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No cuisines specified
Butterfish
Ginger vinaigrette or avocado green goddess. Romaine lettuce, daikon sprouts, tomato confit, carrot, cucumber kimchee, pickled onion, sunflower seeds
Chicken consomme, beech mushroom, scallion, chicken fat, aged shoyu, soft egg.
Braised wagyu short rib, roasted carrot, scallion, pickled Asian pear, soft egg, nori.
Confit thigh, roasted carrot, carrot orange puree, brussels sprouts kimchi.
House egg noodle, wagyu skirt steak, napa cabbage, blistered green beans, roasted red pepper, beech mushroom, bone marrow breadcrumb.
Edamame, beech mushroom, caramelized pineapple, scallion, hoisin, roasted red pepper, Thai chili.
Fleur de sel, sesame.
Red miso, fermented chili, garlic confit, soy, sesame.
Szechuan dry rub, toasted chili, arbol honey, lime.
Chorizo, maple, ponzu, tomato confit, shishito romesco, togarashi, fried ginger.
Red miso, chili, onion, mint, sunflower seeds, Thai basil.
Two pieces
Two pieces
Two pieces
Avocado, cherry tomato, carrots, watercress, shallots, miso sesame dressing.
Vegan. Avocado, sushi rice, sesame seeds.
Cream cheese, cherry tomato, gem lettuce, avocado, cucumber, spicy chipotle sauce, Barbeque soy paper.
Vegan. Cucumber, sushi rice, sesame seeds.
Avocado, cucumber, crab mix, sesame seeds.
Bigeye tuna, sushi rice. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Yellowtail, scallion, sesame seeds. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Yellowtail, sriracha, togarashi, scallion, sesame seeds. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Salmon, sushi rice. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Tuna, escolar, salmon, ebi, crabmix, cucumber, avocado. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Baked seabass, spicy crab, pickled chili, cilantro, ponzu.
Red onion, scallions, pineapple, sambal, avocado, lime, gyoza chips, ponzu. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Pickled ginger, cilantro, salmon roe, truffle ponzu. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Chili oil, jalapeno ponzu.
Hirame, chili oil, yuzu ponzu, lime, cilantro, shallots, chiltepin chili. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Chili oil, jalapeno ponzu.
Baked salmon, spicy crab, pickled chili, cilantro, ponzu.
Cucumber, mango salsa, yuzu ponzu. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Cucumber, tomato, serrano, ponzu, chilioil, lime.
Hirame, octopus, shrimp, chili oil, ponzu, lime, cilantro, cherry tomato, tempura shiso leaf. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Salmon, octopus, hirame, cucumber, red onion, orange, lime, ponzu. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Fried salmon, spicy mayo, avocado, kimchi, unagi sauce.
Tamago, avocado, caramelized pineapple, baked eel, unagi sauce, sesame seeds.
Shrimp tempura, crab mix, salmon, avocado, pico de gallo, sambal salsa. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Smoke salmon, avocado, cucumber, cream cheese, green onion, white and black sesame seeds. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Spicy tuna, tempura shrimp, avocado, red pepper, serrano, sriracha, togarashi, pink soy paper. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Snow crab, yellowtail hamachi, tuna, avocado, red pepper, masago, spicy mayo, cucumber wrap, yuzu ponzu. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Spicy crab mix, avocado, jalapeno, seabass, spicy mayo, ponzu, togarashi, cilantro.
Shrimp tempura, salmon, tampico mix, avocado, pico de gallo, sambal salsa. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Shrimp tempura, tampico mix, tuna, yellowtail hamachi, guacamole, sriracha. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Spicy crab mix, avocado, jalapeno, salmon, spicy mayo, ponzu, togarashi, cilantro.
Albacore tuna, hirame, spicy crab, avocado, red pepper, spicy daikon, serrano, yuzu ponzu. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Spicy crab mix, avocado, jalapeno, tempura flakes, unagi sauce.
Tempura shrimp, red pepper, roasted cauliflower, lemongrass curry vinaigrette, yellowtail hamachi, peanut sauce, peanuts. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Miso caramel, spiced pecans, roasted banana ice cream
Apple ginger compote, pistachio ice cream, blood orange, creme anglaise
Sparkling Water
Still water
Menu for Butterfish provided by Allmenus.com
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