Our Food

bowl rice (v) (gf) – 4
steamed rice | seaweed flakes | sesame seeds

miso soup (gf) – 6
miso | dashi | seaweed | tofu | spring onion

edamame (v)(gf) – 10
steamed soybeans in shell (remove before eating, it happens…) | salt | seaweed flakes

spicy edamame (v)(gf) – 11
steamed soybeans in shell (remove before eating, it happens…) | shichimi garlic paste | salt

takoyaki – 15
deep fried battered octopus balls (6pcs) | okonomiyaki sauce | kewpie mayo | seaweed flakes |  bonito flakes

renkon chips w/ japanese guacamole* (v) – 17
lotus root fries | seaweed flakes | salt

* made with avocado, ponzu, yuzu, sesame seeds, cucumber + red onion

miso eggplant (v)(gf) – 21
fried + flamed roasted eggplant w/ miso ginger paste

karaage chicken (gf) – 19
served w/ kewpie mayo

karaage mushroom (gf)(v) – 17
served w/ vegan aioli

halloumi tempura (ve) – 20
served w/ kombu ginger broth

ebi (prawn) tempura (4pcs) – 20
served w/ kombu ginger broth

salmon collar** (gf) – 19
deep-fried in potato starch salmon collar | lemon | kewpiw mayo

**limited stock

sunomono kaiso salad (v) – 16
seaweed | japanese pickled cucumber | cherry tomato | mixed salad leaves | roasted sesame dressing

tuna tataki -3o
raw tuna seared on edges (raw on inside) | olive oil | sesame seeds | cinnamon | teriyaki sauce | spring onion

kingfish carpaccio (gf)  – 27
thinly sliced kingfish | tamarind paste l ginger | soy sauce | white truffle oil | sea salt | lemon zest

salmon miso tataki – 29
⁠salmon |⁠⁠ miso ginger paste | lemon zest | crispy onion

trio zensai (3pcs) – 16
⁠corn chips topped with the choice of filling below:

wagyu brisket | onion dressing | wasabi mayo | shallots

salmon | japanese guac | tobico | lemon zest | tamarind ponzu

kingfish | red onion | yuzu ponzu | lemon zest | truffle oil

all tacos served in a tempura battered nori (dried seaweed) shell, w/ a bed of fresh yuzu mayo coleslaw, japanese guacamole + your choice of filling below. 1 per serve

wagyu + cheese (d) – 9

spicy tuna – 9

salmon + cream cheese (d) – 9

kingfish – 9

japanese sandwiches served on a shokupan bread imported from japan. sliced into 2, great to shared. all served w/ yuzu coleslaw + gherkin

wagyu – 24
24 hr sapporo + soy braised wagyu brisket marble score 6-7 w/ bbq sauce

pork katsu – 20
pork katsu w/ tonkatsu sauce

chicken katsu – 21
chicken katsu w/ tonkatsu sauce + japanese guacamole

charred sweetcorn (d)(ve)(gf) – 17.5
sweetcorn | garlic butter | shichimi

char-grilled broccolini (d)(ve)(gf) – 23
broccolini |miso ginger paste | garlic butter | almond

wagyu beef short rib (d) – 55
24 hour sapporo + soy braised short rib 350g* | yuzu mayo coleslaw | shokupan bread to dip
*including bone. typical bone weight just under 100g – the larger portions above all additional weight is extra meat only

vegetarian (v) – 15

pork – 15

prawn – 16

wagyu – 16

japanese veg curry w/ rice + fresh mixed cabbage garnish

pork katsu – 26

chicken katsu – 26

just curry + rice (ve) – 17

soba noodles served w/ carrot, cabbage, onion, shallots + tankasu (tempura batter shavings) in yakisoba sauce + mirin, topped w/ kewpie mayo + bonito flakes (not veg)

prawn – 28

wagyu – 28

veg (ve) – 21

cone-shaped sushi roll filled with rice + your choice of filling below. 1 per serve

salmon (d)(gf) – 11
salmon l cream cheese l shallots

mushroom (v)(gf) – 11
karaage mushroom | teriyaki sauce | shallots | vegan aioli

spicy tuna (gf) – 1
tuna | cucumber | sriracha mayo | sesame oil

kingfish (gf) – 11
catch of the day (white fish) | red onion | yuzu mayo

prawn – 11
prawn tempura | avocado | sweet chilli sauce | crispy kale

cold sushi

cream cheese prawn tempura + salmon roll (8pcs) – 32
inside: prawn tempura | cream cheese
outside: salmon l sweet chilli sauce l crispy kale

chicken + nacho cheese doritos roll (8pcs)(d) – 28
inside: chicken | avocado | kewpie mayo
outside: nacho cheese doritos

salmurai roll (8pcs)(gf)– 30
inside: salmon + avocado
outside: seared salmon | kewpie mayo | teriyaki sauce | tobiko | shallots

geisha roll (8pcs)(gf) – 32
inside: tuna | sriracha mayo l sesame oil
outside: seared tuna | sriracha mayo | chilli threads

hot sushi

it’s always sunny in philadelphia (5pcs) (d) – 18
cream cheese + salmon sushi coated in panko breadcrumb + deep fried. topped with more cream cheese, shallots + teriyaki sauce

mushroom vegan roll (8pcs)(v) – 26
mixed mushrooms cooked in ponzu + garlic coated in panko breadcrumb + deep fried. topped w/ vegan aioli + crispy kale

hot temaki (d) – 16
cream cheese + salmon cone shaped hand roll coated in panko breadcrumb + deep fried. topped w/ more cream cheese, shallots + teriyaki sauce

all (gf) (including our soy sauce)

22 (5 slices) | 42 (10 slices) | 45 (mix, 12 slices) 

salmon

tuna

kingfish**

**kingfish is seasonal and outside of season we source fresh fish that is very similar – hamachi or cobia often during winter

our chef’s selection feast
min 2 ppl + whole table must dine on the banquet, so please decide to do it together or not at all (price per person)

$55 standard omakase 

• miso soup (1 bowl each)
• edamame (1 serve per 2 ppl)
• charred sweetcorn (1 serve per 2 ppl)
• miso eggplant (1 serve per 2 ppl)
• sushi (1 sushi per person)

$80 angus omakase

• miso soup (1 bowl each)
• edamame (1 serve per 2 ppl)
• charred sweetcorn (1 serve per 2 ppl)
• miso eggplant (1 serve per 2 ppl)
• sushi (1 sushi per person)
• grassfed angus beef short rib (1 serve per 2 ppl)