The food menu makes use of a minimalist style in its flavors and uses absolutely zero synthetic seasonings. In place of regular white sugar, the bar uses brown cane sugar from Okinawa. Approximately 80–90 percent of all ingredients and seasonings are brought in from Japan, and, looking to help support Kumamoto Prefecture after the earthquake there, the bar is currently stocking quite a few Kumamoto-produced ingredients. Side dishes for pairing with Japanese sake are best made with Japanese ingredients. The chef and owner’s creations are a taste of Japanese home cooking. Food items are all made fresh daily and no pre-made items are served. Popular menu items include buta-no-kakuni (stewed cubes of pork), satsuma-age straight from Hakata, fried chicken wings with mentaiko sauce, and soused mackerel from Aomori. Firefly squid, considered a delicacy, are available regularly. Inaniwa udon, soba and other noodle dishes are quite popular with the young people of Hong Kong.