Sydney, Australia

  • Ko-tori sugiita-yaki – Miso-marinated baby Chicken, oven-baked on cedar wood
  • Ko-hitsuji yasai sudzuke zoe – Lamb cutlets, marinated with Hatcho miso¬† and Homemade pickles
  • Tai no sashimi to karikari buta – Wild snapper with Truffle oil, Pork crackling and Shiso
  • Kamo nashi namasu – Duck breast with Sansho pepper and marinated Nashi pear
  • Tataki niku ponzu – Seared Beef with Citrus soy sauce and Garlic chips
  • Tebasaki – Chicken wings with Curry salt and Lime

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