Sunda New Asian - River North

Crispy Brussels sprouts tossed with red cabbage, red onion, carrots, chilis, fried shallots, and minced shrimp, finished in a sweet and tangy nuoc cham vinaigrette.

Steamed young soy pods lightly tossed with sea salt for a clean, classic plant-based starter.

Warm edamame pods tossed in fragrant garlic butter and fiery chili salt.

Roasted cauliflower florets wok-tossed in rich garlic butter, sweet miso glaze, and sliced fresh chilis.

Traditional Japanese broth with silky tofu cubes, wakame seaweed, and chopped scallions.

Umami-rich traditional miso broth infused with wild mushrooms, tofu, wakame, and green onions.

Seasoned wakame seaweed served over crisp local greens, tomatoes, and cucumber in a sesame ponzu dressing.

Blistered Shishito peppers wok-tossed in savory gluten-free tamari soy sauce.

Tempura-battered tiger shrimp tossed in creamy honey aioli, paired with candied walnuts and fresh frisée.

Mesclun greens, crisp cucumber, shaved baby carrots, and radish tossed in a creamy carrot miso dressing with toasted sesame seeds.

Silken tofu, cucumber, wakame, baby carrot, pickled lotus root, crispy shallots, and crushed peanuts in a spicy chili-garlic herb dressing.

Fluffy steamed bao buns stuffed with braised adobo pork belly, pickled vegetables, and sweet hoisin.

Crispy fried chicken thigh glazed with spicy gochujang, topped with Asian slaw inside steamed bao buns.

Panko-crusted crispy eggplant with crunchy Asian slaw and spicy mayo tucked inside pillowy steamed bao buns.

Skewered slices of New York strip steak glazed in lemongrass, chilis, and ginger soy reduction.

Sesame soy marinated sliced ribeye served on flaky roti prata flatbread with red cabbage slaw.

Crispy Shanghai-style pork and shrimp spring rolls, wrapped with fresh Boston lettuce and served with authentic nuoc cham sauce.

Pan-fried dumplings stuffed with rich braised oxtail, paired with caramelized onion jus and horseradish white wasabi cream.

Bone-in tender pork ribs glazed in savory-sweet char siu BBQ sauce, topped with toasted sesame seeds and fresh herbs.

Sweet snow crab and spicy mayo wrapped in soy paper with crunchy tempura flakes and toasted sesame.

Pan-seared sushi rice cakes topped with spicy tuna, ghee, and tamari soy glaze. (4 pieces)

Pan-seared sushi rice cakes layered with rich seared Wagyu beef, tamari, and pesto oil. (4 pieces)

Sampler featuring two pieces of spicy tuna crispy rice and two pieces of seared Wagyu crispy rice. (4 pieces)

Yellowtail sashimi topped with crunchy chili garlic crisp, olive oil, and citrus zest. (2 pieces)

Escolar sashimi topped with truffle vinaigrette, crunchy potato chip, and shaved black truffles. (2 pieces)

Fresh salmon crudo in zesty lime vinaigrette, aji amarillo, cilantro, and chili rayu oil. (5 pieces)

Flaky roti prata flatbread topped with raw tuna, black truffle shavings, foie gras aioli, red onion, and truffle vinaigrette.

Japanese snapper madai served with dry miso, refreshing yuzu citrus juice, cilantro, and crispy lotus root chips.

Yellowtail hamachi sashimi paired with fresh jalapeno slices, garlic, and yuzu soy sauce. (5 pieces)

Diced yellowtail and avocado tossed with tobiko in a wasabi soy vinaigrette, served with crispy plantain chips.

Diced fresh salmon and avocado with tobiko in wasabi soy vinaigrette, paired with crispy plantain chips.

Cubed salmon served over sushi rice with avocado, edamame, cucumber, red onion, masago, wakame, and sesame soy sauce.

Ahi tuna over sushi rice with avocado, edamame, cucumber, red onion, masago, wakame, and savory sesame soy dressing.

Roasted sweet potato served over sushi rice with avocado, edamame, cucumber, red onion, wakame, and sesame soy dressing.

Maguro tuna dressed in yuzu miso sauce, black garlic teriyaki, pepper arugula, radish, and puffed crispy rice.

Seared aged Snow Beef A5 Wagyu topped with savory yakiniku sauce and cured egg yolk on sushi rice. (1 piece)

Grilled chicken marinating in lemongrass, achiote glaze, and chili lime vinaigrette, served with watercress and tomato salad.

Confit pork shank fried to crisp perfection, accompanied by frisée salad and tangy garlic vinaigrette.

Grilled seasonal vegetables including shiitake mushrooms, bok choy, asparagus, eggplant, and squash in aromatic Khao Soi curry sauce.

Miso-marinated black cod pan-roasted with sweet miso sauce, tender eggplant, herb oil, and watermelon radish.

Grilled 9oz ribeye steak drizzled with fragrant yuzu truffle sauce, herb oil, and crispy fried leeks.

Crispy chicken thigh tossed in fiery Szechuan peppercorn sauce with dry red chilis, green beans, and scallions.

Chilean sea bass poached in aromatic Tom Yum sauce with mushrooms, bamboo shoots, bok choy, and kaffir lime oil.

Lemongrass braised beef short rib served in rich Panang coconut curry with roasted squash and kaffir lime oil.

Seared sea scallops served over creamy Massaman curry, charred sweet corn, toasted coconut flakes, okra, and lime zest.

Crispy pork belly served over sautéed spinach, seared tomatoes, and sinigang braised radish in a tangy tamarind broth.

Rich egg noodles tossed with fresh lump crab meat, garlic butter, toasted garlic, and scallions.

Fiery fried rice packed with shrimp, chicken, spicy ghost pepper sambal, cucumber, crispy fried shallots, and a fried egg.

Adobo-seasoned rice served with tender chicken, crispy egg, bok choy, carrots, mushrooms, toasted garlic, and vinegar soy.

Adobo rice served with crispy pork belly, fried egg, bok choy, carrots, mushrooms, and savory vinegar soy.

Flavorful adobo rice tossed with bok choy, carrots, mushrooms, toasted garlic, scallions, and vinegar soy sauce.

Classic stir-fried rice noodles with chicken, eggs, bean sprouts, carrots, crushed peanuts, scallions, and sweet tamarind sauce.

Stir-fried rice noodles with plump shrimp, eggs, bean sprouts, carrots, peanuts, and scallions in tangy Pad Thai sauce.

Stir-fried rice noodles with tofu, bean sprouts, carrots, scallions, and roasted crushed peanuts in tamarind Pad Thai sauce.

Traditional Cantonese stir-fried noodles loaded with crispy pork belly, lap cheong sausage, shrimp, Napa cabbage, and bok choy.

Korean sweet potato glass noodles wok-tossed with spinach, mushrooms, carrots, cabbage, scallions, and marinated tofu in sesame soy.

Spicy tuna, red crab, cucumber, scallion, kampyo, avocado, and dangerously hot ghost pepper sambal. (6 pieces)

Thai basil, mango, avocado, asparagus, cucumber, and local greens wrapped in rice, served with ponzu sauce. (5 pieces)

Tuna, salmon, mango, avocado, asparagus, greens, and Thai basil rolled in soy paper with citrus ponzu sauce. (8 pieces)

Creamy lobster salad, Wagyu tataki, foie gras aioli, truffle vinaigrette, jalapeno slices, and wasabi aioli. (8 pieces)

Shrimp tempura, cream cheese, sriracha, tempura crisps, unagi sauce, and wasabi aioli garnished with masago roe. (8 pieces)

Snow crab and avocado roll draped with fresh tuna, salmon, escolar, yellowtail, and avocado slices. (8 pieces)

Unagi eel and shrimp tempura roll topped with spicy tuna, jalapeno slices, tempura crunchies, and unagi glaze. (8 pieces)

Roasted sweet potato, Asian pear, and avocado topped with black garlic teriyaki glaze and red pepper puree. (8 pieces)

Spicy tuna and escolar roll crowned with crispy golden fried shallots and garlic spicy mayo. (8 pieces)

Yellowtail hamachi roll with green wasabi tobiko, avocado, cilantro, jalapeno, cucumber, and fresh lime zest. (8 pieces)

Smoked salmon, crispy salmon skin, cucumber, arugula, and sweet kampyo drizzled with smoked soy ponzu. (5 pieces)

Fresh salmon, crab salad, yuzu tobiko, avocado, local greens, cucumber, kewpie mayo, and masago. (5 pieces)

Cooked tiger shrimp over seasoned sushi rice. (2 pieces)

Sliced cooked tiger shrimp without rice. (4 pieces)

Fresh Japanese yellowtail over seasoned sushi rice. (2 pieces)

Slices of fresh Japanese yellowtail without rice. (4 pieces)

Marinated salmon roe cradled in nori seaweed over sushi rice. (2 pieces)

Glistening marinated salmon roe served without rice. (4 pieces)

Fresh yellowfin maguro tuna over seasoned sushi rice. (2 pieces)

Thick slices of ruby-red yellowfin tuna without rice. (4 pieces)

Fresh Atlantic salmon over seasoned sushi rice. (2 pieces)

Thick slices of fresh Atlantic salmon without rice. (4 pieces)

Premium fatty tuna belly over seasoned sushi rice. (2 pieces)

Luxurious thick slices of bluefin fatty tuna belly without rice. (4 pieces)

Grilled freshwater eel topped with sweet unagi glaze over sushi rice. (2 pieces)

Grilled freshwater eel with unagi sauce, served without rice. (4 pieces)

Fresh sea urchin tongue cradled in nori over seasoned sushi rice. (2 pieces)

Fresh sea urchin tongue served plain without rice. (4 pieces)

Silky butterfish escolar over seasoned sushi rice. (2 pieces)

Thick white slices of butterfish escolar without rice. (4 pieces)

Classic hosomaki roll filled with ripe creamy avocado.

Snow crab salad mix, fresh cucumber, and ripe avocado rolled with sesame seeds.

Traditional thin seaweed roll wrapped around crisp sliced cucumber.

Yellowtail hamachi and chopped scallions rolled in sea oak nori.

Smoked salmon, rich cream cheese, and crisp cucumber.

Fresh Atlantic salmon rolled with seasoned sushi rice and seaweed.

Crispy tempura fried shrimp and ripe avocado drizzled with sweet soy reduction.

Fresh tuna mixed with spicy chili mayo and spicy seasoning.

Fresh yellowfin tuna rolled in seaweed and sushi rice.

Bento box featuring teriyaki glazed chicken served with jasmine rice and steamed fresh vegetables.

Kid-friendly bento box with tender sesame-marinated bulgogi beef, white rice, and steamed veggies.

Bento meal with grilled salmon fillet, white rice, and fresh steamed broccoli.

Crispy fried chicken thigh strips served with fluffy jasmine rice and steamed vegetables.

Silky coconut mousse over graham cracker crust, drizzled with warm coconut caramel and fresh berries.

Silky Filipino ube purple yam filling topped with toasted meringue layers on a buttery pie crust.

Complimentary eco-friendly eating utensils and chopsticks for your meal.