All appetizers are served with miso soup.
Five pieces of sashimi (2 pcs Chutoro, 2 pcs Shima Aji and 1 pc of chef’s choice)
Four pieces of blue fin fatty tuna sashimi on sliced onions and Kaiware sprouts with wasabi ponzu dressing
Wasabi-soy marinated salmon sashimi on deep fried sushi rice with spicy sauce and minced white onions, topped with Tobiko flying fish roe and scallions
Choice of mixed tempura (two pieces of shrimp tempura, one piece of chef’s choice fish tempura and two pieces of vegetable tempura) or three pieces of shrimp tempura or six pieces of vegetable tempura
Three pieces Australian wagyu tenderloin seared on the outside and sliced, served with garlic chips, watercress and chef's oroshi ponzu sauce
Assorted eight pieces of sushi including Chutoro, Shima Aji and six more sushi of chef's choice (ingredients will be decided based on the arrival of seafood from Japan and locally)
Nine kinds of thinly sliced sashimi on a bed of sushi rice (ingredients will be decided based on the arrival of seafood from Japan and locally)
Four pieces blue fin tuna sushi using all different parts including Toro, Chutoro and Akami with four pieces Torotaku Chumaki rolls
5 oz Australian wagyu tenderloin steak with chef′s butter cream and shoyu-koji sauce, served with a bowl of steamed white rice
Grilled black cod marinated with chef's saikyo-miso, served with a bowl of steamed white rice
All menus are subject to change. The menus posted are supplied by the individual restaurants and are correct at the time of posting. Due to high demand and current supply issues, some items on the menu may not be available. Substitutions may be necessary. When a restaurant lets us know about changes, we do our best to update the online menus quickly.