Quan

Today's dish prepared with the freshest ingredients from the kitchen.

Spicy ramen soup, chicken, broccoli, pork belly, peanuts.

Grilled salmon, quan tarasauce, rice, salad.

Stir-fried noodles with entrecôte, seasonal greens, pickled ginger.

Stir-fried noodles, seasonal greens, pickled ginger.

Tempura-fried vegetables, nori, tenzu sauce.

Tempura-fried shrimp, kimchi glaze, chives, nori.

Grilled salmon, heart salad sautéed in smoked butter, sake, soy, pickled red onion.

Pan-fried and steamed dumplings with ground pork (or vegan), raiju sauce, roasted peanuts, spring onion, pickled red onion.

Entrecôte roll filled with leek, cheddar cheese, asparagus, yakiniku sauce.

Tempura-fried cauliflower, Korean red pepper glaze, daikon.

200g entrecôte, kimchi, galbi, mâche salad, peanuts, bean sprouts.

Steamed Chinese bread, fried chicken, sriracha mayo, coriander, red onion pickles. Can be served with halloumi.

Take, gochujang, sugar snap peas, peanuts, coriander, rice.

Panko-fried chicken thigh, tonkatsu mayo, yuzu and truffle-marinated cabbage salad.

Yellowtail sashimi, ponzu sauce, jalapenos, coriander.

Lightly seared tuna, ponzu sauce, pickled red onion.

Lightly seared ribeye, sweet ginger, fried garlic, soy, spring onion.

Spicy Korean salad.

Dark chocolate truffle, sesame seeds, sea salt, maraschino cream.

Cheesecake in Japanese style with vanilla and tonka bean flavor.

Dark chocolate ganache, nuts, nougat cream, cognac, milk foam, matcha.

Mezcal, amaro, cream of coconut, fresh lime, red chili.

Gin, pandan, banana, lime, lacto clarified.

Light rum, green chartreuse, fresh pineapple, fresh lime, cardamom, dash of absinthe.

Tequila, banana, chocolate.

Rum Umeshu, light rum, aged rum, Falernum, fresh lime, sugar syrup, tonka bean.

Gin, jasmin tea, fresh lemon, matcha powder, egg white.

Vodka, elderflower, watermelon, pink pepper, fresh lime, sugar.

Japanese whisky, chai, cardamom.

Japanese whisky, tonka bean, fresh lemon, egg white.

Tequila, gari puree, fresh lime, sugar, dash of Smokey Islay malt whisky with a wasabi powder and salt rim.

Gin, elderflower, rose, fresh yuzu, fresh lemon, egg white and cherry.

Japanese whisky, umeshu, magic tea cordial, soda water.

Gin, umeshu, fresh lemon, rose syrup, peychauds bitter, plum bitters.

Light rum, apple cordial, lychee, bubbles.

Fresh lemon juice, jasmin tea, matcha, soda.

Passionfruit, fresh lime, cranberry juice.

Ginotome sake rice. Elegant and balanced sake with a clear house style. Medium-intense aroma profile with clean aromas of polished rice and subtle floral notes. The mouthfeel is silky with a cautious sweetness at the beginning that quickly transitions into an umami-rich mid-palette. Dry style with a medium-full body, fine texture and a long, clean finish.

Yamada-Nishiki. Kid is full-bodied, semi-dry to dry and has a large complex aroma and taste of citrus, melon, peach, pear, mango and exotic fruits in a vinous style with a long complex aftertaste of mineral and anise.