tasting menu

 February 2019 

- Amuse Bouche -

uni. fruit tomato
ikura churos. cream cheese
wagyu tataki. oyster mayo. gobo skin tuile
suigei, tokubetsu junmai -

 

- 1st Course -

tuna tartare. oscietra caviar. aonori chips
- kokuryu, kuzuryu ‘ippin’ -

 

- 2nd Course -

abalone tempura. liver sauce
- KID, junmai -

 

- 3rd Course -

soy glazed japanese seasonal fish. hotaruika
tatenokawa, junmai daiginjo ‘seiryu’ -

 

Granité

 

- Main Course -

cherry wood smoked duck. cherry sauce. sakura salt
- daishichi, kimoto junmai -

 

Avant Dessert

 

- Dessert -

strawberries. blond chocolate ice cream. walnut snow
- 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.