Menu Design

2. T0FU conEy iSlanD 13
12
16
15
miso mushroom chili,
yellow mustard, scallion
buttermilk dressing,
bulldog sauce, bonito
Pork meaTballs
KewpIe ebI
“SoutHern” friEd oYsters
fried whole prawns, smoked chili,
watercress, lemon
japanese fried oysters,
cabbage salad, remoulade, lemon
CRISP
RoasT poRk mUsubI
BraiSed Beef tonGue
MushRoomS caSino
LatkE noMiyakI
FuriKake rIbS
4 [each]
15
18
14
21
salted plum wasabi,
roast tomato, toasted nori
dashi +beef broth, hot mustard
king oyster mushrooms,
baby clams, bacon, crispy panko
crispy potato latke, Ikura,
sour cream, fuji apples,
wasabi sesame seeds, bonito
pork spare ribs, yuzu ketchup
specialties

3. soy sauce, dashi + chicken broth,
pork chashu, egg, rye noodle
T0ky0 sh0YU ramen
VegeTariAn rAmen
SpIcY reD chIlI RameN
soy sauce + vegetable broth,
enoki mushroom, roast tomato, rye noodle
dashi + chicken broth, minced pork,
smashed egg, rye noodle
T0ky0 shiO raMen 13
15
15
15
sea salts, dashi + chicken broth,
pork chashu, egg, rye noodle
RAMEN
TonkOtsu tsuKemeN
TrIpLe p0Rk, gArliC maZemeN
ChIcKen Dan Dan
16
17
17
tonkotsu broth, egg,
chilled whole wheat noodles,
fried pork belly, burned garlic chili oil
tonkotsu broth, pork chashu,
whole wheat noodle
aromatic sesame oil, spiced chicken,
pickled garlic, egg yolk, whole wheat noodles
noodles
add- ons
Cured tofu 3
Young Bok Choy 2
Bamboo shoots 2
Nori 4
steamed shrimp 3
Egg 2
Pork Chashu 4
Roast Tomato 2
Enoki Mushrooms 2
Field Greens 2

4. {Organic Green tea}
{anxi Wulong tea}
{caffeine free herbal tea}
Yun Wu (Clouds & Mist) 6
Fo Mei (Buddha’s eyebrow) 9
Jin Guan Yin (Golden Guan Yin) 8
Ma liu Mi (Money Picked) 8
eight treasures 9
hibiscus flowers 5
{beer}
Tiger Lager (Singapore) 6
golden rye ale 8
pilsner draft 5
{sake}
nama honjozo 9/44
junmai nigori 10/52
{white}
Grechetto 14/36
palzzone 15/38
{red}
graciano 16/50
navarra 12/48
{sparkling}
chenin blanc 14/54
brut tradition 14/54
{non-alcoholic}
coke/diet coke 4
san pellegrino Grapefruit 5
TEA DRINKS