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Renkon Omakase Sashimi

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Renkon Omakase Sashimi RENKO N SIGN ATUR E SKEWERS 1 / 3 SKEWERS SIGNATURE 1 3 1 3 TERIYAKI CHICKEN THIGH 55 / 140 KING OYSTER MUSHROOM 5 5 / 120 M AYO, S H ICH IMI FURIKA K E CHICKEN ACHILLES 60 / 160 BABY OCTOPUS 45 / 120 SHICHIMI KEWPIE MAYO, O KONOMI S A U C E PORK MEATBALL 65 / 160 HOKKAIDO SCALLOP & BACON 140 / 310 E GG YO L K , TA R E S A UCE PONZU, SHICH IMI LIMITED CHICKEN OYSTER 95 / 250 A4 WAGYU 395 / 8 9 0 LEMO N K AG OSHIMA WAG Y U, S A LT, W ILD PEPPER 1 3 1 3 CHICKEN THIGH 55 / 14 0 BABY SQUID 7 0 / 160 LEMO N, S H ICH IMI SPIC Y TERIYA KI, RENKO N SEA SONING CHICKEN WINGS 60 / 160 SALMON 130 / 300 LEMO N, S H ICH IMI IKURA , TATA KI SA UCE CHICKEN SKIN 30 / 7 0 TIGER PRAWN 95 / 2 5 0 LIME, SAK E, SALT LEMON, SHICH IMI CHICKEN GIZZARD 30 / 7 0 OKRA 35 / 8 0 G A R LIC C H IPS, TA R E SA UCE T OMAT O, G A R LIC MISO CHICKEN HEART 30 / 7 0 EGGPLANT 65 / 1 5 0 G ING E R & SCA LLION O I L H O USE MISO PORK BELLY 60 / 160 MISO, K A R A S H I DEFINITIONS RENKON : "LOTUS ROOT" IN JAPANESE, REFERENCE TO THE NATIONAL FLOWER OF VIETNAM PORK RIB 60 / 160 AS WELL AS OUR TEAMS DEEP ROOTS IN THE COUNTRY NEG I, TA RE SA U C E SHICHIMI: COMMON JAPANESE SPICE MIXTURE CONTAINING SEVEN INGREDIENTS TARE SAUCE: SAUCE OF SOY, SAKE AND MIRIN USED IN YAKITORI GRILLING FURIKAKE: JAPANESE RICE SEASONING CONTAINING SESAME, DRIED FISH, SALT MIXED SKEWERS 3 SKEWERS 1 EACH KEWPIE: JAPANESE MAYO OKONOMI: UMAMI PACKED SAUCE WITH KETCHUP, SOY, WORCESTERSHIRE KAGOSHIMA: PREFECTURE ON THE ISLAND OF KYUSYU KNOWN FOR ITS MARBLED BEEF VEGETABLE SKEWERS 1 1 0 KARASHI: JAPANESE MUSTARD, VERY SPICY! O KRA / EGGPLA NT / K I NG OY STER MUSHROOM NEGI: JAPANESE ONION VARIETY SIGNATURE SKEWERS 1 3 0 IKURA: SALMON ROE C HICK EN THIGH TER I YA K I / P O RK MEATBA L L / KOHRABI: VARIETRY OF TURNIP OR WILD CABBAGE TAKUAN: PICKLED DAIKON K ING OY STER MUSHROOM AONORI: DRIED, FLAKED JAPANESE SEAWEED YUZU KOSHO: CONDIMENT OF GREEN CHILI, YUZU RIND, SALT, VERY SPICY! PREMIUM SKEWERS 550 ONSEN EGG : TRADITIONAL JAPANESE LOW TEMPERATURE EGG WHICH WAS ORIGINALLY PORK BELLY / H O K K AIDO S C ALLO P & B ACON / SLOW COOKED IN ONSEN WATER HOT SPRINGS IN JAPAN A 4 WAG Y U SAKE CENTRAL SAIGON IRUSU LOUNGE RENKON I N TIMATE SAKE E XC LUSIV E H IDEO U T M O DER N I ZAK AYA P R ICES IN ‘000 VN D | EXC LUDING TA X & SV C S O ME ITEMS INCLUDE N UTS, PLEA SE SPEAK T O O UR TEA M REG ARDING A LLERG IES & REQUESTS @ R E N KONSA I G O N RENKO N SIGN ATUR E APPETIZERS PICKLES 30 /PER, 99 /AL L MIYAGI OYSTERS 2 2 0 KO H L R ABI, SHISO DA I KON, K IMCH I, CUCUMB ER, RENKON, TA K U A N FRESH / ‘RENKON STYLE’ SPIC Y PO NZU, IKURA, LIME EDAMAME 4 5 DA LAT HEIRLOOM TOMATO SALAD 9 5 H IMA L AYAN SA LT MIZUNA , SH ISO, B O CCONCINI, C ITRUS V INA I G RETTE CUCUMBER & MISO PORK 9 5 SEABASS TARTARE 1 9 5 P ORK MISO, J A PA N ESE CUC UMB E R SEAWEED, AV OCA D O, TARO CHIPS CHICKEN LIVER MOUSSE 1 5 0 AVOCADO & SALMON ROE 1 2 5 UME - APPLE JELLY, MILK T OA S T BABY A N C H O V Y, IKURA , W H ITE SOY SHRIMP GYOZA 1 4 5 FLOWER CRAB SALAD 1 9 5 SPR ING ONION, C H I V ES, P ONZU S A UCE AV OCA D O, HEAR TS OF PA LM, AONOR I, C U C UMB E R BIGGER PLATES SWEET CORN TEMPURA 1 4 0 RENKON SASHIMI 3 6 0 SMOKED SALT, PEPPER S A LMON, HO TATE, C OBI A , TUN A, NAMA WA SAB I CHICKEN WINGS KARAAGE 1 9 5 COBIA CARPACCIO SALAD 2 6 0 R ENKON H O T S A U C E, K E W PIE M AYO MIZUNA , RA DISH , GARLIC C H IPS, B R O WN B UTTER PONZU SOFT SHELL CRAB KATSU 2 4 0 WHOLE FISH KARAAGE 2 1 0 BULLDO G S A UCE, G A R LIC M AYO B IRD FISH , YUZU KOSH O GRILLED ASPARAGUS 9 5 A4 KAGOSHIMA WAGYU STRIPLOIN 6 0 0 / 100 g LEMO N, SALT & PEPPER RENKON SEA SONING , YUZU KOSH O RICE | NOODLES MUSHROOM FRIED RICE 1 9 0 PORK CHASHU MISO RAMEN 1 9 0 M O N K EY H EAD, SH IMEJI, S H IITA K E, O NSEN E G G ONSEN EGG, H O USE MISO B R O T H JAPANESE CURRY RICE 2 6 0 UNI UDON CARBONARA 2 2 5 C HICK EN, PEA S, OKRA, E GG, FURIK A K E U NI B U TTER, F LOWER C RAB, NOR I STEAMED RICE 30 / 5 5 SEAFOOD YAKI UDON 2 6 0 FUR I K A K E O C T OPUS, SHRIMP, S H ISO, TA RE S A U C E, SH I CHIMI SOUP DESSERT RENKON MISO SOUP 4 5 PANNA COTTA 8 8 LO TUS R O O T, DAIKON, S A LMON B R O T H M AC ERATED B ERR IES, OKINAWA B R O W N SUGAR * V E G E TA RIA N OPTIO N AVAILAB L E SEASONAL FRUIT 6 5 SAKE CENTRAL SAIGON IRUSU LOUNGE RENKON I N TIMATE SAKE E XC LUSIV E H IDEO U T M O DER N I ZAK AYA P R I C ES IN ‘000 VND | E XC LUDING TA X & SV C S O ME ITEMS INC LUDE N UTS, PLEA SE SPEAK T O O UR TEA M REG ARDING A LLERG IES & REQUESTS @RENKO N SAIGON SASHIMI NIGIRI SUSHI MAKI ROLL ALL SERVED WITH SOY SAUCE, WASABI & GINGER SASHIMI NIGIRI SUSH RENKON MORIAWASE 500 NIGIRI 400 TUNA, SALMON, OCTOPUS, RED SNAPPER, SQUID, VINEGAR MACKEREL 6 NIGIRI SUSHI & 1 MAKI ROLL HAMACHI 290 GYUNIKU 300 YELLOWTAIL SEARED WAGYU BEEF, SPRING ONION, WASABI SAUCE HOTATE 230 IKURA 210 SCALLOPS SALMON ROE IKURA 230 HOTATE 170 SALMON ROE FRESH SCALLOP, SEA URCHIN, GOLD LEAF HOKKIGAI 210 HOKKIGAI 140 SURF CLAM SURF CLAM MAGURO 170 UNAGI 130 TUNA GRILLED EEL SAKE 170 EBI 110 SALMON BOILED PRAWN SHIMESABA 150 SAKE 100 VINEGAR MACKEREL SALMON SHIROMI 140 TAKO 100 WHITE FISH OCTOPUS TAKO 140 MAGURO 100 OCTOPUS TUNA SHIROMI 100 WHITE FISH SASHIMI NIGIRI SUSHI MAKI ROLL ALL SERVED WITH SOY SAUCE, WASABI & GINGER MAKI ROLL RENKON MORIAWASE 450 CHEF TATAKI 170 4 KINDS OF MAKI ROLL SPICY SEARED SALMON, CRAB STICK, AVOCADO, CUCUMBER, TOBIKO CHEF SIGNATURE 250 GYUNIKU 160 SALMON, TUNA, AVOCADO, CHEESE, SPICY WASABI SAUCE GRILLED BEEF, CUCUMBER, TERIYAKI SAUCE SOFT SHELL 250 VIETNAMESE 160 DEEP FRIED SOFT SHELL CRAB, CUCUMBER, WHITE RADISH CRAB, SHRIMP, CUCUMBER, LETTUCE, TOBIKO, RICE PAPER UNAGI 230 TORITERY 150 GRILLED EEL, PRAWN, AVOCADO GRILLED CHICKEN, CUCUMBER, TERIYAKI SAUCE RAINBOW 210 ANGLE 140 TUNA, SALMON, WHITE FISH, CRAB, AVOCADO, CUCUMBER CRAB, AVOCADO, CUCUMBER, TOBIKO EBI 200 YASAI 130 BOILED PRAWN, CRAB, AVOCADO, CUCUMBER, EEL SAUCE AVOCADO, ASPARAGUS, MANGO EBITEN 200 SAKE 110 DEEP FRIED PRAWN, CUCUMBER, TERIYAKI SAUCE SALMON FUTO 200 TEKKA 95 PRAWN, CRAB STICK, SHIITAKE MUSHROOM, EGG, CUCUMBER TUNA CALIFORNIA CRAZY 195 KAPPA 80 CRAB, PRAWN, AVOCADO, CUCUMBER, TOBIKO CUCUMBER, SEASAME SEED HAIWAI 180 SPICY TUNA, CRAB, AVOCADO, CUCUMBER, TOBIKO ! ! RENKON OMAKASE SASHIMI SALMON, WHITE FISH, TUNA, SURF CLAM SUSHI TUNA, SALMON, WAGYU BEEF, SCALLOPS, WHITE FISH, SURF CLAM TUNA HAND ROLL TUNA, SPRING ONION, SESAME OIL WASABI SCALLOPS DEEP FRIED SCALLOPS, WASABI SAUCE WAGYU SKEWER GRILLED WAGYU BEEF SKEWER, BETEL LEAF OYSTER UNI TRUFFLE OYSTER, SEA URCHIN, TRUFFLE OIL MISO SOUP YOUNG TOFU, SEAWEED, SPRING ONION MUSHROOM FRIED RICE MUSHROOM, EGG, SPRING ONION, GARLIC CHIPS DESSERT PANNA COTTA 1.800 ! CHEF’S OMAKASE GARDEN SALAD MIXED GREEN SALAD, SEAWEED, ONION, TRUFFLE DRESSING SASHIMI SALMON, SCALLOPS, WHITE FISH SUSHI SCALLOPS, SALMON, TUNA, WHITE FISH, SURF CLAM RENKON SIGNATURE OYSTER OYSTER, SPRING ONION, PONZU SAUCE TUNA HAND ROLL TUNA, SPRING ONION, SESAME OIL MEAT BALL SKEWER MINCED PORK RIB, ONION, TARE EGG YOLK SAUCE MISO SOUP YOUNG TOFU, SEAWEED, SPRING ONION CHICKEN FRIED RICE CHICKEN, EGG, SPRING ONION, SOY SAUCE DESSERT PANNA COTTA 1.250 ! ROYAL OMAKASE SEABASS SALAD SEABASS, SEAWEED, SPRING ONION, OLIVE, TRUFFLE DRESSING SEAFOOD TARTARE MIXED SEAFOOD, SEAWEED TOAST, CRISPY RICE, PERILLA LEAVES, SALSA SAUCE SUSHI TUNA, SALMON, WHITE FISH MAKI/HAND ROLLS CUCUMBER, YELLOW RADISH, ASPARAGUS, AVOCADO, SHISO LEAVES, LETTUCE BEEF TEPPANYAKI GRILLED BEEF, OYSTER MUSHROOM, TEPPANYAKI SAUCE GRILLED SALMON SKEWER SALMON, MISO SAUCE, SALMON ROE MISO SOUP YOUNG TOFU, SEAWEED, SPRING ONION MUSHROOM FRIED RICE MUSHROOM, EGG, SPRING ONION, GARLIC CHIPS DESSERT PANNA COTTA 1.550 ! EIGHT FOUR OMAKASE SASHIMI TUNA, SURF CLAM, SCALLOPS SUSHI FOIE GRAS, SALMON, WAGYU BEEF KING CRAB SALAD ROCKET, KING CRAB, RENKON DRESSING HAND/MAKI ROLL AVOCADO, MUSHROOM CLAM SOUP CLAM, SAKE, GINGER WAGYU SKEWER A5 WAGYU BEEF STRIPLOIN GRILL/YAKI ONIGIRI GRILLED RICE BALL, SALMON OYSTER TEPPANYAKI SEARED OYSTER, TEPPANYAKI SAUCE DESSERT PANNA COTTA 2.500 !.
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