OUR RULES
SIMPLE, CLEAR
AND UNBREAKABLE
AND UNBREAKABLE
To ensure that our guests fully enjoy the process, have fun, relax and feel the holiday that we try to broadcast every day, our restaurant has certain rules.
For your convenience, please read the rules before you visit THE CULT Restaurant. If you have any questions, feel free to email us and we'll be happy to help!
Team THE CULT x
Every day our restaurant is filled with dozens of people, book a table in two clicks and we'll find the perfect spot: in silence by a panoramic window, closer to a movie projector with iconic anime or overlooking the stunning open kitchen.
TABLE
BOOKING SYSTEM
BOOKING SYSTEM
THE CULT is about a holiday every day! Bright impressions, lively communication, memorable moments and enjoying the magic of each dish. The last thing we want to be
is a typical co-working place :(
is a typical co-working place :(
LAPTOP
FREE PLACE
FREE PLACE
You can come to us in the company of your pet, but the main thing is that it must be well-mannered and not disturb other guests and their pets. It is important to us that all visitors feel comfortable and cozy at THE CULT.
PET
FRIENDLY PLACE
FRIENDLY PLACE
Whether you’re following a gluten-free diet due to celiac disease, a sensitivity to gluten or personal preference, you don’t have to give up your favorite dishes. Gluten-Free Noodles always are available for customers in THE CULT.
Gluten Free Friendly place
Diversity Friendly place
The location and interior of our restaurant have been thought out to the smallest detail, so that each guest was the most comfortable and convenient.
Whether you’re following a gluten-free diet due to celiac disease, a sensitivity to gluten or personal preference, you don’t have to give up your favorite dishes. Gluten-Free Noodles always are available for customers in THE CULT.
Gluten Free Friendly place
Every day our restaurant is filled with dozens of people, book a table in two clicks and we'll find the perfect spot: in silence by a panoramic window, closer to a movie projector with iconic anime or overlooking the stunning open kitchen.
TABLE
BOOKING SYSTEM
BOOKING SYSTEM
THE CULT is about a holiday every day! Bright impressions, lively communication, memorable moments and enjoying the magic of each dish. The last thing we want to be is a typical
co-working place :(
co-working place :(
LAPTOP
FREE PLACE
FREE PLACE
Diversity Friendly place
The location and interior of our restaurant have been thought out to the smallest detail, so that each guest was the most comfortable and convenient.
You can come to us in the company of your pet, but the main thing is that it must be well-mannered and not disturb other guests and their pets. It is important to us that all visitors feel comfortable and cozy at THE CULT.
PET
FRIENDLY PLACE
FRIENDLY PLACE
The gift voucher is valid only for visits to the restaurant and does not apply to attendance at THE CULT themed events.
Need a gift voucher? Gift an unforgettable experience to that special someone with a THE CULT voucher. The gift voucher can be spent in installments until all funds are exhausted!
THE CULT
GIFT VOUCHER
GIFT VOUCHER
The gift voucher is valid only for visits to the restaurant and does not apply to attendance at THE CULT themed events.
Need a gift voucher? Gift an unforgettable experience to that special someone with a THE CULT voucher. The gift voucher can be spent in installments until all funds are exhausted!
THE CULT
GIFT VOUCHER
GIFT VOUCHER
INGREDIENT GLOSSARY
GOMA DARE SAUCE
Goma dare is a delicious creamy sesame and tahini based sauce. It’s perfect for dipping pork and veggies, drizzling over crisp salads or freshly cooked noodles.
UMEBOSHI
Umeboshi are pickled ume fruits often called a «plum», but is more closely related to the apricot. Served boiled or seasoned served as a side dish for rice.
FURIKAKE
Furikake is a nutty, crunchy, flaky or powered Japanese seasoning consisting of sesame seeds, seaweed, and dried seafood, meat, or vegetable.
YAM POWDER
A type of flour obtained by grinding dried yam into a powder that tastes from bland to earthy, slightly smoky or nutty and moderately sweet.
MENTAIKO SAUCE
Mentaiko is a spicy variety of pollock or cod roe that are combine melted butter, olive oil, soy sauce, spices, chilies and salt.
TAKOYAKI SAUCE
Takoyaki sauce is a combination of Worcestershire sauce, mentsuya, ketchup or tomato sauce and sugar. The sweet-tart sauce goes well with any Japanese dish.
TUNA SHAVINGS
Katsuobushi a form of dried, prepared skipjack tuna. The heat of the dish causes the shavings to wave and move, creating a rather unforgettable spectacle.
CHASHU PORK
A roll of pork belly braised over low heat seasoned with soy sauce, sake, and sugar. Tender slices of meat are served as toppings to a bowl of ramen.
MISO MOTODARE
It is made by mixing different types of miso paste and adding ginger, sesame, chili, etc. Motodare emphasizes and enhances the taste of ramen soup.
ADZITAMA EGG
Soft-boiled egg, known for their custardy yolk. The ramen egg is marinated overnight in sweetened soy sauce, so it becomes creamy and silky.
KOMBU TSUKUDANI
Kombu Tsukudani is thinly sliced kombu seaweed (large dried brown seaweed leaves) that is cooked with sugar and soy sauce for a concentrated flavor.
PICKLED BAMBOO
Bamboo shoots have a flavor with subtle earthy, woody and nutty notes. In texture, pickled bamboo shoots are pleasantly fibrous and crunchy.
SHIMEJI MUSHROOMS
A variety of Asian mushrooms with a crunchy texture and nutty, savory flavor. They're also known as beech mushrooms, they grow on fallen beech trees.
MUER MUSHROOMS
«Wood ears» or «black wood mushroom». Muera has a light aroma of smoke, the flesh has a crispy cartilaginous texture and sweet taste.
BOK CHOY
It's sometimes also known as Chinese white cabbage. Bok choy has the fabulously crisp texture and a fresh, grassy flavor that increases in nuttiness as you cook it.
The chef and waiters don’t have to be the only ones who can decipher the ingredients on the menu. Our glossary is a complete collection of ingredients used in the kitchen.
Don’t be afraid to try, pleasant gastronomic discoveries are waiting for you!
INGREDIENT GLOSSARY
The chef and waiters don’t have to be the only ones who can decipher the ingredients on the menu. Our glossary is a complete collection of ingredients used in the kitchen.
Don’t be afraid to try, pleasant gastronomic discoveries are waiting for you!
MENTAIKO SAUCE
It's sometimes also known as Chinese white cabbage. Bok choy has the fabulously crisp texture and a fresh, grassy flavor that increases in nuttiness as you cook it.
BOK CHOY
«Wood ears» or «black wood mushroom». Muera has a light aroma of smoke, the flesh has a crispy cartilaginous texture and sweet taste.
MUER MUSHROOMS
A variety of Asian mushrooms with a crunchy texture and nutty, savory flavor. They're also known as beech mushrooms, they grow on fallen beech trees.
It is made by mixing different types of miso paste and adding ginger, sesame, chili, etc. Motodare emphasizes and enhances the taste of ramen soup.
Bamboo shoots have a flavor with subtle earthy, woody and nutty notes. In texture, pickled bamboo shoots are pleasantly fibrous and crunchy.
Mentaiko is a spicy variety of pollock or cod roe that are combine melted butter, olive oil, soy sauce, spices, chilies and salt.
SHIMEJI MUSHROOMS
PICKLED BAMBOO
MISO MOTODARE
Takoyaki sauce is a combination of Worcestershire sauce, mentsuya, ketchup or tomato sauce and sugar. The sweet-tart sauce goes well with any Japanese dish.
A roll of pork belly braised over low heat seasoned with soy sauce, sake, and sugar. Tender slices of meat are served as toppings to a bowl of ramen.
TAKOYAKI SAUCE
CHASHU PORK
Soft-boiled egg, known for their custardy yolk. The ramen egg is marinated overnight in sweetened soy sauce, so it becomes creamy and silky.
Kombu Tsukudani is thinly sliced kombu seaweed (large dried brown seaweed leaves) that is cooked with sugar and soy sauce for a concentrated flavor.
ADZITAMA EGG
KOMBU TSUKUDANI
Furikake is a nutty, crunchy, flaky or powered Japanese seasoning consisting of sesame seeds, seaweed and dried seafood, meat or vegetable.
Goma dare is a delicious creamy sesame and tahini based sauce. It’s perfect for dipping pork and veggies, drizzling over crisp salads or freshly cooked noodles.
GOMA DARE SAUCE
FURIKAKE
Katsuobushi a form of dried, prepared skipjack tuna. The heat of the dish causes the shavings to wave and move, creating a rather unforgettable spectacle.
A type of flour obtained by grinding dried yam into a powder that tastes from bland to earthy, slightly smoky or nutty and moderately sweet.
YAM POWDER
TUNA SHAVINGS
Umeboshi are pickled ume fruits often called a «plum», but is more closely related to the apricot. Served boiled or seasoned served as a side dish for rice.
UMEBOSHI
