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Scallion aioli and gomashio.
Avocado, soy caramel and quinoa.
Scallion, ginger and sesame.
Yuzu kosho, finger lime and shiso.
Shichimi togarashi and kimchi vin.
Garlic-brown butter nikiri and togarashi.
Yuzu shoyu and miso aioli.
Grapefruit and smoked paprika.
Kabayaki glaze and sansho.
Chive omelette and pickled hon shimeji.
Gochujang aioli and furikake.
Blood orange koshu and maple soy.
Smoked shoyu ponzu.
Oak aged shoyu.
Barrel aged yuzu-shoyu.
Garlic soy butter.
Cauliflower, smoked trout roe and dashi-ponzu.
Hiro dashi, osetra caviar and yuzu fennel.
Chef's assorted sashimi.
Mayu-mayo and pork belly.
Spicy pickled vegetables and Thai chili.
Yuzu shoyu dressing and red chili.
Sesame dressing and box-cut katsuobushi.
Served with tetsuya and kyoto miso aioli.
Garlic soy butter, gomashio and shio kombu.
Chickpea miso, lardo and shoyu-koji.
Scallion, dashi, shoyu and katsuobushi.
Wild ramps, shiitake, tofu and wakame.
Egg yolk and chicken skin furikake.
Pickled garlic tare and tokyo negi.
Umeboshi and 5 spice.
Jonah crab, squid, scallion and spicy sesame oil.
Rye noodles, waygu pastrami, pickled cabbage, mustard greens and shio beef broth.
Scallion pancake, pork belly, black garlic molasses, katsuobushi and nori.
Smoked maple, gochujang and sesame crunch.
Madeira shoyu glaze, cedar-grilled shiitake, scallion and kyoto miso.
Single. Vanilla or chocolate.
Regular or decaf.
Menu for OKO Kitchen provided by Allmenus.com
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