Culinary Director
red miso glaze, bok-choy, carrot
togarashi salt, tentsuyu
ponzu, daikon oroshi
togarashi butter
(Snake river farms) seasonal vegetable, ponzu brown butter, ponzu daikon orate
snowcrab, avocado, masago, cucumber
yuzu soy, jalapeño, wasabi greens
cubed, spicy sesame oil blend, avocado, togarashi, puffed rice
fried soft shell crab, asparagus, kaiware, carrot, roe, avocado, cucumber, mayo