October 2018

 

Degustation Menu

 

- Amuse Bouche -

botan ebi. ginnan. sudachi jelly
caviar open tart
confit new potato. garlic cream
- tsukinoi ‘hikoichi’ junmai -

 

- 1st Course -

anpo gaki. buffalo mozzarella. balsamico
- KID junmai -

 

- 2nd Course -

seared hotate. jerusalem artichoke puree
- KID junmai ginjo -

 

- 3rd Course -

japanese seasonal fish. tomato dashi. mussels
- tatenokawa junmai daiginjo ‘seiryu’ -

 

*Granité

 

- 4th Course -

grilled matsutake. gohan. cured wagyu speck
- daishichi kimoto junmai -

 

Avant Dessert

 

- 5th Course -

pumpkin parfait. burnt miso cream. candied seeds
- 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.