This 6-year-old, multilevel Asian fusion restaurant has overhauled the menu and relaunched Sunday brunch after changing ownership in May. “We have a new vision in more of the garden feel, cleaner approach with the food and more of the local vibe,” operator Peter Cumplido says. The Japanese robata selections have become more authentic with a new charcoal grill for dishes such as miso eggplant ($8), Korean short ribs ($15) and octopus ($18). “We’re using healthier ingredients, including stocks made fresh daily and ramen noodles made in-house,” Cumplido says.


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