December 2018

 

Degustation Menu

 

- Amuse Bouche -

pounded sesame kyuri. king crab mayo. corn. potato chip. tobikko cone
karuizawa, lager ‘dark’ -

 

- 1st Course -

toro aburi carpaccio. wasabi. osetra caviar
- suigei, tokubetsu junmai  -

 

- 2nd Course -

braised savoy cabbage. kochi tomato
- kokuryu, kuzuryu ‘ippin’ -

 

- 3rd Course -

japanese seasonal fish. shio koji butter
KID, junmai -

 

Granité

 

- Main Course -

lobster brioche roll. americaine sauce. fuji apple slaw
- tatenokawa, junmai daiginjo ‘seiryu’ -

 

Avant Dessert

 

- Dessert -

plum pudding. candied nuts. eggnog ice-cream
- benichu umeshu 20 - 

RM398++

sake pairing add RM198++


NOTE: **Our degustation menu 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.