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Steamed bao bun with crispy Black Angus beef, red chilli, glazed with rich yakiniku sauce (Japanese savoury-sweet BBQ sauce).

4 pieces. Steamed gyoza with a light prawn bite. Japanese simplicity and balance.

4 pieces. Japanese gyoza with a delicious spiced chicken and curry filling.

5 pieces. Rich, silky steamed pork filling.

5 pieces. Steamed dumpling filled with prawns. Pure sea umami with a silky-soft bite

Steamed scallops (2 pieces), lightly cooked to preserve their natural sweetness. Served with glass noodles and a garlic-soya dressing.

(1 piece) Slow-steamed oyster with garlic and black bean sauce.

(6 pieces) Crispy fried squid balls served with takoyaki sauce (sweet-savoury) and Japanese mayonnaise.

(4 pieces) Golden-brown crispy homemade spring rolls filled with duck, served with hoisin-plum sauce.

Lightly fried king prawns (2 pieces), finished with crispy garlic and Japanese shichimi togarashi (seven-spice blend).

Japanese-style hamachi tartare with fresh citrus, avocado and freshly grated wasabi.

Finely sliced lightly marinated salmon tartare, served with a fresh yuzu-soya-wasabi dressing.

Pure bluefin chutoro tuna tartare with fresh yuzu, avocado and freshly grated wasabi.

Salad with crispy breaded chicken fillet strips, served with creamy Japanese mayonnaise and a light yuzu dressing.

A powerful clear soup made from dashi broth with tofu, seaweed, spring onions and shiitake.

An aromatic Chinese soup with wontons (filled dumplings), Shanghai cabbage and spring onion.

Hong Kong-style large king prawns (2 pieces) on the hotplate, finished with crispy garlic, black bean and panko sauce.

Teppanyaki-prepared salmon served with a full aromatic tassi sauce.

Traditional teppanyaki-prepared sea bass with homemade teriyaki sauce.

Teppanyaki – 2 rolled rib-eye beef slices, fried with garlic, spring onion and red onion in yakiniku sauce (Japanese savoury-sweet BBQ sauce).

Bluefin tuna tataki grilled on Japanese binchōtan charcoal, served with yuzu soy sauce and freshly grated wasabi.

Lightly seared hamachi tataki served with fresh citrus-soya sauce and freshly grated wasabi.

Seared duck breast tataki served with a white wine-orange sauce.

Min. 4 people. Exclusive selection of Uramaki (6 rolls), Nigiri (16 pcs) and Sashimi (20 cuts). A true eye-catcher at the table and a culinary journey through the essence of Japanese cuisine. Perfect for groups and lovers of pure flavours.

Salmon sashimi

Yellowtail tuna sashimi

Bluefin tuna sashimi

Delicately marbled tuna

9 cuts of assorted fish of the day

4 pieces / 8 pieces. Prawn · panko · avocado

4 pieces / 8 pieces. Duck · cucumber

4 pieces / 8 pieces. Salmon · cucumber prawn

4 pieces / 8 pieces. Tuna · cucumber · prawn

4 pieces / 8 pieces. Hamachi · cucumber · avocado

4 pieces / 8 pieces. Eel · cucumber · prawn

5 pieces. Soft shell crab · cucumber

4 pieces / 8 pieces. With Black Angus · cucumber

4 pieces / 8 pieces. Chicken · cucumber

1 piece / 2 pieces. Scallops with Foie Gras Nigiri, seared premium scallop topped with luxurious foie gras slice.

Salmon Nigiri, premium sashimi-grade salmon slice over hand-pressed sushi rice.

Tuna Nigiri, premium sashimi-grade tuna slice over hand-pressed sushi rice.

Hamachi Nigiri, buttery sashimi-grade yellowtail amberjack slice over hand-pressed sushi

Chutoro Nigiri, premium medium-fatty bluefin tuna slice over hand-pressed sushi rice.

Salmon Temaki, hand-rolled cone of nori with sushi rice and fresh salmon slices.

Tuna Temaki, hand-rolled nori cone filled with sushi rice and fresh tuna slices.

Unagi Temaki, hand-rolled nori cone with grilled freshwater eel and sushi rice.

California Temaki, hand-rolled nori cone with crab sticks, avocado, and cucumber.

Hamachi Temaki, hand-rolled nori cone with buttery yellowtail amberjack and sushi rice.

Crispy fried large king prawns in aromatic 7-spice chilli powder (shichimi togarashi), garlic and red chilli.

Crispy fried, lightly breaded beef with celery in homemade teriyaki sauce.

A savoury hotpot with tender chicken fillet, prawn and premium beef.

Super tender Black Angus beef strips in rich Thai red curry sauce.

Crispy roasted pork belly served with matching sauce.

Japanese-style udon noodles with ribeye flavoured with lightly spicy soya sauce.

Japanese-style udon noodles with ribeye flavoured with lightly spicy soya sauce.

Grilled chicken marinated in ketjap and garlic – Chef Ming’s signature dish.

Classic Japanese wheat noodles with fried vegetables and egg.

Classic Japanese steamed white rice.

Fried rice with egg, vegetables and soya sauce.

Japanese-style fried pak choi with garlic.

Stir-fried edamame with Japanese chilli oil. Lightly smoky.

Sticky rice steamed in lotus leaf filled with chicken, prawn and shiitake mushrooms.

Mango · Coconut · Vanilla · Strawberry · Cheesecake · Chocolate

Warm apple gyoza served with a scoop of vanilla ice cream and caramel.

Fluffy pancakes filled with sweet anko (sweet bean paste).

Blossom-fresh lychee sorbet with cava and lychees

Delicately seared salmon with a tender centre, finished with a light citrus and soy dressing.

Wagyu Nigiri, premium sashimi-grade wagyu slice over hand-pressed sushi rice.