490 Crown St
Surry Hills NSW 2010
11 May 2013
Cuisine: Japanese
| Edamame: | soybeans with maldon sea salt |
| Hiramasa no usuzukuri: | sliced kingfish with yuzu, chives |
| Ika no kari: | kari age crispy squid with green chilli and lime |
| Honjitsu no osusume no osashimi: | daily selection of sashimi |
| Toko nigiri: | chef’s selection of nigiri |
| Chirashi maki: | mixed fish, cucumber, miso, shiso |
| Wafu zucchini: | zucchini in wafu sauce and sesame |
| Hotate no jalapeno amazu zoe robata: | grilled scallop with sweet pickled apple, jalapeno and garlic |
| Butabara amakara so-su to issho ni: | pork belly with apple-kizami wasabi relish and sweet soy |
| Amiyaki ro-su niku: | scotch fillet in smoked miso |
| Shiro miso: | white miso soup with spring onion, tofu and wakame |
| Dessert plate: | chef’s selection of desserts |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 6.4 | 6.0 | 7.0 | 6.5 | 7.5 | 6.5 |
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Edamame : soybeans with maldon sea salt
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Hiramasa no usuzukuri: sliced kingfish with yuzu, chives
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Ika no kari: kari age crispy squid with green chilli and lime
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Honjitsu no osusume no osashimi: daily selection of sashimi
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Toko nigiri: chef’s selection of nigiri
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Toko nigiri: chef’s selection of nigiri
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Chirashi maki: mixed fish, cucumber, miso, shiso
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Wafu zucchini: zucchini in wafu sauce and sesame
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Hotate no jalapeno amazu zoe robata: grilled scallop with sweet pickled apple, jalapeno and garlic
.JPG)
Amiyaki ro-su niku: scotch fillet in smoked miso
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Shiro miso: white miso soup with spring onion, tofu and wakame
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Butabara amakara so-su to issho ni: pork belly with apple-kizami wasabi relish and sweet soy
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Dessert plate: chef’s selection of desserts
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