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Signature
Aburi Truffle Beef Chazuke with
Lumpfish Caviar
A Kyoto classic re-envisioned — marbled beef, brushed with truffle, lightly torched, then steeped in the gentle strength of herbal bak kut teh dashi. A dish hat is as restorative as it is refined.
Kou Shui Ji Cha Soba
Sze Chuan cold chicken and matcha soba in spicy Szechuan tsuyu sauces
Rice Paper Wrapped Teriyaki Salmon with ginger scallion sauce
Served with Japanese Rice , mizuna, furikake, Rice Cracker & Soy Milk Collagen Dashi
Salted Baked Chicken
Chicken whole leg and roasted vegetable salad
Kani Miso Gratin
Baked crab miso in shell, mayonnaise and tobiko served with cracker
Braised Beef & Tempura Prawn
Ochazuke-Inspired Noodles
DIY Steamed Bao Sliders
Soft lotus buns paired with a choice of Iberico pork, truffle beef, or mentaiko prawn — a playful ritual of hands, laughter, and sharing at the table.
‘Okonomiyaki’ Smashed Potato
A café table favorite, reborn in Osaka’s spirit — parmesan-crusted baby potatoes crowned with ginger spiced mayonnaise, bonito flakes, scallion, and nori.
Hong Shao Niu Rou Mochi
Red-braised beef rib fingers, softened by slow fire, paired with charred Japanese rice cakes — a marriage of Shanghai’s soulful depth with Japan’s playful textures.
Green Sichuan Pepper Shishamo
Smelt fish in a clay pot, kissed by garlic and mala oil, lifted with the tingling brightness of green peppercorn. An izakaya moment re-told with Sichuan spark
