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degustation

Chef’s ‘Classic’ Omakase Course

Demi soup of the day
Small soup for start of your degustation

Golden Perch
Lightly grilled miso flavored perch, Kabosu mousse, and duck liver and sun-dried mullet roe

Tuna tartar
Tuna marinated in sweet soy sauce and poppy seed, wrapped in seaweed. Topped with salmon caviar, wasabi cream and yuzu

Truffle Hatching Ocean Egg
Steamed egg with scampi, truffle sauce with scampi oil and prawn tail tempura

Assortment of Sashimi
Carefully selected and arranged by our chef to delight your eyes and mouth

Hokkaido Crab Tempura
Whole ‘Taraba’ crab leg in tempura with green tea salt

Duck Sous Vide
Slow cooked duck breast with seasonal cooked fruits, Yuzu pepper in caramelized sweet soy sauce

Wagyu Beef Steak
9 eye fillet steak covered with black truffle, enoki and shiitake miso sauce

Chef’s Dessert
Chef’s selection of home-made dessert

 

$120.00 per person

Chef’s ‘New Age’ Omakase Course

Demi soup of the day
Small soup for start of your degustation

Cured Salmon
Fresh Tasmanian salmon topped with smooth wasabi mousse and salmon caviar

Golden Perch
Lightly grilled miso flavored perch, Kabosu mousse, and duck liver and sun-dried mullet roe

Gyu Tan Yuzu Miso
Slow cooked ox tongue, delicately coated with yuzu miso sauce topped with orange tuile and miso-marinated tomato

Truffle Hatching Ocean Egg
Steamed egg with scampi, truffle sauce with scampi oil and prawn tail tempura

Assortment of Sashimi
Carefully selected and arranged by our chef
to delight your eyes and mouth

Hokkaido Crab Tempura
Whole ‘Taraba’ crab leg in tempura with green tea salt

Smoked Teriyaki Salmon with Taraba Ojiya
Delicately poached salmon in apple wood smoke with Teriyaki sauce and Sansho served with Japanese style seaweed risotto and crab meat

Wagyu Beef Steak
9 eye fillet steak covered with black truffle, enoki and shiitake miso sauce

 

Chef’s Dessert
Chef’s selection of home-made dessert

 

$150.00 per person

‘Grand Shoya’ Omakase Course

Demi soup of the day
Small soup for start of your degustation

Treasure Roll
Uni, Toro, Salmon Caviar, Foie Gras Sushi wrapped in seared Sirloin

Petit Saikyo Cod
Saikyo Miso marinated Black cod topped with Moromi Miso

Uni Tama
Creamy steamed egg custard with Uni, Foie Gras and pickled Enoki

Premium Sashimi Ice Ball
Carefully selected and arranged by our chef to delight your eyes and mouth

(Pairing: Daiginjo Sake or Mocktail)

Hokkaido Crab Tempura
Whole ‘Taraba’ crab leg in tempura with green tea salt

Smoked Lobster
Sous vide lobster tail with Kabosu butter sauce and Wasabi, gently smoked in apple wood

Kagoshima Wagyu Steak
A5 rank Japanese beef from Kagoshima prefecture

Black truffle, enoki and shiitake miso sauce served with grilled vegetable and truffle mashed potato

(Pairing: Junmai Ginjo Sake or Mocktail)

 

 

Chef’s Dessert
Chef’s selection of home-made dessert

 

$250.00 per person

All set menus are minimum order of per person on table 

Address

Shoya Japanese Melbourne
25 Market Lane
Melbourne CBD, Victoria, 3000

Trading Hours

[LUNCH]

Wed - Sun  12:00 pm - 2:00 pm

[DINNER]

Wed Thu Sun  6:00 pm - 9:30 pm

Fri Sat  5:30 pm - 10:00 pm

 

Public Holidays:

Closed for lunch / 10% surcharge applies