Tender octopus finished hard over charcoal with crushed potato, smoked chile lacquer, and bright yuzu kosho.

Charred Octopus 64

Cold smashed cucumber with toasted sesame, black vinegar, herbs, and a sharp crispy-garlic finish.

Dragon Cucumber

Day-boat fluke in a chilled citrus tiger-milk dressing with green chile, shiso, and sesame oil.

Springy wheat noodles, sesame paste, chile crisp, preserved mustard greens, and fragrant toasted pepper.

Whole eggplant blistered over coal, brushed with sweet miso, then finished with scallion and sesame.

Crisp potatoes with seaweed salt, kewpie, smoked trout roe, and a tiny squeeze of fresh lemon.

Cold yellowtail with daikon, scallion oil, jalapeño, and a clean citrus-soy ponzu.

Wok-fired rice with egg, sweet corn, scallion, and koji butter. Add smoked pork for four.

A tall, cold highball with Japanese-style whisky, plum cordial, lemon oil, and hard sparkling soda.

Shochu, cucumber, shiso, and dry tonic; bright, mineral, and deliberately low in sugar.