A large part of the menu at Japanese-style brunch spot Hibiki is based on owner Reiji Honour’s mum’s cooking.
The okonomiyaki is one of those dishes. The cabbage and spring onion pancake is topped with Bull-Dog sauce, Kewpie mayo, bonito flakes, nori and – optional – bacon.
Another standout is the milk toast, a soft, thick slice of white bread not quite as sweet as brioche. Order it plain with a cube of cold butter, or with matcha custard cream and black-sesame ice-cream. The yuzu porridge is organic oats soaked in almond milk with pear and apple compote, yuzu mascarpone, toasted buckwheat, fresh raspberries, and sliced orange.
A tuna tataki bowl comes with fresh avocado, shredded daikon and carrot, pickled ginger and edamame. It sits on a bed of brown rice and quinoa, or sub the tuna out for a chicken-karaage (fried chicken) version. Sweet strips of tamagoyaki (a rolled and layered omelette) add texture, and sesame and roasted seaweed provide some crunch.
A take on chai blends cinnamon and cardamom with Japanese green tea and black sugar syrup.
Coffee comes from Industry Beans, and there’ll always be a rotating selection of Japanese beans on offer; Lilo Coffee Roasters from Osaka has made a guest appearance.
The interior is simple and fresh, with blonde timber, hints of greenery and concrete finishes. Background music is important to Honour, too. Each day he pulls a different playlist: Japanese funk, “throwback”, disco and house.