Our chef with a plated dish in front of him.
A hand adding pepper to a bowl of ramen with sliced boiled eggs, shredded meat, and mushrooms.
Fried oysters topped with squid ink crisps and green garnish, served with a cured egg yolk on a white rectangular plate.

Executive Chef Clint Mero

Each plate is its own composition of seasonal ingredients, well executed technique, and a presentation that stops you before your first bite.

We change our menu seasonally, please note that the menu may change.