Chef Gregory creates accessible Asian cuisine using traditional techniques. We are committed to offering diners the most authentic ingredients for unique, modern, pan-Asian cuisine.
Asparagus & Avocadospring vegetables, sunflower miso, furikake
Charred Carrotschili, orange, cashew, sour coconut cream
Spicy Tuna Handroll*smoked radish, fermented chili
Big Eye Tuna Poke*passion fruit, smoked macadamia
Salmon Tataki Roll*snap peas, truffle cream, dill
Citrus Cured Shellfish*scallop, shrimp, crab, coconut, pineapple ice
Crab & Avocado Rolldungeness, chili garlic
Kushiyakigrilled over petrified japanese charcoal
Spice Crusted Pork Chop*cherries, chipotle, apricot mustard
Skirt Steak*lemongrass, chili, watercress, mint
Recommendations of Chef Gregory Gourdet
Smoked Octopuschili-hazelnut, crispy potato
Halibut & Clam Green Currythai eggplant, green vegetables, basil
Koji Brine Roast Chickenmushroom, asparagus, jalapeño, yuzu
Miso Scallopsgochujang, cucumber kimchi, butter lettuce
Whole Roasted Pacific Snappercurry, fermented chili, lime
Ishiyaki Steak*stone grilled wagyu sirloin, chili pepper tamari
Spring Greensxo sauce, crispy garlic
Thai Sausage & Egg Fried Rice*crispy shallot, toasted chili
Broccolicashew, Szechuan pepper, garlic
Crab, Sausage & XO Fried Ricedungeness, ginger, crispy garlic
SurchargeA 3% surcharge will be added to all guest checks to help cover increasing labor costs and in our support of the recent increases in minimum wage and benefits for our dedicated team members.
Health*These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.