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4th of July & Birthday Bash

Happy Hour Menu

From 3pm to 6pm Daily | 9pm to Close Sun – Thurs

Nori Malt Vinegar Dusted Fries w/ tarutaru sauce | 5

*Ascend Wagyu Burger | 20

  • dry aged and wagyu blend
  • foie gras butter
  • truffle pecorino
  • Britt’s pickles on toasted brioche bun
  • nori malt vinegar dusted frites

Miso Smoked Eggplant Hummus | 13

  • pickled crudite
  • crispy rice cakes
  • okinawan sweet potato gaufrettes

*Kumamoto Oyster Shooter | 6 ea

  • uni
  • sturgeon caviar
  • wasabi
  • ponzu
  • quail-yolk
  • dewazakura dewasansan
  • junmai ginjo “green ridge”

Black Garlic Sesame Edamame w/ crunchy rayu, yuzu foam | 7

Kushiyaki Wagyu Beef Lettuce Wraps | 16

  • romaine hearts
  • sweet mustard chili glaze
  • sunomono cucumber
  • blistered shishito peppers
  • somen noodle
  • tsuyu sauce

*Spicy Tuna & Prosciutto Hand Roll | 16 pair / 9 ea

  • bubu arare
  • avocado
  • tomato relish
  • bottarga

*Hamachi & Truffle Hand Roll | 16 pair / 9 ea

  • navel orange
  • okinawan sweet potato
  • shaved truffle
  • truffle aioli

Korean Style Karaage | 18

  • crispy chicken
  • gochujang chili
  • foie gras snow
  • celery
  • almond foie butter

Ascend Bento & Bubbles

We encourage you to enjoy our modern take of the “BENTO”, each bento includes three modest tastes from our main dining menu.

Vegan Bento | 20 includes:

Spicy Citrus Avocado Roll

  • english cucumber
  • papaya
  • spicy mayo

Roasted Cauliflower

  • hazelnut romesco
  • sambuca infused currants
  • toasted hazelnuts
  • micro cilantro
  • grilled lime wedge
  • gochugaru

Tofu & Heirloom Tomato Salad

  • house-made tofu
  • heirloom tomatoes
  • smoked ume tomato jam
  • shiso basil pesto
  • preserved walnuts

Sea Bento | 24 includes:

*Hamachi & Truffle Roll

  • navel orange
  • okinawan sweet potato
  • shaved truffle
  • truffle aioli

Wild Salmon Brandade

  • american sturgeon caviar
  • nori crackers

*Miso Glazed Black Cod

  • arugula agnolotti
  • truffled tonkotsu broth

Land Bento | 30 includes:

*Japanese Wagyu Nigiri

  • kuroge wagyu
  • truffle soy beurre blanc

Kushiyaki Wagyu Beef Lettuce Wrap

  • romaine hearts
  • sweet mustard chili glaze
  • sunomono cucumber
  • blistered shishito peppers
  • somen noodle
  • tsuyu sauce

Ascend Onion Soup

  • melted gruyere
  • bone marrow
  • shiro dashi
  • caramelized onions
  • wheat sourdough cracker
  • pickled red pearl onion
  • micro thyme
  • chives

Bubble Pairing Supplements

  • Sake: Dewazakura Tobiroku Sparkling | +10
  • Champagne: Ruinart Brut Rose, NV | +25
  • Champagne: Ruinart Blanc de Blancs, NV | +25

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
seasonal salmon, wild caught

a 20% gratuity will be automatically added to parties of 6 or more guests, and shared by all members of your service team.

Ascend has adopted the "living wage" ideals in bringing equality to kitchen wages. An incremental fee of 2.5% will be added to your bill, distributed only to our kitchen and culinary employees.