Menu

Starters

Miso Soup
Rich miso and hon dashi broth, enriched with fish-of-the-day bone stock for added depth and umami. Complemented by chrysanthemum tofu and green onions.
12
Panko Black Tiger Prawns
Crispy panko-breaded Black Tiger prawns, fried to a golden finish. Complemented by a creamy mango sauce for a refined tropical note. (5 pcs)
21
Karaage Chicken
Tender chicken thighs marinated in soy, ginger, and garlic, fried extra crisp. Served with a creamy yuzu ranch.
21
Crispy Masu Tacos
Tender cubed ocean trout, paired with creamy yuzu guacamole and apple chilli crunch, wrapped in a crispy wonton shell. (3 pcs)
22
Wagyu Beef Gyoza
Succulent dumplings filled with premium Wagyu A5 beef, mushrooms, garlic, and chives, drizzled with rich black vinegar sauce. (4 pieces)
22
Hamachi Crispy Rice
Spicy hamachi, layered over crispy golden rice, balancing crunch and tenderness. (4 pcs)
21
Spicy Tuna Crispy Rice
Spicy Bluefin tuna, layered over crispy golden rice, balancing crunch and tenderness. (4 pcs)
23
Foie Gras Nigiri
Pan-seared foie gras served atop sushi rice, drizzled with balsamic teriyaki vinaigrette. (4 pieces)
Add truffle MP
32

Crudos

Masu Tataki
Sliced ocean trout drizzled with rich truffle ponzu sauce, topped with apple chili crunch, bubu arare, kiku, and fresh microgreens. (6-8 pieces)
23
Hamachi Jalapeño
Sliced hamachi in zesty yuzu ponzu sauce, topped with jalapeño peppers and microgreens. (6 pieces)
23
Scallop Crudo
Fresh sliced scallops in zesty yuzu ponzu sauce, topped with truffle salsa and garnished with kiku and microgreens. (9 pieces)
25
Japanese A5 Wagyu Tataki
Melt-in-your-mouth Japanese A5 Wagyu tataki in zesty yuzu ponzu sauce, finished with bubu arare, apple chili crunch, crispy shallots, and microgreens. (4 pieces)
36

Mains

Ocean Trout
Crisp-skinned ocean trout, finished with a rich uni–miso parmesan cream. Complemented by ikura and seasonal microgreens.
ADD RICE 5
32
Miso Black Cod
Black cod marinated for 48 hours in rich den miso, enhancing its natural depth and umami. Complemented by seasonal pickles for a refreshing contrast.
ADD RICE 5
38
Chirashizushi
Chirashizushi, a vibrant medley of sashimi over seasoned sushi rice. Complemented by microgreens.
45
Foie Gras Rice
Perfectly seared foie gras over lychee balsamic–infused Japanese short-grain rice. Complemented by an assortment of mushrooms and pickled pear, finished with bubu arare and microgreens.
45
Wagyu and Rice
Perfectly seared Japanese A5 Wagyu (2oz) over lychee balsamic–infused Japanese short-grain rice. Complemented by an assortment of mushrooms and pickled pear, finished with bubu arare and fresh microgreens.
55
Prime Cut Ribeye Steak (14oz)
Prime ribeye, richly marbled and grilled to perfection for a tender, savoury finish. Accompanied by miso butter and Maldon sea salt to enhance its natural depth. Halal-certified and sourced from Martin Family Farm in Elora, Ontario.
Add foie gras 20
Add truffle MP
80
Prime Bone-In Striploin Steak (18oz)
Prime bone-in striploin, exceptionally marbled and grilled for a tender, buttery finish. The bone-in cut enhances its natural richness and depth. Paired with miso butter and Maldon sea salt. Halal-certified and sourced from Martin Family Farm in Elora, Ontario.
Add foie gras 20
Add truffle MP
98
Japanese A5 Wagyu Striploin Steak (4oz)
Japanese A5 Wagyu, the gold standard for marbling and buttery tenderness. Expertly grilled and paired with a refined yakiniku sauce to enhance its natural umami.
Add foie gras 20
Add truffle MP
80

Sides

Charred Edamame
Charred edamame tossed in chili garlic and soy, finished with toasted sesame seeds.
11
Brussels Sprouts
Crispy Brussels sprouts tossed in a teriyaki balsamic glaze. Complemented by spicy apple chili crunch and finished with parmesan.
14
Asparagus
Grilled asparagus tossed in a teriyaki glaze. Complemented by a zesty yuzu jalapeño dressing for a refreshing contrast.
14
Mushrooms
Pan-fried oyster mushrooms and shimeji, sautéed in butter and teriyaki glaze. Topped with apple chili crunch for added heat.
15
Grilled Shishito Peppers
Grilled shishito peppers drizzled with yuzu dressing and topped with parmesan cheese.
15
Truffle Fries
Crispy shoestring fries tossed in truffle oil, topped with Parmesan cheese and shaved truffle.
16

Sushi Rolls

Black Tiger Prawn Tempura
Crispy Black Tiger prawn tempura, fresh asparagus, and creamy avocado drizzled with soy glaze and spicy mayo, topped with sesame seeds. (8 pieces)
16
Omakase Roll
A chef-selected assortment of the freshest fish, complemented by masago, cucumber, and avocado. (10 pieces)
28
Hamachi Hamachi
Tender hamachi with creamy avocado, zesty yuzu aioli, and yuzu tobiko, finished with bubu arare and apple chili crunch. (8 pieces)
28
Scallop Truffle
Torched scallops, crispy Black Tiger prawn tempura, bubu arare, cucumber, creamy avocado, and a zesty spicy mayo-mango sauce, finished with truffle salsa. (8 pieces)
32
Aburi Masu
Lightly torched, melt-in-your-mouth ocean trout drizzled with soy sauce on pressed sushi rice, finished with jalapeño for a hint of spice. (8 pieces)
34
Ginza 6ix
Our most opulent roll, featuring crispy Black Tiger tempura, Japanese A5 Wagyu, and seared foie gras. Finished with a teriyaki balsamic glaze, truffle salsa, and gold flakes. (8 pcs)
Add truffle MP
60

Nigiri

Masu (Ocean Trout) Nigiri
(2 pieces)
14
Hamachi Nigiri
(2 pieces)
14
Hirame Nigiri
(2 pieces)
16
Madai Nigiri
(2 pieces)
16
Scallop Nigiri
(2 pieces)
16
Albacore Tuna Nigiri
(2 pieces)
12
Bluefin Akami Nigiri
(2 pieces)
14
Bluefin Chutoro Nigiri
(2 pieces)
20
Bluefin Otoro Nigiri
(2 pieces)
24
Tuna & Foie Gras Nigiri
(2 pieces)
Add truffle MP
24
Japanese A5 Wagyu Nigiri
(2 pieces)
Add foie gras 10
Add truffle 10
30
Foie Gras Nigiri
(4 pieces)
Add truffle MP
32
Chef's Choice Nigiri
Chef selection of nigiri. (6 pieces)
48

Sashimi

Masu (Ocean Trout)
(3 pieces)
16
Hamachi
(3 pieces)
17
Scallop
(3 pieces)
19
Albacore Tuna
(3 pieces)
15
Bluefin Akami
(3 pieces)
17
Bluefin Chutoro
(3 pieces)
24
Bluefin Otoro
(3 pieces)
29
Chef's Choice Sashimi
(12 pieces)
60

Dessert

Matcha Tiramisu
Layers of creamy matcha mascarpone and matcha-soaked ladyfingers. Complemented by house-brewed Vietnamese coffee and a hint of Grand Marnier.
12