Korean and Japanese cooking made with fresh produce in the Asian tradition, from Korean stews and rice bowls to sushi, sashimi and noodles, with a daily bento (Japanese) or dosirak (Korean) menu.

Start with kimchi or misoshiru, then bulgogi, beef stir-fried with vegetables in Korean sauce (€14, lettuce and ssamjang €1.50 extra), dolsot bibimbap in a hot stone bowl (€13.50), hoedeopbap with raw fish, kimchi jjigae with pork belly, dakgangjeong sweet crispy chicken, kimchi bokkeumbap, haemul jeon seafood-and-scallion pancake, japchae, spicy stir-fried squid, sundubu jjigae and yukhoe, a Korean-style raw-beef tartare with sesame oil (€18). Hotteok, a Korean sweet pancake with cane sugar and cinnamon, comes with ice cream for dessert.

Nigiri go from salmon and butterfish (€6 a pair) to toro (€10), many also served flamed; there are gunkan of ikura and negitoro, a 10-piece nigiri selection (€23), hosomaki, temaki and uramaki such as a spicy tuna roll and a flamed dragon roll, and sashimi up to a 16-piece selection (€27.50). Hot dishes include prawn and vegetable tempura, prawn and scallop skewers, unagi don, udon and kakiage udon, and yakisoba. Homemade green-tea, red-bean and black-sesame ice creams and mochi close the meal, and the sake list runs from a house sake to Takara Mio sparkling.