Hub Hall Menu

Camarena | Patron | Casamigos

Hendricks | Roku Japanese | Empress 1908

Bacardi Light | Cruzan 2yr | Malibu | Captain Morgan

Suntory Toki | Johnnie Walker Black | Jameson | Buffalo Trace | Makers Mark | Jim Beam | Jack Daniels

haku vodka, yuzu, shiso, ginger syrup, fever tree ginger beer

toki whiskey, honey syrup, lemon, togarashi rim

sake, mango puree, matcha

mizu matcha shochu, jasmine flower-green tea simple, soda water

roku gin, raspberry syrup, lime, sprite

Yuzu Sake, lemon, simple syrup, triple sec and topped with a float prosecco.

silver tequila, triple sec, lime, yuzu

our version of an "old fashioned". suntory toki whiskey, simple syrup, dash of bitters

barley, black koji rice, Ureshino green tea leaves.

barley, black koji rice

rice, barley, ginger

citrus, kome

barley, mugi

woody and sweet with vanilla, dried apricots, peaches, pineapple,

burnt caramel, floral, honey and oak

red apple, toffee, local herbs

notes of fruits, prunes, cherries, cocoa, and vanilla on the background of oak spices. The finish is long with hints of oak and chocolate. Collaboration between two whiskey legends. Fred Noe, from Jim Beam's seventh-generation Master Distiller and Shinji Fukuyo, from the founding house of Japanese whisky and Suntory's fifth-ever Chief Blender.

sweet malt, toasted oak and a fruity orange note. A blend of the world's five major whiskies from Scotland, Ireland, America, Canada and Japan with unique history and craft. AO means the color blue, as in the sea that unites the continents

"Northern Haze" fruit-forward ale

"Banner City" light hoppy lager

lager

Pale lager

"Original"

blueberry, calpico, iced tea

Caramelized pear, stone fruit.

Melon, honeysuckle, rich texture.

semi- sparkling nigori, fresh and clean aftertaste

single serve, premium rice notes, dry flavor, balanced texture

Chestnut, highland malt, walnut cream finish.

Orange, Grapefruit, Cranberry

chef morimoto's green tea blend

hot oil seared, yuzu soy, ginger, garlic, micro greens

A5 Ishiyaki served with choice of any sushi roll. Additional ($5) for shrimp tempura roll or softshell crab roll

6oz A5 Wagyu steak* "al la carte" paired with a bottle of 2017 Grgich Hills Estate "Morimoto Dream" Cabernet Sauvignon

hot oil seared salmon, yuzu soy, ginger, garlic, micros cilantro

sesame seed

spring lettuce mix, tomato, orange segments, fried shallot white miso-sesame vinaigrette

braised pork belly, lettuce, and dijon mayo

crispy fried soft shell crab, lettuce, pickled cucumber, spicy mayo

balsamic-soy reduction, fried onions, bonito flakes

twice cooked pork ribs with hoisin chili sauce

sea salt

house roasted duck, apricot sweet chili in crispy gyoza shell

chicken wontons in szechuan sesame chili sauce

japanese-style fried chicken with spicy garlic soy

tempura battered and tossed with spicy gochujang aioli

cooked in rendered duck fat, sea salt, ketchup

pan fried pork dumplings served with scallion ginger sauce

choice of salmon* or tuna* (+$2) poke sauce, scallion, avocado, nori, chili oil, over rice

salmon* with marinated salmon roe served over rice

pork broth, kakuni pork, ajitama*, menma, scallion & spicy yuzu miso

pork broth, chashu pork, ajitama*, kikurage and scallion

chicken broth, steamed chicken, menma, kikurage and ajitama*

dipping noodles with tonkotsu broth, ajitama*, chashu pork, and menma

spicy sesame broth, miso ground pork, cilantro, scallion and ajitama*

spicy miso broth, oat milk, tomato, kale, corn and miso glazed tofu

spicy sesame chili sauce, miso ground pork, kale namul, and ajitama*

braised pork belly

sliced pork belly

chicken thigh

soy marinated soft boiled egg

toasted seaweed

braised bamboo shoot

spicy mustard green

wood ear mushroom

miso sauce

side of ramen noodle