Bibb lettuce, Thai-peanut chicken, and Asian Slaw.
House fried wonton shells, ahi poke, Asian slaw, and guacamole.
Traditional bonito (fish) stock, miso, shiitake mushrooms, onion, and cabbage.
Whole soybean pods, served warm and tossed in kosher salt.
Crispy fried tofu, served in ginger-dashi sauce.
Tempura fried squid, served with a lemon wedge and garlic-chili aioli dipping sauce.
Five New Zealand green-lipped mussels, baked on the half shell and topped with spicy tobiko aioli.
Tempura fried yellowtail collar with cheek meat, served with a lemon wedge and ponzu dipping sauce.
Six handmade wontons with real lump crab, served with sweet chili dipping sauce.
A mix of today’s seasonal vegetables, lightly battered and fried, served with ponzu dipping sauce.