Creamy tonkotsu broth simmered for 12 hours, flavoured with miso tare. Char siu, perfect soft-boiled egg, and noodles

COLD UDON DISH, CHAR SIU, PERFECT SOFT-BOILED EGG, LEMON, TOMATO

Rich Japanese curry base, topped with melting cheese and noodles.

Japanese fermentation technique, Spanish olives

PAN-FRIED MUSHROOM IN VINEGAR MARINADE, MISO, CELERY

THE BIG FAVORITE RETURNS

homemade potato bread

Japanese fermentation technique, Spanish olives

ONION CREAM, MANCHEGO, MAYO ON TART BASE

PAN-FRIED MUSHROOM IN VINEGAR MARINADE, MISO, CELERY

SEAFOOD TATAKI, LECHE DE TIGRE, GREEN APPLE

manchego crispy-chewy, fried, salty non-donut, with SMOKED PAPRIKA AIOLI

SPANISH FRIED SAUSAGE, SWEET 'N SOUR SAUCE

DAILY MEAT/SEAFOOD TOPPING, CORIANDER, TOGARASHI MAYO

Rich Japanese curry base, MARINATED SOFT-BOILED EGG, MANCHEGO CHEESE, UDON

smoked paprika and coriander PORK TROTTER AND MUSSELS ragout

PAN-SEARED RED SEA BREAM, MISO SAUCE, CABBAGE, MAYU

Spanish pork LOIN steak in Japanese-style, with chimichurri

SANSHO PEPPER, CHOCOLATE MOUSSE, SHERRY VINEGAR

THE BIG FAVORITE RETURNS