CanciEats

Grade A5 wagyu, Korean BBQ marinade, jasmine rice, bok choy, sesame egg.

Slow-braised lamb, Thai massaman curry, fingerling potatoes, toasted peanut, jasmine rice.

48-hour miso-marinated Chilean sea bass, dashi beurre blanc, seasonal vegetables.

Live Maine lobster, wok-tossed rice noodles, tamarind, egg, bean sprouts, Thai chili.

Crispy panko tofu, Japanese golden curry, pickled daikon, steamed rice, scallion.

12-hour tonkotsu broth, duck confit, soft egg, bamboo shoots, nori, black garlic oil.

Vodka, fresh lychee, elderflower liqueur, lime, sugar rim.

Japanese whisky, yuzu, ginger beer, cucumber, shiso leaf.

Gin, ceremonial matcha, sweet vermouth, Campari, orange peel.

Rum, house-made pandan syrup, coconut cream, pineapple juice, toasted coconut.

Yuzu, lemongrass soda, mint, cucumber, cane sugar. Non-alcoholic.

Curated rotating selection of junmai, ginjo, and daiginjo sakes. Ask your server.

House-made matcha, black sesame, and passion fruit mochi ice cream.

Crispy tempura banana, coconut caramel, vanilla bean ice cream, sesame brittle.

Buttery shortcrust, yuzu curd, Italian meringue, candied zest.