Japanese Small Plates,
Cocktails & Bao Buns

The menu, designed to be shared, featuring signature dishes including Crispy baby squid with yuzu kosho mayo; Bang bang cauliflower; Seared salmon sashimi with yuzu-soy and ginger; Spicy tuna tacos with scorched chilli salsa; and Vegetable gyoza as well as generously crammed bao buns.



Edamame: spicy or with sea salt  – 4

Padron Peppers with lemon miso – 5


Honey-hoisin twice cooked pork belly with peanut-soy – 8.5

Korean Fried chicken with a chilli-honey-gochujang sauce – 8

Sticky wagyu short rib with ginger teriyaki glaze – 12

Miso-yaki portobello mushroom with Japanese bbq sauce and kewpie mayo – 7

Teriyaki style

Glazed and finished with a sticky teriyaki sauce. Served with hijiki and house pickles

Loch Duart Salmon – 12

Tiger Prawn – 11

Momen Tofu – 8


Rice bowls with veg, house pickles and:

Teriyaki Salmon – 17

Teriyaki Tofu. – 13

Chicken – 15


Crispy duck leg salad with watermelon, house pickles, crispy noodles and peanut-soy – 15


Served with a warm butter ponzu dip

Prawn – 7

Vegetable – 6.5

Small Plates

Seared salmon sashimi with yuzu-soy and ginger – 11

Spicy tuna tacos with scorched chilli salsa (2pc) – 12

Oshitashi spinach with goma-ponzu and toasted sesame – 6

Banga Banga Cauliflower – 7.5

Grilled tender stem broccoli with a wafu dressing – 6

Crispy chicken kara-age with chilli-garlic mayo and lemon – 7.5

Crispy baby squid with yuzu kosho mayo – 9

Panko furai shrimp with kewpie mayo and tonkatsu sauce – 8

Nasu Miso – miso glazed aubergine – 7

BBQ confit chicken wings with spicy Korean miso – 8

Masterstock baby back ribs with honey-soy-ginger glaze – 11