Close
Mamezara traditionally refers to dishes that are from 6cm to 10cm in diameter. This tableware was originally produced in Japan’s southern Hizen region, part of Kyushu, home to the renowned Imari and Arita porcelain traditions. They hold small servings of food.
Dim sum is a traditional Chinese meal made up of small plates of dumplings and other snack dishes, often shared and eaten as a light meal for breakfast or lunch with tea. Dim sum literally translates to “to lightly touch (your) heart”. Introduced to Japan around 1200, some popular dishes originated from Chinese dim sum and are now indispensable for Japanese people.
Robatayaki translates as ‘fireside cooking’. This unique culinary style, originating from northern Japanese shores, refers to the traditional method of cooking over hot coals on a wide, flat, open fireplace. Binchō-tan is a hardwood, white charcoal made from carbonized Ubame oak, a prized Japanese lumber valued for its ability to hold heat and yield a long burn.
Authentic Japanese ramen requires time to create a rich, flavourful broth, which is why we put all our effort into one ramen dish each day. Your waitron will advise what we have today.
Our main meals present our unique take on contemporary Japanese fusion, honouring the culture and traditions of Japan by paying the utmost attention to detail to every aspect of the dish – ingredients, flavours, preparation and presentation.
