Warming kimchi stew with a seaweed and shiitake broth base, including sun dried tomato and pickled garlic for that extra umami kick. Topped with fried tofu. Served with a portion of rice.

Our selection of homemade pickles. Quick pickled cucumber, takuwan, vegan kimchi, soy pickled shiitake mushrooms and fukujintsuke. A great addition to any meal.

Bright and crunchy with a tang of szechuan pepper. Our yellow pickled daikon is sure to brighten any meal. 2 oz pot.

Shiitake mushrooms pickled in soy and ginger. Known to convert mushroom haters into mushroom lovers. 2 oz pot.

Free range chicken thigh marinated in ginger, soy sauce, sake and mirin. Tossed in potato starch and fried to golden perfection. Topped with Japanese mayo and our homemade Korean BBQ sauce.

“Japanese pizza” – served Osaka style. A savoury cabbage pancake topped with okonomi sauce, Japanese mayo, ao-nori and katsuoboshi fish flakes. (Ask for a veggie version without fish flakes)

Our pink pickled version of a classic shoyu egg.

Donburi topped with scrumptious vegan banana blossom brisket. Infused with lots of flavour and spice . Served with kimchi slaw and soy pickled shiitake mushrooms.

Classic Japanese Katsu Curry. Warming, mild and full of veggies. Topped with a panko-crumbed tofu cutlet. Served with fukujintsuke

Our signature vegan donburi. Topped with our homemade seitan and a rainbow of pickles. Finished with vegan mayo and our homemade Korean BBQ sauce

Donburi topped with fried tofu strips tossed in a sticky sauce that is bursting with umami and spice. Served with a rainbow of pickles.

With a creamy coconut base, sharp edge of ginger and the beautiful savoury sweetness of miso caramel. Our homemade vegan ice cream is dairy free, gluten free and completely to die for. Ice cream is great any time of the year!