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Wagyu fried rice with karaage, mentai omelette, marinated vegetables and warabimochi.

Kagoshima ribeye slice with BBQ glaze and Japanese egg.

Charcoal-grilled Kurobuta pork jowl with spicy smoked charcoal sauce.

Salmon teriyak Bentoi with mentai omelette, Japanese rice, marinated vegetables and warabimochi.

Japanese chicken chashu and grilled salmon teriyaki with Japanese rice.

Charcoal-grilled Hokkaido white corn.

Hotate (scallop) and sakura ebi (cherry blossom shrimp) over cold ramen noodles.

Japanese fried chicken marinated in soy, ginger and sake.

Grilled Japanese freshwater eel with sweet soy glaze and sansho pepper.

Kagoshima ribeye slice with BBQ glaze and Japanese egg.

Charcoal-grilled squid with spicy garlic teriyaki sauce.

Japanese stir-fried vegetables with vegetable tempura, white corn, Japanese rice and warabimochi.

Generous slices of fresh salmon sashimi are layered to form a beautiful bright orange salmon canvas top. The sushi rice is gently flavoured with white sesame, mentaiko, cooked salmon flake, salmon furikake and roasted seaweed.

Pan-fried pork gyoza with crispy base and juicy filling. 5 pieces.

Fresh salmon sashimi, 5 pieces.

Cubed mixed sashimi over seasoned sushi rice.

Grilled yellowtail collar (hamachi kama) with sea salt and citrus.

Grilled Kurobuta pork jowl with Japanese rice, potato salad, white corn and warabimochi.

Japanese chicken char siew with mentai omelette, Japanese rice, marinated vegetables and warabimochi.

Salmon, ikura (salmon roe) and mentaiko (spiced pollock roe) maki roll.

Crispy softshell crab maki with assorted sashimi, tamago, warabimochi and pickled vegetables.

Kagoshima ribeye slice with BBQ glaze and Japanese egg.

Kagoshima wagyu beef wok-fried with Japanese rice.

24-piece nigiri platter across 12 varieties, raw and aburi. Serves 4 to 5 pax.