Bar Iris

Japanese chicharron style chip made from kuzu root starch dusted with ume chile powder

Grilled riceball, shio konbu, sesame, and mentaiko

Octopus, avocado, wasabi, cucumber, garden greens

Selection of seasonal Japanese pickles from Nisei (three ferment styles: shiozuke, misozuke, nukazuke)

American wagyu, cured jidori yolk, awase miso, veal garum, house pickles, chive, lotus root chips

Modern take on Japanese izakaya fare

Modern take on Japanese izakaya fare

Modern take on Japanese izakaya fare

64% dark Guyaquil chocolate, lotus chip, sakura, raspberry

Burnt basque matcha swirl cheesecake, served with strawberries and honey

pandan. suntory hibiki. bcn mut vermouth. fred jerbis 16. kopke lbv 2018 port. hazelnut

carrots yuzu kosho. coriander. nikka gin. lemon. amazake foam

not made with gin, not made with vodka, garnished with not an olive. sake lees. siete misterios mezcal. sotol. raicilla. mukada nigori sake. jougo. mastic. lu mare. kapriol dell'alpe. sunchoke. snap pea.

okinawa yam. calamansi. kiyomi okinawa rum. saint james vieux. jougo kakuto. li hing mui

castelvetrano. roku gin. veso olive. olive yeast sake. q tonic

osuzu gin. imo shochu. nama genshu sake. sequoia sake lees brine. cauliflower tsukemono.

sea urchin. laphroaig quarter cask. château les justices sauternes. alma quinquina en rama. yuzu sake. banana. egg yolk

Japanese fried chicken, cherry kosho aioli, lemon

halfway between a lager and a highball

mizuna, sansho, goat milk, amas n/a, n/a riesling, melon, lemon egg white. Ibaraki is a prefecture that produces the most mizuna in Japan

hachimitsu, coriander, garam masala, amas n/a, n/a bourbon, pathfinder n/a, wilderton earthen and bitter, verjus. Kishu is a historic prefecture known for ume

n/a martini, n/a amas, n/a dhos vodka, aplos arise, narazuke brine, tsukemono. Kyoto is the tsukemono capital of the world

carrot yuzu koso, dhos n/a gin, non 3, wilderton lustre lemon, amazake foam, purple daikon. Kōchi is a prefecture of Japan that is famous for growing yuzu which is paramount for production of kosho

rhubarb, non 3, muri yamile, aplos calme, damrak 0.0, q soda. Nagano is a prefecture that produces the most rhubarb in Japan

n/a amas, verhus rouge, n/a sake, n/a bitters. house n/a negroni inspired by the capital

umeboshi, n/a sauvignon blanc, n/a cabernet sauvignon, agave de los andes n/a pisco, wilderton bittersweat, giffard n/a bitter, tofu, beet. Wakayama is the ume capital of the world. this cocktail is smokey and funky just as it counter part

okinawa purple yam, wilderton earthen n/a, kalamansi, li hin mui. Yakushima is the tropical island in Japan, that is covered in a stunning forest

fennel water, sidlip garden, n/a dhos vodka. Yamagata is a prefecture that is famous for growing fennel and other italian vegetables

750 ml. RICE: 100% Arkansas. REGION: isbell farms, Arkansas. NOTES: pretty funky, so far the only dealcoholized sake on the market, which comes from arkansas, known for the finest sushi rice is grown in us

750 ml. GRAPE VARIETAL: verjus. REGION: Australia. NOTES: verjus infused with: Toasted Cinnamon & Yuzu

750 ml. GRAPE VARIETAL: dealcoholized 80% chardonnay 20% colombard. REGION: Languedoc-Roussilon, France. NOTES: closest to n/a champagne, with notes of: green apple, mango, meyer lemon, ripe pear

750 ml. GRAPE VARIETAL: dealcoholized grenache, syrah, mourvedre, carignan. REGION: Saint-Chinian, France. NOTES: aged 18 months, as close as you can get to a Rhone valley n/a, with notes of huckleberry, cured meat, cooking spices

750 ml. GRAPE VARIETAL: dealcoholized 100% cabernet sauvignon. REGION: Paso Robles, CA. NOTES: as close you can get to a classic California cab with notes of plum, cassis, elderberry & vanilla

750 ml. GRAPE VARIETAL: verjus. REGION: Australia. NOTES: verjus infused with: oranges, yuzu, sugar, salt, cinnamon

750 ml. GRAPE VARIETAL: dealcoholized 100% riesling. REGION: Mosel, Germany. NOTES: bright, refreshing classic tasting riesling from the legendary Dr. Loosen

750 ml. GRAPE VARIETAL: dealcoholized 100% sauvignon blanc. REGION: Columbia Valley, WA. NOTES: proper sauvy b. with notes of grapefruit, kumquat, slate, pineapple & lemongrass

Caviar substitute

Sashimi of seasonal fish, sushi rice, sweet shoyu, fresh wasabi

Braised wagyu beef short rib

Chicken, egg, rice, chives, shichimi

nori. haku vodka. mizu saga. shiboritate nama.

komasa gin. iichiko shinwa. black currant tea [carbonated]

sansho. goat milk. iichiko saiten. nikka gin. melon. egg white

fukano "bar iris" single cask. stonefruit. quinquina. elena timorosso. moto [barrel #6]

sakura. txakolina rosé. violette. maraschino. q soda.

gyokuro. el tesoro. capuro. wasabi. clarified milk

house umeshu. umezu vinegar. red rice sake. koji sake. soy milk. beet

Clarified milk punch with floral notes from violets, clear and slightly pink

Nikka Coffey Gin with yuzu, kabosu, amanatsu, and shikuwasa citrus notes, sansho pepper and apples with traditional botanicals like juniper, coriander, and lemon peel

House-infused elderberry sochu and two types of amari washed in coconut

Amber jack, tare, umeboshi, shiso, tare, sushi rice, nori

Chef's choice

Tuna belly, negi, tare, sushi rice, nori

Santa Barbara sea urchin, tare, sushi rice, nori

American Wagyu, sushi rice, nori

High-end rare Japanese spirits

Marinated chicken hearts

Grilled chicken skin

Chicken, green onion

American Wagyu

All four skewers