Kikkawa Afuri Kimoto
Ohanasake

Fjord Trout

Sustainably caught fjord trout is first cured kombujime-style, lightly seasoned with sesame oil, and served on a bed of homemade calamansi ponzu that was made into a vinaigrette. Topped with spring onion oil, shallot oil as well as homemade furikake with puffed rice and aonori (seaweed) for oodles of flavour and texture.

Kikkawa Afuri Junmai “Rokugoh”
Jikomi Yamadanishiki

Hokkaido Scallop & Spinach Noodle

Hokkaido Scallops cured with koji salt are seared on the cast iron on one side to preserve its sweetness and sashimi like texture. Fresh spinach egg noodles are tossed in a homemade XO sauce made from a myriad of dried seafood ingredients such as scallop, oyster, mussels, flounder, shrimp, as well as blaze mushroom, shiitake mushroom, shallots and chilli. Served with a bowl of broth on the side.