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
160 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) Yuzu Jam and dried miso |
| --- |
| HIRAMASA USUZUKURI (GF, DF) SA Hiramasa kingfish usuzukuri, black truffle soy, salt bush, umami kombu |
| WAGYU TACO (DF) Creamy wasabi, jalapeno salsa, coriander |
| NASU DENGAKU (GF, 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 |
| --- |
| EBI TEMPURA (DF) Baby king prawn w/ dashi soy and daikon oroshi, yuzu peel |
| ANGUS GYU STEAK (GF) MBS3+ beef striploin, lemon myrtle butter, seasonal yasai pickles, wasabi pepper soy |
| KINOKO NO SALADA (V) Baby spinach, grilled mushrooms, parmesan, celery, yuzu vinegrette |
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| Choice of |
| ICHIGO SHOTO CAKI (V) Strawberry short cake, chocolate nuts soil, strawberry sorbet |
| or |
| NASHI CHOCORETO FONDANT Nashi pear chocolate fondant, ginger ice cream |
Tasting Menu 2
125 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 |
| TUNA TATAKI (GF, DF) Fennel, takana mustard leaf, crispy nori, sesame dressing |
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| SALMON TACO (DF) Mie cuit salmon, lemon chilli dressing, shiso |
| NASU DENGAKU (GF, 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 |
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| 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
100 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 |
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| TOFU HIYAYAKKO (GF, DF, VG) Silken tofu, ginger, tomato, cucumber, white sesame |
| AVOCADO TACOS (DF, VG) Avocado and tomato tacos, jalapeno salsa, lemon chilli dressing |
| NASU DENGAKU (GF, DF, VG) Saikyo miso eggplant, sweet basil, macadamia, pistachio, black sesame |
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| 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 |
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| 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 |
| DAIKON TO TOFU SALADA (GF, DF, VG) Daikon and tofu salad, renkon pickles, crispy kale, onion soy dressing |
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| 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) Pacific oyster, three ways onion salsa, yuzu jam and dried miso, ikura tosazu jelly |
Half Dozen |
39 76 |
| GOHAN (GF, DF, VG) Japanese nigata gohan rice |
7 | |
| MISO SHIRU (GF, DF) Miso soup with seasonal vegetables |
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 | |
| TUNA TATAKI (GF, DF) 6pcs Fennel, takana mustard leaf, crispy nori, sesame dressing |
34 | |
| GYO NO TATAKI (GF, DF) Black angus beef tataki, tomato ponzu, nametake, crispy sweet potato |
29 | |
| HOTATO NO KARUPACHO (GF, DF) Hokkaido scallop sashimi, dried miso, chestnuts, finger lime, yuzu honey |
32 | |
| MAGURO CRISPY RICE (DF) Crispy rice, tuna tartar, chargrilled shallot |
32 | |
| NASU DENGAKU (GF, DF, VG) Saikyo miso eggplant, sweet basil, macadamia, pistachio, black sesame |
19 | |
| TOFU HIYAYAKKO (GF, DF, VG) Silken tofu, ginger, tomato, cucumber, white sesame |
18 |
TACOS (DF) 2pcs
| WAGYU TACO Wagyu, creamy wasabi, coriander |
18 |
| SALMON TACO Mie cuit salmon, lemon chilli dressing, shiso |
16 |
Sashimi & Nigiri
All Sashimi & Nigiri are gluten free
except Unaki Kabayaki
| Sashimi 3 pcs | Nigiri 2 pcs |
|
|---|---|---|
| TUNA | 25 | 17 |
| O-TORO | 51 | 34 |
| SALMON< | 19 | 13 |
| ABURI SALMON BELLY | 24 | 16 |
| HIRAMASA KINGFISH | 21 | 14 |
| NZ IMPERADOR | 27 | 18 |
| NZ IKEJIME RED SNAPPER | 21 | 14 |
| HOKKAIDO SCALLOP | 24 | 16 |
| UNAGI KABAYAKI | 21 | 14 |
| YARRA VALLEY SALMON ROE | 42 | 28 |
| TASMANIAN SHORT SPINE UNI (Seasonal) |
MP | MP |
| MBS 9+ WAGYU NIGIRI | - | 19 |
| WA SCAMPI NIGIRI | MP | MP |
| 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 | 79 |
| OMAKASE SASHIMI SUSHI PLATTER 21 PCS Chef selection of premium sashimi, nigiri and maki roll |
148 |
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 |
35 |
| YASAI (GF, DF, VG) Seasonal vegetables, shitake mushroom, red capsicum, tofu puree |
19 |
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 |
Kitchen
| UCHIWA EBI TEMPURA (DF) Bug tempura, onion, jalapeno, shallot, amazu ponzu |
36 |
| EBI NO TEMPURA (DF) Baby king prawn tempura, dashi soy, daikon oroshi, yuzu peel, chives |
28 |
| YASAI NO TEMPURA (DF, V) Shojin yasai tempura, shitake mushroom, chef’s selection of vegetables |
20 |
| AGEDASHI TOFU (GF, DF) Silken tofu, chinese chive, ginger, dashi soy |
18 |
| TOOTHFISH SAIKYOYAKI (GF, DF) Glacer 51' patagonian toothfish saikyoyaki, seasonal pickles |
64 |
| MEKYABETU (GF, DF, V, VG) Brussel sprout, yuzu soy, aonori, apple, parsley |
19 |
| NZ JOHN DORY (GF, DF) NZ John Dory ankake sakamusi, leek, ginger, mussel dashi, ice plants |
35 |
| WAGYU YAK 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 |
Robata
| BLACK ANGUS (GF) MBS3+ beef striploin, lemon myrtle butter, seasonal yasai pickles, wasabi pepper soy |
55 |
| KAGASHIMA KUROGE WAGYU (DF) Kagoshima Japanese wagyu scotch fillet A4 250g, momiji oroshi ponzu, seasonal pickles |
158 |
| SHORTO RIBU (GF, DF) Beef short rib, karashi su miso graze, eggplant puree, corn salsa |
46 |
| TORI (GF, DF) Shiokoji chicken breast, sichuan pepper soy, olive miso, celery |
29 |
| LAMB RUMP (GF, DF) Lamb rump, antiqucho sauce, pomegranate amazu, grilled okura |
34 |
| TAKO NO YAKIMONO (GF) WA Fremantle octopus, shiso coriander pesto, sweet potato puree, lemon |
32 |
| CAULIFLOWER (GF, V) Cauliflower, blue cheese, pepper berry shichimi, pears |
18 |
| KINOKO (GF, DF, VG) Mushrooms and baby corn, shio lemon, sesame dressing |
19 |
| JAGAIMO (GF, V) Potato, garlic vinegar, house made curry salt, soy, fennel seed |
18 |
| KABOCHO NO YAKIMONO (GF, V) Japanese pumpkin, cinnamon yogurt, chilli pumpkin seed oil, crispy onion |
18 |
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 (GF, DF, VG) Saikyo miso eggplant, sweet basil, macadamia and pistachio, black sesame |
18 |
| 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 (DF, VG) Brussel sprout, yuzu soy, aonori, apple, parsley |
19 |
| CAULIFLOWER (GF, V) Grilled cauliflower, blue cheese, pepper berry shichimi, pears |
18 |
| KINOKO (GF, DF, VG) Grilled mushrooms and baby corn, shio lemon, sesame dressing |
19 |
| JAGAIMO (GF, V) Grilled potato, garlic vinegar, house made curry salt |
18 |
| KABOCHYA NO YAKIMONO (GF, V) Grilled pumpkin, cinnamon yogurt, chilli pumpkin seed oil, crispy onion |
18 |
| YASAI NO TEMPURA (DF, V) Shojin yasai tempura, shitake mushroom, chef’s selection of 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 |
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 |
19 |
| LYCHEE PABUROBA (GF, DF, V) Lychee pavlova, matcha tuile, kabosu jelly, yuzu marmalade |
19 |
| ICHIGO DAIFUKU (GF, DF, VG) Mochi stuffed with sweet azuki bean and fresh strawberry |
9 |
SORBET (GF, DF, VG)
| STRAWBERRY SORBET | 7 |
| YUZU MANDARIN SORBET | 8 |
| LYCHEE SORBET | 7 |
ICE CREAM (GF, V)
| COFFEE ICE CREAM | 7 |
| HOUJICHA 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 |
Omakase Menu Sample
198 per person
| Koto’s 18-course omakase menu is a one-of-a-kind experience that showcases the highest quality seasonal ingredients and seafood, alongside the skills of our hatted Executive Chef and Sushi Master, Shinya Nakano.
The menu changes nightly, and is served at our open-concept sushi counter where guests can watch their meal being prepared for a fully immersive experience. Wine and sake pairing options are also available. Bookings now available for Monday 29 July through to Monday 30 September. Please note that due to the nature of the omakase experience, not all dietary restrictions can be accommodated. Contact us at info@kotodining.au with any special dietary requests at least 72 hours prior to your booking. |
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| SAMPLE ONLY - MENU CHANGES NIGHTLY |
| --- |
| Coffin Bay Pacific oyster duo, Oscietra caviar and ikura |
| New Zealand red snapper kobujime sashimi, lemon, caper |
| Hokkaido scallop sashimi, foie gras, pear |
| Miso soup |
| CHEF's SELECTION SEASONAL SUSHI NIGIRI (9 PIECES)
Bluefin tuna otoro, Hiramasa kingfish belly, Tasmanian salmon, Western Australian confit octopus |
| Chawanmusi, Majura black truffle |
| Mini chirashi sushi |
| Shishitou miso toothfish |
| A4 kagoshima wagyu steak |
| Yuzu mandarin sorbet, mochi |
