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 | 19

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

Miso Smoked Eggplant Hummus | 12

  • 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

  • butter lettuce
  • sweet mustard chili glaze
  • sunomono cucumber
  • blistered shishito peppers
  • somen noodle
  • tsuyu sauce
sub with Tofu | 10

* Spicy Tuna & Prosciutto Hand Roll | 12 pair / 7 ea

  • bubu arare
  • avocado
  • tomato relish
  • bottarga

* Hamachi & Truffle Hand Roll | 13 pair / 7.5 ea

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

* Wagyu Beef Hand Roll | 14 pair / 8 ea

  • mishima reserve american wagyu carpaccio
  • foie gras torchon
  • nimono
  • truffle soy beurre blanc

Korean Style Karaage | 18

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

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

VEGAN BENTO | 18 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 & Beet Salad

  • house-made tofu
  • saba soy vinaigrette
  • pomegranate
  • red beet puree
  • pistachio shiso pesto
  • preserved walnuts

*SEA BENTO | 22 includes:

Hamachi & Truffle Roll

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

King Salmon Brandade

  • american sturgeon caviar
  • sambuca infused currants
  • nori crackers

Miso Glazed Black Cod

  • arugula agnolotti
  • truffled tonkotsu broth

*LAND BENTO | 28 includes:

Wagyu Beef Roll

  • mishima reserve wagyu carpaccio
  • foie gras torchon
  • nimono
  • truffle soy beurre blanc

Kushiyaki Wagyu Beef Lettuce Wrap

  • butter lettuce
  • 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 PARING SUPPLEMENTS

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