OTOTO Menu

Savory japanese cabbage pancake, an osaka classic. served with okonomi-sauce, kewpie mayo, pickled ginger, katsuo-bushi. please allow 15-20 minutes

Anchovy, rose celery, sorrel, kewpie, fried capers, kurobuta sausage.

Fried jidori chicken, snowy cabbage, pickled jalapeno, tonkatau sauce, kewpie mayo, toasted milk bread.

Steamed pork dumplings, mustard, shoyu.

Fried silken tofu, housemade sichuan peppercorn chili oil.

Osaka-style savory cabbage pancake, rock shrimp

Market spring onions, truffle creme fraiche dip.

Inaniwa udon noodles, shaved miyazaki a5 wagyu, egg flower.

Nagoya-style chicken wings, sesame tare.

Inaniwa udon noodles in rich curry soup with fried shrimp and golden yolk.

Panko fried peads + barnetts pork loin cutlet, sesame tonkatsu sauce.

Umeshu-macerated market strawberries, fresh umeshu whipped cream.

Panko-fried new calendonian prawns, ponzu tartar sauce, house-cured salmon roe.

Sustainably-raised by transparentsea. house sesame furikake, lemon.

Heirloom tomatoes, pickled jingle bell peppers, sour- dough croutons, shiso, ricotta cheese.

Beef tenderloin tartare, ume shiso mayo, seaweed potato chips.

Japanese eggplant, shaved onion, tare.

Fried pork + garlic chive dumplings, shoyu vinegar.

Simmered miyazaki a5'meat + potatoes, shirataki noodles.

Osaka-style savory cabbage pancake, okonomi sauce, kewpie mayo, aonori, bonito, scallions.

Berry jam + cream filled bite-sized mochi.

Roasted green tea and kokuto cream, chocolate hazelnut shell.