Sous-vide cooked boneless beef ribs with unagi glaze, soy-wasabi crumble, XO mushrooms, and Merx cheese.

Poached oyster, ponzu vinaigrette, wasabi and soy crumble.

Marbled tuna roll with a vinaigrette of ginger beer, sesame, and red chili.

Broccoletti is still relatively unknown. With its nutty flavor, broccoletti is a standout on the plate.