Our Menu

Japanese bar classic - steamed spinach leaves in sweet miso - sesame sauce. Served with powdered seaweed, almonds and lemon zest. It is impossible to make spinach any tastier. Believe us. We tried.

Fresh, baby soybeans in the pods. Served only with coarse sea salt. Nothing else is needed. Bean perfection.

Fermented soy beans with kinda sticky texture. Tastes kinda like tempeh.National delicacy for the Japanese, a controversy for Europeans. If you know this dish, and you love it, we have top quality natto. If you never tried it, be adventurous.

Creamy broth, great for your first time in our ramen shop. We are using a lot of seaweed and mushrooms here. The bowl tastes just like a working class holiday on Okinawa island

Thick and creamy broth with a mix of Japanese miso paste, sesame and chilli. Is it spicy? Not really, but if you're not used to spicy food it may squeeze out a tear or two.

Thick, spicy and creamy broth with vegan meat. Soup is made with our veggie broth, soy milk, homemade tahini, chilli oil, black vinegar from China and spicy szechuan pepper with tongue paralysing properties.

Best choice for people who really love to taste the fish or shellfish since it comes with nothing else.

Not all nigiri is raw, though this dish is best for people who want to appreciate the flavor of the fish, shellfish, or other toppings.

These rolls often have lots of toppings and sauces — they may either be cooked or raw.

Soft, tender, and chewy. A creamy, sweet anko red bean paste filling is covered with mochi cake.

Chewy and tender, perfect combination of mochiko and tofu with great amount of sweetness!

Low in calories and refreshing full of fresh fruit dessert.