japanese A5 wagyu jerky   20

ossetra caviar, hot potato, cold potato, ramp .5oz   65

broiled kumamoto oysters, sorrel glaçage, kohlrabi    24

salmon tartare, aguachile, avocado, cultured coconut   22

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

pea agnolotti, sorghum, parmesan, meyer lemon   22

roasted beets, pluot, goat milk sorbet, pecans   16

blistered white asparagus, sea lettuce, trout roe  19

bone marrow, oxtail marmalade, mustard, horseradish aioli   22


7oz    monterey king salmon   48

24oz  bone-in prime ribeye  90

10oz  imperial wagyu flat iron   45

12oz  40 day dry aged new york strip   76

8oz    imperial wagyu filet mignon   72


kurobuta pork chop   65

40 day dry aged prime angus porterhouse   120

imperial wagyu tomahawk   225

A5 satsuma                 4oz  100      8oz  185

A5 bushu   4oz  125      8oz  240

A5 kobe   4oz  160      8oz  305


broccoli, chili fish caramel   13

english peas, morel mushrooms   16

brentwood corn, plum bbq, bonito  12

confit maitake mushroom, ramp relish   16

crispy potatoes, furikake ranch   14 

parker house rolls, wagyu fat butter   7


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


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)