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Experience the elegance of seasonal Japanese cuisine with our specially curated Kisaragi Gozen for February.

🎁 Complimentary:

• One cup of Yuzu Shu

Zensai – Appetisers

• Inari Yasai Maki
  Beancurd Skin Roll Filled With Crab Stick, Pickles And Vegetables
• Mozuku Ikura
  Mozuku Seaweed In Light Vinegar Topped With Salmon Roe
• Hokkaido Tako Ashi Nama Su
  Thinly Sliced Hokkaido Octopus In A Refreshing Vinegar Dressing

Otsukuri – Sashimi Delights

• Aburi Shake
  Flame-Seared Rainbow Trout Fish
• Shiromi Wasabi Tataki
  Scattered Pieces Of White Fish Served With A Tangy Citrus-Soy “Ponzu” Sauce

Beef Tsutsumi Yaki To Mehikari Age Su
Tender Slices Of Beef Rolled With Seafood Mushrooms Served Alongside Crispy Fried Greeneye Fish In A Nanban-Style Sweet And Tangy Marinade

Ebi Kakiage No Chazuke
A Crispy Kakiage Made With Small Pieces Of Shrimp And Vegetables Served Over Rice With Warm Dashi Broth Poured Over

✨ Limited Sets Available Daily | Reservation Recommended

Experience the spirit of Shimotsuki — where every bite celebrates the elegance of the season.

🍽[Five Course delicious dishes]🥢

Dear customers, don’t miss it !!
hurry up !! Booking with us now ✓

Hurry call in to make reservation now: +65 6443 1187

As 2026 comes to a close, Misaki sincerely thanks every guest who has supported us throughout this extraordinary year. To celebrate our 11th Anniversary, we have specially prepared a traditional Japanese dish to reflect on a year that was challenging yet meaningful.

THANK YOU FOR CONTINUED SUPPORT !! 毎度ありがとうございます!!

May the new year bring you happiness and good fortune. We hope that enjoying this special dish fills you with joy and blessings.

But first, let’s introduce the amazing appetiser!

Taking centre stage, we have the Amaebi (Sweet Shrimp) topped with Fresh Uni (Sea Urchin), on a bed of Negitoro and Ikura (Minced Tuna with Spring Onion; Salmon Roe): this is surely a combination that will light up your tastebuds! Pair off with the Puchina Sarada (Crystal Ice Plant Salad) — the uniquely succulent crunch of African ice plant provides a cool, refreshing counterpoint to richer umami flavours.

Another unusual creation this month is the Umaki, a plain rolled omelette is always very nice but try this savory omelette with fluffy freshwater eel center. Round off the appetiser with Hamachi Sashimi (Yellowtail), Tako-su (Vinegared Octopus), Pirikara Konnyaku (Spicy Konjac), and finally, a side dish of Kuromame, Kuri Kanroni and Tazukuri (Black Beans, Sweet Chestnuts and Candied Sardines).

Also paired with a complimentary a glass of premium sake.

Toshikoshi soba (年越し蕎麦) is Japanese traditional noodle bowl dish eaten on New Year’s Eve. This custom lets go of hardship of the year…

The highlight of our 10th Anniversary Special is Toshikoshi Soba. This traditional dish, made with buckwheat noodles, inherits its symbolism from the resilience of the buckwheat plant, which can survive severe conditions as it grows. Yet, soba noodles are easily cut with chopsticks, which represents the passing of difficult times.

The soba is served with Ebi, Oba and Satsumaimo Tempura (Prawn, Perilla Leaf and Sweet Potato Deep-Fried in Batter), and topped off with Okaka (Fragrant Bonito Flakes), Kizami Nori (Crispy Seaweed), Nagaimo (Japanese Mountain Yam), and finally, Onsen Tamago (Poached Hot Spring Egg).

Please pour the broth, which is served separately, boldly into the bowl and enjoy the comforting warmth of this seasonal creation.

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【 11th ANNIVESARY & NEW YEAR COURSE 】

APPETIZER
Takosu (Octopus With Vinegar) Pirikara Konnyaku (Spicy Konjac) Umaki (Omelette Rolled Freshwater Eel) Puchina Sarada (Crystal Ice Plant Salad) Kuromame (Black Beans) + Kuri Kanroni (Sweet Chestnuts) + Tazukuri (Candied Sardines)

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OTSUKURI
Uni (Sea Urchin) Ikura (Salmon Roes) Amaebi (Sweet Shrimp) Hamachi (Sliced Raw YellowTail Fish) Negitoro(Minced Chopped Tuna Belly) * With Vinegared Rice

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TOKUBETSU TOSHIKOSHI SOBA

Buckwheat Noodles Served With Hot Broth Soup Is Poured Over Consisting With Tempura Prawn, Perilla Leave & Sweet Potato. Center With Hot Spring Egg

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DESSERT

Mochi & Ice Cream

Enjoy a complimentary slice of Yubari Melon, While Stocks Last

🍽[Five Course delicious dishes]🥢

Dear customers, don’t miss it !!
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Hurry call in to make reservation now: +65 6443 1187

Welcome our Shimotsuki Gozen, a special November menu inspired by the gentle flavors of late autumn.
The set features three appetizers — Okura Imo with Wafu, Nameko Mame Ni, and Satsumaimo Age Sarada — followed by Sashimi (2 kinds): Hirame and Shiromi, showcasing the delicate taste of fresh white fish.
A side dish of Tarabagani Korokke (King Crab Croquette) adds warmth and richness to the meal.
The main course includes Sushi (3 pieces): Shima Aji Sushi, Aburi Shake Sushi, and Negitoro Gunkan, highlighting the essence of seasonal seafood.
The set is complemented by Togan Osuimono (Winter Melon Clear Soup) and finished with Mochi and Ice Cream, offering a refreshing and satisfying conclusion.

Zensai – Appetisers

• Okura Imo Wafu
  Lady Finger & Mountain Yam With Wafu Dressing
• Nameko Mame Ni
  Simmered Nameko Mushrooms And Green Soybeans
• Satsumaimo Age Sarada
  Fried Mashed Sweet Potato With “Honey Mustard” Sauce

Otsukuri – Sashimi Delights

• Hirame
  Fresh Flounder Fish
• Shiromi Ponzu
  Fresh White Fish Served With Refreshing “Ponzu” Sauce

Tarabagani Korokke
Crispy Fried King Crab Meat Croquette, Made With Flaky Panko Breadcrumbs And With “Honey Mustard” Sauce.

Sushi Platter & Togan Osuimono

• Shima Aji Sushi
  Striped Jack
• Aburi Shake Sushi
  Lightly Torched Salmon
• Negitoro Gunkan
  Minced Fatty Tuna With Spring Onion

Soup ~ Togan Osuimono
Served Together With A Bowl Of Winter Melon Clear Soup

✨ Limited Sets Available Daily | Reservation Recommended

Experience the spirit of Shimotsuki — where every bite celebrates the elegance of the season.

🍽[Five Course delicious dishes]🥢

Dear customers, don’t miss it !!
hurry up !! Booking with us now ✓

Hurry call in to make reservation now: +65 6443 1187

Kannazuki Gozen features seasonal ingredients carefully selected for October, blending traditional and modern Japanese flavors. Highlights include the rich ankimo, fresh sashimi, and savory wagyu dango, offering a complete and harmonious Japanese dining experience from appetizers to dessert.

Zensai – Appetisers

• Goma Tofu
  Silky Sesame Tofu With Sesame Dressing
• Ankimo Ponzu
  Monkfish Liver With Citrus Soy-Based Sauce
• Burokkori No Sarada
  Broccoli Salad With Japanese-Style Dressing

Otsukuri – Sashimi Delights

• Kanpachi
  Fresh AmberJack Fish
• Shiromi Ponzu
  Fresh White Fish Served With ” Ponzu Sauce “

Kaisen Yasai Itame
Japanese-Style Stir-Fried Seafood And Mixed Vegetables

Wagyu Dango Age Toban Rice
Deep-Fried Wagyu Meatballs Rice Served On A Hot Plate With Scrambled Eggs And Onions Accompanied By A Bowl Of Osuimono (Clear Soup)

✨ Limited Sets Available Daily | Reservation Recommended

Experience the spirit of Kannazuki — where every bite celebrates the elegance of the season.

🍽[Five Course delicious dishes]🥢

Dear customers, don’t miss it !!
hurry up !! Booking with us now ✓

Hurry call in to make reservation now: +65 6443 1187

Celebrate the flavors of early autumn with our specially curated Nagatsuki Gozen. This seasonal course highlights fresh sashimi, crisp tempura, and our chef’s signature duck inaniwa udon, offering a harmonious dining experience crafted with care.

Zensai – Appetisers

• Mozuku Su
  Vinegared mozuku seaweed
• Nagaimo Age
  Deep-fried Japanese mountain yam with honey mustard sauce
• Tako Wasabi
  Octopus mixed with pickles wasabi

Otsukuri – Sashimi Delights

• Hamachi
  Raw yellowtail fish
• Aburi Shake
  Flame-seared rainbow trout fish

Anago Tempura
Battered and deep-fried sea eel in Japanese tempura style, served with tentsuyu dipping sauce and onsen tamago (soft hot spring egg)

Aigamo Inaniwa Udon Ankake
Sliced Aigamo duck with thin, flat Japanese wheat noodles in a rich ankake sauce, served together with a bowl of Tonjiru (hearty miso soup with pork, burdock root, and carrot)

✨ Limited Sets Available Daily | Reservation Recommended

Experience the spirit of Nagatsuki — where every bite celebrates the elegance of the season.

🍽[Five Course delicious dishes]🥢

Dear customers, don’t miss it !!
hurry up !! Booking with us now ✓

Hurry call in to make reservation now: +65 6443 1187

Available for a Limited Time Only — August 2025

Indulge in the seasonal flavors of Hazuki (August) with our specially curated Hazuki Gozen, a harmonious course set menu crafted with premium ingredients and refined Japanese artistry.

Zensai – Appetisers

• Chuka Hotate Wafu Sarada
  Seasoned scallops in sesame-soy dressing
• Okura Kinzanji Miso
  Lightly cooked okra with barley miso and wasabi
• Komochi Ika
  Tender squid filled with roe pearls

Otsukuri – Sashimi Delights

• Aburi Suzuki
  Flame-torched sea bass with refreshing “citrus ponzu” sauce
• Hotate Shaki Shaki Wasabi Tataki
  Scattered scallop pieces with pickles and wasabi

Unagi Tempura to Unagi Chawan Mushi
Crispy eel tempura paired with delicate steamed egg custard infused with grilled eel

Tokubetsu Unagi Soba
Tender grilled eel with soba noodles, served with a rich hot broth poured over

✨ Limited Sets Available Daily | Reservation Recommended

Experience the spirit of Hazuki — where every bite celebrates the elegance of the season.

🍽[Five Course delicious dishes]🥢

Dear customers, don’t miss it !!
hurry up !! Booking with us now ✓

Hurry call in to make reservation now: +65 6443 1187

July’s Fumizuki Gozen is a Five-Course menu celebrating summer’s bounty at MISAKI

We begin with a trio to awaken the senses. TORI KUROSU KARAAGE – succulent fried chicken tossed in a black-vinegar glaze – offers a crisp, tangy bite. SHISHAMO NANBANZUKE – features fried smelt marinated in a bright vinegar and onion sauce, balancing savory and acidic flavors. MEKYABETSU YASAI GOMA – is a chilled vegetable dish of tender brussels sprout buds dressed in creamy sesame sauce. Together, these appetizers showcase contrasting textures and the rich umami of fresh summer produce.

Enjoy the pure flavors of summer seafood. MIKAN TAI – presents sweet sea bream infused with fragrant japanese mandarin (mikan) essence – a citrusy accent that’s in season during japanese summers. HIRAMASA TATAKI – is scattered piecesof yellowtail amberjack, buttery texture. The cool sashimi courses exemplify the “light dishes” favored in warm month, providing a refreshing interlude.

RAINBOW TROUT prepared at low temperature – offers a gentle, melt-in -your -mouth experience. The trout is delicately seasoned, and served warm, a nod to the japanese penchant for warm, with a rich and creamy homemade “Tartar” sauce. Simple dishes that accentuate the ingredient’s essence.

INANIWA UDON are ultra-thin wheat noodles, prized for their smooth, elegant chewiness. They are served with fragrant “WASABI LEAF” dipping sauce, perfect for summer dining. Alongside is KUROBUTA ASPARAGUS MAKI tender black pork wrapped around crisp asparagus and lightly fried. The clear OSUIMONO soup – a light dashi broth – ties the course together, as its simplicity “highlights the essence of an ingredient” and cleanses the palate.

Limited to July 2025 only – FUMIZUKI GOZEN is an exclusive seasonal offering. Book early to secure your reservation and taste the poetic beauty of summer at MISAKI.

3 Unique Appetizers Goya Kurage [Bitter Melon Mixed With JellyFish], Kinpiri Gobo [Burdock Root Stir-Fried In A Savory-Sweet Sauce] And Niniku No Me Kinzanji Miso [Garlic Shoot With Barley Miso Wasabi].

Sashimi Of Hirame [A Flatfish/Flounder That is usually found in the Pacific and Atlantic Oceans] And Shima Aji [Striped Jack Served With A Refreshing Shaki-Shaki Pickles Wasabi]

Crispy Fried Mashed Lily Bulb Wrapped In Scallop, Topped With Aromatic Truffle Sauce – A Unique Blend of Textures And Umami.

A Sushi Platter With Aburi Shake [Lightly Torched Salmon], Ebi [Boiled Shrimp], Unagi [Eel With Sweet Kabayaki Sauce] And A Delicate Mini Ikura Don [Small Bowl Of Sushi Rice Topped Generously With Salmon Roe]. Accompanied By A Light And Clear Winter Melon Broth.

Dessert – Mochi & Ice Cream – The Perfect Sweet Finish

Below is a detailed and imaginative five-course meal concept curated by chef Misaki for the monthly special. This concept includes three distinct appetizers, two varieties of sashimi, a carefully selected side dish, a signature main course, and an elegant dessert.

* Mozuku Su : Delicate Mozuku Seaweed served in a light vinegar dressing, refreshing and full of natural ocean flavor
*Ingen No Goma-ae : Tender green beans dressed in a rich sesame sauce, offering a nutty and savory taste.
*Sansai Wafu : A seasonal mountain vegatable salad, simply prepared in a japanese-style dressing that highlights the freshness of the ingredients.

This trio balances sweet , sour and savory notes to prepare you for the courses ahead.

These are served together with 2 kinds of sashimi :

*Tobiuo Tataki with Tobikko : Small diced pieces of Flying Fish mixed together with Flying Fish Roes.

*Shiromi Sashimi : Bite-sized cubes of Fresh White Fish Sashimi, clean and delicate in taste. Served with a tangy citrus-soy “Ponzu” sauce.

This Combination offers a refreshing and well-balanced start to your special course.

Next, Enjoy the side Dish :

*Hon Maguro Kama Shioyaki Grilled Bluefin Tuna Collar seasoned simply with salt. Rich, tender, and full of deep flavor, this prized cut offers a satisfying contrast to the light starters.

For the main course :

*Nanohana Dashi Chazuke Steamed rice topped with tender rapeseed blossoms, with warm, fragrant dashi broth gently poured over. Light, soothing, and full of seasonal flavor, this dish brings comfort and elegance to the meal.

To finish, a simple sweet Dessert

Mochi and Ice Cream Soft , chewy mochi paired with one scoop of smooth, refreshing ice cream – a delightful way to end the course on a gentle, sweet note.

Don’t miss out on this exclusive 5-course seasonal special !
Reserve your table now and experience Chef Misaki’s creative monthly menu.
Call us today to secure your spot +65 6443 1187

Our appetizer consists of Komochi Ika[Spear Squid Filled With Eggs], Ko Morokoshi Kinzanji Miso[Baby Corn With Barley Miso Wasabi] And Zuchinni With Kuro Kikurage[Courgette With Black Fungus].

For the sashimi course, please look forward to Aburi Shiromi [Flame Seared Raw White Fish] and Aburi Shake [Flame Seared Raw Rainbow Trout Served With Dipping Sauce “Ponzu”].

or our side dish, it is the Anago Sansai Tempura[Tempura Battered Japanese Saltwater Eel And Wild Plants, Consisting Of Taranome (Aralia Elata Shoot), Nanohana (Rapeseed Flower) & Kogomi (FiddleHead Fern) Served With Tempura Dipping Sauce “Tentsuyu” With Hot Spring Egg]

To top it off, we have Negitoro & Hamachi Wasabi Gunkan-Maki And With Yasai Soba [“Battleship Sushi” Seaweed Wraps Around Sushi Rice Topping With Chopped Fatty Tuna & YellowTail Fish With Wasabi And With Small Bowl Of Buckwheat Noodles Served In A Broth Topped With Various Vegetables.]

✨【UZUKI GOZEN】 ✨
** APRIL SPECIAL**

Zensai (3 Kind of Appetizers)
Komochi Ika
Spear Squid Filled With Eggs
Ko Morokoshi Kinzanji Miso
Baby Corn With Barley Miso Wasabi
Zuchinni With Kuro Kikurage
Courgette With Black Fungus

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Otsukuri (2 Kinds of Sashimi)
Aburi Shiromi
Flame Seared Raw White Fish
Aburi Shake
Flame Seared Raw Rainbow Trout Served With Dipping Sauce “Ponzu”

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Anago Sansai Tempura
Tempura Battered Japanese Saltwater Eel And Wild Plants, Consisting Of Taranome (Aralia Elata Shoot), Nanohana (Rapeseed Flower) & Kogomi (FiddleHead Fern) Served With Tempura Dipping Sauce “Tentsuyu” With Hot Spring Egg

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Negitoro & Hamachi Wasabi Gunkan-Maki And With Yasai Soba

“Battleship Sushi” Seaweed Wraps Around Sushi Rice Topping With Chopped Fatty Tuna & YellowTail Fish With Wasabi And With Small Bowl Of Buckwheat Noodles Served In A Broth Topped With Various Vegetables.

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Dessert
Ice Cream & Mochi

🍽[Five Course delicious dishes]🥢

Dear customers, don’t miss it !!
hurry up !! Booking with us now ✓

Hurry call in to make reservation now: +65 6443 1187