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

CHICKEN BROTH, SHOYU TARE, CHAR SIU, SOFT-BOILED EGG, NOODLES

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

Japanese fermentation technique, Spanish olives

TOMATO SALAD, CURRY MAYO, DASHI GEL

Spanish Brioche Pudding, Raspberry and Kapia Sorbet

homemade potato bread

TO DIP IN, UNFILTERED ARBEQUINA

Japanese fermentation technique, Spanish olives

ANCHOVY, KIMIZU

TOMATO SALAD, CURRY MAYO, DASHI GEL

SEAFOOD TATAKI, LECHE DE TIGRE, CHERRIES

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

SPANISH FRIED SAUSAGE, SWEET 'N SOUR SAUCE

CHANTERELLE GYOZA, MUSHROOM-TEA

PORT SAUCE

ROTATING TOPPING

GROUND LAMB SKEWERS, RHUBARB KETCHUP, MINT

Spanish pork LOIN steak in Japanese-style, with chimichurri

Spanish Brioche Pudding, Raspberry and Kapia Sorbet

THE BIG FAVORITE RETURNS