CUT Chef’s Table

A Japanese-style sandwich featuring a juicy minced A5 Wagyu beef patty. The meat is incredibly rich and tender, served between slices of soft, fluffy white bread. Enjoy this luxurious handheld breakfast for a savory start to the day.

A premium sandwich made with a whole cut of A5 Wagyu steak. The beef is renowned for its intense marbling and melt-in-your-mouth texture, contrasted by the soft bread. Best eaten with your hands to savor the combination of textures.

A decadent sandwich pairing crispy fried chicken with smooth, rich foie gras pâté. The crunch of the chicken complements the creamy texture of the goose liver paste. A flavorful and hearty option.

A sandwich filled with sweet Zuwai snow crab meat and savory crab tomalley (miso). It offers a deep ocean flavor with a creamy consistency. A unique seafood twist on the classic sando.

A fusion breakfast dish featuring poached eggs and crispy battered eel (unagi tempura). The rich egg yolk mixes with the savory eel for a luxurious taste. Served as a plated dish.

Chilled noodles served on a bamboo mat (zaru) with a dipping sauce and a side of battered, deep-fried seafood and vegetables. Refreshing and savory with a crispy contrast. Dip the noodles into the sauce before eating.

A traditional Japanese breakfast set featuring the chef's choice of grilled fish. Served with white rice and smooth, savory steamed egg custard (chawanmushi). A balanced and comforting meal.

A premium Japanese lunch box curated by the chef containing a variety of dishes. Typically includes rice, a main protein, pickles, and side dishes. A convenient way to sample multiple flavors in one meal.

A rice bowl topped with dry-aged bluefin tuna sashimi. The aging process concentrates the fish's umami flavor and tenderizes the texture. Mix a little wasabi and soy sauce to enjoy with the rice.

A colorful rice bowl topped with a variety of dry-aged sashimi slices. Offers a mix of textures and seafood flavors in one dish. Perfect for those who want to try different types of fish.

A hearty rice bowl topped with slices of dry-aged Japanese Wagyu beef. The beef is rich, fatty, and intensely flavorful due to the dry-aging. Served over steamed rice, often with a savory sauce.

A set meal featuring the daily special fish, dry-aged and grilled to perfection. Served with fluffy Japanese white rice. The grilling highlights the concentrated flavors of the aged fish.

Grilled freshwater eel (unagi) glazed with a sweet and savory soy-based sauce, served over rice. The eel is tender and fatty with a caramelized exterior. A classic, energizing Japanese dish.

Slices of raw Tasmanian salmon that have been dry-aged. The aging gives the typically fatty salmon a deeper, more concentrated umami flavor and firmer texture. Dip lightly in soy sauce.

Fresh slices of Japanese yellowtail (Hamachi) that have undergone dry-aging. This fish is known for its buttery texture and sweet flavor, enhanced by the aging process. Served raw.

Dry-aged Japanese yellowtail sashimi served with a sesame (goma) sauce. The nutty, savory sauce complements the rich fish perfectly. A flavorful appetizer dish.

Raw scallops from Hokkaido, famous for their sweetness and creamy texture. Served sliced as sashimi. Delicate and fresh, best enjoyed with minimal seasoning.

A curated selection of seasonal white-fleshed fish, dry-aged to enhance flavor. White fish is typically mild and clean-tasting, but aging adds complexity. Varieties depend on daily availability.

Slices of dry-aged white fish dressed in a rich sesame sauce. The nutty sesame flavor pairs well with the delicate texture of the white fish. Served as a shared appetizer.

Hand-pressed sushi (nigiri) topped with dry-aged white fish. The vinegared rice complements the aged fish's texture and flavor. Eat in one bite, fish-side down on the tongue.

Dry-aged bluefin tuna sashimi available in three cuts. Akami is lean and red; Chutoro is medium fatty; Otoro is the fatty belly that melts in the mouth. Dry-aging intensifies the natural flavors.

Finely chopped dry-aged raw salmon seasoned and shaped into a small mound. The aging gives the tartare a rich, intense flavor. Often served with crackers or toast.

Dry-aged white fish served with fresh dill. The aromatic herb adds a refreshing contrast to the savory aged fish. A light and fragrant appetizer.

A combination of grilled eel glazed in soy sauce (kabayaki) and Japanese rolled omelet (tamagoyaki). Offers a mix of savory, sweet, and soft textures. A classic Japanese pairing.

Japanese-style raw beef tartare made with premium Wagyu. Seasoned with savory sauces and often topped with an egg yolk. Rich, creamy, and flavorful.

Minced dry-aged bluefin tuna mixed with green onions (negi). The sharpness of the onion cuts through the rich fat of the tuna. Can be eaten on its own or wrapped in seaweed.

Premium Japanese Wagyu beef served with crisp, textured wasabi (shaki wasabi). The spicy, crunchy wasabi complements the meltingly soft beef. A simple dish highlighting ingredient quality.

A fresh salad featuring seaweed tossed in a nutty sesame dressing. Crunchy, savory, and healthy. A refreshing starter to a meal.

Fresh mixed greens served with a dressing made from sweet white miso. The dressing is creamy and slightly sweet, balancing the crisp vegetables.

Classic salad with romaine lettuce, croutons, and parmesan cheese in a creamy dressing. A universally popular choice with crisp texture and savory flavor.

A traditional Japanese seafood broth served in a small teapot. Usually contains shrimp, chicken, mushrooms, and lime. Pour the broth into the small cup to drink, then eat the ingredients.

A rich, creamy soup infused with the earthy aroma of truffles. Smooth and decadent. Best enjoyed while hot to appreciate the fragrance.

The most tender cut of A5 Japanese Wagyu beef, dry-aged for flavor concentration. Has very little fat but extreme tenderness. Served grilled to your preference.

A premium steak cut known for its balance of flavor and tenderness. The A5 grading ensures intense marbling. Dry-aging adds a nutty, complex flavor profile.

A flavorful cut of Japanese Wagyu with moderate marbling (A3 grade). Less fatty than A5 but still very tender and juicy. Grilled to highlight the beef's natural taste.

A large bone-in ribeye steak resembling a tomahawk axe. Australian Wagyu offers a robust beefy flavor mixed with rich fat. Great for sharing.

A highly marbled cut from the rib section, known for its rich, juicy fat. Dry-aging intensifies the flavor. A popular choice for steak lovers.

Chilean Sea Bass (Snow Fish) marinated in miso and grilled. The fish is buttery and flaky, while the miso adds a sweet and savory glaze. Rich and melting texture.

A larger cut of Snow Fish grilled simply with sea salt. Highlights the natural, delicate buttery flavor of the fish. Served with crispy skin and juicy flesh.

Tender rack of lamb grilled to perfection. Juicy meat on the bone with a distinct, savory flavor. Usually served pink in the middle.

Pork ribs coated in a smoky, sweet, and tangy BBQ sauce. The meat is tender and falls off the bone. A sticky, finger-licking dish.

Grilled pork neck marinated in BBQ sauce. Pork neck has a crunchy yet tender texture with good fat content. Savory and chewy.

Grilled collar (kama) of dry-aged yellowtail. This part of the fish is the juiciest and most flavorful. Dry-aging concentrates the taste further. Eat with chopsticks, picking the meat from the bone.

Large river prawns grilled in the shell. The head contains rich, creamy tomalley, while the tail meat is firm and sweet. A luxurious seafood treat.

Premium King Crab legs grilled to highlight their natural sweetness. The meat is thick, tender, and juicy. A high-end seafood delicacy.

Fresh sea urchin roe, creamy and oceanic. Adds a rich, buttery sweetness to any dish. A luxurious topping.

Salmon eggs cured in soy sauce. They pop in the mouth, releasing a salty, savory liquid. Adds color and texture.

Lightly seared scallops. Sweet and tender with a hint of smokiness from the sear. Enhances seafood dishes.

Pan-seared goose liver. Rich, fatty, and decadent with a melt-in-your-mouth texture. Pairs beautifully with steak or rice bowls.

Fresh raw egg yolk. Adds creaminess and richness when mixed into rice, pasta, or tartare.

Shaved slices of aromatic black truffle. Provides an earthy, musky scent and flavor. Elevates pasta and steak dishes.

Abalone coated in light batter and deep-fried. Chewy yet tender with a crispy exterior. A premium seafood topping.

Thick-cut fries fried to a golden crisp, Belgian style. Served with creamy mayonnaise for dipping. A classic comfort side dish.

Fried rice cooked with bits of savory Wagyu beef and fat. Rich, aromatic, and flavorful. A luxurious upgrade to standard fried rice.

Steamed short-grain white rice. Sticky and fluffy, perfect for pairing with grilled meats and fish.

Steamed rice seasoned with vinegar, sugar, and salt. Has a slight sweet and sour taste, used for sushi or chirashi bowls.

Eggplant grilled until soft and melting, glazed with savory miso paste. Sweet, salty, and smoky. A popular Japanese vegetable side.

Extra dipping sauces to accompany your meal. Choices range from citrusy ponzu to spicy Thai-style BBQ sauce (Jeaw). Choose one to enhance your dish.

An assortment of cheeses, likely including both hard and soft varieties. Often served with nuts or dried fruit. Pairs well with wine.

A selection of cured meats such as salami, prosciutto, or ham. Savory and salty. Perfect for snacking or as an appetizer.

A combined platter featuring both assorted cheeses and cured meats. Offers a variety of textures and flavors. Great for sharing.

Spaghetti tossed in garlic, olive oil, and chili peppers, topped with crispy bacon. A simple yet flavorful Italian pasta dish with a kick of spice.

Creamy Italian rice dish cooked with mushrooms. Rich, earthy, and comforting with a velvety texture. Garnished with parmesan.

A light and creamy cheesecake made in the French style. Less dense than New York cheesecake, often with a fluffy texture. A sweet finish to the meal.

Dense, chocolatey brownie served with a dollop of fresh whipped cream. The cream balances the richness of the chocolate. A classic dessert.

A silky pudding flavored with premium green tea from Shizuoka. Offers a delicate balance of sweetness and tea bitterness. Smooth and refreshing.

A creamy pudding infused with raspberry flavor. Sweet, tart, and fruity. A light dessert option.

Tangy yoghurt flavored with raspberries. Fresh and gut-friendly. A lighter alternative to heavy cakes.