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Singapore Restaurant Week
Celebrate Autumn 2025 at TANOKE, a showcase of modern Japanese artistry and the finest seasonal produce. Savour a Singapore Restaurant Week 3-course lunch and 4-course dinner — a culinary journey crafted to capture the perfect balance of flavour, texture, and sake harmony.
Seats are limited — advance reservation is required via Restaurant Week Singapore
Autumn Lunch Set
SINGAPORE RESTAURANT WEEK
10 Oct - 2 Nov 2025
3-COURSE SET From $38++
CHOICE OF STARTER
SALMON TATAKI SALAD
Seared salmon with garden greens and apple-yuzu vinaigrette
GOMOKU HIJIKI & TOFU SALAD (V)
Hijiki seaweed, silken tofu, and simmered vegetables with goma dressing
CHOICE OF MAIN COURSE
Served with rice, egg and truffle shoyu (except Chirashi bowl)
SANCHOKU STRIPLOIN
Richly marbled Australian Wagyu, tender and full of flavour
Small (100g)
Regular (150g) +$18
SANCHOKU WAGYU KATSU
Breaded Sanchoku Wagyu with tonkatsu sauce and QP mayo
Small (100g)
Regular (150g) +$20
A4 MIYAZAKI RIBEYE
Wagyu with a perfect balance of marbling and umami
Small (100g) +$38
Regular (150G) +$58
A5 KYUSHU TENDERLOIN
Delicate, melt-in-your-mouth Wagyu, grilled to perfection
Small (100g) +$48
Regular (150g) +$68
TASTE OF WAGYU TRIO
70g each of Sanchoku Striploin, A4 Ribeye, and A5 Tenderloin
Regular +$98
GINDARA HOBAYAKI
Black cod marinated in Saikyo miso, grilled on magnolia leaf
TAI YUZU SHIOYAKI
Salt-grilled sea bream fillet with mixed mushroom white stew
SPICY MISO TORI MOMO
Chicken thigh glazed with honey miso and layu shironegi
NZ COASTAL BABY LAMB TENDERLOIN +$8
Smokey lamb, uplifted with fried garlic and apple curry
TANOKE BARA CHIRASHI RICE BOWL +$10
A vibrant mix of tuna, uni, scallop, and ikura on sushi rice
MUSHROOM SUKIYAKI RICE BOWL (V)
Sauteed mushrooms, onsen egg, baby corn, and onions
CHOICE OF DESSERT
JAPANESE SORBET OF THE DAY
ESPRESSO AFFOGATO
A scoop of vanilla ice cream poured over with hot espresso
MATCHA PANNACOTTA +$4
Silky green tea pudding topped with berry compote and toasted pistachios
S’MORES TARTLET +$5
Dark chocolate, marshmallows, raspberry reduction and vanilla ice cream
LUNCHTIME HAPPY HOUR
SAKE FLIGHT $18
SAKE BY GLASS $13
RED WINE BY GLASS $15
WHITE WINE BY GLASS $15
DRAUGHT BEER $10 Half $18 Full
YŪZURI-BRE $15
YUZU FIZZ (NON-ALCOHOL) $8
Discounts and vouchers are not applicable set menu.
Prices are subject to service charge and prevailing government taxes.
Autumn Dinner Set
SINGAPORE RESTAURANT WEEK
10 Oct - 2 Nov 2025
4-COURSE SET From $68++
Add Sake Pairing $38++ (3-types x 50ml)
1ST COURSE
BLUEFIN TUNA TARTARE
Bluefin Akami. Garlic Shoyu. Pickled Wasabi. Ikura
2ND COURSE
EBI WHITE STEW
Tiger Prawn. Mixed Mushrooms. Potato. Aburi Mozzarella
CHOICE OF MAIN COURSE
Served with rice, egg and truffle shoyu
SANCHOKU WAGYU STRIPLOIN 100G
Richly marbled Australian Wagyu, tender and full of flavour
SANCHOKU WAGYU STRIPLOIN 150G +$18
Richly marbled Australian Wagyu, tender and full of flavour
A4 MIYAZAKI WAGYU RIBEYE 100G +$38
Wagyu with a perfect balance of marbling and umami
A5 KYUSHU WAGYU TENDERLOIN 100G +$48
Delicate, melt-in-your-mouth Wagyu, grilled to perfection
TASTE OF WAGYU TRIO 210G +$98
70g each of Sanchoku Striploin, A4 Ribeye, and A5 Tenderloin
GINDARA HOBAYAKI
Black cod marinated in Saikyo miso, grilled on magnolia leaf
TAI YUZU SHIOYAKI
Salt-grilled sea bream fillet with mixed mushroom white stew
SPICY MISO TORI MOMO
Chicken thigh glazed with honey miso and layu shironegi
NZ COASTAL BABY LAMB TENDERLOIN
Smokey lamb, uplifted with fried garlic and apple curry
CHOICE OF DESSERT
JAPANESE SORBET OF THE DAY
MATCHA PANNACOTTA
Silky green tea pudding topped with berry compote and toasted pistachios
S’MORES TARTLET +$5
Dark chocolate, marshmallows, raspberry reduction and vanilla ice cream
SATA ANDAGI +$8
Okinawan donuts with vanilla bean ice cream and salted caramel
Discounts and vouchers are not applicable set menu.
Prices are subject to service charge and prevailing government taxes.