Chef’s menu (84PP)
9 DISHES
RAW →
Kingfish, finger lime, baby lotus root, sansho pepper, pickled green peppercorn, ponzu (GF / 27)
Snapper TATaki, kefir, yuzu and spring onion oil, garlic crisp (GF, 28)
Tuna, kombu oil, LIME, whipped tofU, CRIspy potato (GF / 28)
OTSUMAMI →
Pickled cucumber & radish, miso yoghurt, sesame furikake (GF VG / 10)
Pumpkin agedashi tofu, parsnip crisps, tempura sauce
(GF VG / 16)
Grilled Potato FLAtBREAD, nori sour cream (vg / 12)
Steamed prawn & chicken gyoza, sesame, fermented chilli
oil, fried shallots (5PC / 19)
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 →
Shishito peppers, macadamia cream, sesame furikake (GF /
Kingfish wing, sake lees, lime (GF / 19)
Octopus, soy garlic butter, shishito peppers, shichimi togarashi (GF / 31)
Half chicken, preserved lemon, yuzukosho, chicken jus (GF / 36)
Wagyu, 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 →
White Chocolate sundae, melon Granita, Feuilletine (15)
Salted caramel bavarois, miso caramel, chocolate crumb (15)
hojicha tiramisu (14)