Eight hand-pressed pieces of the day's finest catch over seasoned shari rice.
Chef's selection
A composed plate of sliced seasonal fish, served with fresh wasabi and shoyu.
Gluten free
Six rolled pieces of tuna, cucumber and a gentle chilli mayonnaise.
Rolled
Seasonal vegetables in a feather-light batter with tentsuyu dipping sauce.
Vegetarian
Grilled chicken glazed in a house teriyaki, served with steamed rice and greens.
Grilled
Lightly fried silken tofu in a warm dashi broth with grated daikon and ginger.
Vegetarian
Slow-simmered pork broth, springy noodles, chashu, ajitama egg and spring onion.
House favourite
A clear soy-based broth with thin noodles, bamboo shoots and nori.
Classic
Stir-fried thick udon noodles with vegetables in a savoury soy glaze.
Stir-fried
Soft rice cakes filled with sweet matcha cream, dusted with green tea.
Vegetarian
House-churned ice cream with the deep, nutty flavour of roasted black sesame.
Made in house
A pot of fragrant steamed green tea, brewed to order at the table.
Pot for two