Long green beans with sesame dressing and chilli garnish.
Cucumber with soy, chilli flakes & sesame.
Pickled carrots & white radish.
Rich miso soup with tofu, pak choi, shinoji mushrooms & truffle foam.
Vegetable soup with inoki mushroom, pak choi & tofu.
Kale leaves with crispy artichoke, sesame crackers & goma truffle dressing.
Sliced avocado with arugura, gems & yuzu white soy dressing.
Seaweed salad with kelp, nori, pickled daikon and carrot in ginger white soy dressing.
Crab with baby spinach, pomegranate and sesame cracker in miso yuzu dressing.
Chef Yamamoto’s signature salt & clam tare with Japanese dashi, white truffle oil and special date tomato sauce in a chicken broth.
Toppings include beef chashu, bamboo shoots and garnish.
Chef Yamamoto’s signature soy & clam tare with Japanese dashi, black truffle and porcini oil in a chicken broth.
Toppings include beef chashu, bamboo shoots and garnish.
Chef Yamamoto’s special shoyu tare with chicken broth and japanese dashi. Freshly made noodles topped with beans sprout, arugula, leeks and nori.
Konjiki’s special vegetarian dashi stock with vegan bals, asparagus, avocado slices and sweet corn.
Ramen with yuzu and Japanese dashi. Toppings include beef or chicken chashu, bamboo shoots, and garnish.
Ramen with sesame paste, spicy oil and Japanese dashi. Toppings include beef or chicken chashu, bamboo shoots, and garnish.
Breaded chicken with soy honey mayo dip, spring onion & chili julienne.
Sliced beef strips with pickled white radish & artichokes.
Breaded filet of seabream with plum mayo dip.
Corn cobs grilled with marination of smokey miso butter.
Lightly breaded eggplant in a sweet Japanese karameru sauce.
Oven cooked cauliflower with shisho butter, glazed miso and togarashi.
Chargrilled baby chicken marinated in spicy miso sauce.
Lightly seared tuna with yuzu and tobiko in creamy ginger ponzu sauce.
Crispy tofu served with dashi soy dipping sauce.
Shiso leaf, asparagus, shinoji, shitake mushroom, lotus root with light soy sauce.
Crispy prawn tempura served with light soy sauce.
Crispy soft shell crab served with garlic aioli or avocado wasabi.
Chicken wings skewer seared with tebasaki seaweed sauce.
King oyster mushroom skewers in teriyaki sauce and shisho butter.
Chicken thigh skewers seared with yakitori sauce.
Black angus beef tenderloin skewers seared with teriyaki sauce.
Creamy Japanese rice with truffles and fresh mushrooms.
Crispy breaded chicken with classic katsu sauce, served with cabbage and steamed rice.
Fried rice with mushroom, sweet corn, green peas, onions and eggs, with a choice of:
One piece of ice cream mochi, with a choice of:
Two matcha mochi with a side of gelato
One slice of matcha mousse tea cake.
Shaved ice dessert, with a choice of:
Two scoops of gelato, with a choice of:
