Ginza Miyako Japanese Restaurant

Wagyu Beef sliced thinly, dressed with homemade citrus ponzu dressing and umami sesame aioli.

Mixture of seasonal vegetables, prawns, wrapped scallop, seasonal seafood and salad.

Minced pork Katsu, seasonal veg, cherry tomato, mustard sauce and special house sauce.

Japanese tempura prawns served with special home-made sauce and seasonal salad.

Cold soba noodles, seasame, spring onion, nagai kizami nori, sea urchin and scallop.

Pork dumplings served with seasonal salad and special gyoza sauce.

Wagyu beef dumplings served with seasonal salad and ponzu sauce.

Pan-seared scallops with zucchini noodles served with chef special dressing.

Crunchy fried soft shell crab served on seasonal salad and special salad dressing.

Fresh skinless pork belly, white radish and shallot.

Soft shell crab and mixed tempura, sashimi, sushi, and oysters served on the traditional Japanese wooden boat.

Be a chef and enjoy cooking on your own. Authentic sweet and salty soy sauce-based broth with thinly sliced wagyu beef, seasonal vegetable, mushroom, tofu, Konnyaku (gelatinous Japanese cake) and Shirataki (Konnyaku noodle).

Miso cured wagyu rump tataki, shallot dressing wasabi, white radish and ginger.

2 x Skewer chicken grilled with scallions and yakitori sauce.

2 x Skewers pork belly grilled with yakitori sauce.

Lamb marinated with mustard sauce, rosemary, minced garlic and onion powder.

Seasonal clams served with bonito stock and sake.

2 x Skewers conchs grilled with the special house sauce.

Chef’s choice of seasonal fish and seafood.

Chef’s choice of fresh sushi, sashimi, rolls and oysters platter.

*Tiger Roll - Prawn tempura, avocado, shredded cheese, spicy mayo, teriyaki and mustard sauce. *Aburi Salmon Roll - Salmon, cream cheese, avocado cucumber mayo and teriyaki sauce. *California Roll (VA) - Sweet crab meat, creamy avocado, crunchy cucumber, yellow radish, tobiko and inari. *Wagyu Bull Roll - Wagyu rump beef, apple, pineapple and cucumber.

24 hour slow cooked beef short ribs with pumpkin puree, broccolini, king oyster, mushroom and baby rainbow carrot.

“Mayura Station” Ker wee grain feed wagyu, yakiniku sauce, served with cauliflower puree, broccolini and asparagus.

Miso hoikoro char-grilled miso cured pork belly, confit cabbage and marinated roasted capsicum.

Deep fried panko coated lamb katsu, pickle heirloom beets and wasabi aioli.

Served with pickle turnips, mushrooms ragout and brussel sprout.

'Mayura Station' (MB8-9 Platinum Label) Homemade sukiyaki broth with seasonal vegetable, tofu, and MB8-9 Sliced wagyu beef (300grm).

Pan seared king salmon bento set, small condiments of the day, seasonal salad and fruits, tempura prawn, vegetables and miso soup.

Mixed fresh sashimi of the day served with ponzu sauce with sushi rice.

Crispy and light battered King George Whiting and furikake chips served and homemade wasabi, lime aioli and seasonal salad.

Japanese grilled eel, soft boiling egg, tobiko, mushroom and katsuobushi.

Wild caught grilled barramundi fillet with house special soy based flavour, served with soba noodles, broccolini and umami broth.

Japanese garlic fried rice with wagyu beef and truffle.

Ramen noodles with green tiger and bacon bites in cream cheese sauce.

With green tea salt.

Mesclum salad leaf, cherry tomato, red onion, tofu and seaweed.

With wasabi aioli.

Eggplant, red onion, capsicum with sweet chilli.

Seasonal vegetables, various fresh mushrooms, Japanese tofu, glass noodle, Konjac flour roll served in homemade sukiyaki broth.

Light battered seasonal vegetables, various fresh mushrooms, served with mocha salt and tempura sauce.

Served with mixed mushroom sauce.

Maple syrup, berry compote (frozen berry) and flower.

Chocolate crumble, pistachio, matcha powder and black sesame ice cream.

Matcha powder and seared sugar.

Japanese cream cheese, shiso granita, berry compote and icing sugar.

Mochi cream daifuku with green tea ice cream.

Mochi cream vanilla with mango gelato ice cream.

With fruit platter.