Chicken broth w. chashu, tamago, spring onions, mushroom paste, green beans, garden sorrel.

Tea pairing: Hōjicha

Chicken + smoked mackerel and seafood broth with chashu, tamago, spring onions, daikon, red pepper corns, rucola and basil, lemon thyme.

Tea pairing: Sencha

Mushroom + celeriac broth with oyster mushroom, tamago, kale, pickled fennel, red onion, lemon thyme.

Tea pairing: Bancha

Tori paitan (creamy chicken broth) with nduja butter broth, spicy minced pork, tamago, spring onions, spinach, anchovy lemon dressing, bean sprouts, burnt onion oil.

Tea pairing: Sobacha

Daikon kimchi, cold dashi, shaved veggie ice, cucumber and nashi

Salt cured pak choi, sesame dressing

Pork, cabbage, ginger and spring onion filling with a side of soy dressing

4 pcs. (dinner only)

Pickled carrots, daikon and cucumber

Deep fried chicken with homemade Japanese mayonnaise

Hamachi fish with ponzu sauce, pickled onions and horseradish mousse

Miso glazed eggplant, pickled ginger stripes and dandelion

Temaki king fish sashimi with white lime ponzu

Baby Danish corn glazed with teriyaki sauce

Deep fried wonton with Nanban-zuke sauce

Åben x Slurp Rice Lager
Fresh and floral rice lager from the local Åben brewery
4.6% 33 cl

ÅBEN Bryg 61 NEIPA
Fruity and hoppy IPA with modest bitterness and notes of grapefruit and pine
5.5% 33cl

Natural orange wine from Austria

12.5% 15cl

Homemade syrup and sparkling water, ask staff about the flavours

0.0% 25cl

Nikka days whisky, Himalayan spring tea cordial by A Verre and sparkling water

4.6% 35cl

ÅBEN Y
Non-alcoholic lightly hopped IPA
0.5% 33cl

Folk Kombucha
Ask our staff for flavours
25cl

Sparkling Water
From Bornholms kildevand
25cl

Kimino Yuzu
Japanese Yuzu lemonade
25cl

Hōjicha
Organic hōjicha from Tsukigase, Nara. Notes of roasted nuts, oven-baked apples, and dark caramel.

Sobacha
Organic buckwheat infusion. Notes of puffed rice and caramelised shoyu.

Chiran Sencha
Blend of five spring-harvested cultivars, shade-grown and partly deep-steamed, with gentle oceanic umami and a soothing sense of toasted nori-like warmth.

Yamazoe Kumano Bancha
Late-spring harvest bancha made in the local, but today rare, Kumano style, finished with a fragrant dark roast