gochugaru citrus spice

chicken wings, charcoal gochujung sauce, tosazu pickle daikon, green scallions

octopus, confit fingerling potatoes, sanshozuke mayonnaise, creme fraiche, orange sake kasu vinaigrette

anchovy garlic sauce, parmesan cheese, pickled radishes

miso ricotta, szechuan, marsala compressed strawberries, pickled mustard seed

mushroom bolognese, spiced hazelnut

gochujang bolognese, spiced hazelnut

asian pear kimchi, bamboo kimpira, quail egg

chestnuts, daikon, unagi glaze

10 oz, black garlic butter, gailan, shaoxing

pan seared spring salmon, pernod pickled chiogga beets, roasted beet slices, beet tops with shallot vinaigrette

black garlic butter, fermented bok choy

pork belly rice bowl, asian pear kimchi, bamboo, quail egg // korean rice cake, gochujung bolognese, spiced hazelnut // beef tendon chicarron, gochugaru citrus spice

foie gras rice bowl, chestnuts, daikon, unagi glaze // shishito peppers, anchovy garlic sauce, parmesan cheese, pickled radishes // chicken wings, charcoal gochujung sauce, tosazu pickled daikon

pork belly rice bowl, asian pear kimchi, bamboo, quail egg // foie gras rice bowl, chestnuts, daikon, unagi glaze, furikake // shishito peppers, anchovy garlic sauce, parmesan cheese, pickled radishes// chicken wings, charcoal gochujung sauce, tosazu pickled daikon// grilled asparagus, miso ricotta, szechuan, marsala compressed strawberries, pickled mustard seed

2 x foie gras rice bowl, chestnuts, daikon, unagi glaze // shishito peppers, garlic anchovy aioli, pickled radish // chicken wings, charcoal gochujung sauce, tosazu pickle daikon // grilled asparagus, miso ricotta, szechuan, marsala compressed strawberries, pickled mustard seed

10oz dry aged striploin, black garlic butter, gailan, shoaxing // korean rice cake, gochujung bolognese, spiced hazelnut // grilled asparagus, miso ricotta, szechuan, marsala compressed strawberries, pickled mustard seed // shishito peppers, anchovy garlic sauce, parmesan cheese, pickled radishes // beef tendon chicharron, gochugaru citrus spice// chicken wings, charcoal gochujung sauce, tosazu pickle daikon

daily amuse//grilled asparagus//jalapeno prawn popper//sous vide octopus//roasted spring salmon//flat iron striploin//carrot cake

house made sodas, served in a lil cute bottle with a can of soda, mix to desired sweetness.

house made sodas, served in a lil cute bottle with a can of soda, mix to desired sweetness.

charcoal gochujung sauce; we use it on our chicken karaage but its delicious on everything!

gochugaru citrus spice; we season out chicharron with this but its delicious on buttery popcorn or as a meat seasoning!

A collection of recipes and bios from Vancouvers top chefs including our own Wesley Young.

daily amuse//grilled asparagus//jalapeno prawn popper//sous vide octopus//roasted spring salmon//flat iron striploin//carrot cake

szechuan pepper begniet, sugar dusting, salted caramel and miso sauce

buckwheat carrot cake, yuzu curd, hazelnut crumble, ginger candied carrot strips

faugères, france

rhône, france

okanagan, british columbia

merlot/cabernet franc/malbec/petit verdot, okanagan, british columbia

valdobbiadene, italy (sparkling)

23% polish on the rice for an extremely clean profile

nigori is a an unfiltered or cloudy style sake

vegan korean rice cake, gochujung mushroom bolognese (no hondashi hazelnuts)

agedashi tofu, fermented chili ponzu, gochugaru citrus spice

cultivated mushroom rice bowl, pickled shiitakes, kimchi pears, bamboo kimpira, unagi sauce, furikake

stuffed fermented cabbage, ume daikon, enoki mushrooms, miso glaze, almonds