SHINBASHI
A personal venture not tied to his work with Han Bionetics or the Benevolence, SHINBASHI is the brainchild of Terminus restauranteur TAKUMI JIRO, responsible for Lowtown's Robo Ramen-ya, and investing body HAN KANG JUN, which plans to offer fusion fare with both local and off-station sources, taking advantage of seasonal ingredients available through contracts with various small farms, ranches, and fisheries throughout the Penglai System. The menu is subject to rotation depending on the ingredients available.| 1. | TAKOYAKI ASSORTMENT Includes traditional takoyaki, mushroom & spring onion, pork belly & kimchi, and adzuki sweet takoyaki. |
| 2. | GLASS DUMPLING Mushroom, miso and kimchi glass dumpling with shiitake & pickled shimeji mushrooms in dashi broth |
| 3. | YUZU SCALLOP Yuzu and pepper paste marinated scallop, served on a bed of seaweed salad |
| 4. | CHEESE & KIMCHI CROQUETTE Bechamel- and kimchi-based croquette, served with doenjang and spicy aioli |
| 5. | PUMPKIN KIMCHI FRITTERS Julienned cabbage and pumpkin, fried and served with spring onion aioli |
| 6. | SPICED WILD PLUM Spiced wild plum, served with a zingy orange sorbet and simple sugar syrup |