Entrées

(Hotate) – Grilled scallop, daikon, mizuna salad, pickled plum

(Sugi ita) – Ceder Smoked Ocean Trout, micro herbs, wasabi dressing

(Chirashi sushi) – Tuna, unagi, lotus root, nori, shiso

(Uzura) – Crispy Soy marinated Quail, ginger, pickled salad

(Tataki) – Flash seared Angus Beef, onion, garlic, shiso

(Nibuta) – 8hr Poached Pork, spicy Japanese mustard, sesame dressing

Mains

(Umi masu) – Grilled Ocean Trout, sweet saikyo miso, yuzu

(Kohituji) – Japanese spiced slow roast Lamb, grilled carrot, satoimo

(Tori) – Crispy skin Spatchcock, burnt leek, teriyaki jus, sansho pepper

(Gyu bara) – Soy, Umeshu 12h slow braised Beef rib, crispy garlic, potato

(Kamo) – Smoked Duck breast, Japanese wild mushroom, dashi broth

(Kakuni) – Dashi, Red miso braised Pork belly, wagarashi, daikon

Desserts

(Tounyu) – Soy Milk Pannacotta, azuki, green tea

(Kinako) – Kinako sponge, honey caramel, walnut mille-feuille

(Senmai no ha) – Mille feuille, organic egg anglaise, seasonal berry

(Kanten) – Milk Kanten, ginger poached orange, shiso

(Matcha) – Greean tea mouse, grape fruit, coconut

Book Chef

Like this Menu?

Get your booking in today and start to customise your ultimate dining experience

Book Chef