Tastings

hamachi carpaccio* japanese yellowtail, yuzu tobiko, ponzu, kaffir lime oil, yuzu kosho, serrano peppers / 26 maguro truffle* tuna, bubu arare, shiitake crema, balsamic soy, truffle oil, chives, serrano peppers / 30 leche de tigre* torched salmon, truffle pate, kizami wasabi, aji amarillo, smoke trout roe, daikon, sunchoke chips / 24 shiromi kilawin* shiromi, coconut ceviche, lime oil, micro cilantro, yuzu, shallots, serrano peppers / 24

one up butter roasted local mushrooms, sunchoke puree, cured yolk, togarashi panko / 19 tempura shrimp, seasonal vegetables, tempura sauce, miso aioli / 17 kama yellowtail collar, spicy ponzu, kizami wasabi / 22 nabe furikake rice, bonito flakes, shiitake, garlic chips, egg yolk, soy dashi with your choice of:
pork jowl / 25
local mushrooms / 20
short rib / 35 rock shrimp tobanjan aioli, chives, sesame seeds, yuzu tartar / 18 berkwood st louis sticky ribs braised then crispy tempura, tossed in smoked chili hoisin sauce, togarashi, chili threads / 26 coconut udon truffle udon noodle, coconut milk black truffle, lime foam, fried mushroom, truffle pâté, panko / 22 karaage Japanese style fried chicken, pickled red onions, kaffir lime aioli, curry ketchup, micro cilantro / 23 money bags mushroom duxelle, shiitake crema, truffle pâté, micro cilantro / 20

parties of 6 or more subject to gratuity

Items are served raw or undercooked or may contain raw or undercooked ingredients.
Consuming raw under cooked meats, poultry, seafood, shellfish or eggs may increase risk of foodborne illness.

*indicates the dish contains a raw component