S$ 12
Lotus chips with torched edamame, shio konbu and truffle oil

S$ 12
June special. Kibi tempura topped with creamy uni from Japan.

S$ 38 A fragrant slice of flame torched F1 wagyu/toro filled with tender chunks of creamy uni along with bouncy ikura roe, topped with fresh caviar and gold flakes. Paired with Gold flakes sake.

S$ 21
Grilled yellowtail collar glazed with ito togarashi and sweet yakiniku sauce.

9 of 9 Mizukashi (Dessert)
Honey mascarpone ice cream with strawberry coulis, buckwheat cornflakes and matcha nama chocolate. Sweet ending for the whole Sakura course.

8 of 9 Shokuji (The meal)
Sakura ebi & engawa donabe with lobster miso broth & assorted pickles. The rice is crunchy and the fish is super tender. It's good to taste it without the lobster miso broth first to taste the original fish taste, but the lobster miso broth surely elevate the flavor.

7 of 9 Agemono (Fried)
Seasonal tempura with tempura shungiku. The tempura shungiku is my favourite from this plate, it's crunchy and salty.

6 of 9 Shiizakana (Poached)
Iberico pork with poached egg. The pork meat is so tender and juicy, the juice mixed with egg yolk is super tasty. Hope I can have 1 whole bowl of this.

5 of 9 Yakimoni (Grilled)
Stuffed tebasaki (chicken wing) with unagi & takenoko. It's so good that I hope I can have more of it.

4 of 9 Suimono (Soup)
Sakata dashi with tofu flower. The first hot dish to warm up tummy before the mains.

3 of 9 Tsukuri (Raw)
Hotate & Maguro mosaic, is scallop and tuna roll that melts in your mouth

2 of 9 Hassun (Seasonal platter)
Left to right is seasonal sashimi (Sea bream), sabazushi (lightly pickled saba wrapped in kombu), Noresore (conger eel). Beautifully plated on the mini Japanese landscape made of Himalayan salt.