TONDOU
Featured
vanilla ice cream glazed with hojicha (roasted tea) puree and topped with kinako powder
diced, torched pork belly on bed of rice topped with scallions, tokyo leeks, + tondou’s homemade negi shio sauce
diced, torched pork belly on bed of rice topped with scallions, kizaminori, + tondou’s homemade chasu sauce
pork bone broth with egg white noodles served with 6 slices of pork chasu. topped with bean sprouts, kikurage mushrooms, scallions, + marinated soft boiled egg
traditional thick Okinawan soba noodle in a light bonito + pork broth topped with scallions, pickled ginger, pork chasu, kamaboko fish cake, + seasoned seaweed. Served with a side of Koregusu (vodka infused with chili peppers).
vanilla ice cream glazed with matcha puree and topped with yuzu peel