MENUS

degustation

Chef’s ‘Classic’ Omakase Course

Demi soup of the day
Small soup to start your degustation

Prawn Miso Cheese
Minced prawn with Moromi miso and cream cheese wrapped in crispy pastry

Tuna tartar
Tuna marinated in sweet soy sauce and poppy seed, wrapped in seaweed

Truffle Hatching Ocean Egg
Scampi Dashi egg custard with truffle sauce, scampi oil and prawn Tempura

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

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

Kōji Salmon Verde
Sous vide salmon fillet Shio-Kōji seasoned and covered with Aonori
Abalone liver sauce on the side

Beef Spinach Roll
Ox tongue tenderly stewed in port wine and
soy sauce wrapped with spinach souffle

 

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

 

$150.00 per person

 

+$15 for M9 Wagyu Eye fillet steak upgrade

Chef’s ‘New Age’ Omakase Course

Demi soup of the day
Small soup to start your degustation

Petit Rare Salmon Steak
Gently seared Tasmanian salmon
with avocado and seaweed

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

Crab Cream Croquette
Smooth crab-butter infused Hokkaido crab béchamel crumbed with rice flour

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 Hokkaido crab leg in tempura with green tea salt

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

Wagyu Beef Steak
Eye fillet steak (MS 9)
Black truffle Japanese mushroom Miso sauce served with grilled vegetable
and truffle mashed potato

 

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

 

$180.00 per person

 

+$25 for A5 Japanese Beef upgrad

‘Grand Shoya’ Omakase Course

Demi soup of the day
Small soup to start your degustation

Treasure Roll
Toro, Salmon Caviar, Foie Gras Sushi wrapped in seared Wagyu 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 Hokkaido 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

 

$260.00 per person

All set menus are minimum order of per person on table 

‘Shoya Poseidōn’ Omakase Course

Demi soup of the day
Small soup to start your degustation

Tosazu Oyster
Freshly shucked oyster with Tosazu,
seasonal fruit, Konbu and bottarga

Unagi Canape
Yuzu Miso glazed eel
topped with Hokkaido crab salad

Petit Rare Salmon Steak
Lightly seared Tasmanian salmon
smooth Wasabi cream, avocado and seaweed

Truffle Hatching Ocean Egg
Scampi Dashi egg custard with truffle sauce, scampi oil and prawn Tempura

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

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

Smoked Kingfish Soba
Kingfish belly Tempura on green tea Soba grated Japanese yam potato in Dashi, gently smoked with apple wood 

King Prawn & Salmon
Grilled king prawn with Ankimo sauce &
Poached salmon topped with cauliflower foam and caramelised sweet soy sauce

 

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

$230.00 per person

Seafood Course

Business Lunch Course

Only available at lunch time

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

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

Hokkaido Crab Tempura
Hokkaido crab meat and seasonal vegetable tempura served with green tea salt

Wagyu Beef Steak
Eye fillet steak (MS 9)
Black truffle, Enoki and shiitake Miso sauce served with grilled vegetable
and truffle mashed potato

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

 

$65.00 per person 

Order 12pm-1pm

All set menus are minimum order of per person on table 

Trading Hours

[ LUNCH ]
Wednesday - Sunday
(closed on Public holidays)
open 12:00pm
last order 1:30pm

[ DINNER]
Wednesday - Sunday
open 6:00pm
last order 9:00pm
 

Address

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