KinKan

• Tapas
• Ground Kurobuta Pork, Larb Seasoning, Side Of Vegetables
• Ground kurobuta pork mixed with larb seasoning, typically includes fresh herbs and spices, served with a side of assorted vegetables.

• Soft Shell Crab And Head On Shrimp Tempura, Mixed Vegetables, Holy Basil Sauce
• Battered soft shell crab and head-on shrimp tempura paired with mixed vegetables, served with a holy basil sauce.

• Tom Yum Wontons, Head On Shrimp, Bok Choy (5 Wontons)
• Shrimp and pork wontons infused with tom yum flavors, accompanied by head-on shrimp and bok choy, served in a tapas style.

• Garlic Head-on Shrimp, Fried Egg Over Rice
• Head-on shrimp and fried egg are stir-fried with rice, typically including garlic and onions for a savory touch.

• Grilled Kurobuta Pork, Rice Noodles And Jaew Sauce
• Grilled Kurobuta pork served over rice noodles, accompanied by Jaew sauce, a spicy and tangy dipping sauce from Southeast Asia.

• 5-hour, 15-herb, Soy Braised Beef Shank With Rice
• Soy-braised beef shank, meticulously cooked over 5 hours with a blend of 15 herbs, served atop rice.

• Olive-fed A5 Wagyu Beef Chirashi Don
• Olive-fed A5 Wagyu beef atop sushi rice, typically includes a selection of complementary ingredients to enhance the rich flavors of the premium beef.

• Scallop And Shrimp Shumai
• Steamed dumplings filled with a blend of scallop and shrimp, typically served with a side of dipping sauce.

• Steamed Dungeness Crab Pad Thai With Head On Shrimp
• Steamed Dungeness crab and head-on shrimp served over rice noodles with egg, bean sprouts, and peanuts, all tossed in a traditional tamarind sauce.

• Wine and Sake
• Dewatsuru, Hisho No Mai, Junmai Daiginjo
• Named after the elegance of a crane taking flight, Dewatsuru's Hisho No Mai is pristine and elegant. Lush ripe apples, melon, violets, and a touch of mint.

• Izumibashi, Dragonfly Gold, Junmai Daiginjo
• Izumibashi produces estate grown sake, in and around the City of Ebina. The Dragonfly Gold comes from a rice called Rokufumai, which produces a rich, luxurious style of sake. Polished to 35%, and made in the Kimoto style (indigenous yeast fermented)

• Suigei, Ya, Junmai Daiginjo
• Suigei, Ya from Special A Grade Yamada-Nishiki rice. The very top quality rated rice in Japan. What's more it is inoculated with a proprietary yeast called AC-95. Simply put, drinking Suigei, Ya is an entirely singular experience, and not one to miss out. Truly one of a kind sake coming from the Koji prefecture.

• Champagne Pertois-lebrun, L'extravertie, Grand Cru, Blanc De Blancs, Cramant, France Nv
• Pertois-Lebrun is makes remarkable Champagne from their Grand Cru village of Cramant, in the southern region of Champagne. 100% Chardonnay, this wine is textured, creamy, and salty. A perfect way to begin your meal.

• Domaine De Bieville, Chablis, France 2020
• There hasn't been a vintage like 2020 in Chablis in a very long time. The wines have returned to their classic Chablis style. Tart green apple, citrus, and minerality for days. Lots of fresh acidity, and perfectly food friendly.

• Denis & Didier Berthollier, Coup De Theatre, Savoie, France 2022
• The Coup de Theatre is a fascinating wine from the Savoie region of France, high up in the alps. A blend of 50% Roussanne and 50% Altesse and Jacquere, the wine has an incredible tension. On the palate you can feel the weight and intensity of the Roussanne being restrained by the striking minerality and freshness of the Altesse and Jacquere.

• Sergio Genuardi, Il Rosate, Terre Siciliane, Italy 2021
• Rose from Sicily can be a special thing. More structured than a lot of rose, this is a serious wine that stands up to great food. Think fresh cut strawberries and wild raspberries with crunch fresh acidity.

• Kubota, Junmai Daiginjo (330ml)
• Sustainably produced, Kubota's Junmai Daiginjo offers and clean and harmonious sake, featuring primary flavors of melon and pear. Great with seafood or cheese.

• Famille Guérin, Les Thorins, Moulin A Vent, Beaujolais, France 2020
• Elisa Guérin didn't want to be a winemaker, she was in fact an agricultural buyer for Parisian Chefs. Eventually though, she was convinced by childhood friends (Alex Foillard and Ophelie Dutraive) to move back to Beaujolais and begin making wine. She makes minuscule amounts, don't miss the opportunity to try these gems before they disappear.

• Tapas
• Ground Kurobuta Pork, Larb Seasoning, Side Of Vegetables
• Ground kurobuta pork mixed with larb seasoning, typically includes fresh herbs and spices, served with a side of assorted vegetables.

• Soft Shell Crab And Head On Shrimp Tempura, Mixed Vegetables, Holy Basil Sauce
• Battered soft shell crab and head-on shrimp tempura paired with mixed vegetables, served with a holy basil sauce.

• Tom Yum Wontons, Head On Shrimp, Bok Choy (5 Wontons)
• Shrimp and pork wontons infused with tom yum flavors, accompanied by head-on shrimp and bok choy, served in a tapas style.

• Garlic Head-on Shrimp, Fried Egg Over Rice
• Head-on shrimp and fried egg are stir-fried with rice, typically including garlic and onions for a savory touch.

• Grilled Kurobuta Pork, Rice Noodles And Jaew Sauce
• Grilled Kurobuta pork served over rice noodles, accompanied by Jaew sauce, a spicy and tangy dipping sauce from Southeast Asia.

• 5-hour, 15-herb, Soy Braised Beef Shank With Rice
• Soy-braised beef shank, meticulously cooked over 5 hours with a blend of 15 herbs, served atop rice.

• Olive-fed A5 Wagyu Beef Chirashi Don
• Olive-fed A5 Wagyu beef atop sushi rice, typically includes a selection of complementary ingredients to enhance the rich flavors of the premium beef.

• Scallop And Shrimp Shumai
• Steamed dumplings filled with a blend of scallop and shrimp, typically served with a side of dipping sauce.

• Steamed Dungeness Crab Pad Thai With Head On Shrimp
• Steamed Dungeness crab and head-on shrimp served over rice noodles with egg, bean sprouts, and peanuts, all tossed in a traditional tamarind sauce.

• Wine and Sake
• Dewatsuru, Hisho No Mai, Junmai Daiginjo
• Named after the elegance of a crane taking flight, Dewatsuru's Hisho No Mai is pristine and elegant. Lush ripe apples, melon, violets, and a touch of mint.

• Izumibashi, Dragonfly Gold, Junmai Daiginjo
• Izumibashi produces estate grown sake, in and around the City of Ebina. The Dragonfly Gold comes from a rice called Rokufumai, which produces a rich, luxurious style of sake. Polished to 35%, and made in the Kimoto style (indigenous yeast fermented)

• Suigei, Ya, Junmai Daiginjo
• Suigei, Ya from Special A Grade Yamada-Nishiki rice. The very top quality rated rice in Japan. What's more it is inoculated with a proprietary yeast called AC-95. Simply put, drinking Suigei, Ya is an entirely singular experience, and not one to miss out. Truly one of a kind sake coming from the Koji prefecture.

• Champagne Pertois-lebrun, L'extravertie, Grand Cru, Blanc De Blancs, Cramant, France Nv
• Pertois-Lebrun is makes remarkable Champagne from their Grand Cru village of Cramant, in the southern region of Champagne. 100% Chardonnay, this wine is textured, creamy, and salty. A perfect way to begin your meal.

• Domaine De Bieville, Chablis, France 2020
• There hasn't been a vintage like 2020 in Chablis in a very long time. The wines have returned to their classic Chablis style. Tart green apple, citrus, and minerality for days. Lots of fresh acidity, and perfectly food friendly.

• Denis & Didier Berthollier, Coup De Theatre, Savoie, France 2022
• The Coup de Theatre is a fascinating wine from the Savoie region of France, high up in the alps. A blend of 50% Roussanne and 50% Altesse and Jacquere, the wine has an incredible tension. On the palate you can feel the weight and intensity of the Roussanne being restrained by the striking minerality and freshness of the Altesse and Jacquere.

• Sergio Genuardi, Il Rosate, Terre Siciliane, Italy 2021
• Rose from Sicily can be a special thing. More structured than a lot of rose, this is a serious wine that stands up to great food. Think fresh cut strawberries and wild raspberries with crunch fresh acidity.

• Kubota, Junmai Daiginjo (330ml)
• Sustainably produced, Kubota's Junmai Daiginjo offers and clean and harmonious sake, featuring primary flavors of melon and pear. Great with seafood or cheese.

• Famille Guérin, Les Thorins, Moulin A Vent, Beaujolais, France 2020
• Elisa Guérin didn't want to be a winemaker, she was in fact an agricultural buyer for Parisian Chefs. Eventually though, she was convinced by childhood friends (Alex Foillard and Ophelie Dutraive) to move back to Beaujolais and begin making wine. She makes minuscule amounts, don't miss the opportunity to try these gems before they disappear.