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DASHI Fresh Seasonal Ingredients Fresh Seasonal Ingredients Genuine Kaiseki is made of carefully selected fishes and vegetables best suited for the seasons. Shinoki means “four seasons” and we are inspired by the different colours, smells and produce which each of these seasons brings. Hassun – Japanese style appetizers The picture is for your reference only. DASHI is a cooking broth at the heart of Japanese cuisine, lending subtle depth to a wide range of dishes. It is a delicate golden stock made from a combination of konbu and flaked bonito. Dashi is a key to delicious food. Omakase Sushi Kaiseki 7 Course $ 99 per person Hassun - 5 Kinds of Appetizers Dobin Mushi – Clear Fish Soup Sushi Prelude 4p Main Dish ADD ME Seasonal Sushi 3p Sashimi 6p $18 Sushi Final 1p Dessert The picture is for your reference only. Main dish may change daily. Please ask staff. We require everyone in group to order from 7 or 8 course. Omakase Wagyu Kaiseki 8 Course $125 per person Hassun - 3 Kinds of Appetizers Dobin Mushi – Clear Fish Soup Sashimi 4p Sushi Prelude 2p UPGRADE WAGYU Prawn Tempura MBS 11 Japanese Sirloin Steak + $ 20 Seasonal Sushi 3p MBS 9+ Sirloin Wagyu Steak 50g Dessert This picture is for your reference only. We require everyone in group to order from 7 or 8 course A La Carte Starter Freshly Shucked Oyster 1p / 6p 4.5 / 25 Edamame 7 Truffled Edamame 11 Deep Fried Seafood School 15 Raw Nigiri Sushi 3p / 6p 20 / 39 Sashimi Entrée 8p 32 Main 21p 68 Premium Main 21p 77 Carppacio 29 Entrée Chawanmushi with Prawn Tempura 12 Chawanmushi with Foie Gras and Braised Wagyu 33 Agedashi To-fu 15 ‘Nibuta’ Twice cooked pork belly 24 Signature Hassun – 5 kinds of appetizers 15 Dobin - Seasonal fish clear soup 18 These pictures are for your reference only. Tempura Prawn 4p 26 Oyster 4p 26 Today’s Fish 22 Chicken 18 Vegetable 22 Assorted Tempura ( Seafood + Vegetable ) 38 Main Dish Grilled Eel 40 Black Cod ‘Saokyo yaki ‘ 42 ‘Shiokoji’ Chicken Karaage 32 Wagyu Sukiyaki 52 MBS 9+ Wagyu Sirloin Steak 100g 79 150g 110 MBS 11 Japanese Wagyu Sirloin Steak 100g 99 150g 140 Noodles Inaniwa Udon 18 Green Tea Soba 22 Add Today’s Meat + 10 These pictures are for your reference only. Thank you for dining with us! Daisuke Miyake Executive Chef Daisuke Miyake trained in Kyoto and Tokyo. He honed his skills in traditional Japanese cooking under the watchful eyes of some of Japan’s leading chefs. He landed in Australia on 2009, worked as executive chef at the award winning Ten Japanese Restaurant in Broadbeach, Queensland, leaded Ten to success to One Chef Hat 3 years in row. Daisuke also worked in collaboration with the notorious Iron Chef Hiroyuki Sakai in Brisbane in 2016. Daisuke participated in the “3 chefs do lunch” cooking workshop at ‘The Arts Centre, Gold Coast with 300 local foodies gathered to watch, learn and dine on the delicious dishes, matched with local beverages. Jun Oya Sushi Chef Jun Oya has lived the chef life for over 20 years. He was professionally trained at several restaurants in Shiga. After working his way up at Japan’s restaurants, he moved to Australia, continuing to work as a chef to deliver the traditional sushi experience to many guests. Jun says,” I take pride in ensuring the guests leave with a satisfying and unforgettable experience. “ Private Dining Room Max : 14 guests .
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