Full Menu · 2024
The Complete
NOIR Menu
All dishes are crafted to order. Dietary requirements available on request. Prices exclude service.
Sushi
Traditional craft elevated with precision and exceptional sourcing.
Hand-pressed nigiri crowned with Périgord truffle shavings, A5 wagyu and a finish of aged 10-year soy. Each piece assembled to order.
King crab and tempura prawn inside out, draped with thinly sliced avocado, tobiko and a spicy ponzu-soy reduction.
Bluefin tuna hand-cut to 5mm dice, folded with shichimi, toasted sesame oil and scallion. Served on crispy lotus root chips.
Inside-out cucumber and avocado roll layered with alternating cuts of bluefin, salmon, yellowtail and white fish.
Wild Alaskan king salmon pressed over seasoned rice, topped with salmon roe marinated in sake and yuzu.
Chef's selection of seven nigiri and one specialty roll, chosen daily based on the finest available catch.
Signature
Where culinary technique meets artistic expression.
A5 Kagoshima Wagyu seared over bincho charcoal at 900°C for eight seconds. Dressed with ponzu, micro shiso, daikon and Périgord truffle oil.
Atlantic salmon marinated for 72 hours in sake and shiro miso, roasted until lacquered. Finished tableside with yuzu butter and sea vegetables.
Sablefish marinated in den miso for three days, broiled until caramelised. Served with pickled daikon and a dashi broth poured tableside.
36-hour pork tonkotsu broth enriched with black truffle oil, topped with chashu pork belly, ajitama egg and hand-pulled noodles.
Wild tiger prawns in a rice-flour and sparkling-water batter, fried at 190°C. Served with kombu dashi and grated daikon.
Grill
Live-fire cooking over Binchotan charcoal at 1,000°C.
Japanese A5 Wagyu ribeye seared on the robata. Served with wasabi potato puree, seasonal greens and a bone marrow butter jus.
Whole Maine lobster split and charred on the robata grill. Basted in miso-sake butter, finished with tobiko and chive oil.
New Zealand rack of lamb glazed in a house teriyaki reduction, seared over bincho and rested. Served with shiso salsa verde.
Free-range chicken thigh lacquered in a six-ingredient tare sauce over binchotan. Paired with pickled ginger and house ponzu dip.
Desserts
A finale as considered as the meal itself.
Ceremonial-grade Uji matcha fondant with a flowing Valrhona white chocolate core. Baked to order. Served with vanilla bean ice cream.
Japanese cotton-soft cheesecake infused with yuzu zest, set in a black sesame and dark chocolate crust. Garnished with dehydrated citrus.
Silken panna cotta with roasted black sesame, topped with kinako caramel and a miso butterscotch drizzle.
Three handmade mochi — black sesame, hojicha and sakura — each encasing artisan ice cream from Hokkaido. Dusted with gold.
Drinks
Sake, Japanese whisky and craft cocktails.
Rotating seasonal sake from Niigata, Kyoto and Yamagata — ask your server for today's flight.
Roku gin, fresh yuzu juice, lychee liqueur, shiso leaf, chilled with a dehydrated citrus wheel.
Yamazaki 12, Hibiki Harmony, Nikka From the Barrel — served neat or on hand-cut ice.
House plum umeshu, fresh lemon, egg white foam and shiso bitters. Silky, tart and aromatic.
Uji ceremonial matcha whisked to order. Served with a wagashi sweet.
St-Germain, shiso syrup, yuzu tonic and cucumber ribbon. Light and herbaceous.
Suntory Toki whisky, Campari, Dassai sake reduction — stirred cold over a single block of ice.
Belu — every bottle funds clean water projects worldwide.