tasting menu

 May 2019 

- Amuse Bouche -

cold tarabagani. wakame jelly
uni. bread. nantua ‘thousand island’
fried shishito peppers. murray river salt
suigei, tokubetsu junmai -

 

- 1st Course -

tairagai pen shell clam. truffle oil. home-aged kombu shoyu
- kokuryu, kuzuryu ‘ippin’ -

 

- 2nd Course -

carrot chicken shirshiri. horenso sauce
- KID, junmai -

 

- 3rd Course -

seasonal japanese fish. poached asparagus with nori
tatenokawa, junmai daiginjo ‘seiryu’ -

 

Granité

 

- Main Course -

prawn oil cooked lamb. umeboshi shiso dressing. ninniku ramps
- jokigen yamahai, junmai -

 

Avant Dessert

 

- Dessert -

matcha ‘bubble milk tea’. microwave sponge. adzuki
- benichu, ume-shu 20 - 

RM398++

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.