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.
Boneless thigh, sweet leek, charred and glazed in tare.
Hand-shaped, brushed with tare, served with a cured yolk for dipping.
Black pepper, fennel, lemon. Salt only.
Wild Gulf shrimp, saffron butter, kewpie.
Whole shiitake, miso butter, togarashi.
Single skewer, salt only, brushed at the table.
Clear broth, ajitama, chashu pork, menma, scallion, nori.
Eighteen-hour pork broth, kikurage, sesame, charred leek, ajitama.
Aka miso, fermented chili paste, corn, bean sprout, chashu.
Onsen egg, ground pork, panko, scallion, niku miso, sesame.
Light dashi, yuzu peel, thinly sliced chashu, kamaboko, mitsuba.
Triple-mushroom broth, charred cabbage, soft tofu, ajitama optional.
Panko-fried thigh, milk bread, hot mustard, slow-pickled cabbage.
Australian wagyu, milk bread, tonkatsu, mustard, shiso.
Yellowtail, yuzu kosho, olive oil, sea salt, micro shiso.
Pork & cabbage, crisp-bottom, chili oil, chive vinegar.
Russet, kewpie, furikake, scallion, bonito.
Pan-seared, brown butter, white miso, Maldon.
Steamed rice, runny yolk, soy butter, fried shallot, scallion.
Chicken katsu sando, two eggs any style, potato salad.
Onsen egg, brown rice, avocado, sesame, pickled cucumber.
Soufflé pancake, hojicha cream, miso caramel, strawberry.
Sparkling sake, yuzu, soda, orchid.
Stone-milled Uji matcha, oat or whole milk.
Stirred long over a single column of clear ice. Soda, lemon peel.
Smoky, citrus-forward, black-sesame foam.
Shōchū, Campari, yuzu vermouth, orange wheel.
Junmai, Junmai Ginjo, Daiginjo. Sommelier's selection.
Hakushu, Hibiki, Yamazaki, Nikka, Mars, Ichiro's.
Cold draught, frozen mug.