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Holding the Rain

Light and warm at the start, deep and dark at the close.

A winter menu built around stillness. Broth, steam, fermented greens, deep

miso, the slow heat of cold months. The room dims as the courses move,

mirroring an evening that quiets into itself.

I.

Onsen Egg

Miso-mushroom dashi, crisp oyster mushroom, scallion oil.

II.

Wheat Noodles

Clear mushroom broth, emulsified butter.

III.

Silken Tofu

Soy, scallion-ginger oil, suan cai, crispy youtiao.

IV.

Crispy Pork Belly

Sharp mustard jus, raw shaved daikon.

V.

Miso-Braised Beef

Koji-cured, dark miso braise. Black garlic, burnt onion oil, glazed daikon.

VI.

Black Tea Milk Custard

Earl grey custard, yuzu glaze, black sesame crumble, tuile.

The menu changes with the season.

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