Another salad course was presented in a myriad of colours! Garden greens with Salmon, Tuna, flying fish roe and avocado served with wasabi mayo dressing. The addition of crunchy fried crab stick certainly a brilliant touch!
Ishiyoki Curry Udon
Risotto with Prawns & Curry Spices
Fish Head Hot Pot
Hotate & Eryngii Omelette, Traditional Curry Sauce with Garlic Shallot Rice