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Japanese stir-fried vegetables.

Thinly sliced tai (sea bream) with yuzu Japanese citrus.

12-piece aburi (flame-seared) nigiri: salmon, tai, hamachi, kanpachi, hotate, kajiki. Serves 2 to 3 pax.

12-piece fresh nigiri: salmon, tai, hamachi, kanpachi, hotate, kajiki. Serves 2 to 3 pax.

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

Crispy fries seasoned with nori powder and finished with truffle.

Sliced salmon and ikura (salmon roe) over seasoned sushi rice.

Homemade potato salad with mentaiko (spiced pollock roe).

Fresh tai (sea bream) sashimi, 5 pieces.

Thinly sliced salmon with salmon roe, Japanese egg yolk and spring onion.

Anago (conger eel) tempura maki with assorted sashimi, tamago, pickled vegetables and warabimochi.

Tamago (Japanese sweet omelette) in seasoned sushi rice and toasted nori.

Tai (red sea bream) nigiri. Available raw or aburi (flame-seared).

3 distinct styles of hamachi (yellowtail) over seasoned sushi rice.

Cubed marinated mixed sashimi with golden egg yolk over seasoned sushi rice.

Kagoshima wagyu beef skewers with garlic BBQ sauce. 2 skewers.

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

Thinly sliced kanpachi (amberjack) with Japanese chives.

Thinly sliced tako (octopus) with wasabi and lady's finger.

Crisp cucumber in seasoned sushi rice and toasted nori.

Hamachi belly nigiri. Available raw or aburi (flame-seared).

Kanpachi belly nigiri. Available raw or aburi (flame-seared).

Kajiki (swordfish) nigiri. Available raw or aburi (flame-seared).

Hiroshima oysters with seasonal toppings. 3 pieces. Optional uni top-up (+$20).