Hand-cut steaks, knife-cut sushi, and a dining room that smells like cedar at six o'clock.
Sea salt, lemon zest, served warm.
Seared rare striploin, yuzu kosho, micro greens.
Bonito flakes, smoked sea salt.
Avocado, sesame oil, taro chips.
8oz, aged 28 days, charred over binchotan, miso butter.
Confit garlic butter, bordelaise.
16oz, dry-aged 30 days, chimichurri.
Whole fish, charred lemon, salsa verde.
Slow-simmered short rib ragù, parmigiano.
Pecorino, Tellicherry pepper, hand-cut spaghetti.
Dry-aged blend, comté, caramelized onion, bordelaise.
Lemon-thyme jus, smashed Yukon golds.
Two pieces. The cut depends on what arrived.
Six slices, ginger, micro shiso.
Cucumber, sesame oil, chili crisp.
Chef's choice, 8 pieces, plus one warm course.
Ginger crumb, candied citrus.
Smoked sea salt, olive oil.
Black sesame brittle.
Reservations recommended on weekends. We hold a few walk-in seats nightly.
Reserve a table