KAISEKI
Created by Executive Chef and award-winning Sushi Master, Shinya Nakano, our signature Tasting Menus and A La Carte options are available for lunch and dinner, 7 days a week.
Menu
Menu
Tasting Menu 1
165 per person | min 2 ppl
| WINE PAIRING FOR TASTING MENU | 95pp
Specially selected wines curated by our sommelier, paired to accompany each course |
| --- |
| YAKI EDAMAME (GF, DF, VG) Grilled edamame, leek oil, sansho pepper |
| NAMA GAKI (GF, DF) SA coffin bay pacific oyster, chilli daikon, crispy curry leaf, lemon oil |
| --- |
| MASU NO KARUPACHO (GF, DF) Tasmanian ocean trout sashimi, passion fruit ponzu, nori sesame, lychee, shiso |
| WAGYU TACO (DF) Creamy wasabi, jalapeno salsa, coriander |
| MEKYABETSU (GF, DF, V) Kobosu balsamic soy, apple, parsley, white sesame |
| --- |
| MISO SHIRU (DF) Seasonal vegetables |
| MORIAWASE PLATTER (GF, DF) Chef selection of premium sashimi, nigiri and maki |
| --- |
| KISU NO TEMPURA (DF)
Tempura NSW whiting, daikon oroshi dashi soy, aonori seaweed, yuzu lime kosho |
| WAGYU (GF, DF)
MBS4+ wagyu striploin steak, wasabi pepper soy, sesonal yasai pickles |
| KINOKO NO SALADA (V) Baby spinach, grilled mushrooms, parmesan, celery, yuzu vinegrette |
| --- |
| Choice of |
| ICHIGO SHOTO CAKI (V) Strawberry short cake, chocolate nuts soil, strawberry sorbet |
| or |
| NASHI CHOCORETO FONDANT (V)
Nashi pear chocolate fondant, ginger ice cream |
Tasting Menu 2
130 per person | min 2 ppl
| WINE PAIRING FOR TASTING MENU | 95pp
Specially selected wines curated by our sommelier, paired to accompany each course |
| --- |
| YAKI EDAMAME (GF, DF, VG) Grilled edamame, leek oil, sansho pepper |
| HIRAMASA USUZUKURI (GF, DF) SA Hiramasa kingfish usuzukuri, black truffle soy, salt bush, umami kombu |
| --- |
| SALMON TACO (DF) Mie cuit salmon, lemon chilli dressing, shiso |
| NASU DENGAKU (DF, VG) Saikyo miso eggplant, sweet basil, macadamia, pistachio, black sesame |
| --- |
| MISO SHIRU (GF, DF) Seasonal vegetables |
| MORIAWASE PLATTER (GF, DF) Chef selection of premium sashimi, nigiri and maki |
| --- |
| TORI (GF, DF) Shiokoji chicken breast, sichuan pepper soy, olive miso, celery |
| DAIKON TO TOFU SALADA (GF, DF, VG) Daikon and tofu salad, renkon pickles, crispy kale, onion soy dressing |
| --- |
| Choice of |
| ICHIGO SHOTO CAKI (V) Strawberry short cake, chocolate nuts soil, strawberry sorbet |
| or |
| MOCHI (GF, V) Mochi Kyoto yatsuhashi, white chocolate, yuzu cheese, azuki |
Vegetarian Tasting Menu
105 per person | min 1 per
| WINE PAIRING FOR TASTING MENU | 95pp
Specially selected wines curated by our sommelier, paired to accompany each course |
| --- |
| YAKI EDAMAME (GF, DF, VG) Grilled edamame, leek oil, sansho pepper |
| TSUKEMONO (GF, DF, VG) Three types of seasonal pickles |
| -- |
| AGEDASHI TOFU (GF, DF, VG) Silken tofu, chinese chive, ginger, kombu dashi soy |
| AVOCADO TACOS (DF, VG) Avocado and tomato tacos, jalapeno salsa, lemon chilli dressing |
| NASU DENGAKU (DF, VG) Saikyo miso eggplant, sweet basil, macadamia, pistachio, black sesame |
| --- |
| TOUNYU SOUP (GF, DF, VG) Soy milk soup, pumpkin, baby corn, Chinese cabbage |
| YASAI NO OSUSHI (GF, DF, VG) Two types of vegetable nigiri sushi, daikon and cucumber hoso maki roll |
| --- |
| YASAI NO TEMPURA (DF, V) Shojin yasai tempura, shitake mushroom, chef’s selection of vegetables |
| KINOKO (GF, DF, VG) Robata grilled mushrooms and baby corn, shio lemon, sesame dressing |
| YASAI NO NIBITASHI (GF, DF, VG) Quick fried zucchini, Japanese pumpkin, capsicum and carrot marinaded with sweet soy vinaigrette (nanbanji), ginger |
| --- |
| ICHIGO DAIFUKI TO YUZU SORBET (GF, DF, VG) Mochi stuffed with sweet azuki bean and fresh strawberry, yuzu mandarlin sorbet |
Starters
| EDAMAME (GF, DF, VG) Grilled edamame, leek oil, shio kombu |
9 | |
| NAMA GAKI (GF, DF) SA coffin bay pacific oyster, chilli daikon, crispy curry leaf, lemon oil |
Half Dozen |
39 76 |
| GOHAN (GF, DF, VG) Japanese nigata gohan rice |
7 | |
| MISO SHIRU (GF, DF) Miso soup, cherry tomato, enoki mushroom, shallots |
8 | |
| TOUNYU SOUP (GF, DF, VG) Soy milk soup, pumpkin, baby corn, chinese cabbage |
8 | |
| HIRAMASA USUZUKURI (GF, DF) SA Hiramasa king fish usuzukuri, black truffle soy, salt bush, umami kombu |
29 | |
| SALMON NO TARUTARU (GF, DF) Tuna and salmon tartar, nashi pear, aka miso yukke tare, ikura, tofu crisps |
30 | |
| GYO NO TATAKI (GF, DF) Black angus beef tataki, tomato ponzu, nametake, crispy sweet potato |
30 | |
| MASU NO KARUPACHO (GF, DF) Tasmanian ocean trout sashimi, passionfruit ponzu, nori sesame, lychee |
28 | |
| MAGURO CRISPY RICE (DF) Crispy rice, tuna tartar, chargrilled shallot, black tobiko |
32 | |
| TOFU HIYAYAKKO (GF, DF, VG) Silken tofu, ginger, tomato, cucumber, white sesame |
18 |
TACOS (DF) 2pcs
| WAGYU TACO Wagyu, creamy wasabi, coriander |
20 |
| SALMON TACO Mie cuit salmon, lemon chilli dressing, shiso |
18 |
Sashimi & Nigiri
All Sashimi & Nigiri are gluten free
except Unaki Kabayaki
| Sashimi 3 pcs | Nigiri 2 pcs |
|
|---|---|---|
| TUNA | 24 | 16 |
| O-TORO | MP | MP |
| SALMON | 21 | 14 |
| ABURI SALMON BELLY | 24 | 16 |
| HIRAMASA KINGFISH | 21 | 14 |
| NZ IKEJIME RED SNAPPER | 21 | 14 |
| HOKKAIDO SCALLOP | 24 | 16 |
| UNAGI KABAYAKI | 21 | 14 |
| YARRA VALLEY SALMON ROE | 42 | 28 |
| MBS 9+ WAGYU NIGIRI | - | 19 |
| WA FREMANTLE OCTOPUS | 18 | 12 |
| TAMAGO | 12 | 8 |
| QLD TIGER PRAWN | 21 | 14 |
Platters
| SIGNATURE ITAMAE SASHIMI MORIAWASE 12 PCS | 89 |
| SIGNATURE ITAMAE NIGIRI MORIAWASE 8 PCS | 65 |
| OMAKASE SASHIMI SUSHI PLATTER 21 PCS Chef selection of premium sashimi, nigiri and maki roll |
145 |
Maki Rolls
| SAKE TO AVOCADO (GF, DF) Salmon and avocado, ikura shibazuke, fennel, crispy parsnip |
28 |
| MAGURO (DF) Spicy tuna, cucumber, house made daikon pickles, kataifi |
29 |
| EBI TEMPURA (DF) Tempura prawn, asparagus, lemon burm, amaebi salsa |
29 |
| AGE WATARI GANI (GF, DF) Soft shell crab, zuke masago, cucumber, creamy wasabi |
30 |
| MUSHI GANI (GF, DF) Steamed blue swimmer crab, avocado, akamiso sauce, wakame |
30 |
| UNAGI TO FOA GURA (DF) Chargrilled eel, french foie gras, cucumber, sweet potato |
38 |
| YASAI (GF, DF, VG) Seasonal vegetables, shitake mushroom, red capsicum, tofu puree |
19 |
| GYU NIKU (GF, DF) Braised wagyu, asparagus, kinpira burdock, leek |
35 |
Salad
| KINOKO NO SALADA (V) Baby spinach, grilled mushrooms, parmesan, celery, yuzu vinegrette |
24 |
| DAIKON TO TOFU SALADA (GF, DF, VG) Daikon and tofu salad, renkon pickles, crispy kale, onion soy dressing |
20 |
| TSUKEMONO (GF, DF, VG) Kyoto style assorted yasai tukemono pickles |
18 |
| YASAI NO NIBITASHI (GF, DF, VG) Quick fried zucchini, Japanese pumpkin, capsicum and carrot marinaded with sweet soy vinaigrette (nanbanji), ginger |
19 |
Kitchen
| UCHIWA EBI TEMPURA (DF) Bug tempura, onion, jalapeno, shallot, amazu ponzu |
38 |
| EBI NO TEMPURA (DF) Tempura king prawn, creamy dill, house made curry salt |
29 |
| YASAI NO TEMPURA (DF, V) Tempurs shojin yasai, shitake mushroom, seasonal vegetables |
20 |
| KISU NO TEMPURA (DF) Tempura NSW whiting, daikon oroshi dashi soy, aonori, lime kosho |
35 |
| AGEDASHI TOFU (GF, DF) Silken tofu, chinese chive, ginger, dashi soy |
19 |
| TOOTHFISH SAIKYOYAKI (GF, DF) Glacer 51' patagonian toothfish saikyoyaki, seasonal vegetables |
64 |
| MEKYABETU (GF, DF, V) Brussel sprout, kabosu balsamic soy, apple, parsley, white sesame |
20 |
| WAGYU YAKI GYOZA (DF) 5PCS Wagyu dumplings, black sesame yuzu |
28 |
| ISEEBI NO ITAMEMONO (GF) Sautéed WA lobster, scampi bisque sauce, shitake, enoki mushrooms |
56 |
| BARRAMUNDI NO YAKIMONO (GF, DF) Grilled yasai marinated QLD barramundi, shoyukoji, ginger amazu |
30 |
| NASU DENGAKU (DF, VG) Saikyo miso eggplant, sweet basil, macadamia, pistachio, black sesame |
20 |
Robata
| WAGYU (GF, DF) MBS4+wagyu stliploin steak, wasabi pepper soy, yasai seasonal pickles |
59 |
| KAGASHIMA KUROGE WAGYU (DF) A4 Kagoshima Japanese wagyu scotch fillet steak (220g), chilli ponzu, yasai seasonal pickles |
148 |
| SHORTO RIBU (DF) Beef short rib, karashi su miso graze, eggplant puree, corn salsa |
49 |
| TORI (GF, DF) Shiokoji chicken breast, sichuan pepper soy, olive miso, celery |
29 |
| LAM NIKU NO GENGIS KHAN YAKI (GF, DF) Hokkaido style lamb rump, honey apple miso, capsicum, carrot, bean sprouts |
38 |
| KAJIKI MAGURO NO KUSHIYAKI (GF, DF) 2pcs Ulladulla sword fish skewer, hatcho miso, shallots, house made harissa |
18 |
| CAULIFLOWER (GF, V) Cauliflower, blue cheese, pepper berry shichimi, pears |
19 |
| KINOKO (GF, DF, VG) Grilled mushrooms and baby corn, shio lemon, sesame dressing |
20 |
| JAGAIMO (GF, V) Grilled potato, garlic vinegar, house made curry salt |
19 |
| KABOCHO NO YAKIMONO (GF, V) Grilled pumpkin, cinnamon yogurt, chilli pumpkin seed oil, crispy onion |
19 |
Vegetarian
| YAKI EDAMAME (GF, DF, VG) Grilled edamame, leek oil, sansho pepper |
9 |
| TONYU SOUP (GF, DF, VG) Soy milk soup, pumpkin, baby corn, Chinese cabbage |
8 |
| NASU DENGAKU (DF, VG) Saikyo miso eggplant, sweet basil, macadamia and pistachio, black sesame |
20 |
| DAIKON TO TOFU SALADA (GF, DF, VG) Daikon and tofu salad, renkon pickles, crispy kale, onion soy dressing |
20 |
| YASAI MAKI (GF, DF, VG) Seasonal vegetables maki roll, shitake mushroom, red capsicum, tofu puree |
19 |
| MEKYABETU (GF, DF, V) Brussel sprout, kabosu balsamic soy, apple, parsley, white sesame |
20 |
| CAULIFLOWER (GF, V) Grilled cauliflower, blue cheese, sichimi seven spices, pears |
19 |
| KINOKO (GF, DF, VG) Grilled mushrooms and baby corn, shio lemon, sesame dressing |
20 |
| JAGAIMO (GF, V) Grilled potato, garlic vinegar, house made curry salt |
19 |
| KABOCHYA NO YAKIMONO (GF, V) Grilled pumpkin, cinnamon yogurt, chilli pumpkin seed oil, crispy onion |
19 |
| YASAI NO TEMPURA (DF, V) Tempura shojin yasai, shitake mushroom, seasonal vegetables |
20 |
| TOFU HIYAYAKKO (GF, DF, VG) Silken tofu, ginger, tomato, cucumber, white sesame |
18 |
| TSUKEMONO (GF, DF, VG) Kyoto style assorted yasai tukemono pickles |
18 |
| YASAI NO NIBITASHI (GF, DF, VG) Quick fried zucchini, Japanese pumpkin, capsicum and carrot marinaded with sweet soy vinaigrette (nanbanji), ginger |
19 |
| AGEDASHI TOFU (GF, DF, VG) Silken tofu, Chinese chive, ginger, kombu dashi soy |
19 |
Dessert
| SHOTOKEKI (V) Japanese ichigo short cake, chocolate nuts soil, strawberry sorbet |
19 |
| NASHI CHOCORETO FONDANT (V) Nashi pear chocolate fondant, ginger ice cream |
20 |
| MOCHI (GF, V) Mochi Kyoto yatsuhashi, white chocolate, yuzu cheese, azuki cream |
19 |
| LYCHEE PABUROBA (GF, DF, V) Lychee pavlova, matcha tuile, kabosu jelly, yuzu marmalade |
20 |
| MATCHA PARFAIT (V) Kyoto style matcha trifle, vanilla panna cotta, matcha ice cream |
20 |
| ICHIGO DAIFUKU (GF, DF, VG) Mochi stuffed with sweet azuki bean and fresh strawberry |
10 |
SORBET (GF, DF, VG)
| STRAWBERRY SORBET | 7 |
| YUZU MANDARIN SORBET | 8 |
| LYCHEE SORBET | 7 |
ICE CREAM (GF, V)
| MISO CARAMEL ICE CREAM | 8 |
| COFFEE ICE CREAM | 7 |
| MATCHA ICE CREAM | 7 |
| GINGER ICE CREAM | 8 |
Drinks
| COFFEE | 7 |
| TEA | 7 |
| Sen-cha, Japanese green tea | |
| Genmai-cha, roasted rice w/ green tea | |
| Hoji-cha, roasted green tea | |
| Mugi-cha, roasted barley tea |
Koto Signature Lunch Bento
65 per person
| BENTO INCLUDES Miso Soup Chef Selection Nigiri Sushi Maki Roll Roast Beef and Daikon Salad Ebi Tempura Miso Eggplant |
| CHOICE OF Shiokoji Chicken Breast, Ume Teriyaki, Shisho or Yasai Marinated Grilled Salmon, Ginger Amazu |
Koto Signature Vegetarian Lunch Bento
50 per person
| BENTO INCLUDES Chef Selection Nigiri Sushi Chef Selection Nigiri Sushi Cucumber and Daikon Pickles Hoso Maki Roll Tofu and Daikon Salad Seasonal Yasai Tempura, Amazu Ponzu Miso Eggplant Robata-Grilled Cauliflower, White Sesame Dressing, Shichimi Pepperberry |
Kaisen Chirashi Sushi Bowl
55 per person
| INCLUDES A mix of sushi rice, shitake mushroom and white sesame topped with tuna, kingfish, salmon, Hokkaido scallop, red caviar and black tiger prawn sashimi |
