Edamame soybeans sprinkled with sea salt  (GF/VG)   7.5

Chilli Edamame soybeans pan fried with sesame chilli paste  (V)   9

Roast Beetroot and Red Miso Hummus soy wasabi toasted pepitas, spicy green tea oil, fried gyoza skins  (GF/VG)   16

Sydney Rock Oysters 6pc pickled ginger and cucumber mignonette  (GF)   36

Chicken Kara-age crispy fried pieces of soy, ginger and garlic marinated chicken thigh, drizzled with teriyaki mayonnaise, shallots, toasted sesame  (GF)   30

Tofu Steak garlic butter fried Japanese mushrooms, finished with teriyaki sauce, chives  (GF/VG)   24

Wagyu Beef Tataki MBS 7+ Wagyu Striploin, lightly seared and thinly sliced, sansho pepper ponzu sauce, daikon, chives, pickled chilli  (GF)   38

Nagisa Pork Gyoza our signature pork mince, cabbage and shiitake mushroom dumplings, steamed and pan fried until crisp with a chilli and ginger ponzu sauce, sliced shallots and toasted sesame seeds  24

Hiramasa Kingfish Carpaccio thinly sliced sashimi kingfish, ginger wasabi dressing, red peppercorn, chives, mustard micro greens (GF)   28

Sashimi Fish Selection 8pc/16pc chefs selection of our freshest sashimi grade fish, wasabi, pickled ginger(GF)   28/52

Yellowfin Tuna Tataki pepper crusted and lightly seared, sliced thinly with a white balsamic vinegar ponzu, yuzu guacamole, pickled eschalot, chilli wakame oil(GF)   34

Sashimi Tartare diced sashimi fish with a rich ginger and red miso dressing, pickled red radish, Yarra Valley salmon caviar, shiso, umami dusted rice crisps  (GF)   34

Spicy Tuna diced yellowfin tuna sashimi mixed with a sesame chilli paste, kimchi yoghurt, mizuna oil, pickled eschalot, chive and cucumber relish, toasted nori   30

Atlantic Salmon Crudo slices of Tasmanian salmon dressed with a yuzu wasabi vinaigrette, chive oil, Japanese pickles, fresh greens and umekyu (pickled Japanese plum paste)(GF)  28

Agedashi Tofu fried firm tofu in a ginger soy dashi broth, sliced shallots, shredded nori, dried and shaved bonito flakes  (GF/VG)   22

Eggplant Dengaku bite size pieces of Japanese eggplant topped with white miso and garlic sauce, shallots, toasted sesame  (GF/VG)   22

Miso Roast Pumpkin garlic, miso and maple syrup sauce, soy and wasabi toasted pumpkin seeds, pickled eschalots, micro greens  (GF/VG)   20

Shiokoji Smashed Cucumber whole cucumber pickled in fermented rice and white miso, savoury dashi cream, Sencha tea and chilli oil, shredded nori and toasted sesame  (GF/VG)   16

Japanese Potato Salad smashed chat potatos, salted cucumber, boiled egg, carrot, wholegrain mustard mayonnaise, curry togorashi powder, shallots  (GF/V)   14

King Brown Mushroom Tartare lightly sauteed and mixed with soy pickled shiitake, ginger miso sauce, truffle oil, vegan sun dried tomato and miso ‘egg yolk’, fried enoki mushrooms  (GF/VG)   26

Crisp Fried Tempura Prawn coated in tempura batter and fried until golden brown, soy ginger dipping sauce   5.8 each

Teriyaki Salmon 150g sashimi grade Atlantic salmon, pan seared and finished with a glaze of our house made teriyaki sauce, Japanese pickled salad, red elk  (GF)   32

Prawn and Shallot Gyoza Nagisa’s own dumplings, boiled and drizzled with a ginger seaweed dressing, shallots, green elk   28

Wagyu Rump Cap 150g MBS 9+  umami butter of shiitake, soy, woodear mushrooms and nori with a Suntory whiskey ponzu sauce(GF)   85 

Beef Short Rib 400g slow roasted on the bone with a ginger and smoked paprika rub, black miso and Orion Dark Larger glaze, charred shallot, pickles   46

Kamo Negi whole saikyo miso glazed duck breast, sesame braised leek, parsley and leek oil, leek crisps(GF)  42

Braised Pork Belly Kakuni 12 hour slow braised pork belly, daikon, ajitama, kimchi shallots and wholegrain karashi mustard, served in a soy ginger broth(GF)  36