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 Kaiseki 7 Course

$ 99 per person Hassun - 5 Kinds of Appetizers Dobin Mushi – Clear

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 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 1p / 6p 4.5 / 25 Edamame 7 Truffled Edamame 11 Deep Fried 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