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’ -




- 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 -



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.