Chef’s menu (84PP)
9 DISHES
RAW →
Market fish nigiri, wasabi oil (GF / 2PC 13)
Tuna, kombu oil, LIME, whipped tofU, CRIspy potato (GF / 28)
Kingfish, namashichimi, sesame, pickled shallot (GF / 27)
OTSUMAMI →
Pickled cucumber & radish, miso yoghurt, sesame furikake (GF VG / 9)
Pumpkin agedashi tofu, parsnip crisps, tempura sauce
(GF VG / 15)
NORI SEAWEED FLAtBREAD, burnt miso butter (vg / 12)
Steamed prawn & chicken gyoza, sesame, fermented chilli
oil, fried shallots (5PC / 19)
Spicy fried chicken karaage, chilli ponzu, smoked mayo (GF OPT / 21)
Hotate (scallop) sando, panko, wasabi mayo, pickled cucumber (16 ea)
Meatball SANDO, tonkatsu sauce, kewpie
(13 EA)
udon, mushroom xo, mixed mushrooms, chive, crispy chilli (GF / 28)
Saikyo miso torched salmon, tobiko, arare, dashi, crispy shiso leaves on rice (GF / 34)
HIBACHI →
Kingfish wing, sake lees, lime (GF / 19)
Cabbage, kombu butter, white dengaku miso (VG / 18)
Koji cured pork neck, pickled green chilli (GF / 28)
Octopus, shichimi TOGARASHI (GF / 25)
Half chicken, preserved lemon, yuzukosho, chicken jus (GF / 36)
Wagyu flat, soy jus, karashi mustard (GF / 38)
SIDEs →
mixed leaf salad, sea herbs, bottarga, wasabi dressing (gf gv opt / 16)
Green beans, grilled spring onion, sesame (gf vg / 14)
steamed koshihikari rice, Furikake
(gf vg / 6)
SHUGA →
Salted caramel bavarois, miso caramel, chocolate crumb (15)
MONT Blanc Chestnut tart (14)