The full menu.

A creamy, zesty red-curry coconut broth paired with Japanese ramen noodles. Topped with shredded chicken, half-cut boiled egg, fresh bean sprouts, seasonal vegetables and herbs. Rice noodles swap in for a gluten-free bowl.

Handcrafted shrimp and pork wontons with ramen noodles in a classic shoyu broth built on traditional dashi, our house soy blend and a hint of garlic oil. Simmered bamboo shoots, boiled egg, bean sprouts and green onion.

Traditional miso paste, sesame paste and a touch of peanut butter blended into our house chicken stock. Ramen noodles, soy-braised pulled pork, boiled egg, bean sprouts, seasonal vegetables and green onion.

Rice paper with lettuce, bean sprouts, pickled carrot and daikon, cilantro and mint. Vegan miso-peanut or sweet Thai chili dip. Shrimp or chicken 10.

Julienned savoy and red cabbage with carrot, house citrus dressing and crispy fried potato on top.

Traditional Japanese kinpira of julienned gobo, daikon and carrot. Smoky, sweet and savoury with a hint of shichimi.

Japanese soba buckwheat noodles tossed in our dipping sauce and tucked into a sweet inari pouch.

Deep-fried warm tofu with house-made teriyaki. Vegan and gluten-free.

Traditional miso soup with tofu, seaweed and green onion.

Chicken karaage, prawn mayo, vegetable spring rolls and boiled shrimp-and-pork wontons. Made to share.

Japanese-style fried chicken, crisp and juicy.

Big tempura prawns tossed in our original spicy Korean mayo. Three pieces.

House-made crispy spring rolls with rice noodles and simmered shiitake. Two pieces 5.50.

Hand-rolled deep-fried shrimp and pork wontons with hoisin dipping sauce.

Silky boiled shrimp and pork wontons with our house-made sauce.

Bite-size crispy fried chicken tossed in a bold, spicy Korean gochujang glaze.

Japanese savoury pancake with cabbage, green onion, egg and seafood.

Soft steamed buns with soy-braised pulled pork, pickled vegetables, cucumber and hoisin.

Soft steamed buns filled with crispy panko shrimp and crisp pickled vegetables.

Chef-made crispy fish cake of sockeye salmon and basa, sambal-lime mayo, with Asian coleslaw.

Hand-folded wontons and boiled vegetables in a clear shoyu broth. Large ten-piece 18.

Crispy fries with tomato ketchup.

8oz chicken breast marinated in Thai yellow coconut curry, grilled and finished with green coconut-lime sauce. Rice, pickles, prawn mayo, crispy wontons and a coleslaw starter. With rice only 21.

Grilled 5oz steak with house Korean BBQ or teriyaki over a donburi bowl. Gluten-free available. Bowl only 22.

Comforting medium-spice Japanese curry with steamed rice, seasonal vegetables and pickles. Add crispy ebi-shrimp 20.

Wok-tossed vegetables with your choice of protein, rice and house-made teriyaki.

Stir-fried egg noodles with karaage chicken, vegetables, yakisoba sauce, pickled ginger and seaweed tempura. Tofu option 18.

Korean-style vegan glass noodles in our garlic sauce with tofu, vegetables and gochujang. Add chicken or shrimp 20.

Cold buckwheat soba with vegetables and pickles, house mentsuyu and soy-ginger dressing. Deep-fried tofu 18, shrimp or chicken 20.

Two starter salads, three kinds of appetizers and mains, plated to share. A full spread for two.

Three starter salads, three kinds of appetizers and mains. Built for the whole table.