Our menu is subject to change based on seasonality and our chef’s creativity.

SMALL PLATES

petite lettuce salad | 22
caramelized stone fruit, burnt honey, toasted marcona almonds, pecorino, cherry vinaigrette

shigoku oysters | 33
piel de sapo melon gelee, serpent cucumber, borage flower, mint oil

local king salmon crudo | 35
watermelon dashi, tokyo turnip, snap peas, trout roe, fig oil

grilled shishitos | 21
sudachi lime juice, pickled garlic, spot prawn & anchovy aioli, katsuobushi

beef tartare | 32
fermented pepper & lime, shinko pear, fudgy egg yolk, crispy beef tendon

corn cappalletti | 34
chanterelle mushroom, corn dashi, sorghum, serranos togarashi, pickled ramp

summer squash chawanmushi | 32
confit pattypan, demi sec cherry tomatoes, smoked zucchini dashi, sungold tomato oil, calendula

soft shell crab | 36
green tomato chow-chow, ramp hollandaise, “rampch” powder, avocado

crispy pig ears | 24
chili de arbol, fish sauce caramel, cilantro, allium flowers

wagyu tsukune | 24
domestic & japanese wagyu, ginger, scallion, egg yolk, tare sauce

bone marrow | 33
short rib, morel mushrooms, concord grapes, pickled pearl onion, horseradish

EMBER ROASTED

california king salmon, braised swiss chard, kohlrabi puree, watercress, tarragon oil | 63

stone axe flat iron | 75

wagyu bone-in short rib, mulberry jus | 135

australian wagyu filet mignon | 90 / 130

greater omaha ribeye | 125

bryan flannery 14 day dry-age new york | 110

westholme wagyu tomahawk | 295

a3 mother | 140 / 270

a4 satsuma | 150 / 290

a5 bushu | 160 / 300

tasting of japanese wagyu | 275/375

SIDES

crispy potato wagyu fat, chickpea miso | 20

morel mushroom rice, salsa macha, toasted pine nut xo, crispy shallot, scallions | 23

grilled summer beans, dragon tongue, pickled wax bean, endied walnuts, goat gouda | 28

glazed peas, pea shell dashi, fermented ramps, gorgonzola | 26

confit maitake mushroom, douglas fir cure | 24

buckwheat parker house rolls, cultured butter | 12

pickled market vegetables | 12

DESSERT

sweet yellow corn tart | 18
black vinegar caramel, corn husk creme fraiche ice cream

young coconut kakigori | 18
shaved coconut ice, nectarines, osmanthus, amazake & lime

strawberry & absinthe mille-feuille | 18
pastry cream, pickled green strawberry, toasted milk ice cream

wagyu fat brownie | 18
okinawan brown sugar ice cream, white soy caramel

daily selection of ice cream and sorbet | 8

A 6% surcharge will be added to provide a living wage and benefits to our employees.