MY Small Plates

Tofu, dry cut seaweed, and green onions

Spring mix salad, tomato, and oshinko topped with sesame dressing.

Korean Pickle Cabbage
Ingredients include fish sauce, kosher salt, Korean red pepper powder, scallion and napa cabbage

Chilled mixture of thin sliced calamari, wood-ear mushrooms, bamboo shoots, chilli peppers and sesame seeds with soy sauce, rice vinegar and sugar

Assorted seaweed in chef’s sauce

Tempura fried burdock root sprinkled with seasoned salt

Steamed soybean pods with salt

Steamed soybean pods with garlic butter

Ingredients include shredded cabbage, carrots and celery wrapped in wheat egg roll sheet.

Napa cabbage, onions and chicken wrapped in gyoza skin

Napa cabbage, onions and vegetables wrapped in gyoza skin

Breaded fried squid tentacles served with spicy mayo

Spicy krabmeat wrapped in nori, tempura fried, top with spicy mayo and touch of sweet soy sauce

Tori Karaage. Boneless dark meat chicken marinated in soy base sauce, deep fried and served with ponzu sauce

Grilled romaine heart with garlic balsamic vinaigrette

Wheat Flour and Egg Battered with Cabbage, Sweet Potato

Crispy fried oysters with homemade mayo base dressing. Served with pickle-radish, ginger & carrot

Wheat flour, cabbage, onions, and octopus inside. Served with homemade sauce and topped with green onions, sesame seeds, and bonito flakes.

Pork belly slices marinated in homemade soy sauce served over kimchi salad with sweet soy sauce, sesame seeds and green onions.

Baked mussels in mayo-based dynamite sauce. Topped with panko (gluten free option upon request)

Yaki Ika. Grilled whole squid with chef's sauce