TAST­INGS
a selec­tion of deli­cate hot and cool items, soups and salads

COOL

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

hirame usuzukuri thinly-sliced flounder sashimi, candied quinoa, olive oil

machi cure smoked baby yellow­tail, yucca crisp, marcona almond, asian pear, 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

madai carpaccio japanese sea bream, citrus, olive oil, myoga

HOT

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

hot rock wagyu beef and ponzu or diver scallop and sanbaizu

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

jar jar duck coun­tryside farms duck, candied citrus, endive, apple­wood smoke

avo bake black tiger shrimp, krab, avocado

bacon tataki pork belly, black lime, cilantro, scal­lion, espresso fish caramel

saba shio grilled norwe­gian mack­erel, parsley, preserved lemon

sasami yaki oak-grilled chicken breast, lemon­grass, cilantro

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

dew bee chicken short grain sweet rice, banana leaf, thai chili vinegar

GREENS

edamame soybeans, sea salt

uchi salad hydro­ponic baby greens with edamame-jalapeño

roasted golden beets skyr yogurt, bitter greens, acacia honey

SOUPS

miso shiru miso soup with tofu and scal­lions