Chef’s selection 9 kind of sashimi including Hokkaido uni & Ossetra caviar.

Chef’s selection 5 kind of sashimi including ikura.

Seared A5 wagyu beef served over rice with wasabi, scallion, nori, pickle, bonito broth, and miso soup, prepared to be enjoyed in three ways.

Nagoya style grilled Japanese eel over rice, wasabi, scallion, nori, pickle, bonito broth and miso soup to enjoy in three way.

Seared A5 wagyu beef, daikon, chive and ponzu sauce.

Thin sliced Bluefin tuna with black pepper, serrano, chive & umami soy sauce.

Sliced salmon, cucumber, ikura, chive and micro shiso with shiso dressing.

Seaweed, cucumber, ginger flowers and lime.

Seared New Zealand king salmon, mizuna, frisee, fried salmon skin, red onion, watermelon radish with wasabi soy dressing.

Grilled Maitake mushroom, mizuna, frisee, watermelon radish, red onion, lotus root chips, truffle paste and parmesan cheese.

Deep fried breaded pork cutlet with shredded cabbage, katsu sauce and sesame dressing.

Fried marinated chicken thigh with Japanese garlic mayo.

Fried tofu, fish broth, shishito pepper, daikon and bonito flake.

Grilled marinated black cod with saiko miso sauce.

Grilled corn with parmesan cheese.

Grilled Japanese pepper with yuzu salt and topped with Bonito flakes.

Grilled Edamame with truffle salt

Fried breaded shrimp with tartare sauce.

Grilled assorted mushroom with sesame dressing.

Steamed manila clam with sake butter and truffle oil served with toast.

Steamed ground pork, Shiitake mushroom, Chinese cabbage, ginger, scallion with ginger cilantro paste.

Shimeji mushroom, tofu, wakame seaweed and scallion.

Fatty tuna, scallion topped with avocado & Ossetra caviar.

A5 wagyu beef, Hokkaido uni, Grilled mushroom & fresh truffle.

Otoro, Chutoro, Akami, fresh wasabi & chive.

Seared king salmon. Shrimp tempura, avocado, tamago, tempura flakes topped with ikura & chive.

Snow crab & avocado topped with sweet shrimp & Hokkaido uni.

King salmon, Japanese omelet topped with salmon roe and bottarga.

Pickle mackerel pressed on rice, ginger, chive and nori seaweed.

Buckwheat noodle, scallian, bonito broth served with shrimp tempura.

Chilled buckwheat noodle, ginger, scallion, wasabi dipping sauce served with shrimp tempura.

Udon hot-pot, shrimp tempura, chicken, fish cake, onsen egg, Chinese spinach, shiitake and scallion in bonito broth.

Spaghetti creamy spicy cod roe, ikura and seaweed.

Hot buckwheat noodle soup with smoked duck breast, Tokyo negi, yuzu skin and Mitsuba.

Chef’s selection of sashimi with uni & ikura over sushi rice.

Otoro, Chutoro, Akami sashimi & egg yolk over sushi rice.

New Zealand king salmon sashimi & ikura over sushi rice.

Grilled fresh water eel over Binchotan charcoal over rice with side of sansho pepper.

Simmered beef, onion, scallion, poached egg over rice.

Deep fried breaded pork loin simmered with egg, onion & scallion in soy sauce broth.

Deep fried breaded shrimp cutlet with curry sauce over rice.

Deep fried breaded pork cutlet, with curry sauce over rice.

Fried marinated chicken thigh and curry sauce over rice.

Sir fried Japanese white rice with A5 Wagyu, egg, onion, chive, scallion and garlic flakes.

Sir fried Japanese white rice with assorted mushrooms, egg, onion, garlic chive and scallion.

Strawberry puree', strawberry syrup, lemon, sparkling water topped with mint

Mango puree, lemon, vanilla syrup, sparkling water, hanaho

Matcha, Yuzu puree, lemon, sparkling water, rosemary

Yuzu puree, honey syrup, lemon, peach sparkling

Shiso leaves, lime wage, sugar, ginger ale

Cherry blossom syrup, lemon juice, rosemary, sprite

Yuzu puree, lemon juice, peach sparkling & orange wage.

Peach syrup, Butterfly pea, Lychee, lime & sparkling soda.

Matcha jelly, red bean paste, house cream cheese, caramel cornflakes and green tea ice-cream.

Mango jelly, house cream cheese, seasonal mango, caramel cornflakes, vanilla ice-cream topped with mango puree’.

Strawberry puree, strawberry jelly, house cream cheese, diced fresh strawberry, caramel cornflakes, vanilla ice-cream.