The Menu

East coast selection, mignonette, cocktail sauce, lemon

Yuzu kosho, crispy shallot, micro greens, sesame oil

Clarified butter, finger lime, grilled lemon

Avocado, soy ginger dressing, wonton crisps, tobiko

Oysters, crab legs, shrimp, hamachi crudo — for two or more

Chef's selection, binchotan grilled — thigh, breast, meatball, skin, heart, liver, tsukune

Green curry, kaffir lime, Thai basil, charred scallion

Tamarind glaze, pickled daikon, cilantro, toasted peanut

48-hour marinated, dashi broth, scallion, shiso

12oz, gochujang butter, charred broccolini, garlic chips

Honey-soy glaze, smoked over applewood, Asian pear slaw

Toasted rice powder, fresh herbs, lime, chili flakes

Fish sauce caramel, crushed peanut, Thai chili, lime

Szechuan pork ragù, chili oil, pickled mustard greens

Bonito flakes, ponzu aioli, flaky sea salt

Smoked sea salt, togarashi, garlic

Torched tableside, white chocolate tuile, black sesame

Coconut activated charcoal, mochi pearls, yuzu curd

Warm coconut cream, toasted sesame, pandan

Mezcal, Campari, sweet vermouth, smoked orange peel

Butterfly pea gin, lime, ginger beer — shifts blue to violet

Jalapeño tequila, yuzu, coconut cream, torched pineapple

Junmai sake, lychee liqueur, elderflower, lime

Japanese whisky, demerara, Angostura, cedarwood smoke