HATCH - Los Angeles, CA

Local California Greens, Grilled Corn, Avocado, Cherry Tomatoes, Cucumber, House Sesame Dressing, Black Rice Puffs

Garlic, Shallot

Marinated Ground Chicken, White Rice

Sweet Corn, Green Onion

House Pickles

Rice Ball, Bonito Flakes, Furikake

Potato Wedges, House Green Togarashi, House Red Togarashi, House Spicy Mayo

Black Garlic, Granulated Garlic, Fresh Garlic

Hot Sauce, Kewpie Mayo, Vinegar

Yuzu Pepper, Yuzu Juice, Olive Oil

2 Days Brined Fried Jidori Chicken Thighs, House Flour Blend (Squid Ink Powder from Japan, Bonito Flakes, Activated Charcoal), House Pickles, Grilled Lime, Black Garlic Ranch Dip

Wild Caught Tuna, Yuzu Avocado Smash, Crispy Rice, Green Onion, House Togarashi

Sweet Corn Fritters, Jalapeno, Green Onion, Brown Sugar, Assorted Dips: Yuzu Kosho Aioli, Avo Shiso Mint, House Gochujang

48 Hour Aged Shiitake Broth, Fried Tofu, Grated Daikon, Bonito Flakes, Green Onion, House Togarashi

Organic Forbidden Rice, Black Garlic Sauce, Carrot, Corn, Mushroom, Green Onion

Homemade Grilled Brownie

Skewers: 2 x Chicken Meatball with Tare & Yolk Dip, 2 x Pork Belly, 1 Bacon Shishito, 1 x Furikake Salmon, 2 x Eggplant & Miso, 2 x Brussels Sprout Plates: 1 x Black Chicken Karaage, 1 x HATCH Greens Sides: 2 x Onigiri, 2 x Miso Corny Soup, 1 x Tsukemono, 1 x Binchotan Brownie

Made with hand-picked Yuzu from Shikoku Island, Hyogo mountain water and organic sugar cane.

Fuji Ringo apples are hand-picked in the Aomori Region beyond the Northern Hakkoda mountains and whole-pressed with Hyogo mountain water.

Mikans (tangerine-like fruit) are hand-picked in the Wakayama prefecture on Island and pressed with Hyogo mountain water and organic sugar cane.

Jidori Chicken Meatball with Tare & Sous Vide Egg Yolk Dip

Jidori Chicken Thigh with Green Onion

Bacon Wrapped Jidori Chicken Breast

Pork Belly topped with Yuzu Kosho

Freshwater Eel topped with Black Rice Puffs and Furikake

Bacon Wrapped Asparagus

Bacon Wrapped Shishito Peppers

Sak e, Salted Plum, Bonito Flakes

Topped with Yuzu Kosho Compound Butter

Shiitake Mushroom, Button Mushroom, Oyster Mushroom, with House Tare (Soy Basting Sauce) and topped with Seaweed Flakes

House Green Togarashi, Lemon

House Tare (Soy Basting Sauce) topped with Fresh Wasabi

Pearl Onion, Shiso Lime Sauce

Avocado Mint Sauce, Key Lime

Miso Glaze

Yuzu Kosho Aioli, Scallion