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Happy Hour Menu

From 3PM to 6PM Daily | 9PM to Close Sunday - Thursday

Nori Malt Vinegar Dusted Fries w/ tarutaru sauce | 6

*Ascend Wagyu Burger | 20

dry aged and wagyu blend, foie gras butter, truffle pecorino, 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 | 8

w/ crunchy rayu, yuzu foam

Kushiyaki Wagyu Beef Lettuce Wraps | 16

romaine hearts, sweet mustard chili glaze, sunomono cucumber, blistered shishito peppers, somen noodle, tsuyu sauce
s
ub with Tofu | 10

*Spicy Tuna & Prosciutto Hand Roll | 13 pair / 7 ea

bubu arare, avocado, tomato relish, bottarga

*Hamachi & Truffle Hand Roll | 13 pair / 7 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

*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.