moto-i

DESC: mild and heated gently, served in a 7oz carafe

2 oz junmai 1 oz green tea syrup 3 oz ginger beer Lime squeeze Add junmai and syrup into copper mug with ice. Top with ginger beer, squeeze lime and drop on top.

6-8 mint leaves 2 oz junmai 1 oz strawberry puree 3 oz lemonade Lemon wheel Rip / slap mint leaves to release oils and add to pint glass. Add strawberry puree, junmai and ice. Top with lemonade. Shake ~5 times to mix (not dilute). Pour back into pint and garnish with lemon wheel.

3 oz batch (non batch listed below) 5 dash sakura bitters Cherry ice sphere Add batch into pint with ice, top with bitters and shake ~10 times to chill and dilute. Double strain into large coupe with a cherry ice sphere. Non-batched recipe: 1 oz junmai 1 oz nectarine liqueur .5 oz luxardo 5 dash Sakura bitters Cherry ice sphere Add all into pint glass with ice, shake ~15 times. Double strain into large coupe with cherry ice sphere.

1 oz junmai 1.5 oz Iwai Mars .5 oz Koval .5 oz clove syrup 3 dash orange bitters Matcha dust Add all but matcha into whiskey glass and top with ice. Stir 3-5 times. Top with matcha dusting.

1 oz Nikka Gin 1 oz Junmai .5 oz Yuzu .5 oz simple syrup Brut split Dehy lemon Build in a tin over ice. Shake and double strain into a Hiro coup. Top with 1 oz of prosecco. Garnish with a dehydrated lemon.

10 mint leaves 1.5 oz junmai .75 oz simple syrup .5 oz lime syrup 3 dash shiso bitters 3 oz FT club soda Lime wedge Add mint and lime syrup into collins, muddle. Add junmai, simple syrup, bitters, lime squeeze, bitters and ice. Top with soda, stir. Garnish with mint leaf and lime wedge.

1.5 oz Junmai 1 oz lychee puree .25 oz simple syrup 3 oz FT club soda Add all into collins glass with ice. Stir. No garnish.

2 oz Seedlip garden .75 oz honey chamomile elixir 1 oz thyme syrup FT elder flower tonic Micro greens Add all but tonic into rozu glass with ice. Top with tonic and garnish with greens.

1.5 oz Abstinence Flora .5 oz Lyres Italian Orange 1 oz Butterfly Pea Flower Syrup .5 oz Lemon Juice Garnish: Dried Pea Flowers Add all into shaker tin with ice and shake until chilled. Double strain into small coupe and garnish with 2-3 floating flowers.

.5 oz cherry juice 1 oz lychee puree Lime squeeze FT club soda Skewered cherry Add lychee, cherry, and lime to Collins with ice. Top with soda. Garnish with cherry.

6-8 mint leaves 1 oz strawberry puree Lemonade Lemon wedge Rip / slap mint leaves to release oils. Add to Collins. Add puree and ice, top with lemonade. Garnish with lemon wedge.

2 oz Seedlip Spice 3 dash umami bitters 5 oz bloody mix Lime Olive Add seedlip and bitters to Collins with ice. Top with bloody and stir to mix. Garnish.

2 oz pineapple juice 1 oz green tea syrup 3 oz ginger beer Lime squeeze Matcha dusting Add pineapple and syrup to mule mug with ice. Top with ginger beer. Squeeze lime and discard. Dust matcha.

10 mint leaves .5 oz lime syrup .75 oz simple syrup Lime FT club soda Add mint and lime syrup to Collins, muddle. Add ice, simple, lime squeeze. Top with soda. Garnish with lime and mint leaf.

10 mint leaves .5 oz lime syrup .75 oz simple syrup .5 lychee puree Lime FT club soda Add mint and lime syrup to Collins, muddle. Add ice, simple, lime squeeze. Top with soda. Garnish with lime and mint leaf.

Seedlip garden Triple Caff Built like a Godzilla bomb.

handcut with togarashi • katsu sauce • homemade miso bearnaise

crispy pork belly • black pepper• cilantro • sweet chili sauce

bibb lettuce • bean sprout • scallion • mint • sweet chili sauce

aged cheddar • bacon • cream cheese dressing • horseradish • scallion

pork fat • miso powder

egg • carrot • thai basil • ginger • garlic • onion • thai chili • ponzu • scallion • fish sauce

udon noodles • pork fat • carrot • garlic • cabbage • ginger • bean sprout • chili flake • bonito • scallion • served with your choice of protein

wasabi honey • radish • spicy peanuts • scallion • qp mayo

mesclun • cucumber • carrot • radish • carrot ginger vinaigrette

olive oil • sea salt

seared ahi tuna • scallion • wasabi mayo • pickled red onion

fried pork belly • ginger-yuzu marmalade • mesclun • crispy parsnip

marinated and fried mock duck • mesclun • kimchi • sambal miso vegan mayo • beni shoga

sauteed beef • napa cabbage • bean sprout • radish • scallion • poached egg • spicy curry broth

brothless ramen • maitake mushroom • ponzu • chili oil • mushroom oil • roasted vegetables • pickled red onion • scallion • poached egg

brothless ramen • smoked pork shoulder • pickled red onion • chili oil • pork fat • ponzu • scallion • bonito • poached egg

four sugared and spiced donuts with rich caramel