Menu / Updated weekly · Seasonal items marked

The Menu

Small plates from the binchōtan, four bowls of ramen, two sandos, a long bar — and Sunday brunch. The menu rotates with the seasons; the heart of it never moves.

36 platesVegetarian options on every sectionAllergies? Mention at booking

01 / YAKITORI · 焼き鳥

Yakitori

Each skewer grilled over Tosa binchōtan — long-burning Japanese charcoal that brings high heat without smoke. Choose shio (salt) or tare (sweet-soy glaze). Served by the pair.

06 plates · 7—22

02 / RAMEN · ラーメン

Ramen

Broth simmered nineteen hours minimum. Noodles pulled the same morning from a small mill in St. Petersburg. The seasonal bowl changes every six weeks.

06 bowls · 16—21

03 / SMALL PLATES & SANDO · 小皿

Small Plates & Sando

From the cold pass and the kitchen — sashimi, sandos, and izakaya staples. Most plates are sized to share.

06 plates · 8—36

04 / BRUNCH · 日曜ブランチ

Brunch

Sundays 11 AM until 3. A quieter, brighter Hakuchō — eggs, sandos, rice plates, and bottomless yuzu mimosas.

06 plates · 7—24

05 / THE BAR · 飲み物

The Bar

A short, deliberate list. Highballs poured with hand-cut ice. Japanese whiskeys long; sake by glass, carafe, or flight; one rotating shōchū negroni.

06 pours · 6—90