Perilla menu — United States

Thinly sliced A5 wagyu beef topped with premium golden kaluga caviar.

Thinly sliced raw seasonal fish topped with smoked trout roe.

A crisp salad of little gem lettuce served with parmesan cheese crisps and buttery milk bread croutons.

A refreshing salad of mixed greens, cucumber, and radish, tossed in a light ginger vinaigrette and topped with fresh herbs.

These delicate, smoked rainbow trout eggs offer a mild, savory flavor and a light pop.

This premium caviar is harvested from a hybrid of Kaluga and Amur sturgeon, offering a rich, buttery flavor and firm, golden-hued pearls.

This is a premium, firm-textured caviar harvested from the Russian sturgeon, known for its nutty flavor and golden-hued pearls.

This caviar is a hybrid of Beluga and Siberian sturgeon, offering a balanced flavor profile.

Six fresh raw oysters served with a citrus-soy dipping sauce.

Three grilled oysters served with a citrusy ponzu sauce, fresh pomelo, and savory dashima seaweed.

A six-ounce serving of grilled octopus finished with a savory vinaigrette made from kimchi and cured pork jowl.

Two pan-seared Hokkaido scallops served with a fermented rice-based butter sauce and aromatic perilla oil.

Five Argentinian red shrimp served with a spicy Mexican chili and oil-based salsa.

This seafood sampler features two grilled oysters, three ounces of octopus, and two seared scallops.

Chewy rice cakes stir-fried in a savory and spicy chili sauce, served with a grilled short rib skewer.

Finely chopped raw beef served on toast and seasoned with a tangy preserved lemon and spicy Korean chili vinaigrette.

Crispy fried chicken from Harrison Farms tossed in a savory and slightly spicy gochujang soy glaze.

These pork and kimchi-filled dumplings are served in a savory broth seasoned with Korean chili paste and parmesan cheese.

A savory pan-fried pancake made with garlic chives, perilla leaves, and mild finger chilies.

Chilled buckwheat noodles tossed in a savory soy and spicy chili sauce, topped with fermented kimchi, a soft-boiled egg, and toasted seaweed.

Stir-fried sweet potato glass noodles tossed with a variety of vegetables and thin ribbons of egg.

This steakhouse set features a selection of premium cuts, including wagyu picanha, hanger steak, and both plain and marinated prime short ribs.

This steakhouse set features a selection of premium cuts, including ribeye, short rib, ribeye cap, Miyazaki A5 Wagyu, and New York strip, served with marinated short rib.

A variety of small, traditional Korean side dishes served to accompany a meal.

A selection of fresh lettuce and perilla leaves used for wrapping grilled meats and other ingredients.

A refreshing side dish of thinly sliced scallions tossed in a spicy chili pepper vinaigrette.

Roasted sweet potatoes served with a rich bone marrow butter and tangy mustard greens kimchi.

Crispy fries cooked in beef fat, topped with parmesan and chives, and served with a side of aioli.

A creamy side dish of sweet corn and melted Chihuahua cheese, seasoned with Korean chiles and topped with savory bonito flakes.

Roasted Brussels sprouts tossed with raisins, apples, and fermented honey.

Grilled broccolini served with a spicy Korean chili sauce, shallots, and a crunchy garlic topping.

Grilled mushrooms glazed with a savory tamari caramel sauce and topped with fresh chives.

A savory, fluffy steamed egg custard topped with Korean chili flakes and sesame seeds.

A savory stir-fried rice dish made with fermented kimchi, smoked soy, and cured pork, topped with a fried egg and a touch of smoked blue cheese.

A traditional Korean stew made with fermented kimchi, heritage pork belly, and tofu.

A spicy soft tofu stew served with braised short rib and a poached egg.