Joshu-ya Brasserie was launched in 2011 by Rising Star Executive Chef Jason Kwon from NYC. Drawing from his diverse culinary background at Eat Savory and Couteaux Review, Kwon brings an interesting take on his seasonal menu based on Asian inspired California cuisine.
The brasserie offers
… a seasonally driven menu, featuring the freshest sustainable seafood products available in the market. Notable dishes include our fluke crudo, day boat scallop carpaccio, provincial tartar of ahi, braised rabbit, black mussels with chorizo, crab and lobster porridge.
In addition to our seasonal brasserie menu, we also offer a bar menu, which features maki, tempura, gyoza and other traditional japanese sharing dishes.Continued