Welcome to Shoya

“Out of the Japanese restaurants all over the world I visited, SHOYA is amazingly authentic and makes me feel like being at home.

It's no inferior to any of those competitive restaurants even if SHOYA stands among the quality restaurants in central Tokyo…”

These are some of the compliments the Iron Chef Kandagawa told us during his short visit to Melbourne for TV shooting. He left us with happy smile saying “See you soon…”

Welcome to Shoya

“Out of the Japanese restaurants all over the world I visited, SHOYA is amazingly authentic and makes me feel like being at home.

It's no inferior to any of those competitive restaurants even if SHOYA stands among the quality restaurants in central Tokyo…”

These are some of the compliments the Iron Chef Kandagawa told us during his short visit to Melbourne for TV shooting. He left us with happy smile saying “See you soon…”

Welcome to Shoya

“Out of the Japanese restaurants all over the world I visited, SHOYA is amazingly authentic and makes me feel like being at home.

It's no inferior to any of those competitive restaurants even if SHOYA stands among the quality restaurants in central Tokyo…”

These are some of the compliments the Iron Chef Kandagawa told us during his short visit to Melbourne for TV shooting. He left us with happy smile saying “See you soon…”

Welcome to Shoya

Come in for a great tasting meal for lunch and enjoy all of our levels available at Shoya.

Welcome to Shoya

Come in for a great tasting meal for lunch and enjoy all of our levels available at Shoya.

Welcome to Shoya

Come in for a great tasting meal for lunch and enjoy all of our levels available at Shoya.

Welcome to Shoya

Make yourself at home in SHOYA…

Welcome to Shoya

Make yourself at home in SHOYA…

Welcome to Shoya

Make yourself at home in SHOYA…

Shoya Degustation Menu

 
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SHOYA Chef's Omakase Course
$120.00 nett per person


Scallopcino

Hokkaido Scallop puffed with cream and served with caramelized

King George Whiting Chip, dusted with roasted tea power

 

Salmon Tartare Monaka

Fresh Salmon Toro Tartare with a black plum vinegar enclosed in

Japanese Wafer

 

Yasai Bagna Fredda

Mixed Seasonal Vegetables infused with Koji

Served with a Monk Fish Liver, garlic, anchovy, olive oil dip

 

Hatching Ocean Egg

Steamed egg omelette with dashi, Spinach puree, black truffle

topped with Tempura Scampi

 

Assortment of Sashimi

Carefully selected and arranged by our chef

to delight your eyes and mouth

 

Beef Spinach Roll

Stewed Ox Tongue wrapped with Spinach soufflé

served with Lemon, Basil yogurt

 

Crab Tempura

Whole ‘Taraba’ crab leg flash-fried in tempura with green tea salt

 

Applewood Smoked Kingfish Steak

Chef selection of fresh kingfish fillet,

Nori Crusted, with Koji sauce

 

Wagyu Beef Steak

Wagyu eye fillet steak covered with

Black truffle,Enoki, Shiitake miso sauce

 

Hitsumabushi

Mixed Diced Eel ball with Nori, spring onion and Dashi Soup

 

Chef’s Dessert

Chef’s selection of home made dessert specially arranged for you


SHOYA Chef's Omakase Course
$150.00 nett per person


Scallopcino

Hokkaido Scallop puffed with cream and served with caramelized

King George Whiting Chip, dusted with roasted tea power

 

Salmon Tartare Monaka

Fresh Salmon Toro Tartare with a black plum vinegar enclosed in

Japanese Wafer

 

Yasai Bagna Fredda

Mixed Seasonal Vegetables infused with Koji

Served with a Monk Fish Liver, garlic, anchovy, olive oil dip

 

Hitokuchi Oyster

Tasmanian oyster in a shooter served with

Tosa vinegar, grated yamaimo and drop of sour plum sauce

 

Hatching Ocean Egg

Steamed egg omelette with dashi, Spinach puree, black truffle

topped with Tempura Scampi

 

Assortment of Sashimi

Carefully selected and arranged by our chef

to delight your eyes and mouth

 

Kohitsuji Miso Yaki

White Miso marinated Lamb cutlet oven baked with

sautéed spinach

 

Crab Tempura

Whole ‘Taraba’ crab leg flash -fried in tempura with green tea salt

 

Applewood Smoked Kingfish Steak

Chef selection of fresh kingfish fillet,

Nori Crusted, with Koji sauce

 

Wagyu Beef Steak

Wagyu eye fillet steak topped with a piece of foie gras

Black truffle,Enoki, Shiitake miso sauce

 

Hitsumabushi

Mixed Diced Eel ball with Nori, spring onion and Dashi Soup

 

Chef’s Dessert

Chef’s selection of home made dessert

specially arranged for you

SHOYA Chef's Omakase Course
$180.00 nett per person


Scallopcino

Hokkaido Scallop puffed with cream and served with caramelized

King George Whiting Chip, dusted with roasted tea power

 

Salmon Tartare Monaka

Fresh Salmon Toro Tartare with a black plum vinegar enclosed in

Japanese Wafer

 

Yasai Bagna Fredda

Mixed Seasonal Vegetables infused with Koji

Served with a Monk Fish Liver, garlic, anchovy, olive oil dip

 

Hitokuchi Oyster

Tasmanian oyster in a shooter served with

Tosa vinegar, grated yamaimo and drop of sour plum sauce

 

Hatching Ocean Egg

Steamed egg omelette with dashi, Spinach puree, black truffle

topped with Tempura Scampi

 

Assortment of Sashimi

Carefully selected premium grade Sashime arranged by our chef

in our famous Ice dome

 

Kohitsuji Miso Yaki

White Miso marinated Lamb cutlet oven baked with

sautéed spinach

 

Crab Tempura

Whole ‘Taraba’ crab leg flash-fried in tempura with green tea salt

 

Venison Kyoho Medallions

Pan seared Sirloin Venison Medallions on a base

of steamed Eggplant with a soy Kyoho sauce

 

Sauteed Awabi with Nasu Miso

Poached then sautéed Abalone with an Apple

Onion Soy sauce topped with a Eggplant miso paste

 

Wagyu Beef Steak

Wagyu Sirloin steak topped with a piece of foie gras

Black truffle,Enoki, Shiitake miso sauce

 

Hitsumabushi

Mixed Diced Eel ball with Nori, spring onion and Dashi Soup

 

Chef’s Dessert

Chef’s selection of home made dessert

specially arranged for you

SHOYA Vegetarian Course Menu
$ 100.00nett per person

Sumisoae

Chilled green beans and Wakame seaweed

served with Sour miso paste

 

Ohitashi

Lightly boiled spinach served with dashi

 

Furofuki Daikon

Poached daikon radish served with sweet red miso sauce

 

Agedashi Yasai Tofu

Mixed vegetables with Bean curd paste

to make a round dumpling served in a light Soy sauce

 

Yasai Tempura

Assorted vegetables in a light tempura

 

Mix Vegetable Pancake

Japanese style savory vegetable pancake

with a black truffle sauce

 

Tofu Steak

Soya bean curd steak with a tasty soy, sake and

orange caramelized sauce

 

Vegetarian California Rolls

Rice rolled with Vegetables and Nori seaweed

 

Miso Soup

Miso soup with seaweed, tofu and green onions

 

Chef’s Dessert

Chef’s selection of homemade dessert

* Please notify our staff any special dietary requirements

prior to the ordering, THANK YOU!

SHOYA Wheat Free Course Menu
$ 100.00nett per person



Yasai Bagna

Mixed Seasonal Vegetables infused with Koji

 

Hiya Yakko

Chilled bean curd with chopped green onions

and light Soy sauce

 

Agedashi Yasai Tofu

Mixed vegetables with Bean curd paste

to make a round dumpling served in a light Soy sauce

 

Assortment of Sashimi

Carefully selected and arranged by our chef

to delight your eyes and mouth

 

Grilled Crab

Whole Hokkaido ‘Taraba’ crab leg grilled for

you to enjoy its texture

 

Poached Salmon

Lightly poached juicy Salmon encrust with

basil topped Salmon caviar

 

Amiyaki Karubi

Grilled wagyu beef rib eye topped with grated white radish and

sliced onions with refreshing Ponzu vinegar sauce

 

Rice

Steamed rice

 

Miso Soup

Miso soup with seaweed,

tofu and chopped green onions

 

Chef’s Dessert

Chef’s selection of homemade dessert

Trading Hours

25 Market Lane, Melbourne.
Victoria, Australia, 3000.

Lunch
Mon – Sun: 12:00 noon – 2:30pm

Dinner
Sun – Thu: 6:00pm – 10:30pm
Fri – Sat: 6:00pm – 11:00pm

Public Holidays
Dinner only: 6:00pm – 10:30pm

Open 365 days a year, including Public holidays

Reservation & Inquiry
Phone: (03) 9650 0848
Fax: (03) 9650 0950
E-mail: info@shoya.com.au

 

 

 

Reservations: (03) 9650 0848

25 Market Lane, Melbourne. Vic. 3000.          


 

 The Age Good Food GuideThe Age Good Food Guide  2006 - 2011

 

Copyright © 2013. Shoya.