Kanada Ya-Piccadilly

crunchy, marinated fried chicken served with flavoured Japanese mayonnaise

crunchy, deep-fried eryngii oyster mushrooms served with flavoured Japanese mayonnaise

katsu breaded prawns, tonkatsu sauce, served with yuzu kosho mayonnaise

juicy Japanese dumplings filled with ground meat and vegetables, pan fried and served with yuzu & soy dipping sauce

simmered slow cooked pulled pork, seared pork belly and spring onions on steamed rice

steamed in their pods and salted

to enjoy simply salted

to enjoy simply salted

sour, salted, sour Japanese plum

sour, salted, sour Japanese plum

slow cooked, pulled chashu pork

slow cooked, pulled chashu pork

tuna, Japanese mayo, soy sauce

tuna, Japanese mayo, soy sauce

simmered slow cooked pulled pork, seared pork belly and spring onions on steamed rice, hanjuku egg, pickled ginger, seaweed, white sesame

"no meat" Tokyo plant katsu, spicy curry sauce, shredded hispi cabbage, fukujinzuke pickle and steamed rice

panko breaded chicken, spiced curry sauce, shredded hispi cabbage, fukujinzuke pickle and steamed rice

panko breaded prawns, spiced curry sauce, shredded hispi cabbage, fukujinzuke pickle and steamed rice

pork and corn fed chicken bone broth, chashu pork belly, spring onion, wood ear fungus, yuzu shoyu

pork and corn fed chicken bone broth, seared pork belly, slow-cooked pulled chashu loin and belly, spring onion, wood ear fungus, yuzu shoyu

pork bone broth, chashu pork loin, spring onion, wood ear fungus

pork and corn fed chicken bone broth, chashu pork loin, spring onion, porcini truffle paste, white truffle oil, spring onion

corn fed chicken bone broth, chashu chicken breast, spring onion, wood ear fungus

corn fed chicken bone broth, chashu pork loin, leek, spring onion, fried onion, wood ear fungus

where it all started: pork bone broth, chashu pork belly, spring onion, wood ear fungus

pork and corn fed chicken bone broth, bean sprouts, chashu pork belly, spicy 'tan-tan' minced pork, spring onion, wood ear fungus, shoyu

pork and corn fed chicken bone broth, chashu pork loin, spicy yuzu paste, spring onion, wood ear fungus

Japanese mushroom and porcini-soymilk broth, tofu 'chashu', edamame, spring onion

Japanese mushroom and porcini-soymilk broth, truffle paste, spring onion, edamame, beanstalks, chives

Japanese mushroom broth, spicy yuzu paste, tofu 'chashu', edamame, spring onion

paper thin French crepes layered with delicately flavoured pastry cream

sticky Japanese rice dumplings filled with ice cream in up to four today's flavours

sticky Japanese rice dumplings filled with ice cream in up to four today's flavours

uji matcha and white chocolate molten cake

basque style dark chocolate and yuzu baked cheesecake

herbal and grassy

nutty and sweet

rich and smoky

15.5% | kyokai | rice polishing 50% velvety smooth texture with soft notes of melon, honey, and grapefruit zest Daiginjo | served chilled

15.5% | kochi | rice polishing ratio 65% rich, earthy clean and deep in umami Junmai | served warm

14.5% | miyagi | rice polishing ratio 65% smooth and creamy, with a light umami, developing into a clean and refreshing finish Honjozo | served chilled

15% | niigata | rice polishing ratio 50% velvety floral bouquet with a long finish Junmai | served chilled

taste a curated range of sake from the warm, earthy Tosatsuru and chilled, refreshing Urakasumi honjozo, the delicate floral Kubota junmai and the fruity, citrusy Umeyonada yuzu-shu

4.6% | kochi, floral sake aroma is joined by the distinct scents of elderflower and delightfully sweet citrus of yuzu

4.6% | kochi, floral notes with taste of damson purple plums, complemented by zesty, redcurrant flavours of dried hibiscus

4.6% | kochi, floral sake with notes of perfumed lychees, complemented by grassy, vegetal flavours of green tea

exceptionally smooth texture with flavours of white peach

a textured plum sake with bits

a refreshing Japanese citrus sake

Classic / Yuzu Citron / Ginger Lemongrass Ichi japanese whisky, lemon, lime

yuzu, rock gin, fresh lime and soda water

jasmine lemonade, vodka, rock gin, white vermouth, lime and mint

haku vodka, ginger lemongrass soda, fresh lime and mint

11% | loire, france | described as a "triumph" by masterchef judge William Sitwell, that's all green melon, apple and grapefruit

14% | languedoc, france | this wine combines the elegant cherry and coffee flavours of a classic french merlot, with juicy-filled raspberries and blueberries

14% | languedoc, france | a pale pink rosé that is quintessentially provençal, think delicate redcurrants and strawberries with a dash of mouthwatering acidity

11% | loire, france | a sophisticated french sparkling, that's all green melon, apple and grapefruit

quintessential okinawan beer and is defined by the island's tropical, coastal climate. light, refreshing, and food-friendly

delicate, citrusy aroma of yuzu paired with the fragrant aroma of hops. the use of japanese rice delivers a crisp dry finish to this beer

lycara-coloured beer. aromatic hop aroma reminiscent of white grapes and spicy citrus, along with a bright, clean bitterness that spreads on the palate

alcohol free beer that delivers the same refreshing dry and crisp taste of a full bodied Asahi famous the world over