tasting menu

 January 2019 

- Amuse Bouche -

pacific oyster. lapsang souchong jelly. spruce vinegar
asparagus. oscietra caviar. sage oil
tobikko tartlet
suigei tokubetsu junmai -


- 1st Course -

amaebi. uni. kabu. warm wasabi butter
- KID junmai  -


- 2nd Course -

tarabagani omelette. toasted japanese curry dust
- kuzuryu ‘ippin’ -


- 3rd Course -

japanese seasonal fish saka-mushi. melted leeks
tatenokawa junmai daiginjo -




- Main Course -

wagyu. umeboshi olive emulsion. edamame
- daishichi kimoto junmai -


Avant Dessert


- Dessert -

hazelnut praline. chocolate mousse. berries ice-cream
- benichu 19 - 


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.