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

Moorish Spices, Date-Fish Sauce Teriyaki, Coriander | Chef Josh Elliot of QP Tapas

Seedlip Spice 94, Verjus Rouge, Benimosu Syrup, Adzuki Syrup, Soda, Tonic Water | Bartender Julia Momose of Kumiko

Tempura Gobo, Umeboshi-Cherry Sauce, Grilled Cherries | Chef David Yoshimura of Nisei

Ramen Noodles, Ground Beef, Tasso Ham, Pickled Trinity, Sweet Bell Pepper, Poached Egg, Nori Flakes, Scallion | Chef Nate Nguyen of Union Ramen

Murcia al Vino Cheese PDO, Shiso, Teriyaki Sauce, Egg Yolk, Chives | Chef Masako Morishita of Maxwell Park

Chicken Katsu, Japanese Curry, Mayonnaise, Pickled Ginger, Scallion, and Milk Bread | Chefs Leina Horii and Brian Lea of Kisser

Dried Scallops and Shrimp, Chinese Sausage, Pepperoni, Spam, Ginger, Shallots, Garlic, and Bonito Flakes | Chef Nico Cezar of Tonari

Dashi, Melted Brie, Shichimi Togarashi, and Garlic Chives | Chef Masako Morishita of Maxwell Park

Yuzu Honey Mustard, Sunflower Seeds, and Citrus Smoke | Chef Jimmy Park of Shoyo

Yoichi Single Malt Whisky, Campari, Carpano Antica, and Coffee | Bartender George Kaiho of Jettison

Green Almond Purée and Yuzu Kosho | Chef Otto Phan of Kyōten

Lone Mountain Wagyu, Onion, Cheese, and Honey-Milk Bread Bun | Chef Daniel Son of Katsu Sando