINT 5
STANDARD ENERGY HERBAL BLEND
5
CEYLON WHITE ‘S ILVER NEEDLE’
5
ONIKOROSHI ADULT JUICE BOX W/ STRAW 180m l 9
KUNIZAK ARI NIGORI CUP UNFILTERED 200m l 12
SOTO JUNMAI CUP 180m l 14
AMABUKI MARIGOLD YAMAHAI JUNMAI CUP 180m l 16
YUKI OTOKO JUNMAI CUP 180m l 16
DEWATSURU DEMON DANCER JUNMAI CUP 180m l 16
YAEGAKI MU JUNMAI DAIGINJO 300m l 30
AK ASHI-TAI DAIGINJO GENSHU 300m l 76
BORN GOLD JUNMAI DAIGINJO 720m l 78
KUROSAWA “PREMIUM RESERVE” 720m l 140
SOTO JUNMAI-DAIGINJO 300m l
720m l
3565
HANANOMAI JUNMAI GINJO 300m l 24
OKUNOMATSU GINJO 300m l 30
KOSHINO K ANCHUBAI JUNMAI GINJO 720m l 63
TAKEUCHI SHUZO, KO’S KASUMI UNFILTERED 500m l 45
COEDO 9SHIKKOKU black lager
KYARA indian pale lager
HITACHINO NEST RED RICE 8
ECHIGO KOSHIHIK ARI 9
SAPPORO 16oz 9
PACIFICO 8
PERONI 8
ESTRELLA 8
STANDARD BRAUHAUS 8helles lager
SOTO JUNMAI SAKE,CHOICE OF BEER
12
NIKKA COFFEY GRAIN,
CHOICE OF BEER
20
SAKE JELLY SHOT 7
GINJO
NIGORI
SAKE BOMB
CREATURE DOUBLE FEATURE
IKEZO
DAIGINJO
INDIVIDUAL CUPS
SAKE
BEER SHOTS
RISING SUN ELIXIRVODKA, PRESSED TOMATO, GINGER, KIMCHEE, PICKLED VEGGIES
14
5 DEADLY VENOMSJAPANESE WHISKEY, SOUR CHERRY, BENEDICTINE, PINEAPPLE ICE CUBES, GINGER BEER
14
WILDFLOWER PALOMAMEZCAL + TEQUILA, PAMPLEMOUSSE, YUZU-KOSHO, SHISO
14/65
MEET UR MATCHAGIN, SPEARMINT, MATCHA, SUDACHI , DEMERARA SYRUP
14
JADE DEWSHISO SHOCHU, VODKA, JASMINE GREEN TEA, HONEY, YUZU
14/65
SUNTORY HIGHBALL OF THE DAYJAPANESE WHISKEY, VODKA, OR GIN, SERVED ICE COLD WITH SODA. ADD TONIC SYRUP, HIBISCUS SYRUP, OR LEMON OIL
14
STANDARD SIGNATURE COCKTAILS
GREEN PROPHETVODKA, GREEN APPLE, MINT, COLD PRESS APPLE CIDER VINEGAR
14/65
THE BOTANIST GIN, ELDERFLOWER, COCCHI AMERICANO, CUCUMBER, DILL
14/65
HOT AND HAZY JALEPEÑO INFUSED TEQUILA, PASSIONFRUIT, APEROL, COCONUT WATER
14/65
HUMO ROSADO MEZCAL, HIBISCUS DOLIN BLANCO, GRAPEFRUIT, BLOOD ORANGE SHRUB
14/65
STANDARD CLASSIC COCKTAILS
JAPANESE WHISKY
SPIRITS
KIKORI 15
FUKANO VAULT RESERVE 1 22
THE MATSUI “MIZUNARA CASK”
36
THE KURAYOSHI 18YR 85
IWAI MARS 15
AKASHI WHITE OAK 28
NOBUSHI 16
NIKKA COFFEY GRAIN 18
NIKKA YOICHI SINGLE MALT
30
SUNTORY TOKI 15
HIBIKI HARMONY 28
HIBIKI 17YR 59
HIBIKI 21YR 90
YAMASAKI 12YR 50
YAMASAKI 18YR 88
JAPANESE GINNIKKA COFFEY 16
SUNTORY ROKU 16
KI NO BI 20
WINE
O D’AZUR CÔTES DE PROVENCE, FR ‘ 18 13/50 1.5L 90 / 3L 170
VIEVITÉ CÔTES DE PROVENCE, FR ‘ 18 14/60
WHISPERING ANGEL CÔTES DE PROVENCE, FR ‘ 18 15/65 1.5L 110
CHÂTEAU LA GORDONNE CÔTES DE PROVENCE, FR
‘ 18
64 1.5L 98 / 3L 180
MIRAVAL CÔTES DE PROVENCE, FR ‘ 18 68 1.5L 120
DOMAINE OTT BANDOL, FR ‘ 18 95
ROSÉ
JAPANESE VODKANIKKA COFFEY 16
SUNTORY HAKU 16
WINE
‘C H AT FO U ’, ERI C TE X I ER , CÔTES DU RHÔNE, FR ‘ 17 n at 15/56
M A LB EC , SANTA JULIA, MENDOZA, ARGENTINA ‘ 18 o r g 13/50
F RI CO ROS SO, SC A R PE T TA , ITALY ‘ 16 o r g 13/52
PI N OT N O I R , AV E A R EN , WILLAMET TE, OREGON ’ 17 s u s 16/62
PI N OT N O I R , HIRSCH, SAN ANDREAS FAULT, SONOMA, CA ‘16 bio 1 10
G RO LLE AU , C ATH ERI N E E T P I ER R E B R E TO N , VAL DE LOIRE ROUGE, FR ’ 18 n at
72
BA RB ER A , P I ERO B EN E V ELLI PIEDMONT, ITALY ’ 14 s u s 62
C A B ERN E T SAU V I G N O N , C A K EB RE A D NAPA, CA ‘ 16 130
PROS ECCO LUCA PARET TI BRUT, ITALY NV 13/50
C H A N DO N B RUT ROS É , NAPA VALLEY, CA NV 15/58
M O Ë T & C H A N DO N B RUT I M PERI A L , EPERNAY NV 21/90
V EU V E C LI CQ U OT Y ELLOW L A B EL , REIMS NV 26/125
RU I N A RT ROS É , REIMS NV 28/130
RU I N A RT B L A N C D E B L A N C , REIMS NV 130
A LBA RI N O, NEBOA, SPAIN ‘ 18 s u s 13/52
PI N OT G RI G I O, TRE FIL I , ITALY ‘ 18 o r g 14/52
C H A B LI S , SC H A LLER , VIELLES VIGNES, BURGUNDY, FR ‘ 18 o r g 16/68
RI E S LI N G TROC K EN , BRAND, PFALZ, GERMANY ’ 17 n at 13/52
SA N C ERRE , CLÉMENT ET FLORIAN BERTHIER, LOIRE, FR ‘ 18 s u s 16/68
SAU V I G N O N B L A N C , TAONGA, MARLBOROUGH, NZ ‘ 18 s u s 50
G RÜ N ER V ELTLI N ER , WEINGUT BERNHARD OT T, AM BERG, AUSTRIA ‘ 17 b i o
49
M U SC A D E T S È V RE E T M A I N E , PÉPIÈRE ‘LA PÉPIE’, LOIRE, FR ‘ 18 o r g
58
ERBA LUC E , C IECK, PIEDMONT, ITALY ’ 18 s u s 52
A S SY RTI KO, VASSALTIS, SANTORINI , GREECE ‘ 16 b i o 64
TROS S E AU PE T ’ N AT, COMBE, STOLPMAN VINYARDS, BALLARD CANYON, CA ‘ 18 n at
54
C H A RDO N N AY, BARNET T, CARNEROS, CA ‘ 18 82
RED
SPARKLING + CHAMPAGNE
WHITE
LIMONADA DE COCOCOCONUT MILK AND SYRUP, L IME JUICE
9
PEARLS OF WISDOMSEEDLIP GARDEN BOTANICAL “SPIRIT”, GREEN TEA SYRUP, YUZU TONIC
9
FRESH THAI COCONUT ADD COCONUT RUM 8 | ADD AGED RUM 10
12
KIMINO YUZU SODA 6
RAMUNE “MARBLE” SODA ORIGINAL, MELON, LYCHEE 6
NON-ALCOHOLIC
F’ROSÉ ORGANIC FROZEN ROSÉ
SPA COLADA RUM, COCONUT, MERMAID MAJIK
FROZEN14 | ADD A FLOATER 5
STANDARDORANGE, LEMONADE, GRAPEFRUIT
8
E X PRE S S EDW4 ( WATERMELON, L IME, GRAPEFRUIT, STRAWBERRY )D3 (DRAGONFRUIT, P INEAPPLE, COCONUT H2O)A3 (APPLE, CARROT, LEMON, GINGER)
12
H O U S E- PRE S S EDBEET IT (BEET, CARROT, LEMON, APPLE, CELERY )PIN-UP (P INEAPPLE, GREEN APPLE, WHEATGRASS, MINT )STNDRD RX (KALE, PARSLEY, GINGER, GARLIC, CUCUMBER)
12
SHOTSGINGER OR WHEATGRASS
6
JUICES
MAGIC MUSHROOMCORDYCEPS, CHAGA, REISHI , CACAO, WILD BLUEBERRY, OAT MILK
12
GREEN DREAMMORINGA, ASHWAGANDHA, KALE, SPINACH, ORANGE JUICE, AGAVE
12
TROPICAL SPEEDBALLGOTU KOLA, MACA, MANGO, BANANA, COCONUT MILK & NECTAR
12
SMOOTHIES