DINNER MENU

SMALL PLATES

A5 & imperial wagyu meatball, egg yolk, tare  18

baby greens, green goddess dressing, crispy squash blossom  16

beets, roasted, candied, raw, apple, sunflower, pickled onion  16 

heirloom tomato, cucumber, fermented jimmy nardello, plum  18 

ember roasted shishitos, plum bbq, bonito, sesame  18

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

miyagi oysters, horseradish crème fraiche, asian pear  24

salmon tartare, aguachile, avocado, coconut, almond cream  24 

beef tartare, egg yolk, caviar, onion ring, deviled egg   28

bone marrow, oxtail, chanterelles, grapes, crème fraiche  24


LARGE PLATES 

7oz    monterey king salmon  48 

26oz   kurobuta pork chop   65

8oz     usda prime filet mignon   62

10oz     imperial wagyu flat iron 45 

14oz     imperial wagyu new york strip 76  


STEAKS FOR 2 & JAPANESE WAGYU

40 day dry aged prime angus porterhouse   120

38 oz bone-in dry aged ribeye  145

imperial wagyu tomahawk  225 

A5 miyazaki    4oz  125      8oz  240

A5 bushu   4oz  125      8oz  240

A5 takamori  4oz  160      8oz  305

A5 flight of all 3 12oz  390


SIDES

broccoli, chili fish caramel   14

creamed brentwood corn, crispy togarashi onions  12

confit maitake mushroom, pickled ramps   18

crispy potatoes, furikake ranch   16

baechu kimchee 5

parker house rolls, wagyu fat butter   7

tamanishiki rice, butter, soy, shiso  10



DESSERT


chocolate miso   16

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


chazuke ice cream   12

toasted rice granola, matcha sauce


pandan bread pudding  14 

coconut cardamom ice cream, compressed apple, cognac


grilled strawberries  13

olive oil custard, toasted meringue, lemon balm


DESSERT WINES

Catherine Dhoye-Deruet, Vouvray Moelleuex 1989  25

Chateau d’Orschwihr, ‘Rangen’, Riesling Grand Cru 2003 14

Chateau d’Yquem, Sauternes 1989  165

Doisy Daene, Sauternes 2010  17

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)