Ray Leung. Adventurer. Foodie. Chef. His menu, inspired by culinary experiences around the globe.
toasted macadamia, warm miso dressing
truffle oil, grated daikon, tentsuyu
braised short ribs, bean sprouts, corn, cabbage, poached egg, mayu, menma, nori, miso pork broth, scallions
berkshire pork, citrics salt, nori, shaved bonito
(tuna on top) krab meat, cucumber, avocado, masago on top) krab meat, cucumber, avocado, masago