The
Menu.

Eighteen-hour pork bone broth reduced to near-black with charred garlic oil. Chashu pork belly, soft-boiled marinated egg, bamboo shoots, nori, green onion.

Hokkaido-style red miso tare blended with chicken and dashi. Corn, butter, bean sprouts, ground pork, nori, sesame.

Light and elegant clear chicken broth seasoned with yuzu salt. Thinly sliced chicken breast, bamboo shoots, narutomaki, scallions, sesame oil.

Sesame-heavy Sichuan-influenced broth with chilli oil, ground pork in spiced meat sauce, bok choy, crushed peanuts, scallions.

Cold thick noodles served alongside a warm concentrated dipping broth. Sea salt, kombu dashi, yuzu, sliced chicken, menma. A summer essential.

Inspired by Buddhist temple cuisine. Kombu and shiitake dashi, roasted sesame, king oyster mushroom, spinach, tofu, pickled daikon.

Pan-fried pork and cabbage dumplings. Yuzu ponzu dipping sauce.

Double-fried chicken thigh, soy-ginger marinade, Kewpie mayo, pickled ginger.

Octopus balls, okonomiyaki sauce, bonito flakes, Japanese mayonnaise.

Steamed with sea salt and chilli flakes. Simple. Essential.

A refill of our hand-pulled wheat noodles, served plain.

Three slices of melt-in-mouth braised pork belly. A Kuro essential.

Marinated soft-boiled egg, soy-mirin. Jammy yolk.

Three sheets of roasted premium nori.

Classic Japanese marble soda. Original, strawberry, or melon.

Roasted green tea, served hot or over ice. Nutty and low-caffeine.

House-squeezed yuzu and lemon with sparkling water and honey.

Cold pint of Sapporo Premium on tap.

Chilled or warmed. Ask your server for today's selections.