Pork Spareribs, Dried Tangerine Peel, Black Vinegar, Citrus Honey ($9)
Crispy fried nuggets of bone-in pork spareribs were ridiculously addictive thanks to their tender, fatty interiors and their tangy-sweet sauce of black vinegar and honey.
Yu Choi, Baby Carrots, White Sesame and Espresso ($7)
Crisp, fresh yu choi is coated in a creamy, white sesame dressing and topped with sweet, roasted baby carrots. Sesame seeds add depth to the dressing's flavor and enhance the crunchiness of the dish.
Kanpachi, Avocado, English Peas, Mary's Sriracha ($14)
Buttery cuts of kanpachi shine in a salty, miso-flavored vinaigrette. Sweet peas and avocado are a nice nod to spring, and dots of housemade Sriracha provides a nice kick overall.
Shaking Beef, Spring Onion, Pickled Green Strawberries and Lime ($12)
While the beef was a little too chewy, the salty, brothy sauce it was served with was delicious, particularly mixed with rice.
Chicken Fat Rice ($3)
Pickled Pig's Ear, Herb Salad, Almond, Anchovy, Croutons ($8)
Strands of just-chewy pickled pigs ears blend with the salty brine of anchovy, forming a deliciously tangy vinaigrette to coat the arugula and herbs. Crushed almonds and sweet, crisp croutons provide a nice crunch.