*Our menu is subject to change based on seasonality and our chef’s creativity.

SMALL PLATES

petite lettuce salad charred avocado, green garlic, pecorino, leek & wakame vinaigrette 22
hokkaido scallop crudo grilled celtuce, caramelized scallop cream, serrano chili, crispy ginger 32
kusshi oysters rhubarb mostarda, whipped créme fraîche, wild sorrel 31 dungeness crab braised escarole, winter melon potage, dianthus, fennel 36
beef tartare fermented pepper & lime, shinko pear, fudgy egg yolk, crispy beef tendon 32
english pea agnolotti cream-fried morel mushroom, chicken skin togarashi, meyer lemon 31 crispy pig ears chili de arbol, fish caramel sauce, cilantro leaves, allium flowers 24
wagyu tsukune domestic & japanese wagyu, ginger, scallion, egg yolk, tare sauce 24
bone marrow roasted short rib, bordelaise, hedgehog mushroom, pickled pearl onion 31

EMBER ROASTED

mt. lassen trout coconut, black bean miso, ginger-scallion rice 58
king river wagyu flat iron | 10oz 75
australian wagyu filet mignon | 6oz/9oz 90/130 44 farms new york strip | 12oz 120
44 farms ribeye | 16oz 125
westholme wagyu tomahawk | 48oz 275
a3 mother-gyu 140/270 a4 satsuma 150/290
a5 hiroshima 160/300
tasting of japanese wagyu 275/375

SIDES

crispy potato wagyu fat, chickpea miso 19 grilled broccolini black garlic miso bagna cauda. 19
wagyu confit maitake mushroom, douglas fir cure 19
buckwheat parker house rolls cultured butter 12

SWEETS

wagyu fat brownie okinawa brown sugar ice cream, white soy caramel 18 lemon chiboust crème fraîche ice cream, sudachi, cilantro, mint 18 toasted sesame feuilletin salted coconut tapioca, kiwi, jasmine 18
daily selection of ice cream and sorbet 8

A 6% surcharge will be added to provide a living wage and benefits to our employees.