Toki, Bacardi Ocho, Braulio, Banana, Hojicha, Banana Foam
Bourbon, Elderflower, Umeboshi-Hibiscus Cordial, Lemon, Egg White
Shishito Infused Reposado, Green Charteuse, Lime,
Demerara, Nori Citrus Salt, Cardamon, Grapefruit Bitters
Pineapple Rum, Campari, Lime, Cinnamon, Ube Black Strap Foam
Allergens: Egg, Coconut, Dairy
Coconut Infused Shochu, Creme de Banana, Durian, Lemon, Cinnamon
Cazadores Blanco, Shiso Liqueur, Suze, Calpico, Yuzu, Bitters
Haku Vodka, Pickled Ginger, Szechuan Peppercorn, Lime, Soda
Yuzu-infused Haku Vodka, Lime, Ginger, Soda, Marshmallow Creme
Akashi Ume Whisky, Kokuto Umeshu, Soda
Appleton, Yame 10yr, Pandan, Amaro del Etna, Heavy Cream, Egg Whites
Kombu-infused Sake, Gentian Liqueur, Cucumber, Lime, Saline, Sumac
Goat Cheese Gin, Blueberry-Rosemary, Lemon
Rum, Apricot Liquor, Pistachio Orgeat, Honey, Lime, Cheese Foam
Pork Fat-Washed Iwai Blue, Ancho Reyes, Ume Liqueur, Shiitake Vermouth, Kombu Sake, Miso, Shiso Bitters, Lemongrass Oil
Hibiki Harmony, Demerara, Bitters
Gin, Konbu Infused Junmai Sake, Kijoshu Sake, Black Lemon Bitters
Hojicha Infused Gin, Campari, Gran Classico, Sweet Vermouth, Coffee Liquor,& Chocolate Bitters
Sesame Infused Toki, Amaro, Palm Sugar, Bitters
Imo Shochu, Mugi Shochu, Amaro, Luxardo, Creme de Cacao
Kitchen Last Call 9PM / Fri & Sat 10PM
Japanese Rice Crackers and Peanuts. Popular bar snack in Japan.
French fries, parmesan cheese, truffle salt, parsley,
Japanese curry ketchup,chipotle mentaiko mayo, Hokkaido soft serve ice cream
Chicken drum sticks marinated in Hokkaido Zangi Style (ginger & garlic)
Oyster Mushrooms on a bed of Champagne Vinegared Arugula. By Chef Choi
Crispy Japanese Spring Rolls filled with Braised Lamb, Garlic, Shiso Leaf, Onion, Mozzarella Cheese. Served with Wasabi Tzatziki Sauce on side.
100% Beef, rustic pomodoro sauce, corn puree, cheese crisp
Seared scallops, shrimps, bell peppers, parmesan cheese
Crispy Japanese Spring Rolls filled with Braised Lamb, Garlic, Shiso Leaf, Onion, Mozzarella Cheese. Served with Wasabi Tzatziki Sauce on side.
Cucumber, Korean Chili, Garlic, Spicy Sesame Oil
2 piece oysters, cured ikura, Toki Whisky vinaigrette, shio konbu, smoked juniper berry twigs
Hokkaido sea urchin, caviar, crispy Asa bakery milk bread, Korean seaweed, yuzu ponzu, chives
Fried cauliflower, shio koji honey buffalo sauce, parmesan cheese, ranch
Seasonal White Fish, Fresh Guacamole, Corn Tortilla Chips, Shichimi Pepper, Cucumber, Red Radish
Tossed corn in togarashi, garlic, cilantro vegan mayo
A5 Wagyu, Alaskan king crab, black tiger shrimp, truffle aioli, yuzu, daikon ponzu
Experience:
15 years Bartending
Favorite Cocktail:
Jungle bird
Fan Fact:
Hate any kind of onions.
Experience:
3 years Bartending
Favorite Cocktail:
Last Word
Fan Fact:
Was in an acappella group for four years
Experience:
13 years Bartending
Favorite Cocktail:
A pineapple rum based Hemingway
Fan Fact:
Loves pokemon and horror movies