À LA CARTE アラカルト

Experience modern Japanese cuisine at TANOKE, where Chef Rio blends traditional techniques with thoughtful touches of innovation to create distinctive dishes.

Central to our culinary style is the Shichirin Binchotan Grill, using white charcoal for precise, high-heat grilling — ideal for bringing out the flavours of premium cuts like Sanchoku Wagyu, A4 Miyazaki Ribeye, and A5 Kyushu Tenderloin.

The menu also features delicacies such as Hokkaido Scallops Carpaccio, Otoro Aburi Handrolls, and Wagyu Sourdough. Join us to explore the elegance of Japanese cuisine in a modern, intimate setting.

À La Carte menu is available daily from:

12 pm to 2:30 pm (last order at 2 pm)

6 pm to 10 pm (last seating at 9:15 pm, last order at 9:30 pm)

SMALL PLATES 前菜

★ SALMON TATAKI 28

Seared salmon with ginger-wasabi ponzu, topped with ikura, red onion, and coriander cress

★ HOKKAIDO SCALLOPS CARPACCIO 32

Hand-dived scallops dressed with truffle shoyu, ikura pearls, and freshly shaved truffles

★ OTORO ABURI HANDROLL 18 per pc (min. 2 pcs per order) Dinner only

Torched bluefin tuna belly with premium sushi rice, fresh uni, ikura, nori, and pickled wasabi

ENGAWA MENTAIKO ABURI KOBACHI 18

Seared flounder fin with mentaiko mayo, ikura, and sushi rice in a mini bowl

Add Fresh Uni +24

SALTED EGG SOFT SHELL CRAB 28

Tempura soft shell crab with salted egg dust and sriracha mayo

TATAMI HIMEGO 13

Grilled pressed baby sardines, with QP mayo and a hint of shichimi spice

FOIE GRAS TERIYAKI 20

Rich, buttery foie gras glazed with teriyaki sauce, finished with a caramelised crust

★ WAGYU SOURDOUGH

Black pepper Wagyu with crème fraîche, guacamole, and chives on sourdough toast

Half Serving (2 pcs) 14

Full Serving (4 pcs) 24

★ TORI KARAAGE

Juicy chicken thigh seasoned with sansho pepper, served with sweet karashi mayo

Half Serving (4 pcs) 9

Full Serving (8 pcs) 16

VEGETABLES 野菜

GOMOKU HIJIKI & TOFU SALAD 12

Hijiki seaweed, silken tofu, and simmered vegetables with goma dressing

★ JAPANESE FRUIT TOMATO 20

Juicy Japanese tomatoes with tofu mascarpone, yuzu vinaigrette, and a balsamic cream drizzle

★ MISO NASU DENGAKU 13

Grilled eggplant glazed with spicy miso and topped with crispy nori rice

★ SPICY BABY CORN 13

Tender baby corn drizzled with sriracha mayo, sprinkled with furikake, and chicken floss

GRILLED ASPARAGUS 14

Char-grilled asparagus glazed with yuzu su miso and topped with smoky katsuo boshi

KINOKO MUSHROOMS 12

A medley of mushrooms sautéed in butter and sake, finished with sudachi citrus

SHICHIRIN BINCHOTAN GRILL

七輪備長炭焼き物

★ TASTE OF WAGYU TRIO

Sanchoku Striploin, A4 Miyazaki Ribeye and A5 Kyushu Tenderloin

Regular (70g per cut) 138

Large (150g per cut) 288

SANCHOKU WAGYU STRIPLOIN

Richly marbled Australian Wagyu, tender and full of flavour

Single (150g) 58

Large (300g) 108

A4 MIYAZAKI RIBEYE

Exceptional Japanese ribeye with a perfect balance of marbling and umami

Single (100g) 78

Large (250g) 188

A5 KYUSHU TENDERLOIN

Delicate, melt-in-your-mouth Japanese tenderloin, grilled to perfection

Single (100g) 88

Large (250g) 208

WAGYU KATSU

Crispy, breaded Sanchoku Wagyu cutlet, served with tonkatsu sauce and QP mayo

Single (150g) 62

Large (300g) 118

★ NZ COASTAL BABY LAMB TENDERLOIN 40

Fried garlic and apple curry sauce add a delightful twist to this tender, smoky lamb

SPICY MISO TORI MOMO 30

Juicy chicken thigh glazed with honey miso and topped with spicy layu shironegi

TAI YUZU SHIOYAKI 28

Salt-grilled sea bream fillet with mixed mushroom white stew

★ GINDARA HOBAYAKI 36

Black cod marinated in Saikyo miso, grilled on magnolia leaf for a rich, buttery finish

RICE & NOODLES ご飯 . 麺類

CLASSIC WAGYU RICE BOWL

Niigata rice with your choice of wagyu, topped with an onsen egg and truffle shoyu

Sanchoku Wagyu Striploin 38

A4 Miyazaki Ribeye 68

A5 Kyushu Tenderloin 72

★ TANOKE SIGNATURE WAGYU RICE BOWL

An indulgent bowl featuring your choice of wagyu, foie gras teriyaki, fresh uni, ikura,

Niigata rice, onsen egg, and truffle shoyu

Sanchoku Wagyu Striploin 68

A4 Miyazaki Ribeye 98

A5 Kyushu Tenderloin 102

★ TANOKE BARA CHIRASHI BOWL 42

A vibrant bowl with tuna akami, fresh uni, hotate, ikura, and premium sushi rice

MUSHROOM SUKIYAKI RICE BOWL 24

Sautéed mushrooms, baby corn, and onions over Niigata rice, finished with an onsen egg

★ PREMIUM COLD SOMEN 48 Dinner only

Chilled somen with Hokkaido scallops, uni, ikura, and shaved truffles

CLASSIC COLD SOMEN 20 Dinner only

Chilled somen with ikura, and shaved truffles

DESSERT お菓子

★ MATCHA PANNACOTTA 12

Silky green tea pudding topped with a berry compote and toasted pistachios

★ S'MORES TARTLET 15

Bassam dark chocolate, toasted marshmallows, raspberry reduction, and vanilla ice cream

Add Chocolate Sake +6

★ SATA ANDAGI 18

Okinawan donuts with vanilla bean ice cream and salted caramel

ESPRESSO AFFOGATO 12

A scoop of vanilla ice cream poured over with hot espresso

Add Chocolate Sake +6

JAPANESE SORBET / ICE CREAM 8

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