Syun

For Dragon Boat Festival. This was posh as you can imagine. There's blue swimmer crab, truffle, shiitake mushrooms and corn paired with okowa grain mix.

Dive into the vibrant flavors of autumn with Syun's Autumn Omakase! Chef Hal Yamashita has curated an 8-course Degustation Menu, celebrating the best of the season.

Available from now till 28th Oct, each dish in this menu is a testament to the fusion of time-honored traditions and innovative modern techniques.

🥩Sea Urchin Rolled in Kagoshima A5 Wagyu Beef with Oscietra Caviar
An exquisite beginning that marries the richness of Kagoshima A5 Wagyu with the delicate sweetness of sea urchin, crowned with pearls of Oscietra caviar. A masterpiece for the palate.

🐟Bonito Tataki, Tosazu Gele’e
Locally-sourced Bonito artfully prepared in Warayaki Tataki style, complemented by Tosazu sauce.

🍊Hokkaido Scallop, Orange White Miso Mustard Dressing with Japanese Cucumber and Myoga Ginger
Plump scallops dressed in a unique blend of miso, mustard, and fresh oranges, crowned with Myoga ginger for a refreshing crunch.

🐟Hair Tail Fish New style Braiser
A harmonious interplay of textures and Japanese flavors, showcasing Hair Tail fillets marinated in butter and yuzu juice, delicately braised in a fragrant broth.

🐟Charcoal-grilled Chilean Sea Bass Marinated in Anchovies with Seasoned Burdock
Sweet, tender Chilean Sea Bass marinated in salted anchovies, expertly grilled over hot coals.

🥩Charcoal Grilled Kagoshima A5 Wagyu, Red Miso Aubergine Sauce
Perfectly marbled Kagoshima A5 Wagyu, char-grilled to buttery perfection, served with pungent Red Miso Aubergine Sauce.

🍣Chef’s Selection of Nigiri Sushi
A trio of hand-selected Nigiri Sushi, featuring Kue-Grouper, Zuke Maguro-Marinated Bluefin Tuna, and Kanpachi-Amberjack.

🍮 Homemadew Anko and Umeshu Gele’e with Japanese Persimmon
A delightful dessert finale, marrying homemade Anko and Umeshu with fresh Persimmon.

This is an unforgettable dining experience, where Japanese gastronomy comes alive in every bite!

Dive into the vibrant flavors of autumn with Syun's Autumn Omakase! Chef Hal Yamashita has curated an 8-course Degustation Menu, celebrating the best of the season.

Available from now till 28th Oct, each dish in this menu is a testament to the fusion of time-honored traditions and innovative modern techniques.

🥩Sea Urchin Rolled in Kagoshima A5 Wagyu Beef with Oscietra Caviar
An exquisite beginning that marries the richness of Kagoshima A5 Wagyu with the delicate sweetness of sea urchin, crowned with pearls of Oscietra caviar. A masterpiece for the palate.

🐟Bonito Tataki, Tosazu Gele’e
Locally-sourced Bonito artfully prepared in Warayaki Tataki style, complemented by Tosazu sauce.

🍊Hokkaido Scallop, Orange White Miso Mustard Dressing with Japanese Cucumber and Myoga Ginger
Plump scallops dressed in a unique blend of miso, mustard, and fresh oranges, crowned with Myoga ginger for a refreshing crunch.

🐟Hair Tail Fish New style Braiser
A harmonious interplay of textures and Japanese flavors, showcasing Hair Tail fillets marinated in butter and yuzu juice, delicately braised in a fragrant broth.

🐟Charcoal-grilled Chilean Sea Bass Marinated in Anchovies with Seasoned Burdock
Sweet, tender Chilean Sea Bass marinated in salted anchovies, expertly grilled over hot coals.

🥩Charcoal Grilled Kagoshima A5 Wagyu, Red Miso Aubergine Sauce
Perfectly marbled Kagoshima A5 Wagyu, char-grilled to buttery perfection, served with pungent Red Miso Aubergine Sauce.

🍣Chef’s Selection of Nigiri Sushi
A trio of hand-selected Nigiri Sushi, featuring Kue-Grouper, Zuke Maguro-Marinated Bluefin Tuna, and Kanpachi-Amberjack.

🍮 Homemade Anko and Umeshu Gele’e with Japanese Persimmon
A delightful dessert finale, marrying homemade Anko and Umeshu with fresh Persimmon.

This is an unforgettable dining experience, where Japanese gastronomy comes alive in every bite!

Dive into the vibrant flavors of autumn with Syun's Autumn Omakase! Chef Hal Yamashita has curated an 8-course Degustation Menu, celebrating the best of the season.

Available from now till 28th Oct, each dish in this menu is a testament to the fusion of time-honored traditions and innovative modern techniques.

🥩Sea Urchin Rolled in Kagoshima A5 Wagyu Beef with Oscietra Caviar
An exquisite beginning that marries the richness of Kagoshima A5 Wagyu with the delicate sweetness of sea urchin, crowned with pearls of Oscietra caviar. A masterpiece for the palate.

🐟Bonito Tataki, Tosazu Gele’e
Locally-sourced Bonito artfully prepared in Warayaki Tataki style, complemented by Tosazu sauce.

🍊Hokkaido Scallop, Orange White Miso Mustard Dressing with Japanese Cucumber and Myoga Ginger
Plump scallops dressed in a unique blend of miso, mustard, and fresh oranges, crowned with Myoga ginger for a refreshing crunch.

🐟Hair Tail Fish New style Braiser
A harmonious interplay of textures and Japanese flavors, showcasing Hair Tail fillets marinated in butter and yuzu juice, delicately braised in a fragrant broth.

🐟Charcoal-grilled Chilean Sea Bass Marinated in Anchovies with Seasoned Burdock
Sweet, tender Chilean Sea Bass marinated in salted anchovies, expertly grilled over hot coals.

🥩Charcoal Grilled Kagoshima A5 Wagyu, Red Miso Aubergine Sauce
Perfectly marbled Kagoshima A5 Wagyu, char-grilled to buttery perfection, served with pungent Red Miso Aubergine Sauce.

🍣Chef’s Selection of Nigiri Sushi
A trio of hand-selected Nigiri Sushi, featuring Kue-Grouper, Zuke Maguro-Marinated Bluefin Tuna, and Kanpachi-Amberjack.

🍮 Homemade Anko and Umeshu Gele’e with Japanese Persimmon
A delightful dessert finale, marrying homemade Anko and Umeshu with fresh Persimmon.

This is an unforgettable dining experience, where Japanese gastronomy comes alive in every bite!

Dive into the vibrant flavors of autumn with Syun's Autumn Omakase! Chef Hal Yamashita has curated an 8-course Degustation Menu, celebrating the best of the season.

Available from now till 28th Oct, each dish in this menu is a testament to the fusion of time-honored traditions and innovative modern techniques.

🥩Sea Urchin Rolled in Kagoshima A5 Wagyu Beef with Oscietra Caviar
An exquisite beginning that marries the richness of Kagoshima A5 Wagyu with the delicate sweetness of sea urchin, crowned with pearls of Oscietra caviar. A masterpiece for the palate.

🐟Bonito Tataki, Tosazu Gele’e
Locally-sourced Bonito artfully prepared in Warayaki Tataki style, complemented by Tosazu sauce.

🍊Hokkaido Scallop, Orange White Miso Mustard Dressing with Japanese Cucumber and Myoga Ginger
Plump scallops dressed in a unique blend of miso, mustard, and fresh oranges, crowned with Myoga ginger for a refreshing crunch.

🐟Hair Tail Fish New style Braiser
A harmonious interplay of textures and Japanese flavors, showcasing Hair Tail fillets marinated in butter and yuzu juice, delicately braised in a fragrant broth.

🐟Charcoal-grilled Chilean Sea Bass Marinated in Anchovies with Seasoned Burdock
Sweet, tender Chilean Sea Bass marinated in salted anchovies, expertly grilled over hot coals.

🥩Charcoal Grilled Kagoshima A5 Wagyu, Red Miso Aubergine Sauce
Perfectly marbled Kagoshima A5 Wagyu, char-grilled to buttery perfection, served with pungent Red Miso Aubergine Sauce.

🍣Chef’s Selection of Nigiri Sushi
A trio of hand-selected Nigiri Sushi, featuring Kue-Grouper, Zuke Maguro-Marinated Bluefin Tuna, and Kanpachi-Amberjack.

🍮 Homemade Anko and Umeshu Gele’e with Japanese Persimmon
A delightful dessert finale, marrying homemade Anko and Umeshu with fresh Persimmon.

This is an unforgettable dining experience, where Japanese gastronomy comes alive in every bite!

Dive into the vibrant flavors of autumn with Syun's Autumn Omakase! Chef Hal Yamashita has curated an 8-course Degustation Menu, celebrating the best of the season.

Available from now till 28th Oct, each dish in this menu is a testament to the fusion of time-honored traditions and innovative modern techniques.

🥩Sea Urchin Rolled in Kagoshima A5 Wagyu Beef with Oscietra Caviar
An exquisite beginning that marries the richness of Kagoshima A5 Wagyu with the delicate sweetness of sea urchin, crowned with pearls of Oscietra caviar. A masterpiece for the palate.

🐟Bonito Tataki, Tosazu Gele’e
Locally-sourced Bonito artfully prepared in Warayaki Tataki style, complemented by Tosazu sauce.

🍊Hokkaido Scallop, Orange White Miso Mustard Dressing with Japanese Cucumber and Myoga Ginger
Plump scallops dressed in a unique blend of miso, mustard, and fresh oranges, crowned with Myoga ginger for a refreshing crunch.

🐟Hair Tail Fish New style Braiser
A harmonious interplay of textures and Japanese flavors, showcasing Hair Tail fillets marinated in butter and yuzu juice, delicately braised in a fragrant broth.

🐟Charcoal-grilled Chilean Sea Bass Marinated in Anchovies with Seasoned Burdock
Sweet, tender Chilean Sea Bass marinated in salted anchovies, expertly grilled over hot coals.

🥩Charcoal Grilled Kagoshima A5 Wagyu, Red Miso Aubergine Sauce
Perfectly marbled Kagoshima A5 Wagyu, char-grilled to buttery perfection, served with pungent Red Miso Aubergine Sauce.

🍣Chef’s Selection of Nigiri Sushi
A trio of hand-selected Nigiri Sushi, featuring Kue-Grouper, Zuke Maguro-Marinated Bluefin Tuna, and Kanpachi-Amberjack.

🍮 Homemade Anko and Umeshu Gele’e with Japanese Persimmon
A delightful dessert finale, marrying homemade Anko and Umeshu with fresh Persimmon.

This is an unforgettable dining experience, where Japanese gastronomy comes alive in every bite!