Tsukune, unagi and togarashi.

Crispy pork belly, red curryand coconut.

Seared wagyu strip, soy tomatoes, hon shimejiand micro celery.

Brussels sprout slaw and plum mostarda.

"Shoots" and market pickles.

Braised, red onion, pickled chilisand fish sauce aioli.

Tuna tartare, wasabi peas, fresno peppers and rice crackers.

With watermelon "pop rocks".

Crispy pork belly, red curry, and coconut.

Green chile rempah, Japanese fireside grilling, and two skewers.

Scallion tare, Japanese fireside grilling, and two skewers.

V2 steak sauce, Japanese fireside grilling, and two skewers.

Negi, fresh wasabi, sea salt, Japanese fireside grilling, and two skewers.

Miso butter, togarashi, chives, Japanese fireside grilling, and two skewers.

Vietnamese Sweet, sour, Japanese fireside grilling, and two skewers.

Maple brush, pecan streusel, scallions, Japanese fireside grilling, and two skewers.

Ssamjang brush, Japanese fireside grilling, and two skewers.

Unagi sauce, Japanese fireside grilling, and two skewers.

V2 steak sauce, Japanese fireside grilling, and two skewers.

Seven of the chef's selections from the robata grill.

Ginger, scallion, onion, Japanese fireside grilling, and two skewers.

Korean style marinade, kiwiand house made sriracha.

8 oz. center cut strip, preserved sungolds, and micro radish.

Braised thighs, snow pea slaw, crispy skinand honey togarashi glaze.

Japanese cedar, maple soyand baby bok.

Sticky rice, seasonal veg, miso remoulade, and soft egg.

Wok charred, togarashi, and sweet soy.

Crushed chiles, fish sauce, and vinaigrette.

Baby spinach, arugula, candy striped beets, carrots, crispy shallots, smoked peanuts, and miso-ginger dressing.

Miso salt, and sambal remoulade.

Seaweed salad, chili oil and lemon.