4 Lord St
Richmond VIC 3121
21 November 2019
Cuisine: Japanese

18.0/20 (GFG 2020)
Head Chef:
Koichi Minamishima
| Vegetables in dashi jelly | |
| Fugu sashimi with bean curd cream | |
| Spanner crab chawanmushi with chrysanthemum | |
| Cod with pickled radish | |
| Wagyu beef with onsen egg | |
| Rhubarb and wasabi sorbet | |
| Sushi: King George whiting / groper / Alaskan crab | |
| Sushi: ebi / scallops / flounder / uni | |
| Sushi tuna: maki / otoro / akami | |
| Shitake mushroom sticky rice | |
| White miso with stone clam | |
| Green team, mochi & red bean |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 8.1 | 8.5 | 7.5 | 7.5 | 8.0 | 8.0 |
Restaurant
Restaurant
Group Shot
Table Setting
Table Setting
Vegetables in dashi jelly
Fugu sashimi with bean curd cream
Spanner crab chawanmushi with chrysanthemum
Cod with pickled radish
Cod with pickled radish
Wagyu beef with onsen egg
Rhubarb and wasabi sorbet
Sushi: King George whiting / groper / Alaskan crab
Sushi: ebi / scallops / flounder / uni
Sushi tuna: maki / otoro / akami
Shitake mushroom sticky rice
Shitake mushroom sticky rice
White miso with stone clam
Green team, mochi & red bean