kingfish sashimi (w/ housemade yuzu-kosho)
seared scallop (w/ konbu butter, finger lime)
pork kakuni (w/ crackling, karashi-su-miso)
eggplant (w/ dashijouyu, nori oil, katsuobushi)
9+ wagyu sukiyaki (w/ onsen tamago)

strawberry compote, matcha pudding, shiratama
mango (fresh, tofu, sorbet), mochi

also visited in march 2013…


Sydney, Australia

  1. Kingfish carpaccio, with sea grapes (umibudo), shiso, pickled ginger, ponzu, chilli
  2. Salmon carpaccio, with salted kelp (shiokonbu), salmon roe, violets, lemon balm, mustard
  3. Scampi carpaccio, with walnut oil, chardonnay vinegar, chives
  4. Scallop carpaccio, with soy brown butter, finger limes, sorrel, dulse
  5. Nasu dengaku, with pickled eggplant, toasted rice, warrigal greens
  6. Hinadori, with black truffle & sesame sauce, pickled daikon, mitsuba

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: