- Sushi Selection
- Hot, Cold & Fried Shares
- Main Salads
- Main Courses
Desserts & Drinks
Black Sesame Ice Cream4.0
Green Tea Ice Cream4.0
Baked in-house Creme Brulee9.9
Baked In-house Chocolate Slice & Peanut Butter Caramel Sauce9.9
Gen-Mai (served in a cup and refillable)1.5
Angostura Lemon Lime Bitters4.0
Cascade Ginger Beer4.5
Sparkling Mineral Water5.0
Bottled Still Mineral Water5.0
Wine & Beer
House Sparkling Prosecco (Victoria)8.5 | 31.0
Louis Bouillot Perle de Vigne Grand Reserve (Burgundy, FRA)49.0
House Riesling 2014 (Mt Barker, SA)7.5 | 31.0
Ara Estate Sauvignon Blanc 2014 (Marlborough, NZ)8.5 | 38.0
Fraser Gallop Semillon Sauv Blanc 2015 (Margaret River, WA)8.5 | 39.0
Hay Shed Hill Sauv Blanc Semillon 2015 (Margaret River, WA)40.0
Babich Black Label Pinot Gris 2015 (Marlborough, NZ)40.0
Seville Estate “The Barber” Chardonnay 2013 (Yarra Valley, VIC)45.0
Smith & Hooper Merlot 2013 (Wranttonbully, SA)8.5 | 38.0
Robert Oatley Signature Series Cab Sauv 2013 (Margaret River, WA)9.0 | 40.0
Knee Deep Shiraz 2012 (Margaret River, WA)9.5 | 39.0
Juniper Crossing Cabernet Sauv Merlot 2013 (Margaret River, WA)41.0
Wignalls “Long Lunch” Pinot Noir 2012 (Albany, WA)41.0
Barossa Valley Shiraz 2012 (Barossa, SA)42.0
Henschke Keyneton Euphonium 2012 (Barossa, SA)85.0
Mollydooker “Carnival of Love” Shiraz 2013 (McLaren Vale, SA)115.0
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 Chokara9.5 | 27.0
Hideyoshi Junmai9.5 | 27.0
Uragasumi Junmai9.5 | 27.0
Kagatsuru Junmai Daiginjyo (Award Winning Sake)18 | 50
Sweet Mixes and Ciders
Choya Umeshu9.5 | 42.0
Jelly Sparkling Ume Sake10.0
Jelly Sparkling Yuzu Sake10.0
Rekorderlig Strawberry Lime Cider 330ml11.0
Kirin Fuji Apple Cider 330ml12.0
(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 salmon 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.
Oyster Sashimi (4pcs)
Freshly shucked Coffin Bay oysters with a drop of our specially blended sashimi sauce and salmon roe.
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.
Prawn and Lobster Tartare
Blenched creamy prawns and lobster, seasoned and served as dipping with baguette slices.
Tuna tataki on avocado (6 pcs)
Seared raw tuna on a bed of avocado wedges dressed with thick teriyaki sauce and lemon shallot vinaigrette.
Prawn kushi-yaki (4 pcs)
Seasoned griddled prawn skewers (2 pcs/skewer) served with a side of guacamole and caramel soy.
Cajun spiced baby squid
Buttered Cajun spiced baby squid with garlic 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.
Pork Broccolini (4pcs)
Thinly sliced pork wrapped around broccolini. Served with chilli miso and tomato relish.
Pan seared scallops (6 pcs)
Lightly pan seared scallops dressed with zingy karashi-su miso and vinaigrette.
Chili crab claws (3 pcs)
Golden deep-fried crab dumpling, served with hot chilli mayo.
Takoyaki (6 pcs)
Seasoned octopus pancake balls, dressed with aioli and tonkatsu (Japanese bbq sauce).
Agedashi Tofu (4 pcs)
Deep fried tofu served with grated radish & agedashi sauce.
Oyster Panko (3 pcs)
Fresh Coffin Bay oysters flash deep fried with basil and bread crumb coating. Served with creamy mustard mayo.
Creamy prawn springrolls (4 pcs)
Sautéed prawn with béchamel sauce, wrapped in springroll pastry, served with a side of hot English mustard.
Fried chicken tosazu (5 pcs)
Pieces of deep fried chicken boneless thigh fillets served with a side of leek tosazu sauce.
Spicy Salmon Croquette (4pcs)
Crunchy bread crumb salmon seasoned with shichimi (Japanese mild 7-spice)
Tempura jumbo prawns (3 pcs)
Served with green tea salt and tentsuyu (tempura sauce).
Tempura Vegetables (3pcs/ea)
Sweet potato, onion rings and enoki mushrooms in light tempura batter, served with green tea salt and tentsuyu (tempura sauce).
Tempura Fish Of The Day (4 pcs)
Tempura fish of the day in small bites served with green tea salt and a side of tentsuyu.
Cheesy Pork Katsu (3pcs)
Crumbed pork wrapped with melted gourmet cheese filling
Tempura soft shell crab (4 pcs)
Served with wasabi mayo.
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, Mushroom and Mochi
Flash fried eggplant (unbattered) with a side of mochi (sticky rice cake) and tempura mushroom dressed with goma miso sauce
Unagi (eel) fillet marinated in BBQ sauce and dressed with teriyaki sauce
Traditional teriyaki chicken and specialty Japanese chicken meat balls in teriyaki sauce, served with a side of homemade guacamole.
Pan fried fish cutlet dressed with ginger teriyaki sauce. Cooked to MEDIUM ONLY. **IMPORTANT: The fish is conditioned as best as possible but there may still be a bone or two present.
Caramel Soy Duck
Seasoned duck breast with skin on, pan fried and dressed with vinaigrette and garlic caramelized soy.
Pan fried 200g WAGYU sirloin in our signature garlic butter teriyaki sauce, finished with sliced onion and red radish.
Fresh lobster deep fried in our light crunchy tempura batter. Served with 2 sauces: spicy chilli miso and light ginger dengaku.
**Extra $1.0 for any request for more garlic-butter, onion-radish or teriyaki sauce
Mushroom Miso Soup
Combination of shiitake, enoki and portobello mushrooms in traditional miso soup.
- Dessert & Drinks
- Wine & Beer