- 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 -
- 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.