Ember Table

Tender Japanese eggplant twice-cooked and glazed with a sweet and savory white miso paste, topped with toasted sesame seeds and fresh scallion slivers.

A deeply aromatic 12-hour kombu and dried shiitake broth served with hand-pulled noodles, wood ear mushrooms, marinated bamboo shoots, and nori.

Crispy lightly fried organic tofu cubes served in a warm tentsuyu broth made from vegetarian dashi, garnished with grated daikon and ginger.

Seasonal California vegetables, including kabocha squash and lotus root, lightly battered in an ice-cold aerated tempura mix and flash-fried.

Traditional Osaka-style pressed sushi featuring vinegared rice topped with thinly sliced marinated daikon, shiso leaf, and umeboshi plum paste.

Panko-breaded mashed Japanese pumpkin cakes, golden-fried and served with a tangy vegetarian tonkatsu sauce and finely shredded cabbage.

Chilled buckwheat noodles served on a bamboo tray with a cold dipping sauce, accompanied by fresh wasabi, grated ginger, and chopped scallions.

Fresh bean curd skin rolls filled with sautéed burdock root and carrots, braised in a light soy-ginger reduction until perfectly glazed.