The Menu

Fatty bluefin tuna belly, hand-pressed koshihikari rice.

Five cuts of norwegian salmon, daikon, shiso.

Hokkaido sea urchin in a nori battleship.

12-hour pork broth, chashu, ajitama, scallion.

Clear chicken-dashi broth, aged soy, nori.

Red miso tare, chili oil, ground pork, corn.

Thigh & scallion skewers, binchotan grill, tare.

Ground chicken meatball, egg yolk dip, shichimi.

Chicken wings, sweet-salty glaze, black pepper.

Silken tofu, crisp katakuriko crust, dashi pool.

Steamed soybeans, flaked sea salt.

Double-fried chicken, yuzu kosho, lemon.

Niigata junmai, clean & dry, 180ml carafe.

Japanese whisky, yuzu, soda over hand-cut ice.

Hoijicha ice cream, ceremonial matcha pour.