Chicken katsu with carrots, beni shoga & rice, served with curry sauce, topped with spring onion & sesame.
8 Salmon Avocado Uramaki, 8 California Uramaki & 8 Crispy Ebi Uramaki, served with edamame & cabbage.
Cooked seabass & avocado wrapped in nori and rice, topped with seared seabass, caramelised onion & truffle–spring onion sauce.
