Godai by Sakana

Thinly sliced tuna finished with yuzu kosho sauce, micro shallots and shiso.

Thinly sliced kampachi finished with yuzu shiso sauce and microgreens.

Thinly sliced Ora King salmon finished with ponzu truffle sauce and crispy lotus root.

Thinly sliced bluefin toro, ponzu dashi sauce, micro shallots and crispy lotus root.

Bluefin tuna, sushi rice, house-made chili, crispy shallots, crispy nori.

Rich toro, sushi rice, scallion, crispy nori.

Fresh Ora King salmon, sushi rice, house-made chili, crispy shallots, crispy nori.

Japanese yellowtail, sushi rice, house-made chili, crispy shallots, crispy nori.

Fresh Hokkaido scallop, sushi rice, house-made chili, crispy shallots, crispy nori.

Japanese seawater eel, sushi rice, house-made chili, crispy shallots, crispy nori.

Shrimp tempura, sushi rice, spicy aioli, crispy nori.

Udon noodles with creamy sea urchin.

Fatty tuna with truffle, a signature izakaya bite.

Steamed bao buns filled with tender pork belly.

Assorted Asian mushrooms braised in a clay pot.

Japanese beer.

Japanese beer.

275ml.

750ml.

750ml.

Per guest.

Chef Cesar's curated omakase rooted in Japanese technique and seasonality, served in the dedicated omakase room.

Handmade duck meatball, robata-grilled tare glaze. Per piece.

Australian wagyu, robata-grilled tare glaze. 2 pieces.

Japanese charcoal-grilled Australian wagyu, served with shibazuke.

Grilled eggplant finished on binchotan charcoal with sweet miso glaze.

Miso-marinated black cod, robata caramelized finish.

48-hr braised wagyu short rib finished in Japanese charcoal, served with au jus.

Warm rice, butter finish, delicate richness cut into four pieces.

Veggie tempura roll topped with spicy tuna, spicy hamachi, spicy salmon, cut into 6 pieces.

Fresh arugula salad.

Lettuce wrap-style romaine, house miso Caesar dressing, parmesan, pecans and cranberry sourdough croutons.

Japanese cucumber, rice vinegar amazu, bonito flakes, wakame and pickled kyuri.

Sashimi of carefully sourced fish.

Two pieces per order.

Two pieces per order.

Two pieces per order.

Two pieces per order.

Chef selection, eight pieces.

Bluefin toro, crispy Japanese grain sushi rice, finished with shaved winter black truffles tableside.

Scallions, tofu and mushrooms.

Seared Grade 8-9 Australian wagyu with shiitake mushrooms.

Robata-grilled bone marrow, caramelized onions, served with 2 pcs bread.

Charred edamame, house crispy garlic sauce, Maldon salt and lime.

Charred edamame, Maldon salt, lime.

Crispy tempura eggplant with wasabi aioli.

Australian wagyu wok-fired rice, finished with a poached egg and shaved foie gras tableside.

Crispy duck confit wok-fired rice, finished with a poached egg and shaved foie gras tableside.

Seasonal vegetables, wok-charred rice, light soy and sesame aroma.

Exotic mushrooms cooked in Junmai Daiginjo sake reduction, finished with shaved black winter truffles tableside.

Slow-simmered pork broth, ramen noodles from Japan, chashu, soft egg, mushroom, corn and scallion, side of kosho.

Japanese udon noodles sautéed with Australian wagyu short rib, finished with tomatoes and shaved parmesan.