Please note: the following represents a selection of the dishes available. To view the full menu please visit the venue’s website.
Pork Siumai dumpling
Homemade siumai dumplings stuffed with pork, king prawns, black mushrooms and shallots.
Soft shell crab, king prawns and mixed vegetables in a light and crispy tempura batter.
Vegetable Gyoza (Vegan)
Mixed vegetable dumplings. Served steamed or crispy.
Dashi tofu (vegan)
Crispy, silky tofu in Tsuyu with spring onion and crispy shallots.
Traditional Japanese slow-cooked braised pork belly, served with taro mash, tender stem broccoli, rainbow carrots, and preserved aubergine.
Sous vide chicken fillet with tender stem broccoli, asparagus spears, walnuts, and apricot with black truffle and asparagus cream sauce. Topped with a shiitake mushroom in a soy, miso and ginger reduction.
croquette kare (vegan)
A homely Japanese favourite, sweet potato and pumpkin croquette served in a creamy mild spiced curry.
The freshest cuts of premium raw fish.
Prawn tempura, Philadelphia, masago, pine nuts, tenkasu, avocado, chives and serrano ham. Topped with black truffle spicy mayo, sweet soy sauce and black caviar.
Grilled prawn, salmon tempura, tenkasu, avocado, masago, Philadelphia and spicy mayo topped with seared salmon, karashi ponzu mayo, sweet soy sauce and red tobiko.
Green jackfruit, mango, cucumber, avocado, and red pepper tempura. Topped with piquillo red pepper kiyomizo and kabayaki sauce.
Avocado, soft dried apricot, lotus root, and asparagus tempura. Topped with sweet tofu, kiyomizo mayo, and kabayaki sauce.