Nor hunks of sourdough — or bread at all, for that matter.
All washed down with umami-infused Bloody Marys and free-flowing sake. Tables are booked up three weeks in advance. It makes a change from pancakes and toast, says Banner. The fan-shaped brunch menu is divided into two halves: Try the sparkling Gekkeikan sake from on-site sommelier Natsuki Kikuya, a lighter, sweeter alternative to normal Japanese rice wine.
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