Come enjoy December’s seasonal offerings!
Sautéed Puntarelle with Salt Koji Aioli and Toasted Panko
Just in time for the winter, we bring you the perfect combination of
puntarelle and Japanese koji salt. The bitterness from the puntarelle
combined with the umami from the koji salt and aioli sauce creates an
unique blend. Enjoy it with our original bagna càuda style sauce!
Crispy Fried Potato Wrapped Cod Milet with Shungiku Purée
Our first ever appetizer dish using shirako! Wrapped in a crunchy
fried potato wrap topped with a cod milet with a creamy sauce made
from shungiku. Enjoy a dish with multiple levels of texture and enjoyment!
Linguine with Blue Crab Spicy Chinese Tomato Sauce and Coriander
Ethnic style pasta using a generous amount of blue crab! Our very own
tomato sauce using lemon grass will be bursting with flavors while the
lemon and coriander adds a nice touch.
Pan Roasted Monkfish with Lily Root Purée, Maitake Mushrooms
and Yuzu Beurre Noisette
Another first timer to our menu! Pan roasted monkfish dish derived from
a traditional monkfish nabe, enjoy the fluffy filet while the outside is
roasted to a crisp. Topped with sautéed maitake mushrooms, zest from yuzu
and butter sure to be one of you favorites!