tasting menu

October 2019 

- Amuse Bouche -

amela tomato cream puff
kabocha croquette
beef. shimeji negi salad
suigei, tokubetsu junmai -


- 1st Course -

kaki persimmon. cheese. duck ham. kamquat sauce
- kid, junmai ginjo -


- 2nd Course -

matsutake ‘dobin mushi’. cabbage. panko crusted shiitake
- kokuryu, kuzuryu ippin -


- 3rd Course -

seasonal japanese fish. fermented plum. yukari
tatenokawa, junmai daiginjo ‘seiryu’ -




- Main Course -

tuna negitoro don. ikura
- jokigen, yamahai junmai -


Avant Dessert


- Dessert -

muscat grape & melon. lime mousse
- 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.