white clay, chalk, enoki vodka.
dark oak, pine, beeswax, benzoin, black pepper vodka infusions.
cloudy sake, sake lees.
dark caramel, buckwheat, ambrette, tequila.
rye, toasted rye syrup, rye bitters.
rhubarb, rose vodka, silver tea, champagne.
gin, watermelon, sake
smooth molasses rum, rooibos, soy.
aromatic gin, olive leaf vermouth, green olive.
orange blossom honey, neroli, musk vodka, champagne.
sour plum infusion vodka, verjus, soda.
dry citrus vodka, verbena, bitter orange blossom.
grilled avocado with tamari soy, sesame and miso buttered toast. 4.50
shiitake scrambled eggs with mushroom buttered toast. 4.50
katsu sandwich with beef, pickle and bulldog sauce. individual 5 with morning beer. 6.90
cold udon noodle with yuzu ponzu,sesame,grated daikon and crispy batter. 6.50
cold buckwheat noodles with sesame sauce, chopped spring onion tops and wasabi. 6.50
hot udon noodles with mushroom broth and pickled shiitake. 7.50
hot buckwheat noodles in smoked clear chicken broth with crispy chicken skin,
cured egg yolk and horseradish. 7.50
fermented radish with shiso. 3.25
pickled peach dried seaweed and wild chervil. 3.50
daikon radish with nori, katsuobushi, umeboshi. 4.50
grilled edamame with bulldog sauce. 3.50
miso tomatoes with yuzu zest. 4.50
seaweed in tempura with mushroom powder. 4.75
aubergine with miso and hazelnuts 4.50
purple potatoes with nori mayonnaise and sea herb. 2.50
smoked mackerel with daikon and umeboshi. 4.25
cured duck with liquorice teriyaki sauce. 7.--
glazed beef rib with pickled cucumber 8.50
mini sesame mochies 4.--
chocolate in sweet tempura 4.50
yuzu marshmallow 3.50