From the Counter
What the course can look like
Chef's Choice
A full course built around what's best today — without the eye-watering bill an omakase usually comes with.
Omakase prices are per person in MYR++. The course varies with seasonal availability.
Behind The Counter
Tuna is broken down by hand at the counter before service — what you see cut is what lands on your plate that night.
A Sample Course
Fresh oyster to open the meal, served chilled with citrus.
Silken tofu braised in warm dashi, topped with cod milt.
Monkfish liver, the foie gras of the sea, in a light puff shell.
The day's best cuts — maguro, hamachi and whatever came in fresh.
Fatty tuna simmered gently in a clear, warming broth.
Three hand-pressed nigiri, chef's pick of the day.
Fatty tuna seared tableside in a sweet soy reduction.
A second, more generous round of nigiri as the course builds.
A playful roll to close out the savoury courses.
Thin handmade udon in warm broth — a comforting final savoury note.
A light seasonal dessert to finish the story.
From the Counter