Ukiah Japanese Smokehouse

Highland Brewing | Asheville NV | 5.5% ABV

Old Hickory | Asheville, NC | 4% ABV

Cider | Botanist & Barre | Asheville, NC | 8% ABV

Hi-Wire Brewing Company | Asheville, NC | 5.5% ABV

Rotating Seasonal Ginger's Revenge | Asheville, NC | 4.7% ABV

Sierra Nevada | Asheville, NC | 6.7% ABV

Burial Beer Co. | Asheville, NC | 6.8% ABV

Anchor Brewing Company | Japan | 5.0% ABV

Whistle Hop | Fairview, NC | 4.6% ABV

Shoyu dashi, bok choy, bean sprouts + soft boiled egg

Black garlic oil, shiitake mushroom + soft boiled egg

Tan Tan broth, bok choy, shiitake mushroom + soft boiled egg

Lager Asahi | Japan | 5% ABV

Niigata, Japan | 5% ABV

Echigo Koshihikari | Niigata, Japan | 7% ABV

Sierra Nevada | Asheville, NC

Collective Arts Brewing | Toronto, ON | 0.0% ABV

Hawk in the Heaven's Junmai, Tozi Snow Maiden Nigori, Joto Yuzu Sake, Luxardo, Chinola Passion Fruit Liqueur + lemon

Conniption Navy Strength Gin, Fever Tree Mediterranean rosemary + citrus

Titos Vodka, cherry blossom, lychee, lemon + simple

Purple Shiso-Ube infused 8000 Generation Shochu, Gala Gala orange liqueur, lemon + fee foam

Condesa Gin, green pea ginger, lemon + scallion tincture

Lunazul Blanco Tequila, gentian liqueur, lemon, house yuzu pickle brine + Scrappy's Firewater Tincture

Old Forester 100 Bourbon (86 prf), demerara, Ukiah orange bitters & angostura bitters + smoke

[Berry blend hibiscus] tart + refreshing

The World Tour roast by Coffee Library, Asheville, NC | Medium roast, caramel + clean

The World Tour roast by Coffee Library, Asheville, NC | Medium roast, caramel + clean

The World Tour roast by Coffee Library, Asheville, NC | Medium roast, caramel + clean

The World Tour roast by Coffee Library, Asheville, NC | Medium roast, caramel + clean

The World Tour roast by Coffee Library, Asheville, NC | Medium roast, caramel + clean

By two leaves and a bud

Tokyo ranch + onion ash

Wasabi

+ Citrus

Chili butter + gorgonzola

Chef's mom's recipe + house-made coconut ice cream

Vanilla ice-cream + marshmallow

8 oz container of one of our homemade ice creams

Choose three: lychee, mango - thai basil, yuzu citron, passionfruit - blood orange - pomegranate

Okinawa ice cream + ube sudachi curd

Yakiniku

salt + black shichimi pepper

Shishito vinaigrette, buttermilk goat cheese, shiso + myoga

Wasabi soy broth + scallions

Chef's Selection

with sea salt

Carrot ginger ponzu

Black garlic aioli + yuzu pickle

Smoked chipotle aioli

Black pepper ponzu

Edamame + shiitake, vegan herb ponzu

House feta, baby herbs, crispy leeks + lemon ginger dressing

Sesame dressing, nashi pear + nori

Yuzu honey marmalade + grilled toast

Served with toasted rye, fire roasted kimchi + yuzu pickles

Served with toasted rye, fire roasted kimchi + yuzu pickles

Served with toasted rye, fire roasted kimchi + yuzu pickles

Served with toasted rye, fire roasted kimchi + yuzu pickles

Assorted flavors, made in Asheville, NC

Sparkling or still

Strawberry, melon, lychee, original

Lychee, mandarin, lime, coconut + cinnamon simple

Hibiscus, ginger, fresno pepper, lime + ginger beer (NA)

Lychee, sudachi, lime, vanilla simple + aquafaba

Gentian Root, grapefruit, orange, cinnamon, angelica root, clove, star anise + grapefruit soda

Sparkling shallot-caper vinaigrette

White ponzu, serrano peppers + herbs

Fire-roasted peppers + ponzu

Kimchi, yuzu kosho + savory soy

Rose Domaine Houchart | Provence, FR | '23

Central Coast, CA | '24

Provence, FR | '21

Junmai Ginjo, Dewasakura, 'Green Ridge' | 300 ml

Junmai Ginjo, Fukucho 'Moon on the Water' | 300ml

Junmai Ginjo, Kanbara, 'Bride of the Fox' | 300ml

Ginjo Genshu, Bushido 'Way of the Warrior' | 120 ml

Japanese Ume, Choya, 'Sparkling Plum' | 187ml

Junmai, Sparkling Fukucho, 'Seaside' | 500 ml

Yuzu Sake, Joto | 500 ml

Nigori Ginjo, 'Summer Snow' | 500ml

Nigori Genshu, Kikusui, 'Perfect Snow' | 187 ml

Sparkling Sake, Kitaya, 'Ai No Hime (Love Princess)' | 180ml

Sparkling Sake, Shirakabegura, 'Mio'

Junmai Nigori, Tozai, 'Snow Maiden' | 720 ml

(2 oz) Honjozo Nama Genshu Kikusui 'Funaguchi', (2 oz) Junmai Daiginjo Kubota, (2 oz) Junmai Ginjo Kanbara 'Bride of the Fox'

Brokers Gin, Haku Vodka, Konteki Pearls of Simplicity Junmai Diaginjo yuzu + jasmine green tea

Botanist Gin, Velvet Falernum, bamboo leaf-infused sticky rice cordial, acid-adjusted & clarified pineapple + saline

Luksusowa Vodka, Kapali, Chemist Chocolate Orange Liqueur + espresso

Old Forester Bourbon, St Germain, thyme simple, yuzu, orange bitters + egg white

Altos Olmeca Reposado Tequila, Thai basil-infused Chiyonosono Junmai Sake, yuzu + jasmine green tea

Smith & Cross Rum, pistachio orgeat, mandarin, lime, simple, nutmeg

Haku Vodka, Tozi Snow Maiden Sake, Bauchant Orange Liqueur, cranberry, mandarin + yuzu

Brown butter ponzu, grilled lemon + sea salt

Ube plum vinegar + chili

Fuji apple glaze, apple chow-chow + scallions

Yuzu butter

Smoked tare, wakame + toasted sesame seeds

Chef's put together a menu between 8-10 Ukiah dishes. Perfectly portioned for your table to enjoy. Full table must participate.

Sesame ginger dressing + charred lemon

Korean chili vinaigrette

Peas, mint, wasabi, brown butter + ponzu

Bacon-maple miso + crispy shallots

Miso butter, brown sugar, parmesan + umami salt

Sonoma, CA | '22

Burgundy, FR | '22

Sonoma, CA | '21

Napa Valley, CA | '23

Niederösterreich, AU | '22

Pinot Blanc | Alsace, FR | '22

Mosel, DE | '23

Loire Valley, FR | '23