DINNER PLATES TO SHARE
CHARRED SHISHITO PEPPERS 12
Cabo Rojo sea salt, l e m o n
SEA VEGETABLE SALAD 14 tender green, s e a w e e d , a v o c a d o , s p r o u t s , m iso sesame dressing
PAN - ROASTED MUSHROOM 16 v arieties of exotic Asian mushrooms, h o u s e - m a d e black garlic
CRISPY DUCK SALAD 24
m arket vegetable s, p etite roots, k i m c h i , m iso sesame dressing
WOK FRIED BOKCHOY 14
l i g h t s o y , g i n g e r , g a r l i c , l emon olive oil
TOM - YUM STEAMED MUSSELS 24
s a k e , t om- y u m , m u s s e l s ,
G a r l i c s t e a m ed bun s
DAN DAN NOODLES 18
h o u s e - made noodles,
e noki mushroom , b lack garlic , s e s a m e s e e d , s pring onions
DUCK CONFIT 2 8
f ive spices duck leg confit,
t a m a r i n h o i s i n , s callion pancake
SOFT - SHELL CRAB BAO 28
t empura soft - shell crab,
p i c k l e d r a d i s h , s teamed buns, h ouse XO sauce
MISO BLACK COD 25
s a i k y o miso marinated black cod,
t o n g a r a c h i
CHA- S U I S S AM 22
lettuce wrap, s s a m j a n g ,
t ender pork belly, k i m c h i , r a d i s h
ROASTED KUROBUTA PORK SHANK 3 8
C hinese five spices rub b e d ,
b o k c h o y , s hiitake pan jus ,
b a o b u n , h oisin sauce
Bailey’s Irish Cream 12 SMOKED TUMERIC HEN 32 B&B , C h a m b o r d 14 w hole cornish h en, n a m j im, D r a m b u i e , Frangelico 1 2 l emongrass smoke C o i n t r e a u , Grand Marnier 14 K a h l u a 11 WAGYU SHORT RIB 48 J ä germeister 14 Korean marinate wagyu short rib, Romana Sambuca 12 c harred spring onion s
JAPANESE WHISKEY Suntory Hibiki Harmony 42 KIMCHI FRIE D RICE 32 h ouse made kimchi, p o r k b e l l y , SINGLE MALT f r i e d e gg, Asian vegetables G l e n l i v e t 1 4
G l e n r o t h e s 1879 16 Glenmorangie Nectar D’Or 18 TIRADITO AND CEVICHE Macallan 12 yr Fine Oak 18 SERVED WITH TARO CHIPS Macallan 15 yr Fine Oak Sienna 20
BLENDED SCOTCH/WHISK EY HIRAME ROCOTO TIRADITO 21 Bulleit Rye 16 h irame, rocoto, watermelon radish
Chivas Regal 1 2 y e a r s 14 f i n g e r l i m e , p o n z u
C h i v a s 1 8 y e a r s 1 6
Crown Royal 16 T U N A TIRADITO 21
Johnnie Walker Black Label 1 4 m ebachi tuna sashimi, whiskey,
Johnnie Walker Blue Label 52 ssamjang, sesame
J a m e s o n 12 OCTOPUS TIRADITO 21 BOURBON Spanish octopus, avocado, B a k e r s 18 puffed rice B o o k e r s 1 8
J a c k D a n i e l s 1 4 BOTAN SRHIMP CEVICHE 30 Makers Mark 1 4 d egaku miso, y u z u leche de tigre Woodford Reserve 1 6 d a i k o n COGNAC H e n n e ssy VS 16 GREEN PAPAYA AND TOMATO CEVICHE 14 H e n n e ssy X O 30 varieties of baby tomato, H e n n e s s y Paradis Extra 98 lime dressing, cashew Richard Hennes s y 445
R é my Martin VSOP 16 EGGPLANT CEVICHE 14
PORT local eggplant, sesame and G r a h a m ' s 6 G r a p e s 21 soy dressing, dashi
BOTTLED BEER CONCH CEVICHE 19
Medalla Light 6 shaved Caribbean conch, M a g n a 6 pico de gallo, cilantro Presidente 6 Coors Light 6 WAGYU CEVICHE 28 B u d w e i s e r 6 m asami ranch wagyu, radish, ponzu, Michelob Ultra 7 s e a u r c h i n S a p p o r o 8 Sapporo Light 7 M I S O TENDER LEAF SALAD 8 STEAMED JASMINE RICE 4 H e i n e k e n 8 STEAMED BROWN RICE 6 WOK XO FRIED RICE 14 Corona Extra 9 M I S O S O U P 11 Stella Artois 8 FRESH JAPANESE WASABI 6 Blue Moon 9
SASHIMI SPIRITS
TUNA 1 3 MEDIUM - FAT BLUEFIN TUNA BELLY 1 8 APERITIF HAMACHI 1 3 Ap e r o l 14 F L O U N D E R 1 3 Campari Bitter 13 ALBACORE 1 3 BOTAN SHRIMP 18 RUM OCTOPUS 1 3 SALMON 1 3 Bacardi Light 1 4 Bacardi 8 Yrs Añejo 14 D o n Q 12 NIGIRI Don Q Gran Añejo 18 M a l i b u 12 T U N A 1 3 Myers Dark Rum 13 MEDIUM - FAT BLUEFIN TUNA BELLY 18 HAMACHI 1 3 Zacapa 23 yrs 22 FLOUNDER 1 3 Z a c a p a X O 38 ALBACORE 1 3 Barrilito 22 BOTAN SHRIMP 18 OCTOPUS 1 3 MEZCAL SALMON 1 3 Monte Alban 1 2 S AL M O N R O E 1 5 S E A U R C H I N 1 8 Tobala El Jolgorio 2 4 FRESH WATER EEL 12 CACHAÇA/PISCO L e b l o n 16 C a p e l P i s c o 38 MAKI TEQUILA CUCUMBER or AVOCADO 12 1800 Añejo 100% 16 c ucumber or avocado roll , toasted sesame Camarena Silver 14
Cuervo Tradicional 14 CALIFORNIA 1 5 s urimi, cucumber, avocado Don Julio Blanco 14 Don Julio Reposado 16 SPICY TUNA 18 s picy tuna, cucumber, avocado Don Julio Añejo 18 Herradura Añejo 18 TORO 2 8 c hu- toro, scallion Patrón Silver 18 Patrón Reposado 18 YUZU - KOSHO HAMACHI 2 3 Patrón XO Café 14 h amachi, tempura flakes, nashi pear, c ucumber,rakkyo, yuzu - k o s h o p o n z u , Patrón Burdeos 92 o n soy paper V O D K A VEGETARIAN 18 a sparagus, cucumber, avocado, Absolut Elyx 16 furikake, green papaya slaw B e l v e d e r e 18
TONKATSU KUROBUTA 24 Belvedere Pink Grapefruit 16 k atsu kurobuta, artisan lettuce C h o p i n 16 asparagus, crispy shallots, spicy mayo G r e y G o o s e 16 k ats u m u s t a r d s a u c e s Grey Goose La Poire 16 WAGYU 2 8 Grey Goose L'Orange 16 m asami ranch wagyu tataki, u ni aioli, iburigakko, scallions, Grey Goose Cherry Noir 16 b lack garlic, black tobiko lotus root chip s K e t e l O n e 14
S P I D E R 2 3 Ketel One Citroen 14 soft shell crab tempura, Stoli Elite 18 asparagus, swee t s o y , T i t o ’ s 1 6 tempura crunch, furikake
ALASKAN 2 5 GIN o ra king salmon, avocado, Botanist 22 12 c u c u m b e r , ikura, jalape ñ o Bombay Sapphire 14 LOBSTER DYNAMITE 29 H e n d r i c k ’ s 18 lobster tempura, sweet plantain, avocado, sweet soy, dynamite sauce T a n q u e r a y 12 Tanqueray 10 14
LIQUEUR Amaretto Disaronno 12
O V E R T H E R AI N B O W 23 RED WINE tuna, salmon, yellowtail, s u r i m i , a v o c a d o , c u c u m b e r , y u z u t o b i k o
CABERNET SAUVIGNON RUBY 22 avocado, sweet plantain, tuna tartare Duckhorn, Decoy, Sonoma, USA 85 Robert Mondavi, Napa Valley, USA 95 D R AG O N 24 shrimp tempura, cucumber, Caymus, Napa, USA 230 sweet plantain, whiskey tuna
MERLOT KING CRAB VOLCANO 28 spicy king crab, smoked trout rolls, Silverado, USA 105 avocado, spicy m a y o
Emmolo by Caymus, Napa Valley, USA 120 FIRE CRACKER 22 spicy tartar e , avocado, tempura roll, P I N O T N O I R s picy mayo, hot sauce, sweet soy
Belle Glos, Meiomi, California, USA 75
Au Bon Climat, California, USA 80 Pascal Jolivet, Sancerre, France 80 COCKTAILS Vision Cellars, Sonoma, California, USA 85 Goldeneye, Anderson Valley, USA 170 S AKE COLADA 18 don q coco, pineapple juice and lemongrass and coconut infused sake MALBEC MISO MARGARITA 18 Catena, Malbec, Mendoza, Argentina 55 jose cuervo traditional tequila, grand Alto Las Hormigas, Mendoza, Argentina 80 marnier, miso infused with fresh ginger and Chinese five spice, orange salt rim TEMPRANILLO RED SKY AT NIGHT... 18 don q limón, grey goose cherry noir, Arzuaga Crianza, Ribera del Duero, Spain 70 yuzu saké,lemongrass syrup, lemon Marques de Murrieta, Reserva, Rioja, Spain 90 and butterfly pea flower tea
SANGIOVESE ONNA BUGEISHA 18 s e s a m e o i l - washed absolut elyx, Castello Banfi, Chianti Riserva, Italy 75 tomato mix, yuzu and ginger beer with housemade togarachi salt rim BLEND PAINT IT PINK! 18 belvedere pink, cointreau, Bootleg, Napa Valley, USA 115 disaronno, ra spberry, passion fruit, hibiscus and cranberry
B O RI C U A 7 5 18 barrilitto, cointreau, pineapple juice, DESSERT WINE grapefruit shrub, lime juice Gekkeikan Japanese Plum Wine 47 topped up with prosecco
Graham's 6 Grapes 70 LIFE IN THE SLOW LANE 18 Casta Diva, Cosecha Miel 75 barrilito, chambord, pineapple, orange, mango and sage Tokaji Cuvee, Late Harvest, H u n g a r y 90 i n f u s e d green tea with Kiona Fortunate Sun Chenin Blanc 110 housemade orgeat syrup and lime
ROCKEFELLER ROCKS 18 glenlivet, martini blanco, malibu, honey water and angostura bitters
FLAMING FARO 18 tanqueray, martini rosso, passion fruit, MOCKTAILS cranberry, honey and mint
PINEAPPLE OF MY EYE 36 COPA DEL ENCANTO 1 2 m a k er’s mark, bacardi 8, pineapple, coco- creamy, citrus virgin colada homemade syrup d’orgeat, honey water and topped with P U E S T A D E L SOL 12 l a u r e n t - perrier brut champagne fresh raspberries, vanilla, lemon, ginger ale and drizzled passion fruit
WINES BY THE GLASS NIGORI SPARKLING/ROSE Cloudy sake made by a rougher filtration process when compared Prosecco Canella, Italy 16 to traditional sake. Particles of rice are allowed to remain in the Spumanti Fantinel Rosé, Italy 15 bottle, enhancing the flavor and providing the Laurent-Perrier Brût, France 24 signature cloudy appearance.
Laurent-Perrier Rosé, France 36 Hakutsuru Sayuri Nigori 10 / 30 WHITE W A R M S AK E Chardonnay, Joseph Drouhin, Laforêt, France 15 The natural umami character of sake is enhanced when served Chardonnay, Sonoma Cutrer, USA 18 warm. A very satisfying experience.
Sauvignon Blanc, The Crossings, New Zealand 16 Wakatake Daiginjo Onikoroshi 25 / 70 Pinot Grigio, Santa Margherita, Italy 20 Albariño, Pazo de Señorans, Spain 18 KIYOSHU ROSE The brewing method of Kijoshu is very unique because pure rice sake is added at the final stage instead of water and aged in wood for eight years. Château d’Esclans, Dorado Beach, France 18 Miraval Rosé, France 19 Hanahato Kiyoshu 25 / 120
RED SAKE FLIGHTS
Cabernet Sauvignon, Duckhorn, Decoy, USA 20 Discovering the World of Sake 5 0 Merlot, Silverado, USA 22 Pinot Noir, Belle Glos, Meiomi, USA 18 Awa Yuki Sparkling Sake, Hakutsuru Sayuri Nigori, Wakatake Malbec, Alto Las Hormigas, Argentina 20 Daiginjo Onikoroshi, Hanahato Kijoshu 8 Years
Arzuaga Crianza, Ribera del Duero, Spain 18 Sangiovese, Banfi, Chianti Riserva, Italy 16 The Sake Lover Experience 75
Meibo Yowanotsuki Midnight Moon, Dassai 50 Nigori, DESSERT Harushika Daiginjo, Hanahato Densho Gekkeikan Japanese Plum Wine 10
Tokaji, Cuvee, Pannon Dominium, Hungary 20 Graham's 6 Grapes, Portugal 21 WINES BY THE BOTTLE Casta Diva, Cosecha Miel, Spain 22 Kiona Fortunate Sun Chenin Blanc, USA 26
SPARKLING SAKE Prosecco Canella, Italy 60 Spumanti Fantinel Rosé, Italy 65 Moët-Chandon. Impérial Brût, France 95 JUNMAI DAIGINJO Laurent-Perrier Brût, France 105 The A-List of sake. Pure and piercing with floral, melon, and citrus Laurent-Perrier Rosé, France 165 characer. A perfect partner to high quality sashimi. Veuve Clicquot, Brût, France 140 Dom Pérignon, Brût, France 450 Harushika Daiginjo 14 / 40 Yonetsuru Daiginjo - / 110 Wakatake Daiginjo Onikoroshi 25 / 70 WHITE Dassai 50 Nigori 20 / 60 Dassai 23 (300ml) - / 120 CHARDONNAY Dassai 23 (720ml) - / 255 Joseph Drouhin, Laforêt, Bourgogne, France 50 Dassai Beyond - / 1 , 5 6 0 Robert Mondavi, Napa Valley, USA 65 Sonoma Cutrer, Sonoma, USA 85 J U N M AI GINJO Silverado, USA 90 Frog’s Leap, Napa Valley, USA 95 The little brother of Junmai Daigingo, Gingo sake excels in Jordan, Russian River Valley, USA 120 presenting the earthier and more savory side of sake. Enjoy with heartier, warm preparations like our Dan Dan noodles, Pork Shank SAUVIGNON BLANC or Ssam. The Crossings, Marlborough, New Zealand 70 Duckhorn, Sonoma, USA 100 Moonstone Plum - / 4 0 Pascal Jolivet, Clos du Roy, Sancerre, France 120 Momokawa Pearl Nigori - / 45 GEWURZTRAMINER / RIE SLING Moonstone Coconut Lemongrass 10 / 45 Hanahato Densho Trimbach, Gewürztraminer, France 80 - / 125 Eroica, Riesling, Columbia Valley, USA 90 Meibo Yowanotsuki 18 / 85 Ohyama Ginsuika - / 90 PINOT GRIGIO Umenishiki Hitosuji - / 115 Santa Margherita, Valdadige, Italy 95 ALBARIÑO J U N M AI Pazo de Señorans, Spain 80 High quality sake, made in a variety of styles. These sakes are typically very easy drinking and food friendly. ROSE Awa Yuki Sparkling Sake 10 / 4 0 Ichinokura Hyakkoi - / 95 Château d’Esclans, Dorado Beach, Provence, France 80 Miraval Rosé, France 75