Intros:

Steamed Edamame
warm cultured butter 8

Nori Chips 6

Wagyu Gyoza
la-yu crunch 14

Sourdough Seaweed Focaccia 8
savory herb and caviar dip + 30

Shigoku Oysters
elderberry kombucha migonette 5/ea

Yellowtail
smoked olive oil, ponzu 16

Tuna
avocado, espellette 18

Flounder
shiso gelee 18

Striped Jack
olive oil, wasabi, ginger, lime 18

Asparagus and Dungeness Crab Salad
grilled romaine, jidori egg 17

Wild Bay Area Greens
evergreen vinaigrette 15

Iberian Ham
smoked and crushed tomato, shoyu 24

Brentwood Corn Bisque
shichimi, sweet prawn 12

Skewers:

Grilled over Japanese binchotan and
priced per stick
Wolf Ranch Quail
shoyu, wasabi 12

Baby Spanish Octopus
chilis, saffron 12

Kauai Prawn
cherry blossom salt 7

Sonoma Duck
duck liver, hoshigaki 9

Hokkaido Scallop
yuzu kosho, scallion 7

Chateau Uenae Chuck Roll A5
aged tare 18

Ora King Salmon
creme fraiche, matcha and dill 14

Large Format and
Meant for Sharing:

Yokai Burger
brioche bun, lettuce, tomato, tonkatsu aoli 25
GOZU Style +15

Grilled Japanese Mackerel
mustard, preserved ramp 27

Wild Boar Babyback Ribs
tonkatsu barbecue, green apple sunomono 32

Barbecued Oxtail
sanbaisu, black truffle hot sauce 34

Koji Cured Sonoma Duck
liberty farm, wildflower honey 39

Dry-aged bone in Ribeye 20oz
calvados, arima sansyo 88

Scallop Tobanyaki
wild vegetables 41

Japanese A5 Beef by the Ounce
aged tare 30

Vegetables:

Koshihikari Rice 9

Wild California Mushrooms
nasturtium gremolata 14

Broccoli Rabe
mustard miso 12

Scalloped Sunchokes
lilly bulb cream, kinome 14

Shredded Brussles Sprouts
sesame dressing 14

Grilled Marble Potatoes 14

Sweet:

Ice Cream Stuffed Kakigori
ember stewed strawberry, kinako streusel 14

Crispy Ice Cream Sando 9