Everything we cook

Creamy pork bone broth simmered for 18 hours, chashu torched to order.

Broth built on Hokkaido miso paste, butter-fried corn and bean sprouts.

Clear broth on a two-year-aged soy sauce base.

The lightest bowl we make: sea salt, kombu and dried scallop.

Tonkotsu with rayu chili oil and gochujang. We can dial the heat up or down.

Tonkotsu finished with mayu burnt-garlic oil — smoky, dense, deep.

Thick Hokkaido-style curry broth with root vegetables.

Shiitake-kombu broth with miso-marinated tofu.

Thai soup with prawns, lemongrass and kaffir lime leaves.

Tom yum's gentler sibling: coconut milk, chicken, galangal.

Dashi, miso paste, tofu and wakame. Three ingredients, no compromise.

Thick curry with a breaded cutlet and koshihikari rice.

Wok-fried rice with chicken, egg and soy.

Chicken glazed in teriyaki, sesame, rice and wakame salad.

Five charcoal-grilled chicken thigh skewers glazed in tare.

Six dumplings crisped on one side, pork and cabbage filling.

Chicken marinated in sake and ginger, fried in potato starch.

Ramen of your choice, gyoza and lemonade. Weekdays 11:00–15:00.

Four ramens, gyoza, karaage and a lemonade pitcher. Serves four.

Vegan ramen, wakame salad, edamame and yuzu lemonade.

Steamed young soybeans with sea salt and chili.

Six octopus balls, takoyaki sauce, mayo and bonito flakes.

Two steamed bao buns with chashu pork and cucumber.

Smashed cucumbers in chili oil, garlic and rice vinegar.

Tuna in spicy sauce, cucumber, sesame. Eight pieces.

Salmon, avocado and cream cheese. Eight pieces.

Tempura prawn, cucumber, unagi sauce. Eight pieces.

Avocado, cucumber, pickled daikon, spinach. Eight pieces.

Wakame seaweed with sesame and rice vinegar dressing.

Grilled chicken, mizuna, cucumber, sesame dressing.

Mascarpone and sponge soaked in ceremonial matcha.

Three mochi: matcha, mango, black sesame.

Japanese soufflé-light cheesecake with black sesame paste.

Milk, tapioca in brown sugar syrup, assam tea.

Ceremonial matcha, oat milk, tapioca.

Green tea, mango, passion fruit, popping boba.

Hand-whisked Uji matcha, milk of your choice.

Matcha shaken over ice with a touch of yuzu.

Beans from a Warsaw roastery, Brazilian arabica base.

Espresso, tonic and yuzu juice. Sounds odd, works beautifully.

Yuzu, lemon, lemongrass syrup and sparkling water.

Lychee, mint, lime and sparkling water.

Japanese marble-bottle soda. Original flavour.