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

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

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

Charcoal-grilled Hokkaido white corn.

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

Charcoal-grilled squid with spicy garlic teriyaki sauce.

Japanese fried chicken marinated in soy, ginger and sake.

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

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.

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

Fresh salmon sashimi, 5 pieces.

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

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.

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

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

Cubed mixed sashimi over seasoned sushi rice.

Kagoshima ribeye slice with BBQ glaze and Japanese egg.

Kagoshima wagyu beef wok-fried with Japanese rice.

Grilled dried stingray fin. Classic Japanese izakaya snack.

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

Silky steamed egg custard with assorted seafood and dashi.

Grilled unagi with kabayaki glaze, mentai omelette, Japanese rice and warabimochi.

Lightly sweetened Japanese rolled omelette.