Hakanai x Chef Chris "Chino" Hathcock

May River Oysters (yuzu granita, scallion)

Hamachi Sashimi (watermelon ponzu, shallot, shiso)

Yellowfin Tuna Chirashi Bowl (trout roe, avocado, nori, cucumber, jasmine rice)

Smashed Cucumbers (sesame, ginger, crispy garlic, white shoyu)

Tomato Salad (black garlic shoyu, puffed rice)

Chilled Ramen (blue crab, sapelo clams, corn, tomato, pickled mushroom, farm egg)

Heirloom Watermelon (shichimi togarashi, sorghum)

Salt and Pepper Tofu (tofu mayo)

Hamachi Kama (black garlic ponzu, garden herbs)

Blistered Shishitos (hakanai furikaki)

Yakitori Chicken Thigh (smoked shoyu, lemon)