Chef’s menu (84PP)
9 DISHES


RAW →

Kingfish, finger lime, baby lotus root, sansho pepper, pickled green peppercorn, ponzu (GF / 27)

Tuna, kombu oil, LIME, whipped tofU, CRIspy potato (GF / 29)

Snapper TATaki, kefir, yuzu and spring onion oil, garlic crisp (GF, 28)


OTSUMAMI →

Mirin pickled cucumber, guindilla pepper, crispy sourdough shichimi, tofu  (GF VG / 12)

Pumpkin agedashi tofu, parsnip crisps, tempura sauce
(GF VG / 16)

House baked shokupan, honey glaze, pine mushroom butter  (vg / 12)

Steamed prawn & chicken gyoza, sesame, fermented chilli
oil, fried shallots (5PC / 20)

fried chicken karaage, chilli ponzu, smoked mayo (GF OPT / 22)

Hotate (scallop) sando, panko, wasabi mayo, pickled cucumber (16 ea)

Meatball SANDO, tonkatsu sauce, kewpie
(14 EA)

udon, mushroom xo, mixed mushrooms, chive, crispy chilli (GF / 28)

HIBACHI →

Savoy Cabbage, Jerusalem artichoke, aged tare, aonori (GF OPT VG / 16)

Kingfish wing, sake lees, lime (GF / 19)

Octopus, soy garlic butter, shishito peppers, shichimi togarashi (GF / 33)

Half chicken, preserved lemon, yuzukosho, chicken jus (GF / 39)

Lamb rump yakiniku, mustard seed (GF / 31)

Wagyu, soy jus, karashi mustard (GF / 39)


SIDEs →

Braised leek, miso vinaigrette, karashi mustard oil, puffed black rice (GF VG / 15)

Water spinach gomae, white sesame, fermented chilli oil  (gf vg / 16)

steamed koshihikari rice, Furikake
(gf vg / 5)


SHUGA →

sake baba, genmaicha cream, mandarin jam (15)

Salted caramel bavarois, miso caramel, chocolate crumb (15)

hojicha tiramisu (14)