@PorkyBelly’s IG captioning service, obon and typhoon season 
edition.
sakizuke - seared kinmedai (chiba katsuura), tosazu, soramame, shiso blossoms
agemono - brentwood corn and hokkaido scallop kakiage, salt
grilled hamo, fresh wasabi, salt
aemono - live santa barbara spot prawns, okra, snap peas, udo, kinome, kimizu sauce
yaki nasu, shredded ginger, bonito dashi
(new) shinogi (tekka don) - sushi rice, shiso, sesame seeds, nori, wasabi
owan - dungeness crab (oregon) suimono, baby kabu, yuzu
(new) otsukuri - tennen tai, mirugai (washington), wasabi, fresh nori, myoga, shiso
sake steamed abalone, abalone nikogori cube, abalone liver sauce, wasabi
charcoal grilled nodoguro, charcoal roasted renkon
(new) shin ika tempura, daikon and ginger ankake
nabe - grilled and steamed amadai, komatsuna, shiitake
grilled karasumi
anago and kinome gohan
nori, miso soup, cucumber, myoga, kabu, hojicha
that okoge 
fin
ken’s top notch white nectarine, sake and sea salt gelee
harry’s berries gaviota, kinako infused whipped cream
wasanbon
