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)

Grilled Potato FLAtBREAD, nori sour cream (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)

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 →

ICeberg lettuce, wakame VINAIGRETTE, sea spray (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)

hojicha tiramisu (14)