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, jalapeño coriander dressing, celery salsa, cayenne pepper |
| --- |
| MADAI NO CARUPACHO (GF, DF) NZ ikejime red snapper thin sliced sashimi, ume plum wasabi, yuzu skin, shiso, EV olive oil |
| 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 |
| WAFU CHICKEN CESAR SALAD Char-grilled shiokoji chicken breast, mixed lettuce, sweet basil, nori seaweed, feta, arare (rice crackers), house made caesar dressing |
| --- |
| Choice of |
| CHOCOLATE TARUTO Charcoal chocolate tart shell, miso caramel, chocolate mousse, dark mirror glaze, amazake japanese rice koji ice cream |
| or |
| YUZU SHOO-CREAM
Yuzu and custard cream filled choux pastry, yuzu jam, kinako soy bean powder, peach oolong tea sorbet |
Tasting Menu 2
135 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 |
| WAFU CEVICHE (GF) Tuna, salmon, kingfish, ceviche, yuzu kosho dressing, pumpkin purée, lime leaf |
| --- |
| 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 (DF) Robata char-grilled chicken breast, negi shallot miso, onsen tamago (Japanese soft-cooked egg), house made yakitori sauce |
| KINIKO NO SALAD(V) Baby spinach, grilled mushroom, parmesan, celery, yuzu vinegrette |
| --- |
| Choice of |
| YUZU SHOO-CREAM (V) Yuzu and custard cream filled choux pastry, yuzu jam, kinako soy bean powder, peach oolong tea sorbet |
| or |
| MOCHI (GF, V) Mochi Kyoto yatsuhashi, white chocolate, yuzu cheese, azuki |
Vegetarian Tasting Menu
115 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) Kyoto Style pickled seasonal vegetables |
| -- |
| 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, vegetable hoso maki roll |
| --- |
| YASAI NO TEMPURA (DF, V) Shojin yasai tempura, shitake mushroom, seasonal vegetables |
| ZUCCHINI (GF, V) Grilled zucchini, jalapeño coriander dressing, feta, apricot, shiso |
| MEKYABETSU (GF, DF, V) Kobosu balsamic soy, apple, parsley, white sesame |
| --- |
| 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 |
10 | |
| NAMA GAKI (GF, DF) SA coffin bay pacific oysters Jalapeño, coriander dressing & celery salsa | yuzu jam & dried miso | ikura & tofu purée |
Half Dozen |
40 78 |
| GOHAN (GF, DF, VG) Japanese nigata gohan rice |
8 | |
| 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 | |
| WAFU CEVICHE (GF) Tuna, salmon, king fish ceviche, yuzu kosho dressing, pumpkin purée, lime leaf |
30 | |
| MADAI NO CARUPACHO (GF, DF) NZ ikejime red snapper thin sliced sashimi, ume-wasabi, yuzu skin, shiso, EV olive oil |
32 | |
| HIRAMASA USUZUKURI (GF, DF) SA Hiramasa king fish usuzukuri, black truffle soy, salt bush, umami kombu |
32 | |
| MAGURO NO TARUTARU (GF, DF) Tuna and salmon tartar, nashi pear, aka miso yukke tare, ikura, tofu crisps |
32 | |
| GYO NO TATAKI (GF, DF) Wagyu beef tataki, tomato ponzu, enoki mushroom, crispy sweet potato |
30 | |
| SALMON NO KARUPACHO (GF, DF) Tasmanian salmon sashimi, passionfruit ponzu, nori sesame, lychee |
29 |
TACOS (DF) 2pcs
| WAGYU TACO Wagyu, creamy wasabi, coriander |
20 |
| SALMON TACO Mie cuit salmon, lemon chilli dressing, shiso |
18 |
| AVOCADO TACO Avocado, tomato, tofu purée, red chilli |
16 |
CRISPY RICE (DF) 6pcs
| WAGYU Miso braised wagyu, creamy black garlic, mushroom crisp |
32 |
| TUNA Tuna sashimi and tartar, shallots, black tobiko |
32 |
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 | 24 | 16 |
| NZ IKEJIME RED SNAPPER | 21 | 14 |
| HOKKAIDO SCALLOP | 24 | 16 |
| YARRA VALLEY SALMON ROE | 42 | 28 |
| MBS 9+ WAGYU NIGIRI | - | 20 |
| QLD TIGER PRAWN | 21 | 14 |
Platters
| SIGNATURE ITAMAE SASHIMI MORIAWASE 12 PCS Tuna, salmon, kingfish and chef selection of sashimi |
89 |
| SIGNATURE ITAMAE NIGIRI MORIAWASE 8 PCS Tuna, salmon, kingfish and chef selection of nigiri |
65 |
| KOTO PREMIUM ABURI (SEARED) NIGIRI MORIAWASE 4 PCS O-toro, wagyu, salmon belly and hokkaido scallop nigiri |
39 |
| 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 |
29 |
| MAGURO (DF) Spicy tuna, cucumber, house made daikon pickles, crispy rosemary |
30 |
| EBI TEMPURA (DF) Tempura prawn, asparagus, lemon burm, amaebi salsa |
30 |
| AGE WATARI GANI (GF, DF) Soft shell crab, zuke masago, cucumber, creamy wasabi |
32 |
| MUSHI GANI (GF, DF) Steamed blue swimmer crab, avocado, akamiso sauce, coriander |
32 |
| YASAI (GF, DF, VG) Seasonal vegetables, shitake mushroom, red capsicum, tofu puree |
20 |
| GYU NIKU (DF) Braised wagyu, asparagus, kinpira burdock, leek, black pepper |
35 |
Salad
| KINOKO NO SALADA (V) Baby spinach, grilled mushrooms, parmesan, celery, yuzu vinegrette |
25 |
| DAIKON TO TOFU SALADA (GF, DF, VG) Daikon and tofu salad, renkon pickles, crispy kale, onion soy dressing |
22 |
| TSUKEMONO (GF, DF, VG) Kyoto style pickled seasonal vegetables |
18 |
| WAFU CHICKEN CESAR SALAD Char-grilled shiokoji chicken breast, mixed lettuce, sweet basil, nori seaweed, feta, arare (rice crackers), house made caesar dressing |
30 |
Kitchen
| UCHIWA EBI TEMPURA (DF) Bug tempura, onion, jalapeno, shallot, amazu ponzu |
39 |
| EBI NO TEMPURA (DF) Tempura king prawn, creamy dill, house made curry salt |
30 |
| YASAI NO TEMPURA (DF, V) Tempurs shojin yasai, shitake mushroom, seasonal vegetables |
22 |
| KISU NO TEMPURA (DF) Tempura NSW whiting, daikon oroshi dashi soy, aonori, lime kosho |
35 |
| AGEDASHI TOFU (GF, DF, VG) Silken tofu, chinese chive, ginger, dashi soy |
22 |
| TOOTHFISH SAIKYOYAKI (GF, DF) Glacer 51' patagonian toothfish saikyoyaki, seasonal vegetables |
65 |
| MEKYABETU (GF, DF, V) Brussel sprout, kabosu balsamic soy, apple, parsley, white sesame |
22 |
| WAGYU YAKI GYOZA (DF) 5PCS Wagyu dumplings, black sesame yuzu, Ume plum pepper |
32 |
| SALMON NO YAKIMONO ANKAKE SAUCE (GF, DF) Grilled Tasmanian salmon, dashi soy, fennel pickle, waltnut, shallot, ikura (salmon caviar) |
36 |
| BARRAMUNDI NO YAKIMONO (GF, DF) Grilled yasai marinated QLD barramundi, shoyukoji, ginger amazu |
34 |
| NASU DENGAKU (DF, VG) Saikyo miso eggplant, sweet basil, macadamia, pistachio, black sesame |
22 |
Robata
| WAGYU (GF, DF) MBS4+ wagyu stiploin steak, wasabi pepper soy, yasai seasonal pickles |
62 |
| WAGYU RUMP (GF, DF) MBS9+ wagyu rump cap steak (280g), onion garlic soy, house made seeded mustard, yasai seasonal pickles |
75 |
| KAGASHIMA KUROGE WAGYU (DF) A4 Kagoshima Japanese wagyu scotch fillet steak (220g), chilli ponzu, yasai seasonal pickles |
138 |
| SHORTO RIBU (DF) Beef short rib, karashi su miso graze, eggplant puree, corn salsa |
55 |
| TORI (DF) Shiokoji chicken breast, negi shallot miso, onsen tamago (Japanese soft-cooked egg), house made yakitori sauce |
34 |
| LAM NIKU NO GENGIS KHAN YAKI (DF) Hokkaido style lamb rump, honey apple miso, capsicum, carrot, bean sprouts |
45 |
| CAULIFLOWER (GF, V) Cauliflower, blue cheese, pepper berry shichimi, pears |
20 |
| KINOKO (GF, DF, VG) Grilled mushrooms and baby corn, shio lemon, sesame dressing |
22 |
| JAGAIMO (GF, V) Grilled potato, garlic vinegar, house made curry salt |
20 |
| ZUCCHINI (GF, V) Grilled zucchini, jalapeño coriander dressing, feta, apricot, shiso |
20 |
Vegetarian
| YAKI EDAMAME (GF, DF, VG) Grilled edamame, leek oil, sansho pepper |
10 |
| 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 |
22 |
| DAIKON TO TOFU SALADA (GF, DF, VG) Daikon and tofu salad, renkon pickles, onion soy dressing |
22 |
| YASAI MAKI (GF, DF, VG) Seasonal vegetables maki roll, shitake mushroom, red capsicum, tofu puree |
22 |
| MEKYABETU (GF, DF, V) Brussel sprout, kabosu balsamic soy, apple, parsley, white sesame |
22 |
| CAULIFLOWER (GF, V) Grilled cauliflower, blue cheese, sichimi seven spices, pears |
20 |
| KINOKO (GF, DF, VG) Grilled mushrooms and baby corn, shio lemon, sesame dressing |
22 |
| JAGAIMO (GF, V) Grilled potato, garlic vinegar, house made curry salt |
20 |
| ZUCCHINI (GF, V) Grilled zucchini, jalapeño coriander dressing, feta, apricot, shiso |
20 |
| YASAI NO TEMPURA (DF, V) Tempura shojin yasai, shitake mushroom, seasonal vegetables |
22 |
| TSUKEMONO (GF, DF, VG) Kyoto style assorted yasai tukemono pickles |
18 |
| AVOCADO TACOS (GF, DF, VG) 2pcs Avocado, cherry tomato, tofu purée, red chilli |
16 |
| AGEDASHI TOFU (GF, DF, VG) Silken tofu, Chinese chive, ginger, kombu dashi soy |
22 |
Dessert
| CHOCOLATE TARUTO (V) Charcoal chocolate tart shell, miso caramel, chocolate mousse, dark mirror glaze, Amazake japanese rice koji ice cream |
22 |
| YUZU SHOO-CREAM (V) Yuzu and custard cream filled choux pastry, yuzu jam, kinako soy bean powder, peach oolong tea sorbet |
22 |
| MOCHI (GF, V) Mochi Kyoto yatsuhashi, white chocolate, yuzu cheese, azuki cream |
22 |
| LYCHEE PABUROBA (GF, DF, V) Lychee pavlova, lychee sorbet, kabosu jelly, fresh coconut |
23 |
| MATCHA PARFAIT (V) Kyoto style matcha trifle, vanilla panna cotta, matcha ice cream |
24 |
| ICHIGO DAIFUKU (GF, DF, VG) Mochi stuffed with sweet azuki bean and fresh strawberry |
12 |
SORBET (GF, DF, VG)
| STRAWBERRY SORBET | 8 |
| YUZU MANDARIN SORBET | 8 |
| LYCHEE SORBET | 8 |
ICE CREAM (GF, V)
| COFFEE ICE CREAM | 8 |
| UJI KYOTO MATCHA ICE CREAM | 10 |
| AMAZAKE JAPANESE RICE KOJI ICE CREAN | 9 |
Drinks
| COFFEE | 8 |
| MATCHA LATTE | 8 |
| TEA | 8 |
| Sen-cha, Japanese green tea | |
| Genmai-cha, roasted rice w/ green tea | |
| Hoji-cha, roasted green tea | |
| Mugi-cha, roasted barley tea | |
| Wakocha | |
| Matcha |
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 |
