Kuon Omakase
1 Fracks Ln, Surry Hills NSW 2010
Sushi restaurant
营业时间
| 周一 | 休息 |
|---|---|
| 周二 | 17:30–22:00 |
| 周三 | 17:30–22:00 |
| 周四 | 17:30–22:00 |
| 周五 | 17:30–22:00 |
| 周六 | 17:30–22:00 |
| 周日 | 17:30–22:00 |
菜单
Dessert
- Matcha Marshmallow Nougat
Hassun
- Abalone W.sansho Kombu / Mud Crab Cheese Monaka
- Grilled Hair Tail / Mozuku W Ginger Okura
Sashimi
- Pecking Duck Style Sashimi - Bass Grouper
With monkfish liver (chives & chinese cabbage)
Chawan Mushi
- Japanese Egg Custard
With firefly squid, salmon roe, ama ebi
Tempura
- Crystal Bay Prawn
- Asparagus
Yakimono
- Toothfish
Kuchi Naoshi
- Yuzu Sorbet
Omakase Sushi
- John Dory
(Matodai)
- Fatty Tuna
(Chutoro)
- Scallop
(Hotate)
- Marinated Lean Tuna
(Akami zuke)
- Fatty Tuna Belly
(Otoro)
Sushi (Rice Vinegar)
- Salmon
(Tas)
- Flathead
(Coffs harbour)
- Bluefin Tuna Chutoro
(Qld)
- Rubyfish Kobujime Sashimi
(Nz)
- Bonito Tataki
(Coffs harbour)
- Southern Calamari
(Coffs harbour)
- Scallop Isobe
(Jpn)
- Oyster-Sansyo Pepper
- Mackerel Roll
(Jpn)
Sushi (Sake Lees Aged Vinegar)
- Sea Urchin
(Tas)
- Red Gurnard
(Nz)
- Uzaku
Cucumber, eel
- Treveily Sashimi
(Nz)
- Bluefin Tuna Akami
(Qld)
- Kingfish Sashimi
(Sa)
- Tako Yawarakani
Soft boiled octopus
- Salmon Roe
(Tas)
- Bluefin Tuna Otoro
(Jpn)
- Sea Eel
(Jpn)
- Kanpyo Maki
- Tamago
Otsumami
- Steamed Abalone Dressed Steamed Monkfish Liver & Macadamia Nuts Sauce
- Dry Aged Salmon With Malted Rice Sauce & Salmon Roe On Top
- Fresh Tofu Skin With Sea Urchin
- Fish Bone Soup With Somen Noodle
Vinegared Firefly Squid
- Firefly Squid Vinegared Miso With Mustard Wakame Seaweed Seagrape
Grilled Dish
- Saikyo Grilled Cod With Daikon Radish
Miso Soup
- Nameko, Beancard And Scallion
Fresh Oyster
- Fresh Oyster
Tasmania miyagi oysters topped with sea urchin, ikura and caviar
Blue Fin Tuna
- Side Belly
Chutoro
- Akami-Zuke
- Belly
Otoro
Today's Fresh Special Supplementary
- Hokkaido Sea Urchin Sashimi
- Hokkaido Sea Urchin Sushi
Omakase Sake
- Takaki No Ippon
(Niigata)
- Hyakumoku
(Hyogo)
- Noguchi Naohiki Honjozo
(Ishikawa)
- Naruto Tai Namagenshu
(Tokushima)
- Yuki No Bosha
(Warm sake)
Premium Sake
- Digestion
(Ume shu/yuzu shu)
- Sho Junmai Daiginjo
- Shiirataki Seven
(Niigata)
- Denshu
(Aomori)
- Joyondai Honmaru
(Yamagata)
- Hyakumoku Alt.3
Sugiita Hassun
- Miso Marinated Toothfish
- Hiramasa Shabu-Shabu Oroshi Ponzu
- Duck Tsukune With Quail Egg
- Bass Grouper
(New zealand) & akami (new zealand) sashimi
Chirimushi
- Chirimushi
Abalone, rainbow chard, bok choy, sugar shape and baby corn with sweet sesame sauce
Sukiyaki
- Sukiyaki
Japanese wagyu a5, onion, chinese cabbage, shimeji, egg, shiso
Add Supplementary
- Sydney Rock Oyster
Komezu mignonette sauce
- Sushi Rice Cracker
Kobu cured paradise prawn caviar
Others
- Miso Soup
- A5 Steak
With wine reduction, charred broccolini
- Goboucha Tea
- Houjicha Roasted Green Tea
- Scallop Gazpacho
Scallop tartare with cold tomato soup and white sturgeon caviar
- Chawanmushi
Japanese egg custard with steamed spanner crab meat, lily root, crab butter
- Panko Ocean Trout
Rare cooked ocean trout with cream fresh and salmon caviar
- Soba Ravioli
Homemade buckwheat ravioli cffed "ebi shimjo" prawn paste sesame sauce
- Toothfish Wellington
Toothfish, shiitake mushroom, citrus pepper, beetroot, aosa seaweed sauce
- Hand Roll
- Signature "Tamago-Yaki" Egg Omelet
- Wagyu
Stone axe full blood wagyu tenderloin mb9+ 500days ration fed with kelp sauce
- Agedash
Persimmon, scampi
- Green Tea
- Rice Cracker
Sea urchin, toro taku
- Snack
Salmon roe, cream fresh, potato and nori tempura
- Sashimi
Jhon dory sashimi, monkfish liver sauce
- Abalone Tempura
Abalone liver sauce
- Australian Wagyu Tenderloin Mb9
Foie gras, tasmanian wasabi
- Warabi Mochi
- Hoji Cha
- Daigak Imo
Vanilla ice cream and black sesame seeds
- Anmitsu
- Scampi Potato Pave
Crème fraiche, shiso, salmon roe
- Kagoshima A5 Sirloin
Black truffle, tasmanian wasabi
- Passionfruit Sorbet
- Akadashi Miso Soup