Menus
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traditional Japanese crispy tofu served with a dashi-based sauce topped with bonito flakes.
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Japanese fried chicken with a Filipino twist. Served with a calamansi ginger aioli
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4 pieces of tempura-battered rock shrimp, sesame sambal aioli garnished with togarashi
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a hearty chicken-based rice porridge with onion, garlic, ginger and saffron topped with chicken karaage and salted duck egg
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fried calamari with ponzu aioli
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homemade chorizo de Cebu on a brioche bun with ginger aioli and pickles 2 sliders per order.
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rock shrimp, creamy mayo
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crab, fish cake, iceberg lettuce, sesame sambal aioli
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caesar salad with bonito flakes served with gourmet crispy tuyo (anchovies) and homemade garlic bread
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spicy teriyaki, togarashi
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served with homemade gugu steak sauce; teriyaki, sake, mirin, and ginger
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filipino style pork belly
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Choose any 4, 1 skewer each
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peanut based stew with short rib, bok choy and bagoong (shrimp paste)
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marinated steak, garlic, butter, braised shiitake and oyster mushrooms with bone marrow. served with garlic rice.
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grilled yellowtail collar, glazed with spicy teriyaki and served with seaweed salad on the side.
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our take on Bicol express - a traditional filipino dish. Pork bagnet, spicy coconut stew, eggplant, and topped with blistered shishito pepper.
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Slow cooked beef short ribs in red wine and tomato sauce with Asian spices served with bone marrow and Jasmine rice. *chef recommended
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beef tongue in white mushroom sauce
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kusi sisig seasoned mushroom medley (trumpet, shiitake, oyster), fried tofu, yuzu truffle
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grilled bone-in chicken thighs marinated in soy, lemongrass and yuzu. served with garlic rice and seaweed salad.
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oven roasted fillet of cod marinated in miso dare served with cucumber and seaweed.
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pork ribs cooked in asian soy, vinegar, garlic, yuzu and pineapple. served with garlic fried rice.