Private Dining

Cherry tomatoes, fresh mozzarella, and basil drizzled with balsamic vinegar and olive oil.

Wagyu A5 sashimi seasoned with herb Maldon salt, pepper, and truffle oil, sliced Korean pear, radish sprouts, baked with a torch, and served with ponzu sauce.

Grilled sliced wagyu, scallop born marrow butter and foie gras with truffle ponzu.

Fresh spring mix topped with avocado, cucumber, seaweed, and fresh diced salmon, served with Korean red pepper paste mixed with vinegar.

2 oz Round-cut Japanese A5 (BMS 12) Filet mignon with creamed spinach, mushroom puree, fried garlic, and Korean mandarin chips.

2 oz square-cut Japanese A5 (BMS 12) Ribeye roll with mashed potato, grilled baby bella mushroom, boiled cauliflower, and broccoli.

Peeled cherry tomatoes with basil, drizzled with sweet and sour seasoning.

2 oz rectangle-cut Japanese A5 (BMS 12) striploin with kabocha puree, boiled carrot, and grilled asparagus.

2 oz shrimp cut Japanese A5 (BMS 12) Ribeye cab with grilled sweet shrimp and real snow crab leg wrapped with fresh kelp with Korean red pepper paste mixed with vinegar.

Fresh endive leaf, marinated grilled A5 wagyu, a small portion of rice, fried garlic, and ssamjang (Korean soy bean steak sauce) with micro herb.

Breaded deep-fried A5 Wagyu cutlet with house special cutlet sauce.

Small dice of boiled Korean radish, carrot, and beet are covered with a thin slice of A5 wagyu filled with hot beef gravy and served with house sauce.

Half lemon shell, lemon juice, honey, and heavy cream.