- 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
Lemon Lime Bitters4.0
500ml Sparkling Mineral Water5.0
1.5L Bottled Still Mineral Water5.0
Wine & Beer
House Sparkling Brut Cuvee (South East Australian)7.5 | 29.0
Hardy’s Limited Release Pinot Noir Chardonnay 2008 (Adelaide Hills, SA)39.0
House Riesling 2011 (MT BARKER, SA)7.5 | 29.0
Moore’s Creek Semillon Sauv Blanc 2012 (Hunter Valley, NSW)8.0 | 34.0
Mansion House Bay Sauvignon Blanc 2011 (MARLBOROUGH, NZ)8.5 | 38.0
Forest Hill Sauv Blanc Semillon 2011 (GREAT SOUTHERN, WA)33.0
Jim Barry Watervale Riesling 2011 (CLARE VALLEY, SA)38.0
Woodlands Chardonnay 2012 (MARGARET RIVER, WA)38.0
House Cabernet Sauvignon 2010 (Margaret River, WA)7.5 | 29.0
Lost Block Merlot 2011 (McLaren Vale, SA)8.5 | 35.0
Knee Deep Shiraz 2009 (MARGARET RIVER, WA)8.5 | 36.0
Pepperilly Rose 2011 (Ferguson Valley, WA)36.0
Mollydooker “The Maitre D” Cabernet Sauvignon 2010 (McLaren Vale, SA)38.0
Forester Estate Cabernet Merlot 2010 (MARGARET RIVER, WA)38.0
Yebisu Gold Label 500ml16
Sapporo Bullet Can 650ml16
Asahi Extra Dry8.0
Kirin First Press8.0
Little Creatures Rogers8.0
Hakushika Goka Sennenju (Award Winning Sake)17.0
Choya Umeshu7.0 | 38.0
(6 pieces per serve)
Avocado and blanched asparagus sushi on karashi-su miso paste.
Japanese BBQ eel and cucumber dressed with aioli & 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.
Tuna Sashimi Blocks (3 pcs)
Blocks of fresh cold tuna dressed with white wine mayonnaise and garnished with lump fish caviar.
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.
Cajun spiced baby squid (8 pcs)
Buttered Cajun spiced baby squid with garlic caramel soy.
Butter-soy clams (9 pcs)
Seasoned littleneck clams steamed with sake and cooked in a butter-soy sauce.
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 eggplant & mochi (4 pcs/ea)
Japanese specialty dish of thinly sliced deep fried eggplant accompanied by mochi (Japanese Rice Cake) served in agedashi sauce and grated radish.
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 whiting (4 pcs)
Served with green tea sea salt and tentsuyu (tempura sauce).
Tempura 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.
Pan fried chicken Maryland thigh fillet paired with a side of steamed broccoli and carrot, dressed with lemon shallot vinaigrette and teriyaki sauce, garnished with chives.
BBQ Unagi dressed with teriyaki sauce and garnished with chives.
Honey soy pork ribs
Pan fried pork spare ribs coated with our own caramelized honey amd spy 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.
Tempura 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 scotch fillet in our signature garlic butter teriyaki sauce, finished with sliced onion and red radish.
Tsukune Chicken Steak
Specialty Japanese chicken-mince steak in teriyaki sauce, served with a side of homemade guacamole and cherry tomatoes.
Balsamic soy lamb chops
Pan fried lamb chops cooked with seasoned Cajun spice and glazed with balsamic soy. Served with a side of marinated carrot and beetroot julienne . For quality, this dish is cooked one way only: Medium.
**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