NOTE: Live, updated versions of our menus will be available soon. In the meantime, here is an example lunch and dinner menu.

For every item on our menu, Executive Chef, Charles Phan goes to the original source region of that item. He studies the traditional ingredients, flavors and techniques, then retreats to his Mission district test kitchen, where he and his team recreate the original using contemporary methods and the finest and freshest local ingredients. The finished product is a faithful reproduction of a world classic, modernized in subtle yet powerful ways.

Learn more about our food purveyors ›
Learn more about our Executive Chef ›

*** Corkage is $35 per 750-ml bottle and $65 per magnum.
There is a carry-in dessert charge of $5 per person.
***California sales tax (8.5%) and a service charge for SF employer mandates (3%) will be added to all checks.

Menu items subject to change without notice.

Our relationships with two local tea purveyors, Silk Road and Imperial Tea Court, are central to our tea program. Our purveyors hand pick their teas in China and educate our staff in the traditions of serving and drinking tea. We serve tea daily from 2:30 to 4:30PM.

Raw Bar

—

• half dozen oysters marin gem (ca), kumamoto (ca), effingham (bc), island creek (ma)
• 16
• Wild california yellowtail with crispy shallots and thai basil
• 16
• chilled wild louisiana gulf shrimp with spicy cocktail sauce and thai basil aioli 
• 12
• chilled greenlip mussels steamed in wine and lemongrass with roasted chili aioli
• 12
• wild california uni with avocado, cucumber and black tobiko
• 17
• live atlantic sea scallop with black tobiko and lime-cilantro vinaigrette
• 15
• spicy ahi tuna tartare with english cucumber, ginger and toasted sesame
• 18

Rolls

—

• crispy imperial rolls  with shrimp, pork, glass noodles and peanuts
• 10
• crispy vegetarian imperial rolls  with taro root, cabbage, glass noodles and peanuts
• 10
• slanted door spring rolls  with shrimp, pork, mint and peanut sauce
• 9
• vegetarian spring rolls  with tofu, shiitakes, cabbage, mint and peanut sauce
• 9

Salads

—

• green papaya with tofu, rau ram and roasted peanuts
• 11
• grapefruit and jicama  with red cabbage, pickled carrots and candied pecans
• 11
• roasted rosa bianca eggplant with braised baby leeks, cilantro and soy
• 14

Noodles

—

• grilled lemongrass pork  over rice noodles with imperial roll, cucumber and mint
• 14
• grilled wild gulf shrimp  over rice noodles with vegetarian imperial roll, cucumber and mint
• 14
• grilled organic chicken  over rice noodles with imperial roll, cucumber and mint
• 14

*** Corkage is $35 per 750-ml bottle and $65 per magnum.
There is a carry-in dessert charge of $5 per person.
***California sales tax (8.5%) and a service charge for SF employer mandates (3%) will be added to all checks.

*** carry-in dessert charge: $5.00 per person