Charcoal, sake,
and fourteen
seats at the bar.

Free-range thigh, tare glaze, three times over the coals. Per skewer.

Rendered slowly until it shatters, salt and shichimi. Per skewer.

Berkshire belly, perilla leaf, yuzu kosho on the side.

Darling Downs wagyu rump cap, rare, fresh wasabi and Murray River salt.

Scored, grilled, brushed with sesame and soy.

Sweetcorn, charred hard, white miso butter and aonori.

Hiramasa from Port Lincoln, sliced thin, ponzu, jalapeño, a little olive oil.

Whatever came in that morning, three kinds. Ask and we'll tell you honestly.

Made in-house daily, ginger, bonito, spring onion. Vegan version without the bonito.

Sesame, rice vinegar, garlic, chilli oil. The thing you order first.

Not the plain kind. Brown butter, garlic, plenty of salt.

Coffin Bay, rice vinegar and shallot mignonette. Each.

Thigh, marinated overnight in soy, sake and ginger, double-fried. Yuzu mayonnaise.

Salted overnight, grilled hard on the skin side, grated daikon and sudachi.

Lebanese eggplant, sweet red miso, torched, sesame.

House tofu, potato starch, dashi broth, bonito and grated ginger.

Osaka style, cabbage and yam batter, belly, kewpie, dancing bonito.

Folded here every afternoon, crisp lace base. Six per serve.

Unagi over rice, tare, sansho pepper, pickles. Limited to eight a night.

Sliced wagyu, onion, sweet soy, onsen egg on top.

Buckwheat noodles, tsuyu, wasabi and spring onion. Summer only.

Cooked on the flat top with plenty of garlic and butter. Order it last.

Dashi made fresh each service, wakame, tofu, spring onion.

Koshihikari, steamed to order.

Made here, toasted sesame brittle, a little salt.

Sharp and cold, shortbread crumb. Not traditional, and we don't care.

Ceremonial grade matcha, thin pastry, crème fraîche.

Roasted tea poured over vanilla ice cream at the table.