Hotate Salad
Seared cooked scallop and steamed lettuce in mustard mayonnaise.
Yuba Shinyo
Prawn wanton made of soymilk skin in a dashi consommé.
Otsukuri
Chef’s daily selection of the freshest sashimi.
Kamo to Nasu
Wahiro Specialty; duck breast slices with deep fried eggplant.
Tai Sasamaki
Snapper sushi steamed in bamboo leaf parcel.
Tori Umemiso Yaki
Grilled chicken skewer marinated in plum miso.
Hiyashi Soumen
Fine noodles and tempura prawn in homemade sesame tomato sauce.
Dessert
Traditional green tea ice-cream.
Our menu may change due to different seasons. All prices are subject to 10% service charge and prevailing government taxes of GST.
$68