Ebisu has launched three types of ramen for the Winter months. The new items include Shio Tare, which is made from char siu pork, soy egg, bamboo, pork and chicken bone broth, Spicy Miso Goma, which is made with Char siu pork, soy egg, bamboo, and sesame pork broth, and Spicy Miso Tantanmen, which consists of chicken mince, soy egg, bamboo, and miso pork broth.
Salmon Sashimi, Tuna Sashimi, Karaage Chicken, and Spicy Pork Gyoza have also been added to the menu as sides.
The chefs at Ebisu have also crafted some specialist dishes to celebrate the best of the new season’s truffles and Bluefin Tuna Toro, which will only be on the menu for a limited time.
With Dry July only half complete, Ebisu has launched a range of sweet, citrus, and spicy-flavoured mocktails to quench the thirst of those going alcohol-free.
