Ray Leung. Adventurer. Foodie. Chef. His menu, inspired by culinary experiences around the globe.
onion jalapeno garlic aioli, candy walnuts, lime zest, shiso oil, micro cilantro
truffle oil, grated daikon, tentsuyu
berkshire pork, citrics salt, nori, shaved bonito
(tuna on top) krab meat, cucumber, avocado, masago on top) krab meat, cucumber, avocado, masago