Shoya Japanese Restaurant

Freshly shucked oyster with lemon and Ponzu

Freshly shucked oyster topped with Tosazu jelly, seasonal fruit Konbu and sun-dried mullet roe

Gently steamed with sea urchin and garnished with salmon caviar, seared duck liver and balsamic reduction

Flavourful snapper soup with a slice of snapper and grilled Shimeji mushroom yuzu jelly on the side with hakata spice

Delicately cooked, thinly sliced duck breast with pinenuts, chilli oil, mustard seed and tangy orange wine sauce

Pan seared wagyu beef served chilled with grated plum radish, quail egg yolk and ponzu sauce

A definite must for the sashimi lovers; the chef’s premium onwards selection of cuts from a great variety of fish; including Toro and various shellfish

Freshly sliced marbled tuna belly

Freshly sliced tuna

Sweet miso marinated toothfish fillet topped with traditional moromi miso