DINNER

SERVED 5PM - 9PM DAILY

STARTERS

SEASONAL TEMPURA

shrimp and vegetable tempura    9

CRAB STACK

colossal lump crab, caramelized onion, 

avocado, endive, acevichado sauce, 

ikura, aji verde        18

SALT & PEPPER RIBS

beef ribs, flash-fried, hoisin, sambal, 

jalapeños, cilantro, lime   16

EDAMAME

salted, bbq rub, truffle, or garlic lime   6

FLORIDA OYSTERS

ponzu, chive, ikura, wakame   12

CALAMARI

karaage squid, lemon, sweet chili remoulade   9

PORK GYOZA

ginger-scallion gyoza, ponzu   8

BEEF DUMPLINGS

szechuan mala wontons, soy vinegar, fried garlic   8

GARDEN

OSAKA SPROUTS

crispy brussels, bonito, ginger relish, okonomi sauce, kewpie mayo    8

CHARRED MUSHROOMS

king oyster and enoki mushrooms, crispy leeks, miso-bernaise   12

GRILLED GREEN BEANS

caramelized onions, XO sauce   10

BABY BOK CHOY

saké, garlic, oyster sauce   6

ENTREES

TONKOTSU RAMEN

24-hour pork broth, braised pork belly,

beni shoga, menma, soy egg   14

SHOYU RAMEN

with grilled chicken thigh, wood ear mushroom,

soy egg, chives   14

VEGETARIAN RAMEN

tomato miso dashi, fried tofu, bok choy, soy egg   14

TERIYAKI CHICKEN

grilled chicken thigh, scallions, seasonal vegetables   18

SEAFOOD UDON YAKI

calamari, shrimp, colossal lump crab, baby bok choy, tomato, yuzu butter, toasted panko   22

BI BIM BAP

bulgogi, soft poached egg and assorted vegetables over rice, spicy gochujang in hot stone bowl   18

WHOLE FISH

1lb fried red snapper, green curry, coconut vinaigrette, charred scallion, mango slaw   36

SMOKED SALMON SALAD

cucumber, red onion, tomato, avocado, hard boiled egg, capers, radish, crouton, herb creme fraiche dressing   18

HIBACHI RICE

choice of veggies, chicken, shrimp, bulgogi,  or pork belly  18

lump crab   24

CHEF'S DINNER SET

miso-yaki black grouper, baby bok choy, mushroom dashi, sweet potato kakiage kanpachi crudo, egg miso dipping sauce   35

*Florida health code requires us to inform you that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of a foodborne illness