The reddish Kinki fish is a delicacy in Japanese cuisine. Japanese ranks this fish to a Gem (Ruby).
Eaten raw with the chef's specially blended vinegar sauce or Grilled with pink rock sea salt is most challenging.
Appetiser : Hiyayakko - cold tofu with chef's special sauce |
All our fishes are carefully hand-picked in Japan and air flown daily to our restaurant. The fishes are then being skinned, cut-up with great knife-skills, leaving only the most priced portion for Sashimi.
Assorted Sashimi such as fatty tuna (Toro) medium fatty tuna (Cho-toro) red tuna (Maguro) red shell fish (Akakai) yellowtail (Hamachi) surf clam (Hokkigai) sea-urchin (Uni) salmon belly (Sake) and the house signature dish (Rock cooked Abalone) are mouth-watering to wetted all appetites. |
Hand-made Japanese dry (rehydratable) noodle (Inaniwa Udon) has a history of over 309 years. Our Tomokazu noodle uses the best grade Inaniwa Udon carefully prepared and drained by our master chef to give the tenderness and excellent texture.
Tomokazu Noodle is served with Teppanyaki Prawns, king size teriyaki prawns, barbecued pork-Japanese style in rich mellow creamy-white fish stock soup to the satisfaction of all patrons. |
