hirugohan
Served with salad, pickles, soup & dessert
kushiyaki
Bites
HOT [-]
COLD [+]
Bites
HOT [-]
COLD [+]
kushiyaki
hirugohan
Served with salad, pickles, soup & dessert
DEVELOPED BY PENTACLE IDEATION
dessert
JINJO WARABIMOCHI
rice cake, kinako
10
YOGURUTO
yoghurt softserve, monaka
6
NOODLES, SOUP
RAMEN
chicken broth
10
HIMI UDON
seasonal dipping sauce
12
TORISHIRU
chicken broth, leek
5
Donabe
DONABE
allow 35 mins prep time
japanese rice pot
add truffle at 7 dollars/gram
add truffle at 7 dollars/gram
truffle (5g)
55
unagi
35
seasonal
40
Vegetables
KABOCHA
hokkaido pumpkin, balsamic
8
SATSUMA-IMO
chiba sweet potato
8
NINNIKU
aomori garlic
14
NEGI
gunma leek, vinegar miso
4
SHISHITO
kyoto green pepper
5
TOMOROKOSHI
corn
8
KINOKO
mushroom
5
TAMANEGI
aichi onion
7
AKANASU
tomato
4
kushiyaki
MOMO
thigh
4
KAWA
skin
4
TEBASAKI
wing
6
HATSU
heart
5
SUNAZURI
gizzard
5
BONJIRI
bishops nose
4
WAGYU
kagoshima sirloin
24
CHARCOAL GRILLED
FROM THE SEA [-]
IKA SUGATA
squid
18
UNAGI
unagi, tare
17
GINDARA
cod, miso
28
NODOGURO
ishikawa black throat sea perch, pickles
30
HOTATE
hokkaido scallop
14
FROM THE LAND [+]
TONTORO
pork jowl, garlic chilli oil
15
BUTABARA
pork belly, kyoto miso
15
FOIE GRAS
duck liver, aichi red miso
18
Bites
HOT [+]
ANKIMO
warm spicy monkfish liver
12
KOTSUZUI
bone marrow, jinjo tare, rice
12
YAKI GOMA TOFU
tofu, aichi and kyoto miso
6
CHAWANMUSHI
steamed egg custard, truffle
12
SAKANA HARUMAKI
fish fritters
8
NASU
eggplant, bonito
12
UMAKI
unagi omelette
12
CHUTORO DOBIN
tuna underbelly, soup
15
COLD [-]
UZAKU
unagi, pickled vegetable, wakame
12
TOMATO
momotaro tomato, pickled compote
12
HIGAWARI SASHIMI
raw sliced fish
18
TAKO YUZU
octopus, yuzu
18
JINJO SARADA
greens, sesame oil, vinegar
9
JAKO TOFU
beancurd, baby sardine
10
WAGYU YUBA
wagyu beef, beancurd skin monaka
13
Bites
HOT [-]
ANKIMO
warm spicy monkfish liver
12
KOTSUZUI
bone marrow, jinjo tare, rice
12
YAKI GOMA TOFU
tofu, aichi and kyoto miso
6
CHAWANMUSHI
steamed egg custard, truffle
12
SAKANA HARUMAKI
fish fritters
8
NASU
eggplant, bonito
12
UMAKI
unagi omelette
12
CHUTORO DOBIN
tuna underbelly, soup
15
COLD [+]
UZAKU
unagi, pickled vegetable, wakame
12
TOMATO
momotaro tomato, pickled compote
12
HIGAWARI SASHIMI
raw sliced fish
18
TAKO YUZU
octopus, yuzu
18
JINJO SARADA
greens, sesame oil, vinegar
9
JAKO TOFU
beancurd, baby sardine
10
WAGYU YUBA
wagyu beef, beancurd skin monaka
13
CHARCOAL GRILLED
FROM THE SEA [-]
IKA SUGATA
squid
18
UNAGI
unagi, tare
17
GINDARA
cod, miso
28
NODOGURO
ishikawa black throat sea perch, pickles
30
HOTATE
hokkaido scallop
14
FROM THE LAND [+]
TONTORO
pork jowl, garlic chilli oil
15
BUTABARA
pork belly, kyoto miso
15
FOIE GRAS
duck liver, aichi red miso
18
GYU RO-SU
kagoshima wagyu A5
80
u.s. prime sirloin
45
kushiyaki
MOMO
thigh
4
KAWA
skin
4
TEBASAKI
wing
6
HATSU
heart
5
SUNAZURI
gizzard
5
BONJIRI
bishops nose
4
WAGYU
kagoshima sirloin
24
Vegetables
KABOCHA
hokkaido pumpkin, balsamic
8
SATSUMA-IMO
chiba sweet potato
8
NINNIKU
aomori garlic
14
NEGI
gunma leek, vinegar miso
4
SHISHITO
kyoto green pepper
5
TOMOROKOSHI
corn
8
KINOKO
mushroom
5
TAMANEGI
aichi onion
7
AKANASU
tomato
4
RICE
DONABE
japanese rice pot
add truffle at 7 dollars/gram
add truffle at 7 dollars/gram
truffle (5g)
55
unagi
35
seasonal
40
(allow 35 mins prep time)
NOODLES
RAMEN
chicken broth
10
HIMI UDON
seasonal dipping sauce
12
TORISHIRU
chicken broth, leek
5
dessert
JINJO WARABIMOCHI
rice cake, kinako
10
YOGURUTO
yoghurt softserve, monaka
6
DEVELOPED BY PENTACLE IDEATION