Traditional Japanese egg cooked at low temperature in a light dashi broth with katsuobushi

Fermented Chinese cabbage, daikon, apples and carrots

With negi oil, roasted garlic and shichimi togarashi

Cucumbers and Japanese goma sesame sauce

Mixed vegetable tempura beignets with tentsuyu sauce and sea salt

Octopus balls topped with takoyaki sauce, Japanese mayo and katsuobushi flakes

Marinated pork served with Japanese kewpie mayonnaise and sansho pepper

Japanese fried chicken with homemade ra-yu mayo

Two free-range chicken drumsticks marinated in kefir with spices, coated in gochujang sauce, on a mixed salad with Japanese sesame goma vinaigrette

Panko-breaded chicken fillets served with Japanese katsu sauce and beni shoga ginger

Crispy Japanese pork and vegetable rolls served with nuoc cham sauce

With meat from local pigs mixed with fennel and chives; served with ponzu sauce

With fennel, edamame and lemon; served with ponzu sauce

Creamy chicken and pork broth simmered 18 hours with homemade red and white miso tare, seasoned with ma-yu (black garlic) oil

As Hakata style, seasoned with homemade ra-yu (spicy chilli) oil and served with homemade kimchi

Clear broth from pork and chicken, slow-cooked 12 hours with homemade shoyu or shio tare, seasoned with homemade negi (leek) oil, served with leek chips

Creamy chicken and turkey broth simmered 18 hours with homemade miso, shoyu or shio tare, seasoned with negi oil and sesame seeds, served with chicken chashu

Creamy pork bone broth simmered 72 hours with homemade tonkotsu tare (flambéed sake, garlic and katsuobushi), flavored with ma-yu, served with beni shoga ginger

Creamy pork bone broth simmered 72 hours with homemade tonkotsu tare, seasoned with ra-yu, served with kara miso, beni shoga ginger and homemade kimchi

Thick chicken broth with soy milk, simmered 18 hours with homemade white miso and peanut tare, seasoned with ra-yu oil, served with spicy minced pork, bok choy and mu-err mushrooms

Prawn bisque with creamy soy milk and homemade red and white miso tare, rayu oil, house kimchi and battered prawns

Creamy dashi broth from dried tomatoes and shiitake mushrooms with homemade red and white miso tare, zucchini, menma, edamame, nori, seasoned with homemade negi oil

As the Vegan ramen, with kara miso, fermented kimchi and homemade ra-yu (chilli oil)

Special noodles in a creamy base of chicken, chilli and peanuts, with spicy ground pork, mu-err mushrooms and bok choy

Choose garlic oil or chilli oil base; served with all traditional toppings and an onsen tamago egg (vegetarian on request)

Oreo, Ferrero, Tiramisu, Nutella

Matcha tea, mango, cheesecake, white chocolate, strawberry, coconut, dark chocolate, passion fruit, yuzu, vanilla

Mango

Sake chocolate, matcha tea

Passion fruit mousse, filled with cherry jam, with chocolate sponge cake

Chocolate-filled

Japanese premium lemonade

Lager from Mallorca

IPA from Mallorca

Sake-based

With mandarin

Flavored with yuzu, sparkling sake

Ask staff about the tea selection of the day