The Spice Jar

Dashi soy and olive oil.

Steamed pork dumpling.

Served with soy chili sauce.

Sake and oyster sauce.

Ponzu jalapeno sauce.

Mixed greens, vermicelli, red onion, cilantro, red curry honey.

Mixed greens with assorted seaweed, apple soy.

Mixed greens, cucumber, tomato, red bell pepper, jicama, jasmine rice, creamy sesame dressing.

Vietnamese chicken noodle soup.

Braised spare rib, spinach, green onions, bean sprouts, boiled egg.

Ground chicken, garlic chives.

Coconut based sambal broth, calamari, shrimp, black mussels, basil with rice noodles.

Coconut curry broth, shrimp, chicken, tofu, bean sprouts, cilantro with rice noodle.

Salmon, albacore, pickled cucumber, red onions, seaweed, avocado, kaiware, chili sit sesame sauce.

Marinated Korean spices, bean sprouts, spinach, pickled cucumber, peruvian aji sauce.

Chicken with tomato, broccoli and basil with a bowl of jasmine rice.

Tofu with tomato, broccoli and basil with a bowl of jasmine rice.

Bowl.

Dashi soy and olive oil.

Steamed pork dumpling.

Served with soy chili sauce.

Sake and oyster sauce.

Ponzu jalapeno sauce.

Mixed greens, vermicelli, red onion, cilantro, red curry honey.

Mixed greens with assorted seaweed, apple soy.

Mixed greens, cucumber, tomato, red bell pepper, jicama, jasmine rice, creamy sesame dressing.

Vietnamese chicken noodle soup.

Braised spare rib, spinach, green onions, bean sprouts, boiled egg.

Ground chicken, garlic chives.

Coconut based sambal broth, calamari, shrimp, black mussels, basil with rice noodle.

Coconut curry broth, shrimp, chicken, tofu, bean sprouts, cilantro with rice noodle.

Shrimp, chicken, egg, onion, mushroom, bell pepper, mint leaf.

Onion, green onion, mushroom with sesame bread or white rice.

Onion, green onion, mushroom with sesame bread or white rice.

Onion, green onion, mushroom with sesame bread or white rice.

Chicken with tomato, broccoli and basil with a bowl of jasmine rice.

Tofu with tomato, broccoli and basil with a bowl of jasmine rice.

Bowl.

Bowl.

Dashi soy and olive oil.

Chopped jicama, garlic.

Steamed pork dumpling.

With Sweet Chili Sauce

6 hours braise, two steamed buns, pickled cucumber.

Ponzu jalapeno sauce.

Shrimp, calamari, salmon, black olive in an olive oil fondue with toasted bread cubes.

With truffle salt.

15 minutes to prepare. Soy milk, hon nigari with wasabi salt.

with spicy remoulade.

Sake and oyster sauce.

Served with soy chili sauce.

Mixed green, cucumber, tomato, red bell pepper, jicama, jasmine rice, creamy sesame dressing.

Mixed greens, vermicelli, red onion, cilantro with red curry honey.

Mixed greens with assorted seaweed, apple-soy.

2 pieces.

Bowl.

Bowl.

With curry dipping.

Vietnamese chicken noodle soup.

Braised spare rib, spinach, green onions, bean sprouts, boiled egg.

Ground chicken, garlic chives.

Coconut based sambal broth, calamari, shrimp, black mussel, basil, with rice noodle.

Coconut curry broth, shrimp, chicken, tofu, bean sprouts, cilantro with rice noodle.

Egg and roasted garlic.

Egg, shrimp, chicken, onion, mushroom, bell pepper, mint leaf.

Fresh egg noodle with bean sprouts and green onion.

Onion, green onion, mushroom with sesame bread or rice.

Onion, green onion, mushroom with sesame bread or rice.

Onion, green onion, mushroom with sesame bread or rice.

Chicken with tomato, broccoli and basil, served with a bowl of jasmine rice.

Tofu with tomato, broccoli and basil, served with a bowl of jasmine rice.

Green raita with edamame garlic brown rice.

Marinated with Korean spices, sauteed vegetable, served with mushu wraps.

Spinach, bean sprouts, broccoli with miso garlic BBQ sauce.

Assorted vegetables, mushrooms with garlic ginger sauce.

Dashi soy and olive oil.

Steamed pork dumpling.

Served with soy chili sauce.

With sake and oyster sauce.

With ponzu jalapeno sauce.

With mixed greens, vermicelli, red onion, cilantro, and red curry honey.

With mixed green, assorted seaweed, and apple soy.

With mixed greens, cucumber, tomato, red bell pepper, jicama, jasmine rice, and creamy sesame dressing.

Vietnamese chicken noodle soup. Gluten-free.

5 Hours braised pork belly, spinach, green onions, bean sprouts, and boiled egg.

Ground chicken and garlic chives.

Coconut-based sambal broth, calamari, shrimp, Manila clams, and basil with rice noodle. Gluten-free.

Coconut curry broth, shrimp, chicken, tofu, bean sprouts, and cilantro with rice noodle.

Chicken or tofu with tomato, broccoli, and basil with a bowl of jasmine rice. Gluten-free.

Breaded breast chicken with pickled cucumber, tomato, broccoli, and rice served with Japanese curry sauce.

Clams, shrimp, and calamari with sambal squid ink broth.

Gluten-free.

Gluten-free.

Served with azuki beans and candied mango.

Light and refreshing white ale from Kyoto.

A blend of matcha green tea and Japanese style IPA.

Dry with a refreshingly finish, Junmai, Kobe. Served cold.

Light and crispy with dry finish, Honjozo, Aomori. Served cold.

Right balance of natural acidity and umami, Junmai Ginjo, Kyoto. Served cold.

Deeper and richer taste with smooth finish, Ginjo, Niigata. Served cold.

Clean aroma, faint elements of melon and vanilla finish. Served cold.

Creamy rich with elegant sweetness, Kobe. Served cold.

Salmon, albacore, pickled cucumber, red onions, seaweed, avocado, kaiware, and chili sit sesame sauce.

Marinated Korean spices, bean sprouts, spinach, pickled cucumber, and Peruvian aji sauce.

Dashi soy and olive oil.

Steamed pork dumpling.

Served with soy chili sauce.

With sake and oyster sauce.

With ponzu jalapeno sauce.

With spicy remoulade.

5 Hours braise, two steamed buns, and pickled cucumber.

Chopped jicama, garlic, iceberg, and sunny lettuce.

4 Pieces of vegetable spring roll with sweet and chili sauce.

With truffle salt.

Octopus ball served with QP Mayo, aonori seaweed, and bonito flakes.

With mixed greens, vermicelli, red onion, cilantro, and red curry honey.

With mixed green, assorted seaweed, and apple soy.

With mixed greens, cucumber, tomato, red bell pepper, jicama, jasmine rice, and creamy sesame dressing.

Vietnamese chicken noodle soup. Gluten-free.

5 Hours braised pork belly, spinach, green onions, bean sprouts, and boiled egg.

Ground chicken and garlic chives.

Coconut-based sambal broth, calamari, shrimp, Manila clams, and basil with rice noodle. Gluten-free.

Coconut curry broth, shrimp, chicken, tofu, bean sprouts, and cilantro with rice noodle.

Chicken or tofu with tomato, broccoli, and basil with a bowl of jasmine rice. Gluten-free.

Breaded breast chicken with pickled cucumber, tomato, broccoli, and rice served with Japanese curry sauce.

Shrimp, chicken egg, onion, mushroom, bell pepper, egg, and mint leaf.

Clams, shrimp, and calamari with sambal squid ink broth.

Vegetarian miso with mixed vegetables, tofu, and mushroom.

Fresh egg noodle with bean sprouts and green onion.

Egg and roasted garlic.

Onion, green onion, and mushroom with sesame bread or rice.

Onion, green onion, and mushroom with sesame bread or rice.

Green raita with edamame garlic brown rice.

Marinated with Korean spices, sautéed vegetable mushroom. Served with mushu wraps.

Spinach, bean sprouts, broccoli with miso garlic BBQ sauce.

Assorted vegetables and mushrooms with garlic ginger sauce.

Gluten-free.

Gluten-free.

2 Pieces.

Served with azuki beans and candied mango.

Light and refreshing white ale from Kyoto.

A blend of matcha green tea and Japanese style IPA.

Dry with a refreshingly finish, Junmai, Kobe. Served cold.

Light and crispy with dry finish, Honjozo, Aomori. Served cold.

Right balance of natural acidity and umami, Junmai Ginjo, Kyoto. Served cold.

Deeper and richer taste with smooth finish, Ginjo, Niigata. Served cold.

Clean aroma, faint elements of melon and vanilla finish. Served cold.

Creamy rich with elegant sweetness, Kobe. Served cold.