this week’s Japanese-inspired menu by chef meghan stotko

tempura plate
hubbard squash tempura with a konbu-daikon dipping sauce, served with brown rice
& ribbons of cabbage dressed in walnut-miso dashi

gomoku soba bowl
buckwheat noodles & sauteed seasonal vegetables drenched in mushroom
broth, finished with raw spinach & mung sprouts.

steak plate
one tamari braised daikon steak topped with wakame & black sesame seeds
and one sake braised tofu steak with mustard-crusted potatoes,
served with a side of wasabe aioli, a warm burdock and kohlrabi salad,
& brown rice

green tea gelato
one scoop gelato, one scoop sweet sticky rice