Executive Chef: Michael Manalo
Lunch hours: Lunch 12:00 pm - 2:30 pm
Lunch hours: Lunch 12:00 pm - 2:30 pm
HIGHLIGHTS
Traditional Japanese Miso Soup
[RU] Hokkigai Sashimi
* Chop Suey Vegetables Cooked in a Coconut Milk
TOHO SOUP BAR
Traditional Japanese Miso Soup
Wakame, Light Miso, Chinese Cabbage, Japanese Tofu, Fishball, Red Peppers and Crab Meat
Contains: alcohol, crustaceans, fin fish, gluten (wheat), milk, monosodium glutamate, soy
KA-SHI SUSHI BAR
[RU] Salmon Sashimi
Fresh Salmon
Contains: fin fish
[RU] Hokkigai Sashimi
Hokkigai
Contains: mollusks
[RU] Octopus Nigiri
Sushi Rice, Octopus, Rice Vinegar, Vinegar and Salt
* Inari Nigiri with Sesame Seeds
Sushi Rice, Inari, Rice Vinegar, Sesame Seeds, Vinegar, Salt
Contains: gluten (wheat), sesame, soy
[RU] Tuna & Cucumber ISO with Wasabi Tobiko
Sushi Rice, Tuna, Cucumber, Nori Sheet, Wasabi Tobiko, Rice Vinegar and Salt
Contains: fin fish
Yamagogo & Kampyo Temaki
Sushi Rice, Yamagogo, Kampyo, Spinach Nori Sheet and Rice Vinegar
Contains: soy
HI-KI HOT COUNTER
Hibachi Lamb Chop
Lamb, Lemon Juice, White Wine Vinegar, Sugar, Garlic, Salt and Pepper
Korean Spicy Prawns
Prawns, Garlic, Ginger, Sunflower Oil and Korean Chilli Paste
Contains: crustaceans
* Chop Suey Vegetables Cooked in a Coconut Milk
Onions, Garlic, Chinese Cabbage, Coconut Milk, Salt and Pepper
Contains: tree nuts (coconut)
** Steamed White Rice with Chinese Cabbage
White Rice, Corn Oil, Chinese Cabbage, Salt and Pepper