Chef’s menu (88PP)
9 DISHES
RAW →
Kingfish, baby lotus root, sansho pepper, pickled green peppercorn, finger lime, ponzu (GF / 27)
Tuna, koji dressing, pimento oil, sea grapes (GF / 29 )
Snapper TATaki, kefir, yuzu and spring onion oil, garlic crisp (GF, 28)
OTSUMAMI →
Sake lees pickled cucumber, kohlrabi, white soy, shiso furikake(GF V / 14)
Pumpkin agedashi tofu, parsnip crisps, tempura sauce(GF V / 2PC 16)
House baked sourdough shokupan, honey glaze, kare butter (VG / 15)
Prawn & chicken gyoza, chicken dashi, black vinegar oil,chives (5PC / 20)
Fried chicken karaage, red chilli ponzu, smoked mayo (GF OPT / 23)
Menchi katsu (pork and beef meatball), tonkatsu sauce,mustard mayo, daikon, shiso (14 EA)
Hotate (scallop) sando, wasabi mayo, pickled cucumber (16 EA)
Udon, calamari, white sesame, fermented crispy chilLi, garlic oil, fried leek, spring onion (V OPT / 29)
HIBACHI →
Kingfish wing, sake lees, lime (GF / 21)
Octopus, soy garlic butter, daikon, shichimi togarashi (GF / 33)
Pork chashu, sansho lardo, soy jus (GF / 30)
Wagyu flat, soy jus, karashi mustard (GF / 39)
SIDEs →
Grilled runner beans, sesame tofu cream, fermented green chilli oil, crispy kale (V /16)
Braised leek, miso vinaigrette, karashi mustard oil, puffed black rice (GF VG / 15)
Wafu salad, mizuna, radicchio, roasted garlic dressing (GF V / 14)
Steamed rice (GF V / 5)
SHUGA →
Tiramiso, Meyer lemon, Yuzu, white chocolate crumb (16)
Chocolate Choux, Hojicha ice cream, roasted buckwheat, chocolate foam (16)