All meals marked 'v' can be prepared as vegan,

All meals marked 'gf' can be prepared gluten-free.

Please inform your attendant when ordering.

Indulge in a selection of our favourite dishes (for two people or more in multiples of two).

Please allow a minimum of 1 hour for this option. 

• edamame
• oyster trio
• salmon carpaccio
• kabocha korokke
• yuzu butter scallops
• goma salad
• beetroot cured kingfish
• wagyu beef tataki
• teriyaki salmon
• dessert gyoza (apple or banoffee)

*Please ask staff about any dietary requirements before ordering.

• edamame (v/gf)
• pork gyoza
• chicken kara-age (gf)
• chilli teriyaki octopus
• nigiri sushi (gf) 
• sashimi(gf) 
• salmon avocado roll (gf)
• tempura prawns 
• pork shogayaki
• goma salad (v/gf)
• banoffee gyoza
• rice (v/gf)
• miso soup (v)

We recommend groups of eight or more choose the banquet option to ensure prompt service of food.

*Please ask about any dietary requirements before ordering.

Banquets available until 8:30pm.

 

boiled green soy beans seasoned with sea salt

boiled green soy beans pan fried with chilli garlic paste

pan fried pork, cabbage and shiitake dumplings, soy vinegar sauce (6pc)

pan fried prawn, garlic and ginger dumplings, soy vinegar sauce (6pc)

pan fried cabbage, quinoa, kale and tofu dumplings with, soy vinegar sauce (6pc)

fried chicken thigh pieces in a soy, ginger, garlic and shiokoji marinade, spicy pirikara mayonnaise

tempura battered prawn, tentsuyu sauce

Panko crumbed, roast Japanese pumpkin croquettes with avocado purée and spicy vegan mayonnaise.
 

fried silken tofu in a soy, kombu dashi broth topped with nori, shallots, daikon, ginger and dried bonito flakes

Hokkaido scallops pan fried with spicy yuzu butter topped with radish and pear puree, yuzu wasabi cream, shiso micro herb. served with matching sake

roasted eggplant pieces marinated in a sweet white miso paste, lotus chips, toasted sesame, shichimi pepper

Ten pieces of assorted nigiri (thinly sliced fish on rice) with ginger and wasabi.

Eight pieces sashimi with ginger and wasabi.

Twenty-four pieces of our freshest sashimi with ginger, wasabi and sorbet.

A piece of fresh wasabi stem from Shima Wasabi in Tasmania.

gin and beetroot cured kingfish in a chilled cucumber and kombu broth, pickled radish, black rice crisps, wasabi cream, rocket oil

chilli teriyaki glazed whole baby octopus, served cold with a daikon and wakame sunomono salad, shichimi

fresh Sydney rock oyster trio with umeshu jelly, sake and verjuice mignonette, salmon pearls and umi budo

*subject to availability

slices of sushi grade Kingfish topped with chives, soy caviar, red peppercorns, micro greens, ginger vinaigrette

slices of sushi grade Salmon lightly smoked, topped with Yarra Valley salmon caviar, chives, radish, micro greens, soy ginger vinaigrette

rare seared Wagyu striploin slices on grated daikon topped with chilli hair, chives, sansho peppercorns, soy ponzu vinegar

blanched English spinach and greens with a thick sesame, soy dressing.

soy ginger sautéed pork loin slices with miso roast pumpkin, okra, cabbage, chilli pickled cucumber and sesame yoghurt

teriyaki baked salmon with a mixed rice, beetroot and sweet potato salad, wasabi soy dressing, micro greens and avocado puree

500g Black Angus short rib with a kuromitsu and Red Rice Ale glaze, beetroot crisps, daikon mash

confit chicken maryland with a crisp batter tossed in a sweet and sour sauce, topped with house-made tartare, rice, salad, shichimi-fried corn, chives

firm tofu pieces sautéed in butter, garlic and our house teriyaki sauce with Japanese mushrooms, asparagus