Category: Uncategorised

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

---

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

---

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

---

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.

---

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

Our appetizer consists of Togan Wafu [Japanese Winter Melon With Wafu Dressing], Kanikama Tsukemono Goma Salad[Crab Stick & Pickle With Sesame Dressing] And Ika Shumai Shinjyo Age[Deep Fried Squid Shumai].

For the sashimi course, please look forward to Hirame [Flounder Raw Fish] and Kanpachi Wasabi Tataki [AmberJack Raw Fish Cut Into Cubes Mixed With Wasabi. Served With Dipping Sauce “Ponzu”].

or our side dish, it is the Gindara Saikyo Yaki Daikon Ankake [Grilled Japanese Cod Fish Marinated With Miso Paste Served Together With Japanese Radish]

To top it off, we have Buta Shogayaki Rice + Aburaage Miso Soup [Stir-Fried Japanese Ginger Pork  Place It On Top Of Rice And Served Together With A bowl Of Fried Tofu Pouch Miso Soup.]

✨【YAYOI GOZEN】 ✨
** MARCH SPECIAL**

Zensai (3 Kind of Appetizers)
Togan Wafu
Japanese Winter Melon With Wafu Dressing
Kanikama Tsukemono Goma Salad
Crab Stick & Pickle With Sesame Dressing
Ika Shumai Shinjyo Age
Deep Fried Squid Shumai

---

Otsukuri (2 Kinds of Sashimi)
Hirame
Flounder Raw Fish
Kanpachi Wasabi Tataki
AmberJack Raw Fish Cut Into Cubes Mixed With Wasabi. Served With Dipping Sauce “Ponzu”

---

Gindara Saikyo Yaki Daikon Ankake
Grilled Japanese Cod Fish Marinated With Miso Paste Served Together With Japanese Radish

---

Buta Shogayaki Rice + Aburaage Miso Soup
Stir-Fried Japanese Ginger Pork  Place It On Top Of Rice And Served Together With A bowl Of Fried Tofu Pouch Miso Soup

---

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

Our appetizer consists of Hana Yasai Zeri [Cauliflower Jelly)], Goma Tofu [Sesame Tofu With Sesame Dressing] And Namasu Chuka Hotate[Seasoned Scallop Wings].

For the sashimi course, please look forward to Aburi Sagoshi [Flame-Seared Young Spanish Mackerel Fish] and Tai Tataki [Sea Bream Fish Cut Into Cubes Mixed With Ginger And Spring Onion. Served With Dipping Sauce “Ponzu”].

or our side dish, it is the Aigamo Ni Yaki[Braised And Grilled Japanese Duck Meat And With Deep-Fried Egg Plant With Panko Breadcrumbs]

To top it off, we have Bara Chirashi Don + Maitake Osuimono [Japanese Rice Bowl With Cut Into Cubes Variety Raw Fish, Pickles And Tamago (Japanese Omelette) And Served Together With A bowl Of Maitake Mushroom Clear Soup

✨【KISARAGI GOZEN】 ✨
** FEBRUARY SPECIAL**

Zensai (3 Kind of Appetizers)
Hana Yasai Zeri
Cauliflower Jelly
Goma Tofu
Sesame Tofu With Sesame Dressing
Namasu Chuka Hotate
Seasoned Scallop Wings

---

Otsukuri (2 Kinds of Sashimi)
Aburi Sagoshi
Flame-Seared Young Spanish Mackerel Fish
Tai Tataki
Sea Bream Fish Cut Into Cubes Mixed With Ginger And Spring Onion. Served With Dipping Sauce “Ponzu”

---

Aigamo Ni Yaki
Braised And Grilled Japanese Duck Meat And With Deep-Fried Egg Plant With Panko Breadcrumbs

---

Bara Chirashi Don + Maitake Osuimono
Japanese Rice Bowl With Cut Into Cubes Variety Raw Fish, Pickles And Tamago (Japanese Omelette) And Served Together With A bowl Of Maitake Mushroom Clear Soup

---

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

PROMOTION For The Month Of December 2023 & January 2024.

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

As 2024 draws to a close, Misaki would like to thank all our guests who have supported us through this extraordinary year. To mark our 10th Anniversary, we have prepared a traditional Japanese dish that celebrates the passing of a challenging year: 年越しそば Toshikoshi Soba.

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.

---

【 10th 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)

---

OTSUKURI

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

---

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

---

DESSERT

Mochi & Ice Cream

---

🍽[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

Our appetizer consists of Okura Kinzanji Miso [Lady Finger Mixed With Barley Soybean Paste], Satsumaimo Age Sarada [Deep-Fried Sweet Potato With “Honey Mustard” Sauce] And Ise Ebi Sarada[Lobster Salad].

For the sashimi course, please look forward to Aburi Tai [Flame-Seared Sea Bream Fish] and Hamachi Tataki [Yellow Tail Fish Cut Into Cubes Served With “Ponzu” Sauce].

or our side dish, it is the Tarabagani Korokke[Crispy Fried King Crab Meat Croquette, Made With Flaky Panko Breadcrumbs And With ” Honey Mustard ” Sauce.]

To top it off, we have Aburi Shake Ikura Rice And Tonjiru Miso Soup [Vinegared Sushi Rice On Topped With Flame-Seared Rainbow Trout Fish And Salmon Roes, Served Together With A Bowl Of Miso Soup With Sliced Pork Meat, Gobo (Burdock Root), Konnyaku (Konjac) And Ninjin (Carrot).]

✨【SHIMOTSUKI GOZEN】 ✨
** NOVEMBER SPECIAL**

Zensai (3 Kind of Appetizers)
Okura Kinzanji Miso
Lady Finger Mixed With Barley Soybean Paste
Satsumaimo Age Sarada
Deep-Fried Sweet Potato With “Honey Mustard” Sauce
Ise Ebi Sarada
Lobster Salad

---

Otsukuri (2 Kinds of Sashimi)
Aburi Tai
Flame-Seared Sea Bream Fish
Hamachi Tataki
Yellow Tail Fish Cut Into Cubes Served With ” Ponzu ” Sauce

---

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

---

Aburi Shake Ikura Rice + Tonjiru Miso Soup
Vinegared Sushi Rice On Topped With Flame-Seared Rainbow Trout Fish And Salmon Roes, Served Together With A Bowl Of Miso Soup With Sliced Pork Meat, Gobo (Burdock Root), Konnyaku (Konjac) And Ninjin (Carrot).

---

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

Our appetizer consists of Mozuku Wafu Dressing [Mozuku Seaweed With Japanese Wafu Salad Dressing], Saya Chuka Hotate Tataki [Peas Green Vegetable Mixed With Seasoned Scallop Wings] And Ika Shinjyo Age[Deep-Fried Japanese Squid Dumpling].

For the sashimi course, please look forward to Hirame [Japanese Flounder Raw Fish] and Kanpachi [Japanese AmberJack Raw Fish].

or our side dish, it is the Hotate Saute Yaki [Pan-Fried Japanese Scallop With Butter Sauce. Also Matched With Asparagus And Cherry Tomato]

To top it off, we have Wagyu Dango Age Toban Rice [A Bowl Of Rice On Topped With Deep-Fried Wagyu Meat Ball Together With Scrambled Eggs With Onion. Served On Hot Iron Plate And With A Bowl Of Miso Soup]

✨【KANNAZUKI GOZEN】 ✨
** OCTOBER SPECIAL**

Zensai (3 Kind of Appetizers)
Mozuku Wafu Dressing
Mozuku Seaweed With Japanese Wafu Salad Dressing
Saya Chuka Hotate Tataki
Peas Green Vegetable Mixed With Seasoned Scallop Wings
Ika Shinjyo Age
Deep-Fried Japanese Squid Dumpling

---

Otsukuri (2 Kinds of Sashimi)
Hirame
Japanese Flounder Raw Fish
Kanpachi
Japanese AmberJack Raw Fish

---

Hotate Saute Yaki
Pan-Fried Japanese Scallop With Butter Sauce.Also Matched With Asparagus And Cherry Tomato

---

Wagyu Dango Age Toban Rice
A Bowl Of Rice On Topped With Deep-Fried Wagyu Meat Ball Together With Scrambled Eggs With Onion. Served On Hot Iron Plate And With A Bowl Of Miso Soup

---

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