~ 9 course meal ~
Kaisen Don with Seasonal Seafood and Japanese Rice
A simple recipe made gourmet, this popular Japanese seafood rice bowl uses a variety of fresh (raw) seasonal seafood served over a bed of perfectly steamed Japanese white rice.
Konjac Kaisen Don with Seasonal Seafood
A low-carb substitute for the Japanese seafood rice bowl. Made with a variety of fresh seasonal seafood, these toppings are served over a bed of keto-friendly rice or konjac rice.
Momotaro with Sesame Dressing
A delicious appetiser of deskinned organic Japanese tomato drizzled with a nutty, golden sesame sauce on top.
Salad of the Day
A unique, refreshing salad created by Chef KT Yeo based on the best seasonal ingredients.
A piquant Japanese side dish, this salad uses lightly boiled Chrysanthemum leaves drizzled with secret Japanese soyu-based dressing.
Grilled Bluefin Tuna Collar
Collar of sustainable bluefin tuna grilled to perfection and served with a slice of lemon, juicy daikon oroshi(grated radish) and soyu dressing. The fish collar is the most flavourful cut and tastes delicious when grilled.
A popular Japanese appetiser made with smooth silken tofu, which is creamier and has a velvety texture.
Tender & delicate, fresh octopus tentacles char-grilled to perfection and seasoned with thyme, garlic and olive oil.
A renowned Japanese dish that combines delicate, gently-seared and thinly-sliced otoro(sustainable bluefin tuna belly) with special ponzu (citrus soy sauce).
A delightful Japanese rice cake dessert made with short-grain Japonica glutinous rice shaped into rounds with the Chef’s special flavourful filling.
Flourless Burnt Cheesecake (Low-Carb)
A gluten-free and low-carb dessert everyone will enjoy! A light and creamy cheesecake made of cream cheese, sugar, and eggs baked to obtain the trademark slightly burnt surface and soft, luscious centre that will melt in your mouth.
A vibrant mix of seasonal fruits cut into bite-sized pieces for a finishing touch of natural sweetness.