Clams and mussels steamed at your tableside with lemon, garlic, butter, and sake. Served with bit of rice at the bottom to soak up every flavour of the rich, aromatic broth.

A pizza crafted for crab enthusiasts, blending crab miso, succulent crab meat, tangy tomatoes, and sweet onions into a harmonious bite.

Our Saikyo miso aged fish delicately marinated in a savory tomato miso blend, grilled in the oven for a tender and flavorful finish.

Blended savoury seaweed sauce. Topped with cubed eel, gorgonzola, mozzarella, sunny side up egg and drizzled with a tangy peppered unagi sauce.

Ground Wagyu tendon and beef tomato sauce with eggplant, Grana Padano, mozzarella. Finished with sesame seeds and perilla leaves.

House-made fruit syrup with soda mix.

Vodka (1oz), fresh ginger ale syrup, original fruits purée, soda and fruit slices.

Vodka (1oz), fresh ginger ale syrup, original fruits purée, soda and fruit slices.

House-made fruit syrup with house blend oolong tea.

House-made fruit syrup with house blend oolong tea.

House-made fruit syrup with house blend oolong tea.

House-made fruit syrup with soda mix.

House-made fruit syrup with soda mix.

House-made fruit syrup with soda mix.

House-made fruit syrup with soda mix.

Sake (1.5oz), fresh ginger ale syrup, honeyed lemons syrup, soda and a hint of spices.

Toyokan's kiwi gin (2oz), kiwi purée syrup, fresh frozen fruit slices and hint of spices.

Toyokan's grapefruit lime gin (2oz), grapefruit purée syrup, fresh frozen fruit slices and hint of spices.

Vodka (1oz), fresh ginger ale syrup, soda and lime slices.

Sangria with a Japanese twist - crafted peach sake sangria (4oz), muscat syrup and some slice fruits for a sweet and refreshingly smooth.

Craft pear white wine sangria (3oz), pear syrup and full of slice fruits and a touch of spices for a refreshing and aromatic taste.

Toyokan's pineapple rum (2oz), pineapple purée syrup, fresh frozen fruit slices and hint of spices.

Craft strawberry red wine sangria (5oz), strawberry syrup and full of slice fruits and a touch of spices for a vibrant and flavourful drink.

Premium A5 Wagyu tendon slow-cooked to tender perfection, paired with tofu simmered in rich, flavorful broth, allowing the umami to infuse every bite.

Kimchi marinated striped shrimp and Castelvetrano olives on a bed of lightly pickled shredded cabbage.

Sous-vide duck breast marinated in salt koji and enhanced with the sweet tang of marmalade sauce and a hint of fresh shichimi.

Fresh squid marinated in a house-made yuzu kosho sauce, special soy sauce, and tobiko. Served with crisp cucumber slices for a refreshing and flavorful experience.

Tender edamame marinated in a house-made sauce featuring anchovies, fragrant aonori seaweed, and special soy sauce.

A long pressed sushi with lightly seared scallops, topped with perfectly rich uni cream sauce.

Fresh yellowtail marinated in our signature sesame shoyu, paired with a rich egg yolk sauce and finished with onion, myoga, shiso and toasted sesame.

A long pressed sushi topped with bluefin toro tartare mixed with spicy sauce, fresh negi and myoga, adding crisp texture and an aromatic lift.

Delicate sea bream marinated in our creamy golden egg yolk sauce and carefully pressed into elegant sushi, finished with aromatic kelp and fresh garnishes.

A loooong sushi of salmon tartare on a base of seaweed sauce with a scorched negi soy sauce.

Sweet soy marinated scallops aged for a few days to improve on their natural texture and flavour. Served with a summery yuzu-miso honey vinaigrette.

Thin slices of aged wild king salmon and pickled cucumber paired with a kimchi-esque sauce, salted kelp.

Pan-fried udon with fresh snowcrab and sweet soy aged scallops in a garlic chili oil.

Udon served with a rich Arrabbiata sauce made from snow crab meat, fresh tomatoes, and a flavorful crab miso base.

Manila clams, mussels and squid liver in tomato sauce enriched with flaked crab meat and tomalley.

Ground Wagyu tendon and beef tomato sauce finished with sesame and miso paste. Garnished with Grana Padano and perilla.

Tossed in a flaked salmon miso cream sauce and topped with a medium-rare king salmon steak, shio lemon pepper drizzle and some greens.

Udon noodles in a vegan sesame rounded miso soup base, loaded with seasonal vegetables for a satiating warm bowl.

Udon in a rich Saikyo miso and aosa seaweed cream sauce, featuring tiger prawns.

Spicy tender Wagyu tendon simmered in dashi broth, topped with fluffy eggs, and served in a fragrant dashi soup.

A vibrant vegetable salad served with our house made sautéed onion dressing.