Every bowl, every plate, every pour.

Twelve-hour pork bone broth, chashu, ajitama, kikurage.

House red miso, ground pork, sweet corn, charred garlic oil.

Tonkotsu finished with mayu, roasted shiitake, chashu.

Creamy whole-bird broth, confit chicken, leek oil.

Aged soy tare, dashi-rich broth, bamboo, nori.

White miso, king oyster, soy egg, baby bok choy.

Thick noodles in golden Japanese curry, beef, scallion.

Light dashi broth, crisp shrimp tempura, mitsuba.

The simplest bowl. Hot dashi, scallion, shichimi.

Chilled buckwheat noodles, soy dashi, wasabi.

Hot broth, slow-cooked duck breast, leek.

Forest mushrooms, kombu dashi, yuzu zest.

Sliced braised pork belly over rice, tare glaze, scallion.

Sweet-savoury beef and onion over rice.

Seasonal vegetables, Japanese curry, pickle.

Pan-seared dumplings, black vinegar, sesame.

Marinated soft-boiled egg, soy tare. The classic.

Sea-salt, smoked maldon, lemon.

Marinated fried chicken, kewpie, lemon.

Prawn, sweet potato, shiso, pumpkin, dipping dashi.

Seasonal vegetables, light batter, sea salt.

House-made mochi, sweet azuki, toasted soy.

Roasted sesame, brown sugar tuile.

Citrus cream, gingerbread crumb.

Coriander, orange peel, nutmeg.

Crisp Japanese lager, on draft.

House sake, served chilled. 90ml.

Roasted green tea. A quiet finish.