Tori Lemon Ginger

Our elegant Shio broth is carefully boiled from chicken. At the last moment we add a softly cooked fish broth, which mainly contains sababushi – Japanese dried smoked mackerel – which makes the flavour unquestionably sophisticated.

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Even though this broth might looks simple, its complexity and full taste is one of our proudest achievement. With kelp and dried shiitake as a base, the soup is very carefully and slowly boiled to give all the time to let the flavours melt together. Vegan option available.

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Our tan tan is the pungent Chinese brother of our miso, uncompromised and outspoken. It is full of spices like Sichuan pepers and star anise. It is good on days when nothing else could saturate your tongue.

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In French cuisine, it is a crime to boil your broth on high heat. It will ruin the taste, but the contrary is actually true too. Our tonkotsu is thoroughly boiled with the highest quality pork bones until a creamy emulsion is created. This gives the soup a rich and refined depth.

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Our miso broth is nothing at all like the miso soup served next to a Japanese meal. It is full on and rich in flavours. It is a blend of chicken and pork broth, of red and white miso... It is all, but also one.

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