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

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!

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