​Our Creative Cuisine

Glazed Japanese Eggplant with House Teriyaki Tender Japanese eggplant caramelized in our house-made teriyaki glaze, finished with toasted sesame seeds and fresh scallion threads. Sweet, savory, and deeply satisfying.

Roasted Cauliflower Steak with Herb Chimichurri A thick-cut cauliflower steak, slow-roasted until golden with charred edges, topped with fresh herb chimichurri and pomegranate seeds. Substantial, earthy, and beautiful.

Sichuan Mapo Tofu with Chili and Peppercorn Silken tofu braised in a bold, aromatic Sichuan chili sauce with ground peppercorn and fresh scallion. Warming, complex, and unapologetically flavorful.

Mediterranean Grilled Eggplant with Aged Balsamic and Goat Cheese Thick-grilled eggplant rounds layered with crumbled goat cheese, dark aged balsamic drizzle, fresh basil, and toasted pine nuts. Sun-drenched and elegant.

Taiwanese Three-Cup King Oyster Mushroom with Basil Thick-sliced king oyster mushroom braised in the classic Taiwanese trinity — soy sauce, sesame oil, and rice wine — with fresh Thai basil, ginger, and sliced chili. Aromatic and deeply caramelized.

Thai Golden Pineapple Fried Rice with Cashew Fragrant turmeric-tinted rice stir-fried with fresh pineapple chunks, roasted cashews, red bell pepper, and green peas, finished with cilantro and a lime wedge. Tropical, vibrant, and naturally sweet.

House Pad Thai with Crispy Tofu and Crushed Peanut Rice noodles tossed in our tangy-sweet tamarind sauce with crispy golden tofu, bean sprouts, chopped peanuts, and a fresh lime wedge. Street food, elevated.

Golden Pan-Fried Gyoza with Chili-Sesame Dipping Sauce Handmade dumplings pan-fried until golden and crispy on the bottom, filled with seasoned vegetables, served with our house chili-sesame dipping sauce. Delicate folds, satisfying crunch.

Golden Tofu with House Sesame Sauce Thick-cut tofu pan-fried until golden on each side, drizzled with a rich house-made sesame sauce, finished with toasted black and white sesame seeds and thin scallion threads. Simple, clean, and deeply nutty.

Golden Portobello Katsu with Tonkatsu Sauce A whole portobello cap coated in panko breadcrumbs, pan-fried until shatteringly crispy, sliced on the diagonal to reveal the dark, meaty interior. Served with house tonkatsu sauce. Our most requested dish.

Thai Holy Basil Tofu with Crispy Basil and Chili A generous portion of wok-fired minced tofu with garlic, Thai holy basil, sliced chili, and a perfectly pan-fried egg. Topped with crispy fried basil leaves that shatter on contact. Bold, aromatic, and alive with heat.

Korean Glass Noodle Japchae with Seasonal Vegetables Silky sweet potato glass noodles tossed with julienned spinach, carrots, mushrooms, bell pepper, and onion in a sesame-soy dressing, topped with toasted sesame seeds. Colorful, light, and perfect at any temperature.

Tikka-Spiced Cauliflower Thali with Chana Masala A vibrant Indian thali featuring tikka-roasted cauliflower, slow-simmered chickpea chana masala, cooling cucumber raita, roasted sweet potato with cumin, and pickled red onion. Anti-inflammatory spices, zero heaviness.

Roasted Stuffed Bell Pepper with Quinoa, Black Bean, and Herb A bright red bell pepper stuffed with quinoa, black bean, corn, and fresh herbs, roasted until sweet and caramelized, topped with crumbled feta and cilantro. Farm-to-table California at its best.

Miso-Glazed Kabocha Squash with Forest Mushrooms and Toasted Walnut Thick half-moon slices of roasted kabocha squash brushed with a white miso glaze, topped with sautéed shiitake, maitake, and enoki mushrooms, finished with crushed toasted walnut. Earthy, sweet, and deeply umami.