Cut, grilled and simmered to order.
To start, with a cold beer or a glass of sake.
Steamed and salted. Or with garlic and chilli, if you prefer.
Lightly fried silken tofu in a warm dashi broth, bonito flakes.
Five, pork and cabbage, crisped on one side.
Seared and sliced thin, ponzu, spring onion, sesame.
Cut to order at the counter.
Two pieces, over hand-formed rice.
Two pieces of akami, brushed with nikiri soy.
Twelve pieces of whatever came in best this morning.
Eight pieces, chilli mayo, cucumber, sesame.
Over binchōtan charcoal, one skewer at a time.
Two skewers, tare glaze, spring onion between.
Marinated for three days, grilled until it flakes.
A single skewer, seared hard, sea salt and wasabi.
Whole mushrooms, yuzu kosho butter.
Broth simmered overnight. Best eaten at the counter.
Twelve-hour pork bone broth, chashu, egg, spring onion.
A clearer chicken and soy broth, lighter and cleaner.
Rich and slightly sweet, with sweetcorn and butter.
Panko chicken, Japanese curry sauce, rice and pickles.
Small, and not too sweet.
Baked, dense, with a hint of bitterness.
Three pieces — matcha, black sesame, yuzu.
Junmai, served cold. Ask what is open.
Cold, crisp, 330ml.
Eight pieces, simple and clean.