03/29/2026
ハンバーガー。
We didn’t think we’d make a cheeseburger… but here we are.
Australian Wagyu + a touch of A5 trim with confit duck,
togarashi & fermented habanada aioli,
herbs, pickles, havarti—
on milk bread with black sesame.
It just felt right.
Sundays only… for now 🍔