Tangy, subtly sweet, and crunchy ribbons of pickled daikon radish and carrots.
Crunchy romaine lettuce leaves paired with a nutty, peanut butter-like dressing made out of Chinese tahini.
Silky eggplants tossed in a flavorful Thai vinaigrette served with fragrant lemongrass, tart gooseberries, fresh herbs, and crunchy fried shallots.
Eggplant roasted with a subtle shiro miso, mellowed garlic, and refreshing ginger marinade which transforms into a sweet, umami, and salty glaze in the oven. The rich drippings are so glorious this dish feels like a NFT you can eat.