House made pasta, gyoza pork and shrimp filling, egg yolk, crispy garlic chili oil and an asian BBQ sauce

Gyoza Raviolo

Shoyu and black garlic braised beef short ribs on rice, topped with a 6 minute egg

Short Ribs

Crispy whole leg, kalo panzanella, smoked chili pepper salt, yuzu beurre

Chicken

14oz boneless rib eye, asparagus, smash potatoes, balsamic pickled onion and a black garlic beef tallow compound butter

Rib Eye Steak

Grilled marinated pork, tomato, onion, house tinono sauce

Tinono

Fried or steamed, seasonal greens and 3 banchans

Fresh Whole Fish

Furikake katsu style calamari, tomato poke, yuzu sweet chili oil, unagi sauce drizzle

Calamari

Tako, crispy poi, tomato and a luau sauce

Tako Luau

Sustainability never tastes so good. Deep fried taro, tossed in the house garlic chili oil. The Kalo (Taro) is sourced from a local co-op just down the road from our restaurant.

Fried Kalo

In a large bowl, combine the flour and salt. Make a well in the center, add the eggs, and mix until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Make the Pasta Dough

In a mixing bowl, combine the ground pork, chopped shrimp, green onions, garlic, ginger, soy sauce, sesame oil, and salt. Mix well until all ingredients are incorporated.

Prepare the Filling

Roll out the pasta dough thinly and cut into large squares (about 4x4 inches). Place a spoonful of filling in the center of each square. Carefully place an egg yolk on top of the filling, then fold the pasta over to create a ravioli shape, sealing the edges well.

Assemble Gyoza Raviolo

Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 3-4 minutes until they float. Remove with a slotted spoon.

Cook the Ravioli

Drizzle crispy garlic chili oil over the ravioli and serve with Asian BBQ sauce on the side.

Serve

All-purpose flour

Eggs

Salt

Ground pork

Shrimp, peeled and chopped

Green onions, finely chopped

Garlic, minced

Ginger, grated

Soy sauce

Sesame oil

Egg yolks

Crispy garlic chili oil

Asian BBQ sauce

Season the beef short ribs with salt and black pepper. In a large pot or Dutch oven, heat sesame oil over medium-high heat and sear the short ribs on all sides until browned. Remove from the pot and set aside.

Prepare the Short Ribs

In the same pot, add shoyu, grated ginger, sugar, and black garlic. Stir to combine and bring to a simmer.

Make the Braising Liquid

Return the short ribs to the pot and add enough water to cover the ribs. Bring to a boil, then reduce the heat to low and cover. Let simmer for about 2.5 to 3 hours until the ribs are tender.

Braise the Ribs

While the ribs are braising, rinse the rice under cold water until the water runs clear. In a separate pot, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and cook for 18-20 minutes until the rice is tender and water is absorbed.

Cook the Rice

Bring a pot of water to a boil. Gently add the eggs and boil for 6 minutes. Remove the eggs and place them in an ice bath to cool before peeling.

Prepare the 6-Minute Eggs

Once the short ribs are tender, serve them over a bed of rice. Cut the 6-minute eggs in half and place on top of the ribs. Garnish with sliced green onions.

beef short ribs

shoyu (soy sauce)

black garlic

 ginger, grated

sugar

rice

water

eggs

green onions, sliced

sesame oil

salt

black pepper

Preheat the oven to 425°F (220°C). Pat the chicken legs dry with paper towels and season generously with salt, smoked chili pepper, and black pepper.

Prepare the Chicken

Place the seasoned chicken legs on a baking sheet and drizzle with olive oil. Roast in the preheated oven for 30-35 minutes or until the chicken is golden brown and cooked through.

Roast the Chicken

While the chicken is roasting, in a large bowl, combine the cubed kalo bread, cherry tomatoes, cucumber, red onion, and basil. Drizzle with olive oil and yuzu juice, toss gently to combine, and season with salt and pepper to taste.

Make the Panzanella Salad

In a small saucepan, melt the unsalted butter over medium heat. Once melted, stir in the yuzu juice and cook for an additional 2 minutes, then remove from heat.

Prepare Yuzu Beurre

Once the chicken is done, plate the chicken legs alongside the panzanella salad. Drizzle the yuzu beurre over the chicken and serve immediately.

Chicken legs

Kalo bread (or any rustic bread)

Cherry tomatoes

Cucumber

Red onion

Fresh basil

Smoked chili pepper (powder)

Yuzu juice

Unsalted butter

Olive oil

Black pepper

Slice the red onion thinly and place it in a bowl. Pour balsamic vinegar over the onions and let them marinate for at least 30 minutes.

Prepare the Balsamic Pickled Onions

In a bowl, mix the beef tallow with minced black garlic, salt, and pepper. Form into a log and wrap in plastic wrap. Chill in the refrigerator until firm.

Make the Black Garlic Compound Butter

Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and smash with a fork. Drizzle with olive oil, salt, and pepper to taste.

Cook the Potatoes

Season the rib eye steak with salt and pepper. Heat a grill or skillet over high heat and cook the steak for about 4-5 minutes on each side for medium-rare. Remove from heat and let it rest for 5 minutes.

Grill the Rib Eye Steak

In the same skillet, add a little olive oil and sauté the asparagus for about 5-7 minutes until tender but crisp. Season with salt and pepper.

Sauté the Asparagus

On a plate, serve the smashed potatoes, topped with the black garlic compound butter. Add the grilled rib eye steak alongside the sautéed asparagus and garnish with balsamic pickled onions.

Plate the Dish

Asparagus

Potatoes

Balsamic Vinegar

Red Onion

Black Garlic

Beef Tallow

Pepper

Olive Oil

In a mixing bowl, combine olive oil, soy sauce, minced garlic, lemon juice, salt, and black pepper. Add the pork and ensure it's well-coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

Marinate the Pork

In a separate bowl, mix diced tomatoes, sliced onions, and chopped chili pepper (if using). Season with salt and pepper to taste. Let it sit for 15 minutes to allow flavors to meld.

Prepare the Tinono Sauce

Preheat the grill to medium-high heat. Remove the pork from the marinade and grill for about 6-8 minutes per side or until the pork is cooked through and has nice grill marks. Let it rest for a few minutes before slicing.

Grill the Pork

Slice the grilled pork and serve topped with the tinono sauce. Garnish with chopped cilantro if desired.

Pork shoulder or loin

Lemon juice

Tomato, diced

Onion, sliced

Chili pepper, chopped (optional)

Cilantro, chopped (for garnish)

Clean the whole fish thoroughly, removing scales and insides. Pat dry with paper towels.

Prepare the Fish

Rub the fish inside and out with salt and black pepper, ensuring even coverage.

Season the Fish

In a large skillet, heat olive oil over medium-high heat until shimmering.

Heat the Oil

Carefully place the fish in the hot oil. Fry for about 5-7 minutes on each side or until the skin is crispy and the flesh is opaque and flakes easily.

Fry the Fish

While the fish is frying, steam or sauté the seasonal greens until tender, about 3-5 minutes.

Prepare the Greens

Plate the fried fish alongside the steamed greens and arrange three banchans of your choice.

Whole fish (such as sea bass or snapper)

Olive oil (for frying)

Seasonal greens (such as bok choy, spinach, or kale)

In a bowl, combine the diced tomatoes and sliced green onions. Set aside to marinate.

Prepare the Tomato Poke

In three separate bowls, place the flour, beaten eggs, and a mixture of panko breadcrumbs and furikake seasoning. Dredge each calamari ring in flour, dip in egg, and coat with the panko mixture.

Prepare the Calamari

Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the coated calamari rings in batches until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.

Frying the Calamari

In a small bowl, mix yuzu juice and sweet chili sauce together.

Prepare the Yuzu Sweet Chili Oil

On a serving plate, arrange the fried calamari. Drizzle with unagi sauce, and serve with the tomato poke and yuzu sweet chili oil on the side.

Plating

calamari rings

furikake seasoning

panko breadcrumbs

all-purpose flour

egg (beaten)

vegetable oil (for frying)

ripe tomatoes (diced)

green onions (sliced)

yuzu juice

sweet chili sauce

unagi sauce

Boil the tako in a large pot of salted water for about 45 minutes, until tender. Drain and let cool before slicing into thin pieces.

Prepare the Tako

In a saucepan, heat the poi over medium heat, stirring continuously until it becomes smooth and creamy. Season with salt to taste.

Cook the Poi

Dice the tomatoes and set aside for garnish.

Prepare the Tomato

In a small bowl, mix the luau sauce with lime juice, olive oil, and season with salt and black pepper to taste.

Make the Luau Sauce

On a serving plate, spread a layer of the creamy poi, top with sliced tako, and drizzle with the luau sauce. Garnish with diced tomatoes and sprinkle fresh cilantro on top.

Assemble the Dish

Tako (octopus)

Poi (taro root paste)

Tomato

Luau sauce

Lime juice

Fresh cilantro

Peel the taro and cut it into bite-sized cubes. Rinse the cubes under cold water to remove any excess starch.

Prepare the Taro

In a small saucepan, heat 1/2 cup of vegetable oil over medium heat. Add minced garlic and chili flakes. Cook until the garlic turns golden brown, then remove from heat and set aside.

Make the Garlic Chili Oil

In a deep pot, heat the remaining vegetable oil over medium-high heat. Carefully add the taro cubes in batches, frying until they are golden brown and crispy, about 5-7 minutes.

Fry the Taro

Remove the fried taro from the oil and place on paper towels to drain excess oil. Toss the hot taro in the garlic chili oil, and season with salt and black pepper. Serve immediately.