Chef’s menu (88PP)
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 / 13)
Steamed prawn & chicken gyoza, sesame, fermented chilli
oil, fried shallots (5PC / 20)
fried chicken karaage, chilli ponzu, smoked mayo (GF OPT / 23)
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)