2010 hako spring specials

small dish

gaki tempura  tasmania pacific oyster and leek tempura with hint of citrus oyster glaze 15.5

hamachi  sashimi of marinated king fish with baby watercress and shimegi mushroom on yamagake puree 22.5

lamb cutlet  crumbed lamb cutlet with red ume plum reduction sauce (2pc) 17.5

smoked eel  with pickled red pepper with edamame puree 18.5

tori mentaiko  grilled chicken rolled with marinated chilli cod roe and shiso leaf 16.5

gyu sashi  sashimi of eye fillet with shallot and red pepper pureee 24.5

nama harumaki  yellow fin tuna and onion chives in koshihikari rice rolled with rice paper wrap served with vinegarette dashi deeping sauce 18

niku maki  deep fried asparagus and sliced scotch fillet roll with kimi tosazu 15.5

daikon salad  salad mix of aroma spring cress in black and white sesame seed dressing 13.5

Head Chef Masahiro Horie