Wood-Fired Heat, Unmasked Flavors

Current Culinary Curations

Our menu shifts with the local micro-seasons. We source pristine regional ingredients to highlight pure textures and sharp, vibrant heat.

Thirty-Six Hour Ramen

Wood-Fired Duck

Charred Heirloom Roots

A rich, clarified double-broth infused with wild ginger, served with house-cured pork belly and hand-rolled rye noodles.

Szechuan pepper-crusted duck breast seared over cherrywood, paired with a bright, fermented green plum reduction and charred wild ramps.

Coal-roasted seasonal carrots tossed in ginger-forward oil, finished with a toasted black sesame crumble and micro-coriander.

Ginger-Forward Elixirs

We complement our wood-fired dishes with a curated beverage program. Our selection features low-intervention orange wines and house-pressed ginger cocktails designed to cleanse the palate between courses.

Ancestral Preservation

We honor the slow methods of the past. Our kitchen relies on house-fermented chili pastes, vinegar aged in-house, and raw ginger roots to build deep, complex layers of acidity.

Secure Your Table

Experience our refined, ginger-forward dining. Reservations are highly recommended for intimate evening seating in our metropolitan culinary district.