Tsubaki

ume ponzu, shiso, sweet onion and habanero pickles, furikake

Japanese king fish with watermelon radish and yuzu caper dressing

Potato pancakes with dry-aged salmon and yuzu scallion crème fraiche

Market lettuces with panko and creamy miso parmesan dressing

Chicories, apples, kabocha squash with wasabi pepitas

Chilled tofu with tobanjan and house taberu rayu

Assorted housemade Japanese pickles

Steamed egg custard with dungeness crab and truffle salt

Donabe-steamed clams with seaweed butter

Potato croquettes with bacon and cheddar

Mushroom medley with yuzu shichimi

Salt-grilled branzino with ponzu

Grilled cabbage skewers

Grilled king trumpet mushroom skewers

Flame-seared scallop skewer with mentaiko miso

Charcoal-grilled head-on blue prawns

Charcoal-grilled chicken oysters (two skewers)

Charcoal-grilled jidori chicken tail

Charcoal-grilled jidori chicken wings

Charcoal-grilled jidori chicken gizzards

Charcoal-grilled jidori chicken hearts

Charcoal-grilled jidori chicken cartilage

A5 miyazaki wagyu skewer with black lava sea salt

Koji honey with pork loin and parsnip artichoke puree

Soy-simmered black cod with tofu and bok choy

Nanban-style with market squash and jujube glaze

Charcoal-grilled sesame rice balls (weekends only)

Garlic fried rice with Japanese pickled mustard greens

Garlic fried rice with dungeness crab

Pan-fried noodles with char siu and pickled green garlic

Roasted green tea chocolate soft serve

Roasted green tea soft serve with burnt miso

Yuzu citrus curd with marigold flowers

Figs and compote with crème fraiche