AMAZAKE
AMAZAKE HO– USE ROLL
CRAB MEAT, CUCUMBER, SLICES OF AVOCADO TOPPED WITH SEA URCHIN, CHOPPED FATTY TUNA AND SALMON ROE
BEEF KOROKKE
MINCED BEEF AND ASSORTED VEGETABLES SERVED WITH JAPANESE MAYO, MUSTARD & TONKATSU SAUCE
BLOOMING UNI
UNI, IKURA, PANKO, BUTTER, AWANORI, KIZAMI NORI
FOIE GRAS FRIED RICE WITH GRILLED CHICKEN TAIL
KAGOSHIMA WAGYU KINOKO MUSHROOM
SLIGHTLY TORCHED A4 KAGOSHIMA BEEF TOPPED WITH KINOKO MUSHROOM & HOMEMADE SPICY SAUCE
ASSORTED SEARED SASHIMI SALAD
TORCHED ASSORTED SASHIMI, MIXED SALAD TOPPED WITH TEMPURA FLAKES, SALMON ROE, WAFU DRESSING
ASSORTED ROBATAYAKI
MISO WHISKEY SOUR
BOURBON WHISKEY INF– USED WITH DRIED WAKAME & SHIRO MISO WITH YUZU JUICE, EGG WHITE & MISRI CRYSTAL SYRUP
JAPANESE SWIZZLE
JAPANESE BLENDED WHISKEY, INF– USED FORTIFIED WINE WITH HERBS, SPICE AND HONEY LEMON JUICE
AMAZAKE PRIVATE LABEL HO– USE SAKE
Amazake, one of our favourite Japanese dining spots, have introduced new menu options and cocktails to their already delicious menu. We have always loved Amazake’s lively atmosphere and trendy take on Japanese fare, and were excited to try the new additions. Must try dishes include their rich and delicious “Amazake House Roll” which consisted of crab meat, cucumber and slices of avocado topped with sea urchin, chopped fatty tuna and salmon roe, the crispy and flavourful “Beef Karokke”, made from minced beef and assorted vegetables served with Japanese mayo, mustard and Tonkatsu sauce, the fresh and mouthwatering “Blooming Uni” using uni, ikura, panko, butter, awanori and kizami nori, the “Butt, I love you”, combining foie gras fried rice with chicken tail, and the indulgent “Kagoshima Wagyu Kinoko Mushroom”, using slightly torched A4 Kagoshima beef topped with Kinoko mushroom and homemade spicy sauce. Make sure to pair everything with a few of their new Japanese inspired refreshing cocktails, the Miso Whiskey Sour being one of our favourites, to create the perfect night.
Amazake, G/F, On Hing Building, 1 On Hing Terrace, Central
2537 7787
2537 7787
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