Within its menu crafted by co-founder Chef Low, who has had 39 years of experience working with Japanese professionals in the kitchen, the standouts include the 𝗕𝗮𝗿𝗮 𝗖𝗵𝗶𝗿𝗮𝘀𝗵𝗶 𝗗𝗼𝗻, Ika Mentai Mayo, Kuri Buta Don and Kaisen Ramen. The chirashi don features a bowl of furikake sushi rice jam packed with soy-marinated cubes of raw salmon, scallop, hamachi and octopus and topped with a sweet shrimp. Unlike many chirashi bowls out there, what’s unique here is the added crunchy texture of tempura crumbs and the furikake seasoning, which may not be welcomed across the board but is done in a delicate way, not overshadowing the subtle savoury taste and tender bite of the fresh seafood.

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