Japanese Fusion & Grill Chow Kit
Japanese Fusion & Grill Chow Kit
Japanese Fusion & Grill Chow Kit
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Charcoal Grilled Smelt fish with a sprinkle of salt and served with our house Ponzu and Budu dipping sauce
Thick succulent slices of tuna seasoned with Cayenne powder and shoyu, lightly torched and donned on a pAIR tortilla layered with shredded lettuce, cheese, malaysian sambals and wasabi mayo
90 grams of buttery Yellow Fin Tuna diced and marinated with Pickled Wasabi and Sesame and layered atop fresh crisp Lettuce, Cucumber and Cherry Tomatoes.
Classic, fast-paced Japanese stir-fried vegetable dish made by quickly cooking mixed vegetables over high heat.
Traditional Japanese soup made by dissolving Fermented Soybean Paste into a savory broth called Dashi.
Japanese rolled omelette made in house. Slightly sweet, savory, and rich in umami.
A traditional Japanese slow-cooked soft egg. It is silky, milky, custard-like white and a firm, creamy yolk.
1mm thin Sliced Beef Sirloin marinated with Soy and Ponzu and lightly torched and served atop a bed of fluffy seven Herb Nanami Rice
Tender, Smoky Grilled Chicken paired with fresh Vegetables and savory Dressings on a bed of Rice.
A savory-sweet dish with Tender, Smoky Grilled Chicken basted in a glossy glaze on a bed of Rice.
A Japanese Rice bowl made with thinly Sliced Beef and Onions cooked in a punchy, Ginger-flavored Soy Sauce
A fun Japanese Rice bowl for the Kids made with yummy toppings like chicken or beef or fish, with vegetables cooked in a tasty sauce.
Charcoal Grilled Salmon Head braised with Daikon and Carrots in a Kimchi Miso base soup.
Rice bowl dish featuring cubed sashimi-grade raw Salmon marinated in a savory Soy-Sesame dressing served over Rice.
Fresh buttery slices of Atlantic Salmon served atop Nasi Ulam(seven herb mix) Sushi Rice
A Japanese dish made by lightly Salting and grilling skin-on Salmon til the skin is crisp and the flesh tender.
Inspired by the famous Philly Cheese Steak. Thin slices of Sirloin Beef cooked with caramelised Onions and lastly chopped with a lot of Cheese and served with an over easy Egg.
Fluffy egg in between two toasted bread with fresh lettuce and Wasabi Mayo.
A juicy, Charred Chicken Thigh served inside a toasted bread with fresh lettuce and Wasabi Mayo.
Vibrant Yellow Fin Tuna sliced and served with a classic Malaysian dipping sauce called Air Assam and garnished with fresh Pico De Gallo, pickled Onions, Birds Eye Chilli and Cherry Tomato.
Fresh Salmon sliced and served with Soy Sauce and Wasabi.
Tataki is a cooking method that torches the outer layer and keeps the inner layer raw. Buttery Slices of Torched Salmon tataki served with Tomato Salsa, Sambal Bakar and finished with Cilantro.
A modern take on a traditional Sarawakian dish 4 slices of buttery Salmon marinated in Agua Chile and garnished with Chilli Jam, pickle Ginger, pickle Chilli, pickle Cherry Tomatoes and pickled Onions.
Flame-seared sashimi.
Flame-seared cured Mackerel fillet.
Salmon Nigiri done 3 ways, Original with Wasabi, modern with Mayo and our take with Sambal Bakar.
A thin slice of seasoned, lightly seared Beef over sushi Rice.
A Japanese thin sliced sushi roll filled with fresh, crisp cucumber and sushi Rice wrapped in dried seaweed (nori).
A Japanese thin sliced sushi roll filled with pickled Radish and sushi Rice wrapped in dried seaweed (nori).
Diced fresh Salmon marinated with Shoyu, pickled Wasabi and diced Belimbing Buluh for that added sour kick and layered atop crispy nori and sushi Rice.
Sushi wrapped in a strip of seaweed and topped with a rich, fatty cut of salmon belly.
A fresh slice of raw Yellow Fin Tuna over sushi Rice.
A Japanese thin sliced sushi roll filled with fresh salmon, eggs and a colorful mix of vegetables and sushi Rice wrapped in dried seaweed (nori).
A Japanese thin sliced sushi roll filled with fresh Seafood and sushi Rice wrapped in dried seaweed (nori).
A Japanese thin sliced sushi roll filled with house made rolled eggs and sushi Rice wrapped in dried seaweed (nori).
Rice Balls wrapped in Thin slices of australian Beef tongue dashed with Shoyu, and torched. A drizzle of Budu Sauce and garnished with pickled red Onions and Chilli.
Sushi wrapped in a strip of seaweed and topped with a creamy mix of tuna and mayonnaise.
Cooked outer layer with a brilliant red centre. Garnished with Wasabi Mayo and Negi.
Flame-seared sashimi over sushi Rice.
A popular dish made of sliced Bread soaked in beaten egg and milk mixture, then pan-fried til golden brown.
Our modern take on a Malaysian classic Roti bakar with kaya. Buttery and crispy toasted Bread with a generous spread of Kaya and finished with our signature Kaya Chantilly.
Refreshing Soda
Coffee
Tea
Water
