CUT Raw & Grilled

Fresh raw salmon slices served without rice. The dry-aging process concentrates the flavor and improves the texture, making it richer than standard sashimi. Dip in soy sauce and wasabi to enjoy.

Thinly sliced raw salmon served with a savory dressing. The fish is dry-aged for depth of flavor and topped with a signature sauce. A light and refreshing appetizer.

Slices of raw Yellowtail (Hamachi), a fish known for its buttery texture and rich flavor. Dry-aging enhances its natural umami. Best enjoyed with a touch of soy sauce.

Delicate, thin slices of raw Yellowtail dressed in a flavorful sauce. The rich, fatty fish is balanced by the acidity of the carpaccio dressing. Served chilled.

Premium raw scallops from Hokkaido, famous for their sweetness and creamy texture. Served sliced as sashimi. Mild, tender, and melts in the mouth.

Raw salmon chopped finely and seasoned, served over a layer of creamy diced avocado. A rich and texturally pleasing starter. Often eaten with crackers or toast, or just by itself.

Flounder fin muscle (Engawa) known for its crunchy, fatty texture. Served with tangy citrus-soy Ponzu sauce and spicy fermented wasabi. A unique combination of textures and bold flavors.

A playful take on fish and chips, featuring high-quality Snow Fish deep-fried until golden. The fish is buttery and moist inside a crispy batter. Served with creamy tartar sauce for dipping.

A luxurious fusion dish combining rich goose liver (foie gras) with soft Japanese tofu. Served in a creamy sauce. The dish balances the intense richness of the liver with the mild, smooth texture of tofu.

Italian-style dumplings filled with spinach and mozzarella, served with a seared scallop. Savory and cheesy with the sweetness of the shellfish. A warm, comforting appetizer.

Abalone (a premium shellfish) battered and deep-fried in light tempura style. It has a firm, chewy texture and savory ocean flavor. Served with a spicy kick of wasabi sauce.

Fresh mixed vegetables dressed with a savory and slightly sweet white miso sauce. A light and healthy side dish. The dressing adds a distinct Japanese umami flavor.

Classic salad with crisp Cos lettuce, salty bacon, and crunchy bread croutons. Tossed in a creamy, garlicky Caesar dressing. savory and satisfying.

A clear, savory seafood broth served in a small teapot (dobin). Contains white fish and is finished with a squeeze of lime for freshness. Pour into the small cup to drink.

Rich and creamy soup made from various Japanese mushrooms. Served with a frothy foam top resembling a cappuccino. Earthy, savory, and smooth.

The highest grade (A5) of Japanese Wagyu beef, known for extreme marbling and melt-in-the-mouth texture. Striploin is a tender cut with good flavor. Rich and very fatty.

High-grade Japanese Wagyu beef (A4), slightly less fatty than A5 but still incredibly tender and rich. Choose between Striploin (flavorful) or Tenderloin (lean and soft).

Japanese Wagyu beef with a good balance of meat and fat marbling (A3). Offers the Wagyu flavor profile without being as overwhelmingly rich as the higher grades. Tender and juicy.

A large bone-in ribeye steak resembling a tomahawk axe. Australian Wagyu offers intense flavor, further enhanced by dry-aging. A show-stopping cut meant for sharing.

Australian Wagyu Ribeye, a cut known for its rich fat content and flavor. Dry-aged to concentrate the beefy taste and tenderize the meat. Grilled to your preference.

Australian Wagyu Striploin that has been dry-aged. Offers a firmer texture than ribeye but with excellent flavor complexity. Juicy and savory.

Angus beef from Argentina, known for its grass-fed, robust beefy flavor. Dry-aging adds tenderness and nutty notes. A leaner option compared to Wagyu.

Snow fish (Chilean Sea Bass) is a white fish with high fat content and a buttery texture. Marinated in miso paste for a sweet and savory glaze, then grilled. Very tender and flaky.

A larger portion of Snow fish grilled simply with sea salt to highlight the natural buttery flavor of the fish. Soft, white, flaky meat with a crispy skin.

Rack of lamb grilled to perfection. The meat is tender, pink, and flavorful. Typically served on the bone.

Pork ribs coated in a smoky, sweet, and tangy BBQ sauce. Grilled until the meat is tender and pulling away from the bone. Sticky and satisfying.

Grilled pork neck, a cut popular in Thailand for its mix of meat and fat. It has a crunchy yet tender texture. Served with BBQ sauce.

The collar of the Yellowtail fish. This part is considered a delicacy because it is the fattiest and juiciest section. Grilled until the skin is crisp and meat is tender.

Large river prawns grilled in their shells. The meat is firm and sweet, similar to lobster. The head contains rich, creamy tomalley.

Sea Urchin gonads, a premium delicacy. It has a custard-like creamy texture and a sweet, briny ocean flavor. Adds luxury to any dish.

Large orange fish eggs from salmon. They pop in the mouth, releasing a salty, savory juice. Marinated in soy sauce.

Japanese scallops lightly seared on the outside while remaining tender inside. Sweet and mild flavor.

Slices of rich goose liver, seared to create a crust while the inside remains buttery and melting. intensely savory.

A fresh raw egg yolk. Often used to add creaminess and richness when mixed into rice, pasta, or meat dishes.

Thick-cut potatoes deep-fried twice for extra crispiness. Soft on the inside. Served with creamy mayonnaise.

Fried rice cooked with bits of premium Wagyu beef and beef fat. Rich, savory, and aromatic.

Steamed short-grain rice. Sticky and chewy texture. A staple side dish.

Japanese rice seasoned with vinegar, sugar, and salt. Tangy and sweet, typically used for sushi but delicious on its own.

Eggplant sliced and grilled with a savory-sweet miso glaze. The eggplant becomes soft and creamy.

Various dipping sauces to accompany your meal. Options include Japanese citrus (Yuzu Ponzu), Thai spicy tamarind (Jeaw), or classic Western styles.

An assortment of cheeses. Typically includes a mix of hard, soft, mild, and strong varieties. Served with crackers or bread.

A selection of sliced cured meats such as salami, ham, or prosciutto. Salty and savory.

A combined platter featuring both assorted cheeses and cured meats. Ideal for sharing as a snack or appetizer.

Spaghetti tossed in olive oil, garlic, and chili peppers. Enhanced with salty, crispy bacon bits. A simple but flavorful pasta dish with a slight spicy kick.

Creamy Italian rice dish cooked with earthy Shiitake mushrooms. Flavored with thyme and rich parmesan cheese. Smooth and comforting.

Broad flat pasta (fettuccini) served in a cream sauce. Topped with popping shrimp roe (Ebiko) and seaweed. A fusion pasta with Japanese influences.

Ribbon-like pasta served in a rich white cream sauce. Features premium Hokkaido scallops that are lightly seared. Luxurious and satisfying.

A sushi roll filled with raw salmon and creamy avocado. Topped with spicy mayonnaise for a kick. Fresh and creamy.

A sushi roll featuring crispy tempura shrimp or vegetables. Topped with seared (aburi) salmon and sweet teriyaki sauce. Crunchy and savory.

A premium sushi roll wrapped with seared dry-aged Australian Wagyu beef. Inside, it contains rich goose liver and cream cheese. Decadent and intensely flavorful.

Sushi roll topped with high-quality Japanese Wagyu beef, lightly seared. Contains crisp asparagus for texture. Served with a citrusy Yuzu Ponzu sauce to cut the richness.

A roll featuring a whole deep-fried soft shell lobster, allowing you to eat the shell for a crunch. Paired with avocado and sweet sauce. A crunchy, savory delight.

A classic rich cheesecake with a smooth, dense texture. Made with cream cheese and often a crust base. Sweet and tangy.

Dense, chocolatey brownie served with fresh whipped cream. A simple but indulgent chocolate dessert.

Soft milk pudding flavored with premium Matcha green tea from Shizuoka. Creamy with the distinct earthy, slightly bitter taste of green tea.

A creamy pudding flavored with raspberries. Sweet and fruity with a smooth texture.

Tangy yoghurt flavored with raspberry. Light, refreshing, and helps cleanse the palate after a meal.