Ramen Night and onigiri

Broths: Pork onion and garlic paitan and pork, leek and green apple paitan.

Tares: Sweet miso, Soy sauce and mushrooms, Sake and salt

Sapporo style noodles, 38% hydr.

Aromatic oils: Mayu, chicken fat with green Onion and crispy and fried leek, Ginger and onion, Orange and anise, Smoked and green leek leaves.

Toppings: Marinated ajitama (in soy sauce the dark ones and in sake, msg and salt the white ones) Smoked chashu, Pork soboro, House spices, roasted tomato, Negi, fried orange peel

Onigiri: portobello sautéed with mirin, miso and ciboulette, painted with miso tare and crowned with caviar