Monday - Friday: 12:00 - 14:00
Creamy tonkotsu broth simmered for 12 hours, flavoured with miso tare. Char siu, perfect soft-boiled egg, and noodles
BASE OF DASHI AND KAESHI, CHAR SIU, SPRING ONION, TENKASU, HYBRID SOBA NOODLES
Rich Japanese curry base, topped with melting cheese and noodles.
Japanese fermentation technique, Spanish olives
VANILLA-INFUSED FERMENTED TURNIP WITH HORSERADISH
#1 souvenir of tokyo
Monday - Thursday: 18:00 - 23:00
Friday - Saturday: 17:00 - 23:00
Monday - Thursday: 18:00 - 23:00, Friday - Saturday: 17:00 - 23:00
homemade potato bread
Japanese fermentation technique, Spanish olives
ONION CREAM, MANCHEGO, BLACK GARLIC MAYO ON TART BASE
VANILLA-INFUSED FERMENTED TURNIP WITH HORSERADISH
SALMON, CALAMANSI, CHILI, TOMATO OROSHI, RADICCHIO
manchego crispy-chewy, fried, salty non-donut, with smoked paprika aioli
JAPANESE TECHNOLOGY, CHILDHOOD MEMORIES
OUR OWN BLOOD SAUSAGE WITH HORSERADISH PEAR
OUR BITE-SIZED LUNCH CLASSIC
GRILLED ASPARAGUS, MANCHEGO, EGG FOAM
MARINATED GRILLED CODFISH, DASHI BEURRE BLANC, SERRANO HAM
GRILLED OCTOPUS AND CHICKEN, SUSHI RICE, MAYO
Spanish pork steak in Japanese-style
#1 souvenir of tokyo
SANSHO PEPPER, CHOCOLATE ICE CREAM, SHERRY VINEGAR


