Available everyday from 3:00pm to 10:30pm (except Wednesday)
UNI YAKI TAMAGO SANDO
HIOKIZAKURA GOURIKI KIMOTO JUNMAI
(Rice polishing ratio 70% – Alcohol 15%)
Rich, with a powerful umami flavor and a hint of acidity,
the kimoto method of making sake brings out the special
characteristics of the Goriki rice.
This sake has a beautiful yellowish hue and a well-balanced
umami taste that will perfectly pair with the
salted-sweetness of the sea urchin.
$268
KAGOSHIMA PORK BELLY SANDO
TAMAGAWA JUNMAI YAMAHAI
(Rice polishing ratio 66% – Alcohol 18%)
The first of the Tamagawa products to be made in the
pre-modern fashion, enjoyed for their potent,
complex flavours centered on the core of acidity and umami,
pair well with the Kurobuta pork’s rich fat tenderness
$248
KYOTO TOFU SANDO
OKURA TOKUBETSU JUNMAI
(Rice polishing ratio 70% – Alcohol 17%)
Mild scent that transparently conveys the faint freshness
and the nuances of koji. Fresh on the palate, it offers a
rounded taste with a slightly sweet, plump, and pear flavor.
Well match with the Tofu from Kyoto prefecture.
$228
CARAMEL SANDO
KURUMAZAKA NEGORO JUNMAI GINJO
(Rice polishing ratio 50% – Alcohol 16.5%)
On the nose, it gives off fruity, grassy notes
and a touch of nuts. On the palate, its silky texture
accompanies a rich palette of complex flavors,
enhanced by a pleasent touch of acidity
balanced by the creamy sweetness
of the Caramel Ice-Cream Sando.
$228
All fish & seafood on the menu are sourced and carefully selected from different prefectures and countries, not subject to any restrictions.
All prices are subject to 10% service charge.
