- 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’ -
- Main Course -
prawn oil cooked lamb. umeboshi shiso dressing. ninniku ramps
- jokigen yamahai, junmai -
- Dessert -
matcha ‘bubble milk tea’. microwave sponge. adzuki
- benichu, ume-shu 20 -
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.