Sautéed mushrooms in garlic butter, served with rice, salad, pickles, and seasonal market vegetable. Allergens: Allium, dairy (can be vegan without butter)

Miso sake marinated Scottish salmon with yuzu soy sauce, served with rice, salad, pickles, and seasonal market vegetable. Allergens: soy, gluten (sauce), allium (chives)

Malaysian spicy coconut beef stew. Jon's mom has made this for him his whole life, so this is his heart on a plate. Topped with cucumber shallot salad and cilantro, served with rice, salad, pickles, and market vegetable. Allergens: coconut

Grass fed | cheddar | bourbon caramelized onions | Pickled Remoulade Description: two patties stacked with cheddar and bourbon caramelized onions, topped with our burger pickle dressing Allergens: gluten, dairy

Fried Chicken Thigh | Jon’s Buttermilk Ranch | Hot Sauce

anchovy buttermilk | parmesan | herb crust Description: Classic caesar salad stacked high and topped with an herby breadcrumb If a guest does not like anchovy; please suggest the market salad. Allergens: fish, dairy, gluten Order/Drop notes: Like a classic caesar, using the best lettuce in California from the farm The Garden Of… in Santa Ynez. Shu is a japanese farmer who demands perfection and only sends product that he determines worthy to the market. Chef Jared and Jon hand picked the lettuces at the Santa Monica farmers market on Wednesday.

Grilled Barramundi, Daikon slaw, Yuzu Aioli

Chef's favorite childhood dish! Shrimp mousse is made with scallions and ginger, and sits atop Japanese milk bread and covered in sesame. Topped with citrus aioli and ikura. Allergens: gluten, shellfish, sesame

JTYH pork and shrimp dumplings from famed dumpling house in the SGV. Tossed in our Szechuan sesame sauce for a sweet and spicy kick Allergens: Gluten, shellfish, sesame, allium