- Sushi Selection
- Hot, Cold & Fried Shares
- Main Salads
- Main Courses
Desserts & Drinks
Black Sesame Ice Cream4.0
Green Tea Ice Cream4.0
Gen-Mai (served in a cup and refillable)1.5
Angostura Lemon Lime Bitters4.0
Cascade Ginger Beer4.5
750ml Sparkling Mineral Water5.0
1.5L Bottled Still Mineral Water5.0
Wine & Beer
House Sparkling Brut Cuvee (South East Australian)7.5 | 29.0
Aurelia Prestige Cuvee Pinot Noir Chardonnay (Pemberton, WA)39.0
House Riesling 2012 (MT BARKER, SA)7.5 | 29.0
Babich Black Label Sauvignon Blanc 2013 (MARLBOROUGH, NZ)8.5 | 38.0
Fraser Gallop Semillon Sauv Blanc 2012 (Margaret River, WA)8.5 | 39.0
Forest Hill Sauv Blanc Semillon 2012 (GREAT SOUTHERN, WA)38.0
Jim Barry Watervale Riesling 2013 (CLARE VALLEY, SA)38.0
Woodlands Chardonnay 2012 (MARGARET RIVER, WA)38.0
Smith & Hooper Merlot 2010 (Wranttonbully, SA)8.5 | 38.0
Robert Oatley Signature Series Cab Sauv 2011 (Margaret River, WA)9.0 | 40.0
Knee Deep Shiraz 2010 (MARGARET RIVER, WA)9.5 | 39.0
Mollydooker “The Maitre D” Cabernet Sauvignon 2011 (McLaren Vale, SA)41.0
Forester Estate Cabernet Merlot 2010 (MARGARET RIVER, WA)41.0
Ara Estate Pinot Noir 2011 (Marlborough, NZ)41.0
Four in Hand Shiraz 2012 (Barossa, SA)42.0
Yebisu Gold Label 500ml16
Sapporo Bullet Can 650ml16
Asahi Extra Dry9.0
Kirin First Press9.0
Little Creatures Rogers9.0
Coopers Premium Light9.0
Hakushika Goka Sennenju (Award Winning Sake)17.0
Choya Umeshu7.0 | 38.0
Sparkling Ume Sake10.0
Rekorderlig Pear Cider 300ml10.0
Sparkling Yuzu Sake10.0
Kirin Fuji Apple Cider 500ml15.5
Kirin Fuji Apple and Ginger Cider 500ml15.5
(6 pieces per serve)
Avocado and blanched asparagus sushi on karashi-su miso paste.
Teriyaki chicken sushi with guacamole and caramel soy
Blanched prawn and avocado sushi coated with tobiko, and finally dressed with caramel soy & aioli.
aburi salmon nigiri
Topside lightly flamed sashimi on sushi rice garnished with den-gaku miso with sprinkles of sesame & chives.
**Note: Some sushi contain sesame seeds. Please inform your waiter if you would like to omit this ingredient.
Hot, Cold & Fried Shares
Fresh Cold Shares
Salmon sashimi on asparagus (6 pcs)
Salmon sashimi slices on a bed of blanched asparagus, served with yukke sauce and chilli mayo.
Fresh sashimi spoons (3 pcs/ea)
Salmon and scallop sashimi paired together and glazed in onion soy dressing and garnished with salty salmon roe and chives.
Salmon sashimi bites (6 pcs)
Sashimi-grade salmon tartare placed on witlof leaves dressed with aioli. Best eaten by the mouthful.
Salmon sashimi ceviche (6 pcs)
Sashimi grade salmon slices marinated in a light lemon and olive oil dressing, mixed with witlof julienne and salmon roe.
Wagyu beef tataki (6 pcs)
Seared premium wagyu beef rump cut into thin slices and dressed with garlic soy caramel sauce and whole grain mustard vinaigrette. Witlof and leek julienne with a sprinkle of parmesan cheese to finish.
Tuna tataki on avocado (6 pcs)
Seared raw tuna on a bed of avocado wedges dressed with thick teriyaki sauce and lemon shallot vinaigrette.
Pan fried mushrooms with karashi-su-miso (6 pcs)
Pan fried Portobello mushrooms dressed with karashi-su-miso and lemon shallot vinaigrette finished with a sprinkle of shichimi.
Prawn kushi-yaki (4 pcs)
Seasoned griddled prawn skewers (2 pcs/skewer) served with a side of guacamole and caramel soy.
Niku-Jaga Cottage Pie
Diced wagyu beef stew baked with home made mashed potatoes.
Beef Asparagus (6 pcs)
Thinly sliced MSA grade scotch fillet beef, wrapped around asparagus and pan fried. Served with caramel soy and tomato relish.
Pan seared scallops with red pepper miso (6 pcs)
Lightly pan seared scallops dressed with red pepper miso and vinaigrette.
Red wine pork belly kakuni (3 pcs)
Pork belly braised in red wine soy broth, served with white radish.
Chili crab claws (3 pcs)
Golden deep-fried crab dumpling, served with hot chilli mayo.
Takoyaki (6 pcs)
Seasoned octopus pancake balls, dressed with mayo and Worcestershire sauce.
Agedashi Tofu (4 pcs)
Deep fried tofu decorated with eggplant, beans, and carrots, served with grated radish & agedashi sauce.
Fried chicken tosazu (5 pcs)
Pieces of deep fried chicken boneless thigh fillets served with a side of leek tosazu sauce.
Chilli Cuttlefish Fry (4 pcs)
Cuttlefish coated with chilli batter, deep fried and served with our home made aioli.
Nagoya-style miso katsu (3 pcs)
Chicken katsu dressed with red dengaku miso in the traditional Nagoya style.
Creamy prawn springrolls (4 pcs)
Sautéed prawn with béchamel sauce, wrapped in springroll pastry, served with a side of hot English mustard.
Tempura jumbo prawns (4 pcs)
Served with green tea salt and tentsuyu (tempura sauce).
Oyster panko (3 pcs)
Oysters coated in flaky bread crumb and basil, deep fried until light and crispy. Complimented with whole grain mustard-mayo on the side.
Tempura soft shell crab (4 pcs)
Served with wasabi mayo, salt and pepper.
Sweet potato mashed with carrots, white onion, cucumber and Japanese mayo.
*Note: Wonton skin does not suit this particular dish
Mix of seaweed folded into cabbage julienne, Swiss chard leaf, mizuna, coral lettuce, tat-soy and red radish dressed in whole-grain mustard soy dressing, garnished with kizami (shredded) nori.
Cabbage, Swiss chard leaf, mizuna, coral lettuce, tat-soy, and our very own crispy chicken dressed with balsamic-soy and aioli.
*Note: Wonton skin is strongly recommended for this dish
Eggplant and Red Capsicum Namuru
Pan fried eggplant dressed with goma miso sauce, served with a side of red capsicum and enoki salad.
Unagi (eel) fillet marinated in BBQ sauce and dressed with teriyaki sauce
Honey soy pork ribs
Pan fried pork spare ribs coated with our own caramelized honey and soy sauce, served with seeded mustard
Teriyaki patagonian toothfish
Pan fried fish cutlet (cooked one way only) with a side of zucchini julienne, dressed with karashi-su-miso, blended into ginger teriyaki sauce.
Seafood platter (3 pcs/ea)
Tastes of the sea (3pcs of whiting, prawn, cuttlefish) in our light tempura batter and seasoned with nori flakes. Served with tentsuyu (tempura sauce) on the side.
Crispy Skin Duck
Seasoned duck breast, pan fried until crispy skinned and dressed with vinaigrette and garlic caramelized soy. Served with a side of pumpkin puree.
Pan fried 200g WAGYU sirloin in our signature garlic butter teriyaki sauce, finished with sliced onion and red radish.
Traditional teriyaki chicken and specialty Japanese chicken meat balls in teriyaki sauce, served with a side of homemade guacamole and cherry tomatoes
Balsamic soy lamb chops
Pan fried Cajun spiced lamb chops (cooked medium only) glazed with balsamic soy and served with pickled beetroot and carrot salad.
**Extra $1.0 for any request for more garlic-butter, onion-radish or teriyaki sauce
Mushroom Miso Soup
Combination of Japanese mushrooms (shiitake, shimeji, enoki and portobello) in your favourite traditional miso soup.
- Dessert & Drinks
- Wine & Beer