Tonkotsu X broth: pork bones, sugar cane, corn, soy sauce (soybeans, wheat flour), salt, garlic, shiitake mushroom, monosodium L-glutamate, disodium 5-ribonucleotide, kelp, ginger, sodium ascorbate, lard (pork fat), black pepper.

Tonkotsu Noodles: wheat flour, egg-white powder, sea salt, kansui, potato starch.

Spring onion and kikurage: kikurage: black wood ear fungus, spring onion.

Chashu pork belly: pork belly, chashu sauce (soybeans, sulphites) (alcohol), saké (sulphites) (alcohol), garlic, ginger, chilli.

Nori: nori seaweed.

Hanjuku eggs: eggs, pork, bean, sugar cane, corn, soybeans, wheat flour, salt, garlic, shiitake mushroom, monosodium L-glutamate, disodium 5-ribonucleotide, kelp, ginger, sodium ascorbate.

Beni Shoga: ginger, water, salt, acetic acid, citric acid, monosodium glutamate, potassium sorbate, sweeteners: acesulfame, saccharin, colour: anthocyanins.

Takana: mustard leaves, water, salt, soy sauce (soybeans, wheat flour), monosodium glutamate, disodium 5-ribonucleotides, citric acid, acetic acid, malic acid, sesame seeds, chilli pepper, colour: riboflavin, chilli pepper extract, potassium sorbate.

Karage chicken: ginger, garlic, sesame oil, maldon, white onion, tamari gluten free (soybeans, sulphites), lemon juice, cooking sake (alcohol), egg, chicken.

Edamame (soybeans)

Maldon Sea salt.

Yuzu Mayo: yuzu kosho, rapeseed oil, egg yolk, water, spirit vinegar (sulphites), salt, cider vinegar (sulphites), sugar, mustard powder.

Genmaicha tea: Green tea, rice.

Autumn

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