tasting menu

 April 2019 

- Amuse Bouche -

braised kabu. dashi jelly
myoga ginger ponzu. amera totamo salad
uni. panko crusted cod tarashirako. tentsuyu
saito yuzu hikari sparkling -

 

- 1st Course -

duck ham. tea-infused kyuri. yukari
- kokuryu, kuzuryu ‘ippin’ -

 

- 2nd Course -

asari clams. nanohana rapeseed plant
- KID, junmai -

 

- 3rd Course -

seasonal japanese fish. warm soramame rice
tatenokawa, junmai daiginjo ‘seiryu’ -

 

Granité

 

- Main Course -

gyutan katsu. slaw. tonkatsu sauce
- jokigen yamahai, junmai -

 

Avant Dessert

 

- Dessert -

‘pina colada’ pineapple. rum jelly. coconut sorbet
- benichu, ume-shu 19 - 

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.