Salty Flame

Tender steamed soybean pods tossed in a tangy kimchi vinaigrette and finished with flaky Maldon sea salt.

Finely diced New York steak infused with kimchi vinaigrette, pickled cabbage, black truffle caviar, and fresh Thai basil, topped with a rich cured quail egg yolk and served alongside toasted sourdough.

Crispy fried calamari tossed with peppery arugula, sliced jalapeños, and fragrant Szechuan pepper, served with a savory kimchi aioli.

Delicate steamed dumplings stuffed with succulent shrimp and pork, crowned with vibrant orange tobiko and drizzled with chili crisp oil.

Savory ground chicken sautéed with shiitake mushrooms, Thai basil, and oyster sauce, served with crisp baby gem lettuce cups, crunchy pistachios, fresh vegetables, and kimchi aioli.

Ultra-crispy chicken thighs coated in a sweet and spicy gochujang glaze, garnished with fresh scallions, toasted sesame seeds, sliced Fresno chili, and micro cilantro.

Fresh Hamachi diced and tossed in soy truffle vinaigrette, served in crispy wonton shells with velvety avocado yuzu mousse, kimchi aioli, chili crisp, and sliced radish.

Silky Faroe Islands salmon thin-sliced over zesty yuzu ginger vinaigrette, finished with avocado mousse, lime zest, truffle oil, and Maldon salt.

Chef's curated raw selection featuring two fresh pieces each of rich Bluefin tuna, Norwegian salmon, and delicate Japanese hamachi.

Spicy tuna sushi sandwich layered with soy paper, avocado, red tobiko, and bonito flakes, drizzled with sweet eel sauce and micro shiso.

Tender asparagus and creamy avocado wrapped and topped with lightly torched Wagyu tenderloin, soy truffle vinaigrette, kimchi aioli, and crispy quinoa.

Classic sushi roll filled with fresh Norwegian salmon, ripe avocado, and asparagus, rolled with black and white sesame seeds.

Crispy tempura shrimp wrapped in delicate soy paper with savory kani krab salad and avocado, topped with flavorful kimchi aioli.

Char-grilled skirt steak over crisp baby arugula, sweet cherry tomatoes, sliced avocado, cucumber, and crispy red onions, tossed in a citrusy yuzu soy vinaigrette.

Chopped iceberg lettuce tossed with carrots, radishes, cherry tomatoes, avocado, smoky Nueske's bacon lardons, and crispy rice noodles in a creamy miso ginger dressing.

Protein enhancement options for any salad, including your choice of grilled chicken, seared salmon, sautéed shrimp, or tender steak.

Prime 8 oz center-cut filet mignon, exceptionally tender and lean with a melt-in-your-mouth buttery texture.

Flavorful 12 oz Brazilian-style picanha cut, charcoal-grilled for a bold beefy taste with a tender, juicy bite.

Char-broiled 10 oz skirt steak featuring heavy marbling for maximum richness and deep savory flavor.

Hand-selected 16 oz ribeye steak, heavily marbled and grilled to perfection for an incredibly rich and tender dining experience.

Well-marbled 16 oz New York strip cut, offering full-bodied texture and deep, robust beef flavors.

Half-pound Angus beef patty topped with caramelized shiitake mushrooms, melted Swiss cheese, white truffle aioli, crispy wontons, and arugula on a black sesame brioche bun. Served with golden fries.

Peruvian-Asian wok-sauteed filet mignon strips with red onions, cherry tomatoes, and cilantro in savory lomo saltado sauce, served with tallow-roasted fingerling potatoes and steamed jasmine rice.

Showstopping 45 oz prime bone-in Tomahawk ribeye, coal-roasted to juicy perfection with buttery tenderness in every slice.

Half chicken brined in aromatic lemongrass and roasted in a Josper charcoal oven, accompanied by a flavorful miso ginger sauce and grilled lemon.

Fresh Mediterranean branzino whole-roasted over open coals in a specialty Josper oven for crisp skin and tender, flaky meat.

Sustainably sourced Faroe Islands salmon fillet, coal-roasted in the Josper oven to create smoky crisp edges and a buttery center.

Tender spare ribs marinated in Asian five-spice and glazed in sweet Chinese BBQ sauce, topped with crushed peanuts, Fresno chili, and micro cilantro.

Signature fried rice tossed with savory Chinese sausage, scrambled eggs, carrots, red cabbage, edamame, baby corn, crispy red onions, and aromatic Thai basil.

Thick chew udon noodles tossed in a velvety parmesan cream sauce with smoky Nueske's bacon and hondashi, topped with a soy-cured egg yolk and crushed Szechuan peppercorn.

Crispy marinated chicken thighs tossed with bell peppers, sweet pineapple chunks, scallions, and red onions in a rich house sweet and sour glaze.