Slurp Borgergade

Chicken broth w. chashu (pork neck), tamago (egg), spring onions, mushroom paste, chards, garden sorrel

Tea pairing: Hōjicha

Chicken + smoked mackerel and seafood broth with chashu (pork neck), tamago (egg), spring onions, daikon, red pepper corns, rucola and basil, lemon thyme

Tea pairing: Sencha

Chef's rec: lime kosho

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

Can be made vegan

Tea pairing: Bancha

Chef's rec: chilli crunch

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

Tea pairing: Sobacha

Chef's rec: amazu side

Amber beef shoyu broth w. garlic-ginger aromatic beef fat, tamago (egg), charred negi with shiso, spring onion, lemon zest. With a side of beef tartare.

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

Creamy miso and sunflower seeds broth w. smoky leeks, celery salad, toasted sunflower seeds, chilli oil, spring onions oil  chef’s rec: chilli crunch 20

‍

Tonkotsu (Pork Paitan) w. chashu (pork belly), tamago, spring onions, pickled turnips, pickled pearl onion

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 Japanese mayonnaise

Brussel, broccolini, radish, sesame dressing, homemade furikake.

‍

Beef and spring onions filling. Served with mustard sauce

Charred padron peppers, creamy tofu filling, mushroom dashi reduction and lemon zest

‍

Served cold with tomatoes, fermented lemon, shiso and ponzu buttermilk sauce
‍

Miso glazed eggplant, pickled ginger stripes and dandelion

Asparagus with shio kombu, ramson and lime kosho vinaigrette

‍

Rye bread, egg salad, japanese mayonnaise and chilli crunch

‍

Watercress, cured tuna, baby turnips, pickled ginger, horseradish sauce and vinegret

‍

King fish tartare with cold fennel broth and sour shio kombu

‍

Peas and fava beans with shio kombu, ramson and lime kosho vinaigrette

Chinese potatoes with sesame dressing

‍

Oyster mushroom karaage, coleslaw, hot sauce and Japanese mayonnaise.

‍

Croquets with pork neck, carrot, onion, curry spices, katsu sauce and Japanese mayonnaise.

‍

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

Sawanotsuru Plum Aged Sake, ginger beer and fresh lime juice

Homemade Yuzu and Mint Hojicha iced tea

Nikka Japanese gin, homemade beetroot and sea buckthorn syrup, sparkling water

Homemade syrup and sparkling water, ask staff about the flavours

0.0% 25cl

Nikka Days Whisky, homemade Hojicha and Yuzu cordial, sparkling water

‍

‍

Nikka Japanese Vodka, homemade lime and cucumber cordial, sparkling water

‍

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

Homemade Hojicha and Yuzu cordial, sparkling water and mint

‍

Hōjicha
Old-school organic roasted hot tea from Tsukigase, Nara. Notes of dark caramel, oven-baked apples and roasted nuts

Sencha
Blend of five spring-harvested hot green tea cultivars from Chiran, Kagoshima. Notes of oceanic umami and a soothing sense of toasted nori-like warmth

Bancha
Late-spring harvest roasted bancha hot tea from Yamazoe, Nara. Notes of dark chocolate and sweet tobacco. Low Caffeine

Sobacha
Slowly roasted Japanese hot buckwheat infusion from Ojiya, Niigata. Notes of puffed rice and roasted nuts. Caffeine free

‍