Menu 2026 - Kyatcha
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
April 15, 2026
Chef
Jason Lau
All food photos (5)
Otsumami
- Crispy rice tuna tartare
- Crispy rice topped with spicy tuna tartare, spring onion and honey soy.
- Crispy rice salmon tartare
- Crispy rice topped with yuzu salmon tartare, spring onion and honey soy
- Akami rice crackers
- Bluefin tuna, crispy rice crackers and kyuri salsa.
- Wagyu gyoza
- Pan-fried gyoza of wagyu and mushroom served with truffle teriyaki.
- Ebi gyoza
- Pan-fried gyoza of shrimp served with avocado and kyuri salsa
- Wagyu nikkei buns
- Seared wagyu burger in a baby brioche bun served with a nikkei tartare sauce.
- Karaage honey soy
- Deep-fried chicken thigh coated with a honey soy glaze.
- Spicy karaage
- Deep-fried chicken thigh coated with a spicy gochujang glaze.
- Orange cauliflower
- Deep-fried cauliflower in tempura coated with orange garlic soy sauce.
- Shrimp tempura
- Shrimps in tempura topped with teriyaki sauce and spicy mayonnaise.
- Hotate guratin
- Scallop gratin served with parmesan, shiitake and a spicy custard emulsion.
- Hotate truffle
- Wild scallop grilled with garlic butter soy, served with shiitake mushroom and black truffle sauce.
Sashimi & cold dishes
- Sashimi moriawase 12 pcs / 16 pcs
- Assorted sashimi from the chef.
- Sake 4 pcs
- Norwegian salmon.
- Akami 4 pcs
- Bluefin tuna.
- Hamachi 4 pcs
- Japanese amberjack.
- Toro 4 pcs
- Fatty bluefin tuna.
- Chili garlic oysters 2 pcs
- Oysters topped with miso gochujang, garlic, white onion and parsley
- Passionfruit oysters 2 pcs
- Oysters served with sparkling sake, passionfruit, tobiko and shallots
- Hamachi tiradito
- Thin slices of amberjack with ikura, jalapeno, mango and a ponzu dressing
- Chu toro tataki
- Seared fatty tuna with black sesame crust, yuzu gel, chili daikon, goma layu dressing
- Wagyu tataki
- Flame grilled wagyu entrecote, truffle, asetra caviar and truffle ponzu dressing
- Wagyu tartare
- Chopped wagyu, teriyaki butter rice with a shiro shoyu, finished with takuan, shallots, truffle and quail eggs.
- Avocado tartare
- Avocado, mango, wakame and cherry tomatos topped with red onion, raspberries and aji amarillo.
Nigiri 2 pieces
- Akami truffle
- Flambeed bluefin tuna with truffle cream and kataifi.
- Toro
- Fatty bluefin tuna with asetra caviar and chives
- Toro aburi
- Flambeed fatty bluefin tuna and yuzu kosho.
- Sake aburi
- Flambeed salmon with mayonnaise and kataifi.
- Hotate aburi
- Flamed scallops with truffle ponzu and asetra caviar.
- Gyu truffle
- Flambeed beef with truffle, chives and parsnip.
- Wagyu aburi
- Flambeed wagyu entrecote with honey soy, garlic chips and smoked maldon sea salt.
- Wagyu truffle
- Flambeed wagyu entrecote with truffle cream and kataifi.
- Avocado aburi
- Flambeed avocado, mayonnaise and caramelised pecans
Sushi 4 pieces
- Shrimp rock tempura
- Tempura fried shrimps with crab salad, avocado salsa topped with chili and chives.
- Gyu truffle
- Seared beef with asparagus, cabbage and carrots, avocado topped with mayonnaise, truffle and teriyaki.
- Crispy hotate
- Seared scallop tartare, daikon, asparagus, avocado, tobiko, panko, wasabi crème
- Sake miso
- Seared salmon, panko fried shrimps with cabbage and carrots and a yuzu miso dressing
- Spicy maguro
- Spicy tuna tartare, cucumber, togarashi, spring onion, purple shiso.
- Niji roll
- Salmon, tuna, hamachi, asparagus, cabbage, carrot, avocado, ikura and wasabi crème.
- Sake guratin
- Seared salmon, crab salad, avocado and cucumber with a gratinated spicy gruyere sauce
- Spicy sour EBI
- Panko fried shrimps with avocado, cabbage and carrots, spicy mayonnaise and chili lime dressing
- Tartare roll
- Grilled salmon and tuna tartare topped with honey soy and chives.
- Tori mango
- Deep-fried chicken thigh, mango, cucumber, spicy mayonnaise.
- King oyster
- Marinated king oyster mushroom with avocado salsa and a truffle yuzu mayonnaise
- Sweet shimeiji
- Marinated shimeiji mushrooms, oshinko, daikon and caramelised pecans.
Robata - meat & poultry
- Wagyu entrecote
- Wagyu entrecote served with two different sauces and smoked maldon salt
- Garlic saikoro
- Australian wagyu served with wafu dressing, shallots and garlic chips
- Yakiniku
- Marinated flat iron steak in a homemade yakiniku sauce
- Wakadori
- Chicken thigh glazed with a butter garlic soy sauce.
- Ramurakku
- Rack of lamb marinated with sansho pepper served with ginger spice soy.
Seafood
- Miso black cod
- Black cod marinated in miso for forty eight hours, wrapped in a hoba leaf.
- King crab guratin
- Gratinated alaskan king crab served with ponzu lime butter.
- Sake kabayaki
- Grilled salmon glazed with a sweetened spiced soy sauce.
- Kanzuri EBI
- Jumbo tiger prawns grilled with kanzuri butter glaze, served with nikkei tartare sauce.
Vegetables & sides
- Yuzu butter corn
- Sweet corn with yuzu kosho butter.
- Murasaki bimi
- Grilled tenderstem broccoli with okinawan sweet potato foam.
- Nasu dengaku
- Grilled japanese eggplant glazed with sweet goma miso.
- Miso asparagus
- Grilled asparagus with miso sauce and beetroot chips.
- Yaki meshi
- Fried rice with egg and vegetables.
- Gohan
- Steamed white rice.
Dessert
- Kuro Pistachio
- €17
- Chocolate Soy Lava Cake
- €15
- Yuzu Creme Brulee
- €13
- Yuzu Miso Cloud
- €14
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