Galbi marinated bone-in short ribs, grilled onions, aloha sauce

Korean BBQ short ribs

marinated fried octopus, yuzu aioli, masago

Baby octopus karaage

flash grilled wagyu, pickled daikon, arugula, crispy shallot

Wagyu bao buns

sea trout, Asian pear, shallot, sugar snaps, bell peppers, cucumber, spicy gochujang dressing, toasted soybean powder, nori

Hwe Muchim (crudo)

Yuzu Soda

Otsukuri

Maitake Mushroom

Soup

Kimchi

DIY steamed buns, spicy Korean BBQ pork, pickled cucumbers, Assam.

Spicy Pork Buns

2 different patties: brisket smash style & meatloaf patty, all in one sauce, toasted potato bun.

Pocha Burger

gun gun noodles, ground chicken, shitake mushrooms, bell peppers, zucchini, broccoli, Rajoli sauce, 6 min egg, fried garlic, scallions, nori, sesame seeds

Mazemen ( Szechuan chicken)

Kimchi rice stuffed with spam and mozzarella, topped with fried egg, furikake and nori, served with a spicy aioli

Fried Kimchi Onigiri

grilled octopus, curry stewed cannelloni beans, spicy arugula salad

Grilled Spanish Octopus

poached trout, Lao sweet and sour dressing, mixed herbs, bell pepper, cucumber, sugar snaps, lettuce cups (served cold)

Ocean Trout Larb

Marinated fried chicken, special spicy dipping sauce.

Chicken Karaage

Gingerbeer

Japanese milk bread, NC white shrimp, wasabi sweet chili sauce.

shrimp toast

glass noodles, carrots, bell pepper, zucchini, king oyster mushrooms, shitakes, smoked tofu, sweet soy sauce

Japchae

Malaysian fried rice with house-made spicy sambal, topped with fried shrimp and a fried egg.

Nasi Goreng

Traditional Korean Dumpling: ground pork, mushrooms, tofu, buchu chives.

meat mandu

Chili Crisp Garlic Fries W/ Kimchi Aioli

Chicken and pork broth, pork belly, cuttlefish, shrimp, mussels, chilies, and mixed vegetables served with ramen noodles. Noodles are not cooked if ordered for takeout so they do not become mushy.

Nagasaki Champon

Pork shoulder, ground beef, spam, tofu, kurabuta sausage, rice cakes, beans served with sides of kimchi, roasted nori, and steamed rice. Can add American cheese Comes Cold if ordered for takeout to give best results.

Budae Jjigae ( Army Stew)

In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated Asian pear (or apple), sliced green onions, and a splash of mirin or rice wine. Stir until sugar is dissolved and ingredients are well blended. This will serve as the Korean BBQ (Galbi) marinade.

Prepare the marinade

Place the bone-in short ribs in a large resealable bag or shallow dish. Pour the Galbi marinade over the ribs, ensuring each piece is coated evenly. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse.

Marinate the short ribs

Slice onions into thick rounds for grilling. Set aside.

In a small saucepan, combine pineapple juice, soy sauce, brown sugar, garlic, and a touch of ginger. Bring to a gentle simmer over medium heat until slightly thickened, about 5-7 minutes. Let cool and set aside.

Prepare the aloha sauce

Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.

Preheat the grill

Remove the marinated short ribs from the refrigerator and let come to room temperature, about 20 minutes. Grill each side for 3–5 minutes or until nicely charred and cooked through. Baste with some reserved marinade if desired.

Grill the ribs

Place sliced onions on the grill and cook alongside the ribs until tender and slightly charred, about 3–4 minutes per side.

Arrange the grilled short ribs on a serving platter. Garnish with grilled onions and drizzle with aloha sauce, or serve it on the side for dipping.

Optional: Garnish with additional chopped green onions or sesame seeds for added flavor and presentation.

Soy sauce

Garlic

Brown sugar

Sesame oil

Green onions

Ground black pepper

Bone-in beef short ribs

Asian pear (grated)

Onion (grated)

Rice wine

Yellow onions (sliced thick)

Olive oil

Salt

Pineapple juice

Garlic (minced)

Cornstarch

Water

In a bowl, combine soy sauce, mirin, grated ginger, minced garlic, salt, and pepper. Add the baby octopus and marinate for at least 30 minutes.

Marinate the Octopus

In a separate bowl, mix mayonnaise with yuzu juice. Stir well until combined and set aside.

Prepare the Yuzu Aioli

In a shallow dish, combine cornstarch and all-purpose flour. Remove the octopus from the marinade and coat each piece in the flour mixture.

Coat the Octopus

Heat vegetable oil in a deep skillet or fryer over medium-high heat. Fry the coated octopus in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.

Fry the Octopus

Serve the fried baby octopus with a side of yuzu aioli and sprinkle with masago on top.

Serve

baby octopus

soy sauce

mirin

ginger, grated

garlic, minced

cornstarch

all-purpose flour

vegetable oil

yuzu juice

mayonnaise

masago (fish roe)

salt

pepper

Thinly slice the daikon radish and place it in a bowl. In a separate bowl, mix rice vinegar, sugar, and salt until dissolved. Pour the mixture over the daikon and let it sit for at least 30 minutes.

Pickle the Daikon

Season the wagyu beef with salt and pepper. Heat a grill or skillet over high heat and flash grill the beef for about 1-2 minutes on each side until cooked to your desired doneness. Remove and let it rest.

Prepare the Wagyu

Slice the shallots thinly. In a small pan, heat vegetable oil over medium heat. Add the shallots and fry until golden brown and crispy. Remove and drain on paper towels.

Fry the Shallots

Warm the bao buns in a steamer or microwave. Slice the grilled wagyu into thin strips. Place arugula, pickled daikon, and wagyu slices in each bao bun. Top with crispy shallots before serving.

Assemble the Bao Buns

Wagyu beef

Bao buns

Daikon radish

Rice vinegar

Sugar

Arugula

Shallots

Vegetable oil

Thinly slice the sea trout fillet, Asian pear, shallot, bell pepper, and cucumber. Trim the ends of the sugar snap peas.

Prepare the Ingredients

In a small bowl, mix the gochujang with a little water to thin it out, and whisk until smooth. Adjust the consistency and flavor to your liking.

Make the Dressing

In a large bowl, combine the sliced sea trout, Asian pear, shallot, sugar snap peas, bell pepper, and cucumber. Drizzle the gochujang dressing over the top and gently toss to combine.

Assemble the Dish

Transfer the mixture to serving plates. Sprinkle with toasted soybean powder and cut the nori sheet into thin strips to garnish. Enjoy immediately.

Sea trout fillet

Asian pear

Shallot

Sugar snap peas

Bell pepper (red or yellow)

Cucumber

Gochujang (spicy Korean chili paste)

Toasted soybean powder

Nori sheets

In a mixing bowl, combine the yuzu juice and honey or simple syrup. Stir well until the sweetener is fully dissolved.

Prepare the Yuzu Base

In a large pitcher, add the yuzu mixture and slowly pour in the sparkling water. Stir gently to combine without losing the fizz.

Mix with Sparkling Water

Fill glasses with ice cubes, pour the yuzu soda over the ice, and garnish with yuzu slices and mint leaves.

Yuzu juice

Sparkling water

Honey or simple syrup

Ice cubes

Yuzu slices or lemon slices (for garnish)

Mint leaves (for garnish)

Select the freshest fish available. Using a sharp knife, slice the tuna, salmon, and snapper into thin, even pieces, about 1/4 inch thick. Arrange the slices on a chilled plate.

Prepare the Fish

Artfully arrange the sliced fish on the plate, alternating between the different types. Make sure to leave space for the condiments.

Plate the Dish

Place a small dollop of wasabi on one side of the plate and a serving of pickled ginger on the other. Drizzle the soy sauce lightly over the fish or serve it on the side.

Add Accompaniments

Finish the dish by sprinkling microgreens or edible flowers over the sashimi to add color and freshness.

Garnish

Fresh Tuna

Fresh Salmon

Fresh Snapper

Wasabi

Soy Sauce

Pickled Ginger

Microgreens or Edible Flowers

Clean the maitake mushrooms gently with a damp cloth to remove any dirt. Tear them into bite-sized pieces.

Prepare the Mushrooms

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté the Garlic

Add the maitake mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are golden brown and tender.

Cook the Mushrooms

Add the fresh thyme, salt, and black pepper to the mushrooms, stirring well to combine. Cook for another 2-3 minutes.

Season the Dish

Remove the skillet from heat and drizzle the lemon juice over the sautéed mushrooms. Toss lightly to coat.

Finish with Lemon Juice

Transfer the sautéed maitake mushrooms to a serving dish and enjoy warm as a side dish or topping.

Maitake mushrooms

Garlic cloves, minced

Fresh thyme leaves

Black pepper, freshly ground

Lemon juice

Cut the firm tofu into small cubes and set aside.

Prepare the Tofu

In a large pot, bring 4 cups of water to a boil. Once boiling, reduce heat to medium.

Make the Broth

In a bowl, mix shiro miso with a ladle of hot water until smooth. Gradually stir this mixture into the pot.

Add Miso

Gently add the tofu cubes to the pot and simmer for about 5 minutes.

Add Tofu

Stir in the bonito flakes and let them steep for about 2 minutes before removing them from the soup.

Add Bonito Flakes

Add soy sauce and a drizzle of sesame oil to the pot. Stir well.

Season the Soup

Slice the scallions thinly and sprinkle them over the soup before serving.

Garnish and Serve

Shiro Miso

Firm Tofu

Scallions

Bonito Flakes

Sesame Oil

Cut the Napa cabbage lengthwise into quarters and remove the core. Chop the quarters into bite-sized pieces.

Prepare the Cabbage

In a large bowl, dissolve the coarse sea salt in the water. Submerge the cabbage pieces in the saltwater and let sit for 1-2 hours, tossing occasionally.

Salt the Cabbage

While the cabbage is soaking, julienne the daikon radish and carrots. Chop the green onions into small pieces.

Prepare Vegetables

In a blender, combine garlic, ginger, Korean red pepper flakes, fish sauce, and sugar. Blend until smooth to create a paste.

Make the Kimchi Paste

Drain the cabbage and rinse it under cold water. In a large mixing bowl, combine the cabbage, radish, carrots, green onions, and kimchi paste. Mix thoroughly, using gloves if desired.

Mix Everything Together

Pack the mixture tightly into a clean glass jar, leaving some space at the top. Cover the jar with a lid and let it ferment at room temperature for 1-5 days, depending on your taste preference.

Fermentation

Once fermented to your liking, transfer the kimchi to the refrigerator. It can be eaten immediately but will develop more flavor over time.

Korean Bbq Short Ribs

Baby Octopus Karaage

Wagyu Bao Buns