tasting menu

 June 2019 

- Amuse Bouche -

amera tomato tartlet
uni. cold chawanmushi
okura. bonito soy. yaki nori
suigei, tokubetsu junmai -


- 1st Course -

kabu carpaccio. ponzu jelly. capers. ogonori
- kokuryu, kuzuryu ‘ippin’ -


- 2nd Course -

charred negi. corn fed chicken breast. naga negi sauce
- KID, junmai -


- 3rd Course -

seasonal japanese fish. wakame shiitake broth
tatenokawa, junmai daiginjo ‘seiryu’ -




- Main Course -

grilled anago. fried bone senbei. dashi burnt butter
- jokigen yamahai, junmai -


Avant Dessert


- Dessert -

hokkaido melon. lime vanilla cake. melon sorbet. basil
- benichu, ume-shu 20 - 


sake pairing add RM198++

NOTE: Our tasting menu is only available for dinner and is designed to be enjoyed by the whole table. 

All prices are in Ringgit Malaysia and subject to 10% service charge and 6% SST.
Menu and pricing are subject to change without prior notice due to availability of ingredients.