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

SMALL PLATES

chicory salad | 22
persimmon, sweet potato lavash, makrut lime vinaigrette, candied walnuts, gouda

shigoku oysters | 33
pomegranate gelee, katsuobushi, pickled apple, mustard oil

scallop crudo | 36
crispy ginger, marinated cucumber, tokyo turnip veloute

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

smoked pumpkin custard | 24
glazed kuri squash, trout roe, crispy lentils

potato dumpling | 36
black truffle vichyssoise, caramelized cabbage, horseradish, pea tendrils

honeynut squash tortelli | 32
grilled matsutake mushroom, pumpkin seed crumble, pickled bartlett pear

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

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

bone marrow | 33
short rib, chanterelle mushrooms, concord grapes, pickled spring onion, horseradish

EMBER ROASTED

black cod, pickled yellow wax bean, trout roe, crème fraîche, fig leaf | 58

australian wagyu flat iron | 75

king river filet mignon | 90 / 130

44 farms ribeye | 125

bryan flannery 14 day dry-age new york | 120

44 farms short rib, mulberry jus | 125

westholme wagyu tomahawk | 275

a3 mother | 140 / 270

a4 satsuma | 150 / 290

a5 bushu-gyu | 160 / 300

tasting of japanese wagyu | 275 / 375

SIDES

crispy potato wagyu fat, chickpea miso | 20

koshihikari rice, lobster mushroom, salsa macha xo, fried shallot | 21

grilled broccolini, black garlic miso bagna cauda, chicken skin furikake | 19

confit maitake mushroom, douglas fir cure | 24

buckwheat parker house rolls, cultured butter | 12

pickled market vegetables | 12

DESSERT

bay laurel posset | 18
persimmons, goji berries, “birdseed” crunch

makrut lime shortcake | 18
strawberries, amazake rice pudding, yuzu curd

buckwheat pound cake | 18
stewed figs, rosemary crumble, buckwheat 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.