lunch and dinner

cold

sea vegetables wakame, konbu and tosaka in yuzu-vinaigrette   6

dungeness sunomono with heirloom carrot, sunchokes and persimmons   7 

caesar  with smoked mackerel, crispy burdock and feta   9 

tsukemono  assorted house  pickles   8 

filbert ae  with chilled winter greens in filbert dressing   5                            

hot

miso soup   2

seasoned tofu flash fried topped with confit of hedgehog mushrooms in a rich dashi broth    6

 daily vegetable  tempura   6

 gyoza with chicken and chives   9

 calamari sautéed in garlic, serrano and shottsuru topped with cilantro salad   8

 giant clam sautéed in umami butter and chanterelles   12

 seared duck breast with kyoto miso, candied walnuts and mushroom salad   14

 painted hills short rib oden with soy steeped egg and braised daikon  14

 black cod kasu yaki with sautéed burdock and ginger blossom  11

 buri daikon yellowtail collar and daikon braised in a sweet soy reduction   8      

 tonkotsu ramen kyushu-style pork bone broth with porkbelly chashu and egg   13

 chasu burger with mild cheddar, kimchee mayo and carmelized onion   13 (lunch only)