MENU
SEAFOOD
OCTOPUS - Sake–soy glaze, yuzu, ají amarillo. 21
HOKKAIDO SCALLOP CEVICHE - Coconut Leche de Tigre, pickled daikon, onion, Shiso oil. 26
RED PRAWN CEVICHE - Cantaloupe–Guajillo shrub, Tobiko, Ponzu. 24
SEA BASS - Coconut cream, ginger–scallion salsa. 35
GRILLED RED PRAWNS - Togarashi mojo. 23
HAMACHI TARTARE - Tortilla, avocado crema, sweet soy, cilantro. 26
MUSSELS & CLAMS - Japanese curry broth, potato, carrot. 21
SQUID INK PAELLA - Pork belly, seafood, miso-ají sofrito 28
MEATS
CHARI-GRILLED HALF CHICKEN - Sweet miso, salsa verde, chicken chicharrón. 32
PORK BELLY - Cured, crispy, ají–yuzu som, pickled chilies, shiso oil. 19
ALBERTA PRIME STRIPLOIN - 14oz, char-grilled, ají–yuzu som, miso butter. 41
ANTICUCHO / YAKITORI - Weekly special. 9
VEGETARIAN
PAN FRITO - Charred corn salsa, cotija, honey–miso gastrique. 15
PATATAS BRAVAS - Ají–miso kewpie. 12
FRIED PLANTAIN & YUCA - Ají–miso kewpie. 12
EGGPLANT - Crispy, salsa macha, yogurt tahini, cotija, herb salad. 15
TORTILLA DE PATATAS - Spanish classic made with eggs, potatoes, and onions. 12
DESSERT
MATCHA TRES LECHES - Matcha sponge cake, coconut cream, toasted coconut. 12
BLACK SESAME & CORN PANNA COTTTA - Chocolate–sesame crumble, charred sweet corn 12
MISO-CHOCOLATE MOUSSE - Peruvian cacao, sea salt, toasted citrus breadcrumbs. 12