Restaurant Menu

snacks & small plates

• edamame, sea salt**
  5
• chicken karaage, curry mayo
  10
• oyster mushroom karaage, curry mayo**
  10
• chashu reuben spring roll, rayu russian dressing
  10
• cucumber tataki, rayu chilli crisp vinaigrette**
  7
• mini pork chashu don
  7

ramen

• classic tonkotsu(veggie 16.5 / vegan 15.5)

  rich pork bone ramen, thin noodles, pork belly and collar chashu, menma, ½ egg
  (veggie / vegan: kombu-shiitake dashi, oat milk, tofu chashu)

  17
• sunset red tonkotsu(veggie 17.5 / vegan 16.5)

  like the classic tonkotsu, but spicy. with added house sunset powder and our 3-star great taste award-winning rayu chilli oil.

  18
• tonkotsu chashumen

  classic tonkotsu, with triple pork belly and pork collar chashu

  21
• onomichi shoyu

  golden fosse meadows chicken + niboshi soup with shoyu tare, flat noodles, seabura, niboshi oil, pork collar, pork belly and chicken breast chashu, menma, narutomaki

  19

extra toppings

• ramen egg (½ or whole)
  1.5 / 2.5
• chashu (any / 2 pieces)
  3
• noodle re-fill
  3
• menma
  1.5

sweet

• matcha ice cream*
  5
• chocolate miso ice cream*
  5

take home

• house rayu chilli oil**

  (200ml. won 3 stars at the great taste awards)

  7
• matsudai iawn ramen bowl
  33

glossary

the words on our menu, in plain english. ask your server about anything that is not here.

• ajitama

  ajitsuke tamago, or seasoned egg. soy sauce marinated soft-boiled egg

• ajihen

  mid-meal flavour change. spices, sauces, oils you can add to customise your bowl

• aka

  red

• beni shoga

  pickled pink ginger

• chashu

  protein topping made from pork, chicken, tofu etc.

• chashumen

  a bowl loaded with chashu. ours is classic tonkotsu with the pork turned up.

• chintan

  clear soup

• chiyu

  rendered chicken fat

• dashi

  stock made from umami-rich ingredients like dried fish, seaweed & mushrooms

• don

  a rice bowl. ours is a mini one, topped with pork chashu.

• gyofun

  seafood powder (our version may also include shiitake mushroom powder)

• gyoza

  dumplings - usually shallow fried and steamed, filled with delicious things!

• iawn

  welsh for ok, fine or right. no, it isn't japanese.

• kaedama

  noodle re-fill, exclusive to hakata ramen. order when initial noodles are finished

• karaage

  japanese technique of frying lightly coated, marinated fish, meat + vegetables

• katsuobushi

  smoked, fermented, dried bonito (tuna) used to make dashi

• kikurage

  black wood-ear mushrooms, crunchy and fresh

• kombu

  dried sea kelp, packed with umami and used to make dashi

• mazesoba

  aka shiru-nashi, mazemen, or abura soba. a soup-less mixing ramen

• menma

  seasoned bamboo shoots, crunchy, savoury + sweet

• miso

  fermented soy bean paste

• mochi

  glutinous rice balls, often with ice cream fillings

• moyashi

  bean sprouts

• naruto / narutomaki

  a slice of fish cake with a pink swirl.

• negi

  spring onions

• niboshi

  dried sardines

• nori

  umami-rich roasted seaweed sheets

• onomichi

  a port city in hiroshima known for its shoyu ramen: chicken and niboshi soup, flat noodles, seabura on top. our onomichi shoyu is our version.

• onsen tamago

  aka onsen egg or hot spring egg. poached at a low temperature

• paitan

  rich, creamy soup

• rayu

  japanese chilli oil. ours won 3 stars at the great taste awards.

• sababushi

  smoked, fermented, dried mackerel used to make dashi

• seabura / backfat

  pork back fat, boiled until soft and minced coarse. it melts into the soup and gives the onomichi its richness.

• shio

  salt

• shoyu

  soy sauce

• tare

  secret seasoning sauce and the way bowls are defined (shoyu ramen, shio ramen etc), except in the case of tonkotsu (pork-bone) ramen, which can be made using any tare

• tataki

  smashed. our cucumber gets bashed up before it meets the dressing.

• temomi

  hand-pressed

• tokusei

  deluxe, specially made, or with everything

• tonkotsu

  ton = pork, kotsu = bone. tonkotsu = pork bone

• tsukemen

  dipping noodles, served cold, with hot, rich, highly seasoned soup

• umami

  the fifth taste, best described as savouriness

beers & ciders

• orionpint · 5%
  7.3
• orion½ pint · 5%
  3.7
• asahi 0.0%330ml btl · 0%
  5.5
• galipette brut cider330ml btl · 4.5%
  6.5

cocktails

• blueberry negroni1.9 units

  roku gin, black tea, vermouth, campari, blueberry, peychaud’s

  12
• CF111.7 units

  haku vodka, longan, passionfruit umeshu, aperol, sugar, lime

  12
• ume sour0.9 units

  umeshu, yuzu liqueur, lemon, sugar, peychaud’s

  11
• trouble in pears0 units

  everleaf mountain, opius amaro, pear, osmanthus, lemon, soda

  11

highballs

25 / 50ml - other mixers available

• gin & tonic41.5%
  6 / 8
• whisky & soda40%
  6.5 / 9
• vodka & soda40%
  6 / 8
• umeshu & soda50ml · 12.5%
  8
• yuzushu & soda50ml · 8.5%
  7.2

sake

• ozeki junmai14.5%
  8 (90ml)
• DREAMSAKE15.5%
  9 (90ml) or 60 (750ml bottle)
• tamanohikari umeshu12.5%
  10 (90ml) or 74 (720ml bottle)
• nakajima shiroku yuzushu8.5%
  8.6 (90ml) or 43 (500ml bottle)

whiskies

25 / 50ml

• nikka coffey grain45%
  7.3
• nikka from the barrel51.4%
  7.8
• hatozaki 1246%
  9
• yamazaki distiller’s reserve43%
  9.2
• suntory hibiki43%
  9.5
• johnnie walker black label40%
  5 / 8

soft drinks

• coca cola / coke zero / lemonade
  3.5
• ramuneyuzu / peach
  5
• hartridges juiceapple/ orange
  4
• sparkling & still waterfiltered, chilled, unlimited
  1 per person

wine

125ml / bottle

• calusari pinot noirred - romania · 12%
  7.9 / 39
• calusari pinot grigiowhite - romania · 12%
  7.9 / 39
• felicette grenacherose - france · 12.5%
  7.9 / 39
• felicette light speed chilledred - france · 12%
  45 (bottle)
• felicette first contactorange - france · 12%
  43 (bottle)