Alkemē at Open Kitchen

Table service of velvety miso shiitake bisque with vegetable dashi custard | braised wild mushrooms (gluten free, vegetarian)

Grilled pork slices and pork patties in warm broth of fish sauce, lime, and garlic |rice vermicelli | pickled green papaya and carrots | lettuce and fresh herbs (gluten free, dairy free)

Reimagining the beloved French-inspired Vietnamese crêpe made with rice flour | braised pork belly zucchini, squash, onions | fresh herbs | Vietnamese pesto | Vietnamese dipping sauce (gluten free, dairy free)

Hand-pulled noodles | sesame spiced sauce | pickled mustard greens | sautéed garlic bok choy (contains soy, dairy free)

Almond meringues (gluten free, vegetarian)

Gochujang aioli | dill aïoli | peanut hoisin (gluten free)

Raw sashimi grade Yellowfin tuna | soy | sesame oil | red onions | lime zest and juice (gluten free, dairy free)

A twist on the Hà Noi, Northern Vietnamese specialty | dill aioli | turmeric oil Asian herb oil green apple salad pickled red onions

Housemade fish bone broth | tamarind | pineapple | tomatoes | okra | garlic confit | fresh herbs | rice vermicelli crisps (gluten free, dairy free)

Warm Filipino sticky coconut ube rice pudding wrapped in banana leaf coconut pandan caramel toasted coconut flakes (gluten free, vegan)

Pickled lotus roots rainbow carrots and green papaya with ginger Vietnamese lime vinaigrette fried shallots sesame rice crackers (gluten free, dairy free)

Soy sauce sesame oil red onions lime zest and juice (contains soy, vegan)

Reimagining the beloved French-inspired Vietnamese crepe made with rice flour zucchini, squash, onions fresh herbs Vietnamese pesto housemade Vietnamese vegan dipping sauce (gluten free, vegan)

Kabocha squash sweet rice risotto with coconut milk housemade vegan fish sauce Thai basil-almond gremolata sautéed winter greens (gluten free, vegan)

Layers of crisp Vietnamese artisan rice paper chocolate avocado mousse orange brandy caramelized mango (gluten free, vegan)

gochujang | dill aioli | peanut-hoisin (gluten free)

Table service of velvety miso shiitake bisque with vegetable dashi custard | braised wild mushrooms (gluten free, vegetarian)

Soy sauce | sesame oil | red onions |lime zest and juice (contains soy, vegan)

Raw sashimi grade Yellowfin tuna sov sesame oil red onions lime zest and juice contains soy, dairy free)

Reimagining the beloved French-inspired Vietnamese crêpes made with rice flour braised pork belly | seasonal vegetables | fresh herbs Vietnamese pesto | Vietnamese dipping sauce (dairy free, gluten free). *VEGAN VERSION: SEASONAL VEGETABLE Housemade Vietnamese vegan fish sauce (gluten free, vegan)

A twist on the Hà Nöi, Northern Vietnamese specialty | dill aïoli | turmeric oil Asian herb oil fennel-jicama-green apple slaw | pickled red onions

Braised pork belly | pickled mustard greens | Gochujang aïoli

(contains soy, vegan)

Pickled lotus roots rainbow carrots and green papaya with ginger Vietnamese lime vinaigrette | fried shallots | sesame rice crackers (gluten free, dairy free)

Housemade fish bone broth | tamarind | pineapple | tomatoes | okra | garlic confit I fresh herbs | rice vermicelli crisps (gluten free, dairy free)

Freshly handmade rice rolls | ginger shrimp butter | grilled squash| ginger soy sauce| fresh scallions | crisp shallots (contains soy, dairy free)

Kabocha squash sweet rice risotto with coconut milk housemade vegan fish sauce | Thai basil-almond gremolata | sautéed winter greens (gluten free, vegan)

Seared duck breast| duck leg confit | garlic fried Jasmine rice | Filipino adobo demi-glace and adobo coconut-herb sauce atchara - FIlipino pickled green papaya and carrots (contains soy, dairy free)

Hand-pulled noodles | sesame spiced sauce | pickled mustard greens sautéed garlic bok choy (contains soy, dairy free)

Grilled pork slices and pork patties in warm broth of fish sauce, lime, and garlic | rice vermicelli | pickled green papaya and carrots | lettuce and fresh herbs (gluten free, dairy free)

Warm Filipino sticky coconut ube rice pudding wrapped in banana leaf coconut pandan caramel | toasted coconut flakes (gluten free, vegan)

Almond meringues (gluten free, vegetarian)

Layers of crisp Vietnamese artisan rice paper chocolate avocado mousse orange brandy caramelized mango (gluten free, vegan)

Table service of velvety miso shiitake bisque with vegetable dashi custard | braised wild mushrooms (gluten free, vegetarian)

Grilled pork slices and pork patties in warm broth of fish sauce, lime, and garlic |rice vermicelli | pickled green papaya and carrots | lettuce and fresh herbs (gluten free, dairy free)

Reimagining the beloved French-inspired Vietnamese crêpe made with rice flour | braised pork belly zucchini, squash, onions | fresh herbs | Vietnamese pesto | Vietnamese dipping sauce (gluten free, dairy free)

Hand-pulled noodles | sesame spiced sauce | pickled mustard greens | sautéed garlic bok choy (contains soy, dairy free)

Almond meringues (gluten free, vegetarian)

Gochujang aioli | dill aïoli | peanut hoisin (gluten free)

Raw sashimi grade Yellowfin tuna | soy | sesame oil | red onions | lime zest and juice (gluten free, dairy free)

A twist on the Hà Noi, Northern Vietnamese specialty | dill aioli | turmeric oil Asian herb oil green apple salad pickled red onions

Housemade fish bone broth | tamarind | pineapple | tomatoes | okra | garlic confit | fresh herbs | rice vermicelli crisps (gluten free, dairy free)

Warm Filipino sticky coconut ube rice pudding wrapped in banana leaf coconut pandan caramel toasted coconut flakes (gluten free, vegan)

Pickled lotus roots rainbow carrots and green papaya with ginger Vietnamese lime vinaigrette fried shallots sesame rice crackers (gluten free, dairy free)

Soy sauce sesame oil red onions lime zest and juice (contains soy, vegan)

Reimagining the beloved French-inspired Vietnamese crepe made with rice flour zucchini, squash, onions fresh herbs Vietnamese pesto housemade Vietnamese vegan dipping sauce (gluten free, vegan)

Kabocha squash sweet rice risotto with coconut milk housemade vegan fish sauce Thai basil-almond gremolata sautéed winter greens (gluten free, vegan)

Layers of crisp Vietnamese artisan rice paper chocolate avocado mousse orange brandy caramelized mango (gluten free, vegan)

Housemade vegetable broth, ginger, turmeric, coconut milk, spiced carrot crisps (gluten-free, vegan, nut-free)

Silken dashi custard, sautéed shrimp, chile-forward Mapo-style sauce, crisp Chinese doughnut (contains soy, dairy-free, nut-free, can be made gluten-free)

Chicken, lemongrass, scallion oil (gluten-free, dairy-free, nut-free)

Purple cabbage, jicama, carrot, lemongrass-citrus vinaigrette, crisp rice noodles, herbs (gluten-free, vegan, nut-free)

Citrus-cured, tamarind-fish sauce, pickled Asian pear, red chili essence, rau răm, crisp rice paper (gluten-free, dairy-free, nut-free)

Pork belly, vegetables, herbs, nước chấm (gluten-free, dairy-free, nut-free) Vegan Option: Vegetables, herbs, vegan nước chấm

Dill aioli, Vietnamese herb oil, fennel-jicama-green apple slaw, pickled red onions (nut-free)

Coconut milk, fermented shrimp essence, spiced aromatics, chili, bok choy (dairy-free, nut-free, can be made gluten-free)

Fine-cut rice noodles, pickled green papaya carrot, warm fish sauce-lime broth (gluten-free, dairy-free, nut-free)

Kabocha rice porridge, sautéed greens (vegan, gluten-free, contains nuts)

Charred lemongrass skirt steak, pork-egg terrine, herbs, house pickles, nước chấm (gluten-free, dairy-free, nut-free)

Crisp artisan rice paper, chocolate-avocado mousse, brûléed orange (gluten-free, vegan)

Vietnamese coffee caramel, almond meringues (gluten-free, vegetarian, contains nuts)

Bananas, tapioca pearls, sweet potato mochi, toasted coconut (gluten-free, vegan)

Chicken, lemongrass, scallion oil. Sake Pairing: Tenko “Heavenly Grace” Junmai Daiginjo Muroka Genshu Namazake

Pork belly, vegetables, herbs, nước chấm. Sake Pairing: Huchu Homare “Watari Bune 55” Junmai Gingo

Fine-cut rice noodles, pickled green papaya carrot, warm fish sauce-lime broth. Sake Pairing: Chokaisan “Mount Chokai Nama”

Charred lemongrass skirt steak, pork-egg terrine, herbs, house pickles, nước chấm. Sake Pairing: Kamashibito Kuheiji “Eau Du Désir” Junmai Daiginjo

Vietnamese coffee caramel, almond meringues (vegetarian, contains dairy and nuts). Sake Pairing: Joto “The Blue One”

Silken daishi custard, sautéed shrimp, chile-forward Mapo-style sauce, crisp Chinese doughnut (contains soy, dairy-free, nut-free, can be made gluten-free). Sake Pairing: Chokaisan “Mount Chokai Nama”

Citrus-cured, tamarind-fish sauce, pickled Asian pear, red chili essence, rau răm, crisp rice paper (gluten-free, dairy-free, nut-free). Sake Pairing: Azumano Fumoto “First Wave” Arabashiri

Dill oil, Vietnamese herb oil, fennel-jicama-green apple slaw, pickled red onions. Sake Pairing: Huchu Homare “Watari Bune 55” Junmai Gingo

Coconut milk, fermented shrimp essence, spiced aromatics, chili, bok choy (contains soy, dairy-free, nut-free, can be made gluten-free). Sake Pairing: Uehara “Forest Spirit” Junmai Ginjo Muroka Nama Genshu Usu-Nigori

Bananas, tapioca pearls, sweet potato mochi, toasted coconut (gluten-free, vegan). Sake Pairing: Joto “The Blue One”

Housemade vegetable broth, ginger, turmeric, coconut milk, spiced carrot crisps. Sake Pairing: Uehara “Forest Spirit” Junmai Ginjo Muroka Nama Genshu Nama-zake

Purple cabbage, jicama, carrot, lemongrass-citrus vinaigrette, crisp rice noodles, herbs. Sake Pairing: Azumano Fumoto “First Wave” Arabashiri

Vegetables, herbs, nước chấm. Sake Pairing: Huchu Homare “Watari Bune 55” Junmai Gingo

Sake-braised, roasted peanuts (contains nuts). Sake Pairing: Tenko “Heavenly Grace” Junmai Daiginjo Muroka Genshu Namazake

Vietnamese chocolate mousse, avocado mousse, brûléed orange

Roku gin, Sichuan pepper, calamansi, fresh lime juice, honey, sparkling wine.

Tequila, Mezcal, brûlée orange yuzu, fresh lime juice, yuzu and salt rim.

Japanese gin, spiced pear cordial, lemon juice, egg white.

Shiso infused vodka, chrysanthemum infused vermouth, lemon juice, simple syrup, winter herb oil.

Vodka, longan pandan elixir, black walnut bitters, served with a fortune on the side.

Japanese gin, fresh lemon juice, lemongrass syrup, sparkling water.

Vietnamese butterfly pea flower infused vodka, fresh lime juice, fresh ginger and house made ginger syrup, and egg white.

Alkemē Negroni - London dry gin or artisanal mezcal, sweet vermouth and Campari stirred with sushi rice.

Rye whiskey, fresh lime juice, house signature phở syrup (cardamom, anise, cinnamon, fish sauce, sriracha).

Rye whiskey, pineapple rum, house signature gochujang honey syrup, Angostura bitters.

“Ume” Plum Sake, Japanese Whisky, cherry juice, bitters, pickled gingery plum.

Fresh lime juice, house signature ginger and lemongrass syrup, Fever-Tree club soda and tonic water.

Passion fruit purée, mango juice, fresh lime juice, ginger beer, and housemade Asian Tajín.

Jasmine green tea, spiced pear cordial, fresh lemon juice, Fever-Tree club soda, and egg white.

Calamansi, housemade Thai basil syrup, and coconut water.

Crafted in Okinawa from local Indica long grain rice and black koji fermented for nearly a month, this 43% ABV spirit is supple and silken, with notes of herbs and spring orchard fruit. Refined, aromatic, and exceptionally smooth.

A unique sake-based vermouth infused with yuzu, green tea, and sansho pepper. Bright, aromatic, and delicately spiced.

An elegant sake with floral aromatics, subtle orchard fruit, and a creamy texture. Crafted with precision, it embodies the “water of desire” in every sip.

Brewed from heirloom Watari Bune rice, this sake is refined and aromatic. Deep, luscious and layered with well-balanced fruit flavors of melon, green apple topped with white flowers lead to a clean, dry finish.

Bright and lively with tropical fruit notes. Cloudy and soft-textured, unfiltered makes an approachable sake with a soft, creamy body that is lightly sweet.

Lush notes of ripe pear, melon, and white peach with a silky texture and vibrant finish. Bold yet graceful.

Fresh with yeast from nadeshiko flowers. Floral and fruity on the nose with big aroma, flavor, and presence.

A silky, rich pearlescent usu-nigori with light sweetness and rustic, tart lambic-style notes. Great with bold or spicy dishes.

Unpasteurized and bold, with yeasty richness, layered umami, and a hint of bitter chocolate on the finish. Wild and complex, a unique expression of fresh-pressed sake.

A selection of three 2-ounce glasses. (*) Add 2 each

A grower Champagne from Vallée de la Marne, crafted with estate-grown Pinot Meunier, Pinot Noir, and Chardonnay. This expressive cuvée offers vibrant notes of crisp apple, citrus zest, and toasted brioche. Fine bubbles and balanced minerality lead to a dry, refreshing finish—elegant and versatile for celebration or pairing.

A grower Champagne from care des Bar, blending Pinot Noir, Chardonnay, and rare Pinot Blanc. Aged 30 months on the lees, it offers notes of red fruit, citrus, and white flowers with a fine mousse and crisp, dry finish-perfect for toasts or elegant pairings.

100% Pinot Noir. This beautiful brilliant pink color sparkling wine has fine, light bubbles-one of the flagship Crémants d’Alsace. Exhibits a nose of predominantly red fruit aromas with a roundness on the palate.

Aged for two-year minimum, this sparkling wine is made primarily from Pinot Noir grapes with aromas of berry and pear, complemented by a rich, round mouth feel on the palate. It finishes with a layer of cream and pleasant, warm toastiness.

Bright and refreshing with classic Loire precision. Aromas of citrus zest, green apple, kiwi and subtle floral hints lead into a crisp, dry palate balanced by vibrant acidity and elegant minerality. The finish is long and refined, marked by citrus and wet-stone nuances.

100% Chenin Blanc. Fresh and expressive, with aromas of citrus peel, ripe pear, and white blossom. The palate is gently textured and well-balanced, supported by bright acidity and classic Loire minerality. The finish is clean and rounded, making it especially versatile and food-friendly.

100% Chardonnay. Fresh and delicate aromas of citrus, white flowers, and honey. The palate is elegant with a rich, rounded mouthfeel, expressive fruits and refreshing minerality.

100% Alvarinho (aka Albarino in Spain). This floral wine, with its jasmine and bitter orange aromas, is grown in vineyards along the Minho river, at low altitudes, with a high content of pebbles in the soil. It is fresh with density and an edge of structure from the skin contact during fermentation.

Dry and crisp Malbec rose offers a refreshing profile of strawberry and redcurrant, perfectly balanced by crisp acidity.

50% Syrah, 50% Grenache. Syrah’s savoriness and notes of pepper, together with Grenache’s stoniness, are balanced by an open-knit structure and ripe juiciness. Vibrant layered fruit and soft tannins, aged in nothing but older barrels, and always bottled unfined and unfiltered.

Light in the glass, this clonal blend of 12 unique clones of pinot noir is aged for 9 months in 32% new French oak. Earthy and dusty on the nose, it brings notes of blue raspberry, black tea, powdered graphite, dried flower petals, and sweet spice. Gobs of blueberry fruit and bitter herb are on the finish, alongside the bountiful acidity and rounded sweet tannins.

Deep purple hue with lovely aromas of black cherries, lavender and earthy minerals. Ripe tannins are enhanced with minerality which gives this wine finesse, elegance and a long finish. 30% of the wine is aged in French oak for 12 months.

Soaring aromas of cherry pie, grenadine and plum, as well as delightful notions of sagebrush, fennel, sarsaparilla and hints of flinty minerality and barrel spice. 89% Cabernet Sauvignon, 9% Merlot, 2% Malbec.

Classic Left Bank Bordeaux with poised structure and elegance. Layers of blackcurrant, dark cherry, and subtle cedar unfold over polished tannins and a long, savory finish. Refined, balanced, and quietly powerful.

gochujang | dill aioli | peanut-hoisin (gluten free)

Table service of velvety miso shiitake bisque with vegetable dashi custard | braised wild mushrooms (gluten free, vegetarian)

Soy sauce | sesame oil | red onions |lime zest and juice (contains soy, vegan)

Raw sashimi grade Yellowfin tuna sov sesame oil red onions lime zest and juice contains soy, dairy free)

Reimagining the beloved French-inspired Vietnamese crêpes made with rice flour braised pork belly | seasonal vegetables | fresh herbs Vietnamese pesto | Vietnamese dipping sauce (dairy free, gluten free). *VEGAN VERSION: SEASONAL VEGETABLE Housemade Vietnamese vegan fish sauce (gluten free, vegan)

A twist on the Hà Nöi, Northern Vietnamese specialty | dill aïoli | turmeric oil Asian herb oil fennel-jicama-green apple slaw | pickled red onions

Braised pork belly | pickled mustard greens | Gochujang aïoli

(contains soy, vegan)

Pickled lotus roots rainbow carrots and green papaya with ginger Vietnamese lime vinaigrette | fried shallots | sesame rice crackers (gluten free, dairy free)

Housemade fish bone broth | tamarind | pineapple | tomatoes | okra | garlic confit I fresh herbs | rice vermicelli crisps (gluten free, dairy free)

Freshly handmade rice rolls | ginger shrimp butter | grilled squash| ginger soy sauce| fresh scallions | crisp shallots (contains soy, dairy free)

Kabocha squash sweet rice risotto with coconut milk housemade vegan fish sauce | Thai basil-almond gremolata | sautéed winter greens (gluten free, vegan)

Seared duck breast| duck leg confit | garlic fried Jasmine rice | Filipino adobo demi-glace and adobo coconut-herb sauce atchara - FIlipino pickled green papaya and carrots (contains soy, dairy free)

Hand-pulled noodles | sesame spiced sauce | pickled mustard greens sautéed garlic bok choy (contains soy, dairy free)

Grilled pork slices and pork patties in warm broth of fish sauce, lime, and garlic | rice vermicelli | pickled green papaya and carrots | lettuce and fresh herbs (gluten free, dairy free)

Warm Filipino sticky coconut ube rice pudding wrapped in banana leaf coconut pandan caramel | toasted coconut flakes (gluten free, vegan)

Almond meringues (gluten free, vegetarian)

Layers of crisp Vietnamese artisan rice paper chocolate avocado mousse orange brandy caramelized mango (gluten free, vegan)

Table service of velvety miso shiitake bisque with vegetable dashi custard | braised wild mushrooms (gluten free, vegetarian)

Grilled pork slices and pork patties in warm broth of fish sauce, lime, and garlic |rice vermicelli | pickled green papaya and carrots | lettuce and fresh herbs (gluten free, dairy free)

Reimagining the beloved French-inspired Vietnamese crêpe made with rice flour | braised pork belly zucchini, squash, onions | fresh herbs | Vietnamese pesto | Vietnamese dipping sauce (gluten free, dairy free)

Hand-pulled noodles | sesame spiced sauce | pickled mustard greens | sautéed garlic bok choy (contains soy, dairy free)

Almond meringues (gluten free, vegetarian)

Gochujang aioli | dill aïoli | peanut hoisin (gluten free)

Raw sashimi grade Yellowfin tuna | soy | sesame oil | red onions | lime zest and juice (gluten free, dairy free)

A twist on the Hà Noi, Northern Vietnamese specialty | dill aioli | turmeric oil Asian herb oil green apple salad pickled red onions

Housemade fish bone broth | tamarind | pineapple | tomatoes | okra | garlic confit | fresh herbs | rice vermicelli crisps (gluten free, dairy free)

Warm Filipino sticky coconut ube rice pudding wrapped in banana leaf coconut pandan caramel toasted coconut flakes (gluten free, vegan)

Pickled lotus roots rainbow carrots and green papaya with ginger Vietnamese lime vinaigrette fried shallots sesame rice crackers (gluten free, dairy free)

Soy sauce sesame oil red onions lime zest and juice (contains soy, vegan)

Reimagining the beloved French-inspired Vietnamese crepe made with rice flour zucchini, squash, onions fresh herbs Vietnamese pesto housemade Vietnamese vegan dipping sauce (gluten free, vegan)

Kabocha squash sweet rice risotto with coconut milk housemade vegan fish sauce Thai basil-almond gremolata sautéed winter greens (gluten free, vegan)

Layers of crisp Vietnamese artisan rice paper chocolate avocado mousse orange brandy caramelized mango (gluten free, vegan)

Housemade vegetable broth, ginger, turmeric, coconut milk, spiced carrot crisps (gluten-free, vegan, nut-free)

Silken dashi custard, sautéed shrimp, chile-forward Mapo-style sauce, crisp Chinese doughnut (contains soy, dairy-free, nut-free, can be made gluten-free)

Chicken, lemongrass, scallion oil (gluten-free, dairy-free, nut-free)

Purple cabbage, jicama, carrot, lemongrass-citrus vinaigrette, crisp rice noodles, herbs (gluten-free, vegan, nut-free)

Citrus-cured, tamarind-fish sauce, pickled Asian pear, red chili essence, rau răm, crisp rice paper (gluten-free, dairy-free, nut-free)

Pork belly, vegetables, herbs, nước chấm (gluten-free, dairy-free, nut-free) Vegan Option: Vegetables, herbs, vegan nước chấm

Dill aioli, Vietnamese herb oil, fennel-jicama-green apple slaw, pickled red onions (nut-free)

Coconut milk, fermented shrimp essence, spiced aromatics, chili, bok choy (dairy-free, nut-free, can be made gluten-free)

Fine-cut rice noodles, pickled green papaya carrot, warm fish sauce-lime broth (gluten-free, dairy-free, nut-free)

Kabocha rice porridge, sautéed greens (vegan, gluten-free, contains nuts)

Charred lemongrass skirt steak, pork-egg terrine, herbs, house pickles, nước chấm (gluten-free, dairy-free, nut-free)

Crisp artisan rice paper, chocolate-avocado mousse, brûléed orange (gluten-free, vegan)

Vietnamese coffee caramel, almond meringues (gluten-free, vegetarian, contains nuts)

Bananas, tapioca pearls, sweet potato mochi, toasted coconut (gluten-free, vegan)

Chicken, lemongrass, scallion oil. Sake Pairing: Tenko “Heavenly Grace” Junmai Daiginjo Muroka Genshu Namazake

Pork belly, vegetables, herbs, nước chấm. Sake Pairing: Huchu Homare “Watari Bune 55” Junmai Gingo

Fine-cut rice noodles, pickled green papaya carrot, warm fish sauce-lime broth. Sake Pairing: Chokaisan “Mount Chokai Nama”

Charred lemongrass skirt steak, pork-egg terrine, herbs, house pickles, nước chấm. Sake Pairing: Kamashibito Kuheiji “Eau Du Désir” Junmai Daiginjo

Vietnamese coffee caramel, almond meringues (vegetarian, contains dairy and nuts). Sake Pairing: Joto “The Blue One”

Silken daishi custard, sautéed shrimp, chile-forward Mapo-style sauce, crisp Chinese doughnut (contains soy, dairy-free, nut-free, can be made gluten-free). Sake Pairing: Chokaisan “Mount Chokai Nama”

Citrus-cured, tamarind-fish sauce, pickled Asian pear, red chili essence, rau răm, crisp rice paper (gluten-free, dairy-free, nut-free). Sake Pairing: Azumano Fumoto “First Wave” Arabashiri

Dill oil, Vietnamese herb oil, fennel-jicama-green apple slaw, pickled red onions. Sake Pairing: Huchu Homare “Watari Bune 55” Junmai Gingo

Coconut milk, fermented shrimp essence, spiced aromatics, chili, bok choy (contains soy, dairy-free, nut-free, can be made gluten-free). Sake Pairing: Uehara “Forest Spirit” Junmai Ginjo Muroka Nama Genshu Usu-Nigori

Bananas, tapioca pearls, sweet potato mochi, toasted coconut (gluten-free, vegan). Sake Pairing: Joto “The Blue One”

Housemade vegetable broth, ginger, turmeric, coconut milk, spiced carrot crisps. Sake Pairing: Uehara “Forest Spirit” Junmai Ginjo Muroka Nama Genshu Nama-zake

Purple cabbage, jicama, carrot, lemongrass-citrus vinaigrette, crisp rice noodles, herbs. Sake Pairing: Azumano Fumoto “First Wave” Arabashiri

Vegetables, herbs, nước chấm. Sake Pairing: Huchu Homare “Watari Bune 55” Junmai Gingo

Sake-braised, roasted peanuts (contains nuts). Sake Pairing: Tenko “Heavenly Grace” Junmai Daiginjo Muroka Genshu Namazake

Vietnamese chocolate mousse, avocado mousse, brûléed orange

Roku gin, Sichuan pepper, calamansi, fresh lime juice, honey, sparkling wine.

Tequila, Mezcal, brûlée orange yuzu, fresh lime juice, yuzu and salt rim.

Japanese gin, spiced pear cordial, lemon juice, egg white.

Shiso infused vodka, chrysanthemum infused vermouth, lemon juice, simple syrup, winter herb oil.

Vodka, longan pandan elixir, black walnut bitters, served with a fortune on the side.

Japanese gin, fresh lemon juice, lemongrass syrup, sparkling water.

Vietnamese butterfly pea flower infused vodka, fresh lime juice, fresh ginger and house made ginger syrup, and egg white.

Alkemē Negroni - London dry gin or artisanal mezcal, sweet vermouth and Campari stirred with sushi rice.

Rye whiskey, fresh lime juice, house signature phở syrup (cardamom, anise, cinnamon, fish sauce, sriracha).

Rye whiskey, pineapple rum, house signature gochujang honey syrup, Angostura bitters.

“Ume” Plum Sake, Japanese Whisky, cherry juice, bitters, pickled gingery plum.

Fresh lime juice, house signature ginger and lemongrass syrup, Fever-Tree club soda and tonic water.

Passion fruit purée, mango juice, fresh lime juice, ginger beer, and housemade Asian Tajín.

Jasmine green tea, spiced pear cordial, fresh lemon juice, Fever-Tree club soda, and egg white.

Calamansi, housemade Thai basil syrup, and coconut water.

Crafted in Okinawa from local Indica long grain rice and black koji fermented for nearly a month, this 43% ABV spirit is supple and silken, with notes of herbs and spring orchard fruit. Refined, aromatic, and exceptionally smooth.

A unique sake-based vermouth infused with yuzu, green tea, and sansho pepper. Bright, aromatic, and delicately spiced.

An elegant sake with floral aromatics, subtle orchard fruit, and a creamy texture. Crafted with precision, it embodies the “water of desire” in every sip.

Brewed from heirloom Watari Bune rice, this sake is refined and aromatic. Deep, luscious and layered with well-balanced fruit flavors of melon, green apple topped with white flowers lead to a clean, dry finish.

Bright and lively with tropical fruit notes. Cloudy and soft-textured, unfiltered makes an approachable sake with a soft, creamy body that is lightly sweet.

Lush notes of ripe pear, melon, and white peach with a silky texture and vibrant finish. Bold yet graceful.

Fresh with yeast from nadeshiko flowers. Floral and fruity on the nose with big aroma, flavor, and presence.

A silky, rich pearlescent usu-nigori with light sweetness and rustic, tart lambic-style notes. Great with bold or spicy dishes.

Unpasteurized and bold, with yeasty richness, layered umami, and a hint of bitter chocolate on the finish. Wild and complex, a unique expression of fresh-pressed sake.

A selection of three 2-ounce glasses. (*) Add 2 each

A grower Champagne from Vallée de la Marne, crafted with estate-grown Pinot Meunier, Pinot Noir, and Chardonnay. This expressive cuvée offers vibrant notes of crisp apple, citrus zest, and toasted brioche. Fine bubbles and balanced minerality lead to a dry, refreshing finish—elegant and versatile for celebration or pairing.

A grower Champagne from care des Bar, blending Pinot Noir, Chardonnay, and rare Pinot Blanc. Aged 30 months on the lees, it offers notes of red fruit, citrus, and white flowers with a fine mousse and crisp, dry finish-perfect for toasts or elegant pairings.

100% Pinot Noir. This beautiful brilliant pink color sparkling wine has fine, light bubbles-one of the flagship Crémants d’Alsace. Exhibits a nose of predominantly red fruit aromas with a roundness on the palate.

Aged for two-year minimum, this sparkling wine is made primarily from Pinot Noir grapes with aromas of berry and pear, complemented by a rich, round mouth feel on the palate. It finishes with a layer of cream and pleasant, warm toastiness.

Bright and refreshing with classic Loire precision. Aromas of citrus zest, green apple, kiwi and subtle floral hints lead into a crisp, dry palate balanced by vibrant acidity and elegant minerality. The finish is long and refined, marked by citrus and wet-stone nuances.

100% Chenin Blanc. Fresh and expressive, with aromas of citrus peel, ripe pear, and white blossom. The palate is gently textured and well-balanced, supported by bright acidity and classic Loire minerality. The finish is clean and rounded, making it especially versatile and food-friendly.

100% Chardonnay. Fresh and delicate aromas of citrus, white flowers, and honey. The palate is elegant with a rich, rounded mouthfeel, expressive fruits and refreshing minerality.

100% Alvarinho (aka Albarino in Spain). This floral wine, with its jasmine and bitter orange aromas, is grown in vineyards along the Minho river, at low altitudes, with a high content of pebbles in the soil. It is fresh with density and an edge of structure from the skin contact during fermentation.

Dry and crisp Malbec rose offers a refreshing profile of strawberry and redcurrant, perfectly balanced by crisp acidity.

50% Syrah, 50% Grenache. Syrah’s savoriness and notes of pepper, together with Grenache’s stoniness, are balanced by an open-knit structure and ripe juiciness. Vibrant layered fruit and soft tannins, aged in nothing but older barrels, and always bottled unfined and unfiltered.

Light in the glass, this clonal blend of 12 unique clones of pinot noir is aged for 9 months in 32% new French oak. Earthy and dusty on the nose, it brings notes of blue raspberry, black tea, powdered graphite, dried flower petals, and sweet spice. Gobs of blueberry fruit and bitter herb are on the finish, alongside the bountiful acidity and rounded sweet tannins.

Deep purple hue with lovely aromas of black cherries, lavender and earthy minerals. Ripe tannins are enhanced with minerality which gives this wine finesse, elegance and a long finish. 30% of the wine is aged in French oak for 12 months.

Soaring aromas of cherry pie, grenadine and plum, as well as delightful notions of sagebrush, fennel, sarsaparilla and hints of flinty minerality and barrel spice. 89% Cabernet Sauvignon, 9% Merlot, 2% Malbec.

Classic Left Bank Bordeaux with poised structure and elegance. Layers of blackcurrant, dark cherry, and subtle cedar unfold over polished tannins and a long, savory finish. Refined, balanced, and quietly powerful.

Chicken, lemongrass, scallion oil. Sake Pairing: Tenko “Heavenly Grace” Junmai Daiginjo Muroka Genshu Namazake

Fine-cut rice noodles, pickled green papaya & carrot, warm fish sauce-lime broth. Sake Pairing: Chokaisan “Mount Chokai Nama”

Pork belly, vegetables, herbs, nước chấm. Sake Pairing: Huchu Homare “Watari Bune 55” Junmai Gingo

Pork egg terrine, Vietnamese herbs, house pickles, nước chấm

Pork egg terrine, Vietnamese herbs, house pickles, nước chấm. Sake Pairing: Kamoshibito Kuheiji “Eau Du Désir” Junmai Daiginjo

Vietnamese coffee caramel, almond meringues (vegetarian, contains dairy and nuts). Sake Pairing: Joto “The Blue One”

Silken daishi custard, sautéed shrimp, chili-forward Mapo-style sauce, crisp Chinese doughnut (contains soy, dairy-free, nut-free, can be made gluten-free). Sake Pairing: Chokaisan “Mount Chokai Nama”

Citrus-cured, tamarind-fish sauce, pickled Asian pear, red chili essence, rau răm, crisp rice paper (gluten-free, dairy-free, nut-free). Sake Pairing: Azumano Fumoto “First Wave” Arabashiri

All white fish, fennel bulb-jicama-green apple slaw, pickled red onions. Sake Pairing: Huchu Homare “Watari Bune 55” Junmai Gingo

Crispy skin, tamarind shrimp essence, spiced aromatics, chili, bok choy (contains soy, dairy-free, nut-free, can be made gluten-free). Sake Pairing: Tenko “Heavenly Grace” Junmai Daiginjo Muroka Genshu Namazake

Phú Quốc black pepper caramelized fish sauce, pickled mustard greens, bean sprouts, glass noodles with seasonal vegetables. Sake Pairing: Uehara “Forest Spirit” Junmai Ginjo Muroka Nama Genshu Usu-Nigori

Passion fruit-brandy coulis, coconut caramel, crisp sphere. Sake Pairing: Joto “The Blue One”

Housemade vegetable broth, ginger, turmeric, coconut milk, spiced carrot crisps. Sake Pairing: Uehara “Forest Spirit” Junmai Ginjo Muroka Nama Genshu Usu-Nigori

Purple cabbage, jicama, carrot, lemongrass-citrus vinaigrette, crisp rice noodles, herbs. Sake Pairing: Azumano Fumoto “First Wave” Arabashiri

Vegetables, herbs, vegan nước chấm. Sake Pairing: Huchu Homare “Watari Bune 55” Junmai Gingo

Kabocha rice porridge, sautéed greens (contains nuts)

Tofu and ground mushrooms, lemongrass and five-spice; woven rice noodles, herbs, Vietnamese pickles, spiced aromatics. Sake Pairing: Tenko “Heavenly Grace” Junmai Daiginjo Muroka Genshu Namazake

Banana, tapioca pearls, sweet potato mochi, toasted coconut (gluten-free, vegan). Sake Pairing: Joto “The Blue One”

Vegetable broth, ginger, turmeric, coconut milk, spiced carrot crisps (gluten-free, vegan, nut-free)

Silken daishi custard, sautéed shrimp, chile-forward Mapo-style sauce, crisp Chinese doughnut (can be made soy, dairy-free, nut-free, can be made gluten-free)

Chicken, lemongrass, scallion oil (gluten-free, dairy-free, nut-free)

Purple cabbage, jicama, carrot, lemongrass-citrus vinaigrette, crisp rice noodles, herbs (gluten-free, vegan, nut-free)

Citrus-cured, tamarind-fish sauce, pickled Asian pear, red chili essence, rau răm, crisp rice paper (gluten-free, dairy-free, nut-free)

Pork belly, vegetables, herbs, nước chấm (gluten-free, dairy-free, nut-free) Vegan Option: Vegetables, herbs, vegan nước chấm

Dill aioli, Vietnamese herb oil, fennel-jicama-green apple slaw, pickled red onions (nut-free)

Coconut milk, fermented shrimp essence, spiced aromatics, chili, bok choy (dairy-free, nut-free, can be made gluten-free)

Phú Quốc black pepper caramelized fish sauce, pickled mustard greens, bean sprouts, glass noodles with seasonal vegetables (gluten-free, dairy-free, nut-free)

Fine-cut rice noodles, pickled green papaya & carrot, warm fish sauce-lime broth (gluten-free, dairy-free, nut-free)

Kabocha rice porridge, sautéed greens (gluten-free, vegan, contains nuts)

Tofu and wood ear mushrooms, lemongrass and five-spice; woven rice noodles, herbs, pickles, duo dipping sauces (gluten-free, vegan)

Pork-egg terrine, Vietnamese herbs, house pickles, nước chấm (gluten-free, dairy-free, nut-free)

Pork-egg terrine, Vietnamese herbs, house pickles, nước chấm (gluten-free, dairy-free, nut-free)

Passion fruit-brandy coulis, coconut caramel, crisp sphere (gluten-free, vegan)

Vietnamese coffee caramel, almond meringues (gluten-free, vegan, contains nuts)

Bananas, tapioca, sweet potato mochi, toasted coconut (gluten-free, vegan)

Vietnamese coffee caramel, almond meringues (gluten-free, vegetarian, contains nuts)

Passion fruit–brandy coulis, coconut caramel, crisp sphere (gluten-free, vegan)

Bananas, tapioca pearls, sweet potato mochi, toasted coconut (gluten-free, vegan)

Café du Monde Coffee & Chicory French press sweetened condensed milk

Vietnam Chrysanthemum (decaf) | Chamomile (decaf) | Taiwanese Green Tea

Named by Alkemist David Pecorari Toasted rice white rum, aged dark rum, mango, pineapple, sesame coconut cream, mango caviar

An aperitif dry and herbaceous, delivers a bold, complex herbal flavor profile of scots pine, citron, elderflower, dried rose, and génépy flower

Roku gin, Sichuan pepper, calamansi, fresh lime juice, honey, sparkling wine

Tequila, mezcal, brûlée orange yuzu, fresh lime juice, yuzu and salt rim

Tito's vodka, dashi brine, saline solution, braised mushroom

Lime kefir-infused Tito's vodka, fresh rau ram, coconut water, pandan and orange blossom cordial

Toasted rice white rum, aged dark rum, mango, pineapple, sesame coconut cream, mango caviar

Japanese gin, fresh lemon juice, lemongrass syrup, sparkling water

Vietnamese butterfly pea flower infused vodka, fresh lime juice, fresh ginger and house made ginger syrup, and egg white

Alkemē Negroni - London dry gin or artisanal mezcal, sweet vermouth and Campari stirred with sushi rice

Rye whiskey, fresh lime juice, house signature phở syrup (cardamom, anise, cinnamon, fish sauce, sriracha)

Rye whiskey, pineapple rum, house signature gochujang honey syrup, angostura bitters

"Ume" plum sake, Japanese whisky, cherry juice, bitters, pickled gingery plum

Fresh lime juice, house signature ginger and lemongrass syrup, Fever-Tree club soda and tonic water

Passion fruit purée, mango juice, fresh lime juice, ginger beer, and housemade Asian tajin

Jasmine green tea, spiced pear cordial, fresh lemon juice, Fever-Tree club soda, and egg white

Calamansi, housemade Thai basil syrup, and coconut water

Crafted in Okinawa from local Indica long grain rice and black koji fermented for nearly a month, this 43% ABV spirit is supple and silken, with notes of herbs and spring orchard fruit. Refined, aromatic, and exceptionally smooth.

A unique sake-based vermouth infused with yuzu, green tea, and sancho pepper. Bright, aromatic, and delicately spiced.

An elegant sake with floral aromatics, subtle orchard fruit, and a creamy texture. Crafted with precision, it embodies the “water of desire” in every sip.

Brewed from heirloom Watari Bune rice, this sake is refined and aromatic. Deep, luscious and layered with well-balanced fruit flavors of melon, green apple topped with white flowers lead to a clean, dry finish.

Bright and lively with tropical fruit notes. Cloudy and soft-textured, unfiltered makes an approachable sake with a soft, creamy body that is lightly sweet.

Lush notes of ripe pear, melon, and apricot with a silky texture and vibrant finish. Bold yet graceful.

Fresh yeast from hallowed flowers. Floral and fruity on the nose with big aroma, flavor, and presence.

A silky, rich pearlescent usu-nigori with light sweetness and rustic, tart lambic-style notes. Great with bold or spicy dishes.

Unpasteurized and bold, with yeasty richness, layered umami, and a hint of bitter chocolate on the finish. Wild and complex, a unique expression of fresh-pressed sake.

A selection of three 2-ounce glasses.

Bright and refreshing with classic Loire precision. Aromas of citrus zest, green apple, kiwi and subtle floral hints lead into a crisp, dry palate balanced by vibrant acidity and elegant minerality. The finish is long and refined, marked by citrus and wet-stone nuances.

100% Chenin Blanc. Fresh and expressive, with aromas of citrus peel, ripe pear, and white blossom. The palate is gently textured and well-balanced, supported by bright acidity and classic Loire minerality. The finish is clean and rounded, making it especially versatile and food-friendly.

100% Chardonnay. Fresh and delicate aromas of citrus, white flowers, and honey. The palate is elegant with a rich, rounded mouthfeel, expressive fruits and refreshing minerality.

100% Alvarinho (aka Albarino in Spain). This floral wine, with its jasmine and bitter orange aromas, is grown in vineyards along the Minho river, at low altitudes, with a high content of pebbles in the soil. It is fresh with density and an edge of structure from the skin contact during fermentation.

Dry and crisp Malbec rosé offers a refreshing profile of strawberry and redcurrant, perfectly balanced by crisp acidity.

50% Syrah, 50% Grenache. Syrah’s savories and notes of pepper, together with Grenache’s stonefruits, are balanced by an open-knit structure and ripe juiciness. Vibrant layered fruit and soft tannins, aged in nothing but older barrels, and always bottled unfined and unfiltered.

Light in the glass, this clonal blends of 12 unique clones of pinot noir is aged for 9 months in 32% new French oak. Earthy and dusty on the nose, it brings notes of blue raspberry, black tea, powdered graphite, dried flower petals, and sweet spice. Gobs of blueberry fruit and bitter herb are on the finish, alongside the bountiful acidity and rounded sweet tannins.

Deep purple hue with lovely aromas of black cherries, lavender and earthy minerals. Ripe tannins are enhanced with minerality which gives this wine finesse, elegance and a long finish. 30% of the wine is aged in French oak for 12 months.

Soaring aromas of cherry pie, grenadine and plum, as well as delightful notions of sagebrush, fennel, sarsaparilla and hints of flinty minerality and barrel spice. 89% Cabernet Sauvignon, 9% Merlot, 2% Malbec.

Classic Left Bank Bordeaux with poised structure and elegance. Layers of blackcurrant, dark cherry, and subtle cedar unfold over polished tannins and a long, savory finish. Refined, balanced, and quietly powerful.