Salaryman is the inspiration of Stephen Seckold who has always been a fan of the Japanese phenomenon ‘salaryman’ and being a chef, he saw a synergy with this ‘work hard, play hard’ ethos that has inspired the name.

It’s not hard to notice Seckold’s fine-dining flair applied to the daily-changing menu at Salaryman, with a clear focus on using quality ingredients, seasonal broths often dictated by the weather, misos fermented in-house, and ingredients such as Crustacea and rare-breed pork butchered on site.

One day, the menu may feature Tsukemen (dipping ramen) as noodles with a side of coconut-based dipping sauce and a side of robata calamari. Another, a whole bird quail Mazemen (minimal broth ramen), with stock made from the quail bones, confit meat from the legs and breast carved from the crown just before serving, paired with miso corn.

Salaryman's menu include:

• Breads
• Starters
• Raws
• Salads
• Vegetables
• Noodles
• Fried & Buns
• Charcoal Skewers
• Charcoal Plates
• Set Menus
• Sweets

For reservations, do not hesitate to call Salaryman today!