As it stands, the only options are a bland salad and a very tasty plate of blistered shishito peppers served with four sorts of salt: greentea, wasabi, hickory, and yuzu.
And Neil Perry's Rockpool is a perennial favorite for tasting menus that rival Tetsuya's in the creative use of local ingredients such as a salad of green lip abalone, mussel, clam, tea-smoked oysters and noodles with truffle oil and mushroom soy dressing.