Behind the Dish

A bold rework of the Caesar. We swap romaine for crisp, slightly sweet Napa cabbage, then coat it in a creamy, umami-packed dressing with anchovy, capers, white miso, Kewpie, and Parmesan. Crunchy fried anchovies bring the funk—like croutons with bite—while chili panko delivers zesty heat and crunch. A final hit of toasted sesame seeds rounds it all out with a nutty whisper. It's creamy, punchy, and packed with texture—Caesar like you’ve never had it.