FOOD
MADE TO SHARE
A kitchen built on contrast: the brightness of pickles, the depth of koji, a crisp bite, a slow-cooked finish. Our Late Summer Menu moves between Japanese technique and the pleasure of sharing a table.
LATE SUMMER MENU
HOTATE KIMIZU
Kimizu hollandaise, Aomori scallop, wok vegetables, bata shoyu, yuzu shichimi
BUTA KAKUNI
Pork belly, spinach, ajitama, karashi
Tsukemono MoriaWase
Selection of Japanese pickles
ChirashiZushi
Otoro, yellowtail, salmon, ebi, ikura, shiitake, kinshi tamago, kyuri, shiso cress
Kamo Tosazu
Duck magret, kaiware, tosazu jelly, neri ume
Tako Doubanjiang
Octopus, doubanjiang, okra, kurozu jelly
Koji TARTAR
Dry-aged sirloin cured in shio koji, cured egg yolk, spicy furikake, negi age-gyoza
Ebi Harumaki
Prawn, shiso, dried shrimp powder, tomato kimchi
Nasu Agebitashi
Fried eggplant marinated in tsuyu, katsuobushi, crispy renkon
Ichijiku Shiraae
Figs, tofu and sesame cream, fig marmalade, pine nuts
Hojichamisú
Mascarpone, savoiardi, hojicha, kinako, hazelnut
