Uchiko

Grilled whole soybeans, jacobsen sea salt.

Baby romaine, daikon, jalapeno edamame.

Citrus, spiced pepitas, miso.

Served with wakame seaweed, zucchini, szechuan pepper zu, sesame.

Served with lion's head peppers, uchiracha.

Served with jalapeno eggplant crisps, sweet chili sauce.

Served with togarashi, gona shio.

Served with fish caramel, lemon, chili.

Served with marinated chicken, cucumber, seasonal pickles.

Served with cod, green tomatoes, miso aioli.

Served with jalapeno yellowtail, ponzu, Thai chili, orange supreme.

Served with scotfish salmon, dinosaur kale, Asian pear, yuzu.

Served with big eye tuna, poblano, Asian pear, pea tendril.

Served with trumpet mushroom, shallot, shiro zu.

Served sea bass, radish, seasonal fruit, dill.

Served with striped jack, garlic, brown butter, seasonal mushroom.

Served with yuzu kosho, nuoc mam, green papaya.

Served with steamed seasonal while fish parcel, tom yum, kaffir lime, honshimeji, tomato.

Served with fried cauliflower, curried raisins, gruyère, cashews.

Served with pear jam, apricot, onion.

Served with seared duck breast, blackberry, beet, smoke.

Served with brussels sprout kimchi, Asian pear, preserved lemon, yuzu crème fraîche.

Served with grilled mediterranean sea bass, tomato, mint, chili.

Served with tamarind jus, green apple, celery.

Served with Japanese bream, shiso, meyer lemon zest, olive oil.

Served with mediterranean sea bass, cilantro, radish, ginger.

Served with scottish salmon, preserved lemon, skyr yogurt.

Served with scottish salmon belly, ginger, tamari.

Served with japanese yellowtail, pickled green apple, serrano.

Served with albacore tuna, garlic kimchi, neg.

Served with big eye tuna, negi dare.

Served with cured norwegian mackerel, tomato, truffle, basil.

Served with spanish white anchovy, bottarga, gremolata.

Served with aw diver scallop, spicy aioli, avocado.

Served with xo sauce, bottarga, negi.

Served with yuzu kosho, tamari.

Served with romaine, gobo, pickled pepper, tamari miso.

Served with Japanese yellowtail, avocado, yuzu kosho, grilled negi, cilantro.

Served with big eye tuna, avocado, jalapeno, English cucumber, aioli.

Served with shrimp tempura, pickled cabbage, cucumber, pineapple sweet chili.

Served with katsu pork belly, yolk custard, espelette.

Served with grilled wagyu, rice paper, red pepper, charred green onion.

Served with tempura, salmon, avocado, sun dried tomato, sumiso.