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 - Friday, Sunday
open 6:00pm
last order 9:00pm
Saturday
1st session 5:30pm
2nd session 8:00pm
Address
Shoya Japanese Melbourne
25 Market Lane
Melbourne CBD, Victoria, 3000