HIDE Dine & Wine

Thinly sliced lotus root deep-fried until crispy like potato chips. Served with a savory and spicy fermented bean paste dip. A crunchy snack or starter.

Corn on the cob sliced longitudinally into 'ribs' that curl when cooked. Seasoned with butter, paprika, and herbs. Sweet, savory, and fun to eat by hand.

Young soybeans in the pod, grilled for a smoky flavor and sprinkled with sea salt. Squeeze the beans out of the pod directly into your mouth.

A cold appetizer featuring soybeans and cucumber tossed in a spicy sesame dressing. Topped with popping salmon roe (ikura).

Thin slices of raw Argentinian red prawn served carpaccio-style. Dressed with a citrusy yuzu-ginger cream and topped with fish roe.

Cured mackerel with lightly torched skin for a smoky finish. Served in a savory dashi stock with pickled ginger to cut the richness.

Marinated firefly squid (hotaru ika) served in a citrusy broth. A delicacy with a unique texture and briny flavor.

A classic pairing of salty cured ham (Prosciutto) and sweet honeydew melon. Enhanced with a zesty lemon cream.

Japanese-style fried chicken made with juicy thigh meat. Crispy on the outside and tender inside. Served with pickles.

Horse mackerel (aji) coated in breadcrumbs and deep-fried. Served with a unique citrusy cream cheese dipping sauce.

A Japanese rice ball (onigiri) topped generously with sweet snow crab meat. A comforting and filling snack.

Savory homemade meatballs made from pork. Served with a fresh salsa topping for a fusion twist.

Coarse-ground Japanese chicken sausages, grilled until snapping crisp. Savory and smoky.

Sweet and savory Japanese rolled omelet (tamagoyaki). Topped with spicy cod roe (mentaiko) flakes.

A rich spread made of spicy cod roe and cream cheese. Served with crispy toasted baguette slices.

Thick-cut, uniquely shaped potato fries with a crunchy exterior and soft interior. Served with spicy ketchup.

A clear, light broth featuring asari clams steamed with sake and herbs. Clean and savory flavor.

A rich and creamy soup made with various mushrooms. Enhanced with the earthy aroma of fresh truffles.

A luxurious take on Caesar salad using baby cos lettuce. Topped with bacon, croutons, parmesan, and fresh truffles.

Earthy baked portobello mushrooms paired with fresh baby kale. Dressed with a savory miso sesame vinaigrette.

A fresh salad featuring peppery wild rocket and sweet berries. Tossed in a fruity red berry vinaigrette.

Japanese oyster served with a spicy citrus ponzu sauce. Topped with salmon roe and shrimp roe.

Sweet scallops from Hokkaido, pan-seared to perfection. Served with a smooth baby corn puree and salmon roe.

Crispy fried croquettes filled with shrimp. Served with miso sauce, mustard seeds, and ikura.

A mini sandwich featuring premium Canadian lobster claws. Served with coleslaw in a toasted bun.

A fusion snack using a crisp Indian pani puri shell. Stuffed with sweet prawn, spicy cod roe cream cheese, and salmon roe.

Rich truffle cream and fresh seasonal truffles served on flaky, multi-layered toast.

Grilled freshwater eel (unagi) with a savory glaze. Served on crispy layered toast with a special emulsion sauce.

Tangy pickled sardine fillet served on crispy thousand-layer toast. A bite with contrasting textures and flavors.

Juicy pork belly skewers grilled simply with sea salt. Garnished with chives.

Minced Angus beef patties shaped into sticks and grilled. Glazed with sweet and savory teriyaki sauce.

Red shrimp (aka ebi) grilled and seasoned with sea salt. Served with a spicy jalapeno sauce.

Whole okra pods grilled until tender and slightly charred. Seasoned with sesame and chili flakes.

Shiitake mushrooms grilled and dressed with a rich garlic butter sauce.

Sweet Japanese bunching onions grilled to bring out their natural sweetness. A simple vegetable side.

Thin angel hair pasta cooked with fresh clams, white wine, and dried chilies. A light but flavorful seafood pasta.

Flat pasta noodles in a rich truffle cream sauce. Topped with shavings of seasonal truffles.

Fettuccine pasta tossed in homemade basil pesto. Served with large, pan-seared Hokkaido scallops.

Spaghetti in a spicy tomato sauce with homemade pork meatballs. Sprinkled with parmesan crumbs.

Angel hair pasta tossed in olive oil, garlic, and chilies (Aglio e Olio style). Enhanced with savory bacon fat and pieces.

Squid ink pasta served in a spicy tomato sauce. Mixed with chopped Argentinian red prawn meat.

Spaghetti flavored with rich crab miso (innards). Tossed with crab meat and tomatoes for freshness.

Linguine pasta in a creamy spicy cod roe sauce. Garnished with salmon roe and shrimp roe.

A tender half baby chicken served with baked garlic. Accompanied by a savory miso-infused brown sauce.

Duck breast with a smoky flavor. Served with a fruity sauce made from figs, citrus curd, and blueberries.

Fillet of Norwegian salmon pan-seared until crisp-skinned. Served with a bright lemon butter sauce.

Mild white fish pan-seared and served with mashed peas and edamame. Dressed with a classic butter sauce (beurre blanc).

Large river prawn grilled whole. Served with fresh salsa and aromatic pesto sauce.

Premium Australian Wagyu striploin steak (280g). Served with brown sauce, grilled onions, sauerkraut, pesto, and corn mash.

A premium clay pot rice dish cooked with kelp stock. Loaded with luxury ingredients like shark fin, abalone (awabi), scallops, prawn, and salmon roe.

Aromatic clay pot rice cooked with truffles and topped with sauteed mushrooms. A vegetarian option rich in umami.

Clay pot rice cooked with truffle aroma. Topped with slices of premium Australian Wagyu beef.

Clay pot rice featuring grilled eel (unagi) with sweet kabayaki sauce. Garnished with Japanese bunching onions.

Clay pot rice with Norwegian salmon. Cooked in the style of kabayaki or with savory seasonings.

Clay pot rice featuring sweet Hokkaido scallops and corn.

Black squid ink rice cooked in a clay pot. Topped with firefly squid and served with a spicy salsa.

Clay pot rice flavored with crab miso (innards). Mixed with blue crab meat and topped with fish roe.

A Junmai Ginjo sake with a clean sweetness and light finish. Features aromas like banana and honey.

Organic sake made without additional yeast. Smooth and clear profile with natural acidity.

Unpasteurized (Nama) Junmai sake. Fruity and herbal aroma with a smooth texture.

A 'Nama' (unpasteurized) sake with lower alcohol content. Soft, juicy, and refreshing.

Italian white wine blend. Crisp and refreshing.

Australian Chardonnay. Rich and buttery notes.

Australian Sauvignon Blanc. Zesty and aromatic.

Italian white blend. Complex and fruity.

Australian white blend. Fresh and vibrant.

South African Chenin Blanc. Likely a natural wine.

Australian Riesling. Dry with high acidity and citrus notes.

Australian Chardonnay. Full-bodied white wine.

French Chardonnay from Languedoc. Balanced and elegant.

White Burgundy (Chardonnay). Classic, crisp, and mineral.

Chablis from Burgundy. Famous for its dry, mineral, and crisp profile.

Australian blend featuring aromatic Gewürztraminer. Likely a natural wine.

Australian Shiraz by Penfolds. Bold and spicy red wine.

Cabernet Sauvignon by Penfolds. Rich and full-bodied.

Californian Red Blend by Penfolds. Fruit-forward and smooth.

French Cabernet Sauvignon. Structured with dark fruit notes.

French Pinot Noir. Light to medium-bodied with red fruit flavors.

Bordeaux blend red wine. Classic and balanced.

Bordeaux Superieur blend featuring Malbec. Rich and robust.

Organic Carménère from Bordeaux. Spicy and deep red wine.

Red wine from Margaux, Bordeaux. Elegant and aromatic.

Malbec from Margaux. Intense dark fruit flavors.

Grand Cru wine from Saint-Emilion. Complex and age-worthy.

Cotes du Rhone blend. Spicy and warm red wine.

Beaujolais Gamay. Light, fruity, and easy to drink.

Red Burgundy (Pinot Noir). Delicate and earthy.

Italian Primitivo. Jammy, bold, and high in alcohol.

Sicilian Merlot. Soft, round, and fruity.

Italian red blend from Friuli. Structured and balanced.

Super Tuscan blend. Complex, rich, and full-bodied.

Classic Chianti made from Sangiovese. Tart cherry notes and high acidity.

Premium Tuscan red blend. Sophisticated and intense.

Piedmontese Nebbiolo. Floral nose with gripping tannins.

Organic Australian Cabernet. Pure fruit expression.

Australian Shiraz. Spicy, peppery, and bold.

Australian Syrah. Savory and distinct.

South African Syrah. Likely a natural wine.

Chilean Merlot. Smooth and plummy.

Chilean Cabernet Sauvignon Gran Reserva. Oak-aged and complex.

Premium Chilean red blend. Concentrated and structured.

Argentinian red blend from Mendoza. Robust and flavorful.

Napa Valley Cabernet. Rich, full-bodied, and oaky.

Spanish Rioja Crianza. Notes of vanilla, leather, and red fruit.

Spanish red from Ribera de Duero. Made from Tinta del Pais (Tempranillo).