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a close up of our yakitori duck dish on black plate on a wooden table

omakase

our chef's special dishes fresh from the kitchen

omakase

our chef's special dishes fresh from the kitchen

kare burosu ramen

shichimi coated silken tofu and grilled mixed mushrooms on a bed of udon noodles within a curried vegetable broth. finished with pea shoots, carrot, chilli and coriander
(vg)

per serving
per 100g

seared nuoc cham tuna

seared nuoc cham tuna steak on a bed of quinoa with stir-fried kale, sweet potato, edamame beans, red onion and peppers. garnished with coriander

per serving
per 100g

high angle picture of our duck donburi dish on a white background

grilled duck donburi

tender shredded duck leg in a spicy teriyaki sauce. served with carrots, mangetout, sweet potato and red onion on a bed of sticky white rice. finished with a crispy fried egg, shredded cucumber and spring onions with a side of kimchee

per serving
per 100g

high angle picture of our beef bulgogi dish on a white background

steak bulgogi

tenderloin fillet steak and miso-fried aubergine served on a bed of soba noodles, in a sesame and bulgogi sauce. finished with spring onions, kimchee, fresh corriander and a half boiled egg

per serving
per 100g

high angle picture of our yakitori duck dish on a white background

yakitori duck

grilled duck leg with a shredded cucumber, mint, coriander and mooli salad. served on a bed of white rice with asian pancakes and citrus yakitori sauce

per serving
per 100g