The Best of
Japanese Izakaya

Australian sourced sea urchin. Available by pre-order or while stock lasts.

Imported premium A5 Wagyu for individual Hot Pot.

Australian and Japanese Otoro available when in season.

A premium selection of Temaki prepared by our chefs.

Warm matcha white chocolate fondant with a molten center. Served with a black sesame tuile, azuki gastrique.

Layers of yuzu-infused white chocolate mousse, strawberry gelee, and strawberry dacquoise base. Finished with a yellow mirror glaze and tempered chocolate decoration.

Three layers of inverted puff pastry, piped with alternating dots of miso-salted caramel diplomat cream and vanilla bean Chantilly. Topped with kinako (roasted soy flour) dust.

Layers of matcha infused mascarpone mousse, whisky-soaked house ladyfingers, topped with azuki beans, and matcha soil. Topped with a green sugarwork shard.

A silky custard infused with Hojicha tea, finished with a caramelized sugar crust. Topped with sake-poached banana compote and a crisp black sesame tuile.

Double-baked choux pastry puffs topped with cookie crust. Filled with a yuzu-infused Diplomat cream and a core of macerated seasonal fruit compote.

Curated Whiskey flight to complement your meal, featuring Japanese Distilleries.

Curated sake flight to complement your meal, featuring Junmai Daiginjo varieties.