Kinoko Duxelle, Chimichurri, Wagyu Tallow Foam, Caviar, Chives, Milk Bread | Chefs Daniel Lee and Patrick Pham of Duckstache Hospitality

Chef Keiji Tsukasaki of Ltd Edition Sushi

Duxelle Rice, Bulldog Sauce, Horseradish Cream, Garlic Chips, Chives | Chefs Paolo Justo and Luis Mercado of Kira

Wasabi, Soy Sauce, Daikon | Chef Shingo Akikuni of SHINGO

Herb Butter, Roasted Garlic, Crab Paste, Truffle Olive Oil, White Sesame Rice Crackers | Chefs Kevin Duong and An Pham of Mai Sushi Tapas

Chicken, White Miso, Brown Butter, Tare Sauce | Chefs Arrel Pluviose and Roberto Small of Yakitori Yatai

Hokkaido-Style Braised Beef Curry and Rosemary | Chef Emily Yuen of Lingo

Honey Nut Squash Purée, Parmesan Foam, Truffles | Chef Rafal Maslankiewicz of IKIGAI

Sushi Rice, Sesame Seeds, Chives, Uni, Caviar | Chef Cheng Lin of Shota Omakase

Kimchi Aïoli, Caramelized Onions, Mozzarella, Cabbage, Milk Bread | Chefs Rich Letheby and Chris Yoo of Sando Street

Yuzu Panna Cotta, Uni, Caviar, Maldon Salt | Chef Kegan Stritchko of XOXO Sushi Bar

Cream Cheese and Saltines | Chef Moe Kuroki of The Koji Club

Shaved Ribeye, Pork Belly, Agedashi Tofu, Shiro Dashi, Tokyo Negi Onion, Nori, Scallion | Chef Tomo Shinoda of Yume Ga Arukara

Soubise, Parsley, Nori, Lemon | Chef Justin Bacharach of Royal Sushi & Izakaya

Hakata-Style Ramen Noodles, Tonkotsu Broth, Menudo Tare, Honeycomb Tripe, Hominy, Menudo Aroma Oil, Cilantro, Lime, Toasted Chiles | Chef Christopher Krinsky of Ramen del Barrio

House Noodles, Tonkotsu, Soboro, Peanut Butter, Soft Boiled Egg, Sesame Tantanmen Tare, Red Cabbage, Fresh Herbs | Chef Basil Yu of Yagi Noodles

Yellowfin Tuna, Avocado, Coconut, Red Onion, Cilantro, Soy Sauce, Thai Vinegar, Fried Shallots | Chef Jordan Rubin of Mr. Tuna

Seaweed Chimichurri, Sweet Soy, Micro Wasabi | Chef JT Vuong of Rule of Thirds