sea salt and lime (vg, gf) 9

black truffle aioli 13

cilantro and tofu (gf) 6

grilled spicy pepper, sea salt, lime (vg, gf) 12

YELLOWTAIL* avocado and miso 12/each

JAPANESE KOBE truffled tofu crema, shichimi ponzu, micro celery 19/each

dry miso, shichimi, sea salt, crispy garlic, su-shoyu 19

pomegranate molasses, pickled onion, mint (vg, gf) 14

west coast, half -dozen minimum (gf) 6/each

YELLOWTAIL* ginger, garlic, soy (gf) 23

YELLOWTAIL* jalapeño and lemongrass 22

KANPACHI* yuzu dressing, sea salt, black truffle oil, chive, garlic (gf) 23

SALMON* kinkan honey, garlic ponzu, garlic chip 20

TORO* yuzu dressing, pickled wasabi, black truffle 42

ORGANIC CHICKEN aji amarillo (gf) 12

SEA BASS miso (gf) 28

PORK BELLY butterscotch miso 20

shrimp, squid, sea bass, mussels, clams with coconut milk, dendê oil and chimichurri rice  (gf) 48

served with a brazilian side of black beans, collard greens, farofa and SUSHISAMBA® dipping sauces (gf) 75

cachaça pepper sauce, bone marrow stuffing 78

crispy rice, toro, yuzu tobiko, smoked chipotle mayo, balsamic soy reduction 40

tuna, salmon, yellowtail, white fish, avocado, cucumber, red onion, sweet potato, cancha corn, aji amarillo leche de tigre 28

bigeye tuna, tempura flake, aji panca 23

collard greens, portobello mushroom, takuwan, cucumber, avocado, wasabi-onion soy (vg) 15

salmon, jalapeño, shiso leaf, crispy onion, spicy mayonnaise, fresh melted mozzarella, eel sauce 22

shrimp tempura, quinoa, shishito, cilantro, spicy mayonnaise, red onion 12

Mango, lime, red pepper, kiwi and ginger. Served long over ice. 13

Our monthly inspiration created in house by our bar team. Ask your server for details.

Cachaça, muddled limes, churned with shishito peppers and sugar. Served short over ice.

Pear vodka, elderflower liqueur stirred with lychee water, passion fruit and yuzu juice. Served ‘up’.

A modern Pisco Sour for the urban Pisco Sour drinker. Pisco brandy and maraschino liqueur shaken hard with yuzu, egg white and sugar syrup infused with turmeric. Served ‘up’.

Vodka, elderflower cordial and vanilla, shaken hard with coconut cream and lychee water. Served long.

Hibiscus Mezcal, pineapple tepache, green chili liqueur and lime. Shaken and served long over ice.

Kobe fat washed Japanese whisky, salted caramel and maple. Stirred until icy cold and served short over block of ice.

Hendrick’s gin, cilantro infusion, chili, lemongrass and lime leaf. Churned through crushed ice, with ginger syrup and citrus juice. Served long.

Enjoy “ 12 Stems” of signature cocktails or mocktails in our tasting tree.

*wagyu cocktail & coffee boulevardier + $10 each
choose up to 3 libations

Toasted coconut washed Suntory Roku gin shaken hard with coconut cream, ginger, lime and egg white. Served up.

Japanese whisky, Carpano Antica sweet vermouth & chocolate bitters.
Slow dripped through roasted Peruvian coffee. Stirred down and served over a chunk of ice.

Blanco tequila, hibiscus mezcal, lime, mint and strawberry oleo saccharum, spiked with green tabasco. Shaken and served short over ice.

Ginger beer churned with lime, saffron, sugar and shiso. Served long over crushed ice.

Muddled blackberry and raspberry, topped with lime sparkling water. Served long, over ice.

Mango, lime, red pepper, kiwi and ginger. Served long over ice.

signature or spicy (vg, gf)

collard greens, portobello mushroom, takuwan, cucumber, avocado, wasabi-onion soy (vg)

(gf)

(gf)

White rum muddled with fresh mint lime and sugar. Served tall.

Cachaça, muddled limes, churned with shishito peppers and sugar. Served short over ice.

Canyon Road, California

Canyon Road, California

Hint of honeydew, apple, soft and light on the palate

light lager

Peruvian lager