Kiyomi

A multi-course tasting menu where the chef selects and prepares dishes using the freshest seasonal ingredients, offering either a sushi-focused or tempura-focused experience.

"An amazing omakase experience from start to finish. The ingredients were incredibly fresh, beautifully prepared, and every course was thoughtfully presented."

Q K

Fresh squid prepared as sushi, often noted for its tender texture and delicate flavor, sometimes enhanced with mentaiko.

"The squid being my favourite among them, unforgettable to me."

Nicole

A sea urchin delicacy, praised for its freshness, sweetness, and creamy texture, often served as part of the omakase.

"The Uni Dish was one of my favourite of all time!"

Jagnoor Grewal

Lightly battered and fried scallop, celebrated for its perfect balance of a crunchy exterior and tender, juicy interior.

"My personal favorites are the scallop, which is crunchy outside and tender and juicy inside, no need any extra seasoning, it’s all about the freshness and sweetness of the scallop itself"

Ishukone DS

A refreshing, homemade ice cream with the distinct citrusy flavor of yuzu, often served as a dessert to conclude the meal.

"The chef makes a yuzu ice cream for dessert and I kind of wish he sold it in a pint."

Shin Rung Hao

A hand-rolled sushi featuring fatty tuna (toro) and green onions (negi), known for its outstanding fish quality and expert preparation.

"Another favorite was the negitoro hand roll. I think part of my love for it comes from watching someone roll sushi with such expertise, but the quality of the fish was also outstanding."

Lisa Omoto