Price: $150/pax

Date: 28 April 2021, Wednesday

Time: 7:30pm - 9:30pm

Toro Trio Temari Sushi 

- Chutoro. Furikake. Yukishio

- Negitoro. Avocado. Quail Egg

- Saketoro. Uni. Ikura 

Oven grilled Tiger Prawns 

Basted with Sea Salt Butter, Mentaiko, and torched to give it a satisfying smokey taste. 

Fiery Salt Baked Chicken 

Wrapped with salt and spices, and slow-cooked in the oven, with fork-tender moist and juicy meat flamed with Cognac to seal in all the goodness. 

Seasonal Fish marinated in aromatic Sake Lees 

Oven-baked to perfection, best enjoyed with a special blend of Hae Bee Hiam for the extra umami flavour. 

Wok tossed Live Clams 

in an umami Dashi Butter Broth, naturally finger-licking good 

Sanchoku Wagyu Beef (+MS5)

Grilled with just Yukishio & Kampot black pepper to bring out the right level of richness, taste and tenderness. Served on a bed of wok-tossed Green Dragon Vegetables (青龙菜)* 

*Non-Beef: Slow-cooked Pork Ribs with juicy and tender fall-off-the-bone meat, torched to give a Gula Melaka caramelised finish. 

Seafood Okayu 

Simmered in a rich stock of prawn shells, konbu seaweed, and dashi to bring out the flavours of the sea. The combination of Abalone, Aka Ebi, Asari Clams, Dried Scallops, and Hand-pressed Pork Balls adds additional layers of sweetness to every bite. 

Super addictive Chocolate Tiffins 

Made with a rich delicious blend of dark and milk chocolates filled with Biscuit Crumbs, Cranberries, Nuts, and Malteser. Served with fresh strawberries and sea salt.