November 2018

 

Degustation Menu

 

- Amuse Bouche -

uni. avruga. nasu. dashi jelly
goma dofu
porcini tartlet
- tsukinoi ‘hikoichi’ junmai -

 

- 1st Course -

fruit tomato carpaccio. vierge salsa. finger lime caviar
- Kokuryu, ‘Kuzuryu’ Ippin -

 

- 2nd Course -

tsukune meatball soup. mitsuba. tofu
- KID junmai ginjo -

 

- 3rd Course -

japanese seasonal fish. stir fry renkon
- tatenokawa junmai daiginjo ‘seiryu’ -

 

Granité

 

- Main Course -

duck confit. anpo gaki. aburi foie gras
- daishichi, kimoto junmai -

 

Avant Dessert

 

- Dessert -

kyoho grape. granité. white wine jelly. vanilla ice cream
- benichu ume-shu 20 -

 

RM398++

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.