The
Restaurant.
Pan-Asian soul food with a Southtown address. Three nights a week. No reservations required, but you'll wish you'd made one.
Reserve Your Table
Walk-ins always welcome. But if you want the corner table, plan ahead.
Menu changes seasonally. Prices subject to change.
Small Plates & Starters
Sichuan Chili Crisp Dumplings
House-made pork & ginger dumplings, black vinegar, crispy shallots
Tuna Tartare
Yellowfin, sesame, avocado, wonton crisps, yuzu kosho
Charred Shishito Peppers
Bonito flakes, smoked sea salt, lime
Wagyu Beef Carpaccio
Truffle ponzu, pickled daikon, micro shiso
Crispy Rice Cakes
Spicy tuna, sriracha aioli, tobiko, scallion
Mains
Miso-Glazed Black Cod
72-hour white miso marinade, bok choy, dashi broth
Dry-Aged Duck Breast
Five-spice rub, plum sauce, roasted root vegetables
Dan Dan Noodles
House-pulled noodles, Sichuan pork ragù, preserved mustard greens
Grilled Whole Branzino
Ginger-scallion sauce, crispy garlic, jasmine rice
Braised Short Rib
Red curry coconut, Thai basil, crispy shallots, sticky rice
From the Bar
The Long Time
Aged rum, lychee, lime, Sichuan peppercorn tincture, champagne float
Jade Garden
Gin, matcha, cucumber, elderflower, shiso leaf
Dragon's Breath Old Fashioned
Japanese whisky, demerara, Angostura, orange, smoked cinnamon
The Phoenix
Mezcal, blood orange, chili crisp honey, lime, tajín rim
Sakura Spritz
Prosecco, cherry blossom liqueur, yuzu, sparkling water
Not Fusion. Conversation.
Our kitchen doesn't blend cuisines for the sake of novelty. We create a dialogue between traditions — the precision of Japanese technique meeting the boldness of Sichuan spice, the comfort of Italian hospitality embracing the elegance of Cantonese dim sum. Every dish on our menu is a conversation between the cultures that shaped our team, our city, and our philosophy.
Under the guidance of Kristina Zhao — James Beard WEL Fellow, restaurateur, and the chef who's been feeding San Antonio since 2012 — our kitchen team brings decades of combined experience across Asian, Latin, and European culinary traditions. The result is a menu that feels like coming home to a place you've never been.