Gluten-Free Menu
Culinary Director Chef Gregory and Executive Chef Jami create accessible Asian cuisine using traditional techniques. We are committed to offering diners the most authentic ingredients for unique, modern, pan-Asian cuisine.
Salad
Roasted Winter Vegetable & Appleyuzu, togarashi
Charred Carrotschili, orange, cashew, sour coconut cream
Local Greenspickled roots, wafu dressing, sunflower seed furikake
Sushi
Spicy Salmon Handroll*smoked radish, fermented chili
Kombu Cured Salmon Rollcucumber, chive, avocado
Crab & Avocado Rolldungeness, chili garlic
Miso Zuke Squash Rollmushroom, jalapeño, sesame
Kushiyakigrilled over petrified japanese charcoal
Skirt Steak Salad*lemongrass, chili, watercress, squash
Spice Crusted Pork Chop*cranberry, chipotle, apricot mustard
Recommendations of Chef Gregory Gourdet
Smoked Octopuschili-hazelnut, crispy potato
Vietnamese Duck Currytaro, red chili, galangal
Ishiyaki Steak*stone grilled wagyu sirloin, ginger, garlic, tare
Seared Scallops*cauliflower puree, mushroom, miso dashi
Whole Roasted Striped Basscurry, fermented chili, lime
Wok Fired
Broccolicashew, szechuan pepper, garlic
Winter Squash & Sausage Fried Riceshrimp, lap cheong sausage, tomato sambal
Disclaimers
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
