BAR MENU

(quick bites only available at our bar seating 4:30-6:00pm)

Beer 5

Sapporo, lager

Anchor Steam, ale

Saint Archer, white ale

Heretic, porter

Wine 10

Tablas Creek, Rosé of Grenache, Napa Valley

Ryan Cochrane, Chardonnay, Santa Maria Valley 

Daou, Cabernet Sauvignon, Paso Robles

Featured Cocktail

Arthur and the Grail 10

-Signature negroni infused with Wagyu fat and black tea-

gin, campari, sweet vermouth


-----------------------------------------


Niku  Burger 15

Fresh shucked ½ dozen oysters 10

A5 Wagyu beef jerky 10

Crispy potatoes 8

DINNER MENU

SMALL PLATES

japanese A5 wagyu jerky   20

baby greens, green goddess dressing, crispy squash blossom   16

beets, roasted, candied, raw, pluots, goat milk sorbet   16 

ember roasted shishitos, plum bbq, bonito   18

blistered white asparagus, sea lettuce, trout roe   19

pea agnolotti, mascarpone, parmesan, meyer lemon   22

corn tortelloni, sungold tomato, chanterelle, bacon, pecans   22 

broiled kumamoto oysters, sorrel glaçage, kohlrabi    24

salmon tartare, aguachile, avocado, cultured coconut   22

dry aged beef tartare, caviar, onion ring, deviled egg   28

bone marrow, oxtail marmalade, mustard, horseradish aioli   22


LARGE PLATES 

7oz    monterey king salmon   48

24oz   40 day dry aged bone-in prime ribeye   110

10oz   imperial wagyu flat iron   45

12oz  imperial wagyu new york strip   76

8oz    imperial wagyu filet mignon   72


STEAKS FOR 2 & JAPANESE WAGYU

kurobuta pork chop   65

40 day dry aged prime angus porterhouse   120

imperial wagyu tomahawk   MP

A5 satsuma    4oz  100      8oz  185

A5 bushu   4oz  125      8oz  240

A5 kobe   4oz  160      8oz  305

SIDES   

broccoli, chili fish caramel   13 

compressed galia melon, thai basil, fish sauce   12

english peas, morel mushrooms   16

brentwood corn, shiso , togarashi   12

confit maitake mushroom, ramp relish   16

crispy potatoes, furikake ranch   14 

parker house rolls, wagyu fat butter   7

DESSERT


chocolate miso   16

wagyu fat brownie, miso “dippin dots” & wagyu caramel

chazuke ice cream   12

toasted rice granola, matcha sauce


upside down plum cake  14 

pistachio sabayon & pickled plum sorbet


warm cheese tart   13

strawberries, pine nuts & sorrel


DESSERT WINES


Chateau d’Yquem, Sauternes 2005   95

Domaine Rolet, Vin de Paille, Arbois 2013   18

Paul Jaboulet Aine,‘Le Chant des Griolles,’ 

Muscat de Beaumes-de-Venise   15

Graham’s Tawny Port 1972   195

Prager, Ruby Port, Napa Valley   25

Prager, ‘Noble Companion,’ Tawny Port Napa Valley   30



Artís Coffee, Berkeley CA

Sustainably and ethically sourced from the southern states of Oaxaca and Chiapas, Mexico. Family owned farms with less than 10 hectares of land

pour over      12 (1-2 people)

chemex   20 (3-4 people)