MENUS
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
$135.00 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
$165.00 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
10% surcharge applies on Sunday
[DINNER]
Wed Thu Fri Sun 6:00 pm - 9:30 pm
Sat 5:30 pm / 8:00 pm
10% surcharge applies on Sunday
[BAR]
Thu - Sat 5:00 pm - 11:00 pm
Public Holidays:
Closed for lunch / 10% surcharge applies
*T&C for deposit
Cancellations made 48 hour or more in advance of the booking date, will receive a 100% refund. Cancellations made within 48 hours to the booking date will incur a 100% fee p/p.