1 Burbury Cl
Barton ACT 2600
2 March 2017
Cuisine: Japanese
15.0/20 (SMH 2017)
Head Chef:
Shunsuke Ota
| Sake steamed oyster: | with beef tataki and lime ponzu jelly |
| Kombu umami cured Snapper sashimi: | with black tiger prawn, pickled white peach & chilli tosazu |
| 12 hours slow-cooked pork belly: | with cucumber salsa, walnuts & Japanese mustard miso |
| Poached ocean trout: | with grapefruit, radicchio, almond, sweet pepper soy, wasabi mascarpone & sherry dressing |
| Rice cracker air-dried Ling Fish: | with compressed watermelon, yuzu kosho apple & sansho pepper |
| Grilled cauliflower: | with shitake mushrooms, walnut & anchovy garlic dressing |
| Chargrilled scotch fillet: | with herb miso, spicy dried plum & Japanese spices |
| Steam rice: | |
| Choice of dessert: | Sticky mochi-mochi tofu w green tea ice cream, sweet syrup |
| Puru-puru ume and coconut milk custard with shiso umeshu | |
| Japanese style frozen chocolate mousse and sesame ice cream |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 7.7 | 8.0 | 8.0 | 7.0 | 7.5 | 7.0 |
Group Shot
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Restaurant
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Restaurant
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Restaurant
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Menu
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Sour Plum Wine
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Sake steamed oyster
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Kombu umami cured Snapper sashimi
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12 hours slow-cooked pork belly
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Poached ocean trout
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Rice cracker air-dried Ling Fish
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Grilled cauliflower
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Chargrilled scotch fillet
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Japanese style frozen chocolate mousse and sesame ice cream
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