By Alejandra Serna | The Hungry Post
When looking at the menu, the Japanese Fried Chicken and Waffles will surely jump out at any brunch-goer. Free-range chicken is drizzled in okinawa bourbon sugar syrup and placed atop a stout serving of moffle, also called mochi waffles. Serving up a stiffer bite than the typical breakfast waffle, the moffle is a formidable vessel for the moist and syrupy poultry, which is beautifully complemented by homemade pickles for a touch of brightness.
For a lighter start, try the Omurice. A taste of the chef’s childhood memories, this dish is inspired by typical mom-made breakfasts in Japan and features ketchup rice topped with a French-style omelet. Once served, the omelet is sliced in half and showered with an arima sansho demi that adds an abundance of flavor.
Taking a slight detour into China, the Bao section of the menu offers both seafood and pork options, each a delight of its own. The crispy halibut with Japanese tartar sauce is the steamed-bun version of Dragonfly’s epic Fish and Chips, which will forever live in our taste buds. The kurobuta, a rare black pig pork belly, has a deep and rich flavor enhanced by a sweet red pepper spread and pickled cucumber. Can’t really go wrong here.