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2B, 48 King Street, Sandy Bay, 7005
Edamame, Vegetable Tempura, Gyoza (Veg Gyoza). Vegetable Tempura Sushi Rolls, Nasu Dengaku (Deep Fried Eggplant) and Tofu Salad.
Edamame, Chicken Karaage, Gyoza (Pork Gyoza), Dashimaki (Pan fried egg roll filling with Wagyu beef), Teriyaki Chicken Sushi Rolls and Calamari Tempura
Tempura vegetables, green salad, tsukemon (pickled vegetables), rice and miso soup.
Chicken teriyaki, daily appetizer, tsukemon (pickled vegetables),
rice and miso soup.
Yasai don served, daily appetizer, tsukemon (pickled vegetables)
and miso soup.
Yakitori don, daily appetizer, tsukemon (pickled vegetables) and
Wagyu beef curry, chicken karrage, green salad, tsukemon (pickled vegetables), rice and miso soup.
Sake ikura don, daily appetizer, tsukemon (pickled vegetables)
Chef's choice of assorted sushi, sashimi, tempura, tsukemono
(pickled vegetables) and miso soup.
Grilled misoyaki salmon, daily appetizer, tsukemon (pickled
vegetables), rice and miso soup.
Beef steak, vegetables, daily appetizer, tsukemon (pickled vegetables), rice and miso soup.
Charcoal grilled scallop served with chilli mayo.
Grilled squid served with soy sake sauce and lemon.
Grilled chicken thigh fillet served with caramelised Teriyaki sauce and julienned leeks.
Charcoal grilled slow cooked pork belly in soy ginger sauce served with apple puree, pickled daikon, cocktail onion and vegetables.
Grilled salmon with Chef's special miso sauce, together with some pickles.
Mixed seafood in garlic butter, basil, sake soy sauce served with vegetables on hot plate.
Eye fillet steak served with crispy locally grown potatoes, green vegetable, cocktail onion, radish, Yakiniku sauce.
Grilled lamb cutlets, seeded mustard miso sauce and green vegetables.
Wagyu striploin steak marble score of seven with mushrooms, cauliflower and black pepper sauce.
Sliced fresh pieces of salmon.
Sliced fresh pieces of tuna.
Sliced fresh pieces of king fish.
A variety of sliced fresh raw fish pieces of chef’s choices (4 types: salmon, tuna, king fish, scallops).
Avocado thin rolls.
Cucumber thin rolls.
Salmon thin rolls.
Tuna thin rolls.
Tempura asparagus, avocado, cucumber, pickled vegetables, tengatsu and spring onion.
Tuna, salmon, cucumber, tobiko, mayo, chilli sauce, and spring onion.
Crispy soft shell crab, cucumber, tobiko, wasabi mayo, and spring onion.
Salmon, cucumber, avocado rolled, seared salmon, spicy mayo, and spring onion.
Pan fried egg, cucumber, avocado rolled, seared salmon, chef’s special miso sauce, and spring onion.
Teriyaki chicken, cucumber, avocado, mayo, mozzarella, and baby cos lettuce.
Mixed tempura vegetables served with tempura sauce.
Tempura soft crab served with our tempura sauce and pickled vegetable.
Tempura prawns and vegetables.
Sauteed seasonal vegetables, tofu with miso sauce, and pickles on a bed of rice.
Grilled chicken and spring onion with yakitori sauce and pickles on a bed of rice.
Grilled salmon, tsukemon (pickled vegetable), caviar, and dry seaweed on a bed of rice.
Tofu, seaweed, and mixed vegetable served with creamy sesame soy dressing.
Blanched beetroot and mixed green leaves served with soy dressing and mayo.
Homemade miso soup with tofu, seaweed, and spring onion.
Boiled whole soy beans seasoned with sea salt.
Assorted Japanese pickles.
Crunchy lotus root crisps served with homemade sauce.
Crispy Tassie potato served with garlic parsley mayo and pickled vegetable.
Deep fried bread crumbed Tasmanian salmon and white sauce patties.
Pork / Vegetable Gyoza.
Deep fried eggplant topped with sweet miso sauce.
Deep fried tofu and eggplant served with light soy sauce and bonito flake, and grated radish on top.
Deep fried chicken thigh served with special karaage sauce.
Crunchy calamari served with spicy mayo sauce.
Lightly grilled beef in special tataki sauce served with grated radish on top.
Battered prawn tossed in special mayo sauce.
Sliced king fish served with ponzu sauce, daikon, sliced chilli, and herbs.
Grilled oyster served with chef’s special miso sauce.
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