All meals marked 'vg' 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 2 hours for this option. 

• miso soup
• edamame
• sashimi
• smoked salmon carpaccio
• tempura prawns
• yuzu butter scallops
• nashi pear kimchi
• wagyu beef tataki
• goma salad
• pan seared snapper
• steamed rice
• dessert gyoza (apple or banoffee)

*Please ask staff about any dietary requirements before ordering.

• edamame
• nigiri sushi
• sashimi
• salmon avocado roll
• pork gyoza
• chicken karaage
• kimchi
• tempura prawns 
• chashu pork neck
• goma salad
• banoffee gyoza
• rice (v/gf)
• miso soup (v)

We recommend groups of ten 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

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 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 wasabi.

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

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

nashi pear and cucumber pickled in a Korean style chilli paste. (vegan and gluten-free option available)

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 with a thick sesame, soy dressing.

pork neck slow cooked in a sweet soy, ginger and garlic sauce, tonkotsu gravy, pumpkin and persimmon puree, pickled enoki and shichimi spiced pork crumbs (gluten-free option available)

sous vide chicken breast supreme with our house teriyaki sauce, carrot and ginger puree, beetroot and carrot kinpira, garlic dressed brussel sprouts and chicken skin crackling (gluten-free option available).

grilled robata style with an Asahi Black and Okinawa brown sugar marinade, charred shallots, yuzu kosho mojo and hickory smoked salt and pepper.

seasoned greens, aonori butter, balsamic soy reduction and micro salad (gluten-free option available)

 

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

Salmon, avocado, Yarra Valley salmon caviar, pirikara mayo, nitsume sauce. (Dinner menu only)

salmon, cucumber, avocado, w/ kingfish tartare, pickled red chilli, sesame seeds, mayo. (Dinner menu only)

Wagyu, avocado, cucumber, salmon roe, micro shiso, chives, wasabi mayo, burnt garlic oil. (Dinner only)

Thinly sliced sous vide duck breast with shichimi quinoa salad.