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KOHA’s menu reads of assured ambition: Beef tripe with sea grapes and salmoriglio in bean broth; pan-seared branzino with cashew cream and lacto cabbage; braised beef brisket with sunchoke and horseradish; and more.
Asian-inflected coolers sound compelling, from a hawthorn jam milkshake to locally brewed toddy with a pistachio milk cap to shaken lychee with kantan flower.
The setting is beautifully textured, a floor-to-ceiling triumph by the founders of the House of Wheat cafes.















































