SUPPER
TO BEGIN WITH
Pickle Plate $12
a rotating selection of pickled vegetables
Fried Stuffed Olives $12
yuzu and smoked chili sausage
Half-Dozen Oysters - market price
ume, yuzu, kimchi mignonette, nori granita
Fish Crudo $28
shiso vinaigrette, radishes, Tokyo leek, capers, pickled almonds, Castelvetrano olives
Tonno Mantecato $28
confit Albacore tuna, smoked potato, furikake, bruschetta w/ tobiko
Carne Cruda $28
Alberta eye of round, nashi pear, charred scallion soy, parmesan, arima sansho, gnocco fritto
Octopus Salad $27
crispy smoked octopus, fresh and pickled radishes, parsley chili purée
Mortadella Salad $33
gem lettuce, endive hearts, local apple, fried mortadella, miso bagna cauda, braised yuba, Salt Spring citrus vinaigrette, dulse furikake
TENDER TO THE TOOTH
Charcoal Udon $52
dungeness crab, prawns, squid, Calabrian chili butter
Tajarin $37
butter, roasted mushrooms, miso cured yolk
Yuzu Tagliatelle $45
KT ragù, prosciutto di Parma, mortadella, guanciale,
hand-cut Australian Wagyu, ginger shiso gremolata
For the main event
Whole Fried Fish - market price
daikon soy dipping sauce
Organic Half Chicken $42
shio koji dipping sauce, herbed oil
Fish of the Moment $65
Japanese crudaiola, tomatoes, wakame, ginger, seasonal local vegetables
Pork Chop - market price
garnish of the day
BY THE SIDE
Sweet Potato Agedashi $21
Hokkaido sweet potato, espelette chili cabbage kimchi,
lardo, oregano, bubu arare
Seasonal Vegetables $21
saffron, anchovy karashi, sesame pangrattato
Koshihikari al Salto $25
yuzu saffron scapece of mussels, kosho aioli, mint, pea shoots