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

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

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.

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.

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 soda mix.

House-made fruit syrup with soda mix.

House-made fruit syrup with soda mix.

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.

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

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

House-made fruit syrup with soda mix.

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

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

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

House-made fruit syrup with soda mix.

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

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

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

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.

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

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

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.

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

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

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

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

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

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.

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

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

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

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.

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