Kyoka Japanese Kitchen, Dewi Sita

MANDARIN PANCAKES (3pcs)

CHOICE OF : Peking Hoisin Duck or BBQ Tofu, with basil, red cabbage, cucumber, red chili, scallion and toasted shallots.

STEAMED BUNS (2pcs)

CHOICE OF : Pork Belly or Hoisin Tofu and Thai Basil, with mayonaise and fresh herb salad. Or Beef Rendang with green bean and coconut salad and carrot cucumber pickle.

EGGPLANT DENGAKU

Deep fried eggplant topped with dengaku-miso and ground white sesame.

YAKITORI

Grilled chicken and spring onion skewers with homemade Teriyaki sauce and a sprinkling of Ichimi.

BUTA NO YASAI MAKI

Sauted pork belly rolls filled with spring vegetables enoki mushrooms with a teriyaki glaze.

CHA SOBA SALAD

Tossed Japanese green tea noodles, shiItake mushroom, inari ajitsuke (marinated tofu) crispy salad with sesame dressing.

CHICKEN TERIYAKI SALAD

Grilled chicken teriyaki with mixed salad leaves, avocado, carrot, cucumber, radish and shiitake mushrooms tossed in a teriyaki soy vinegar dressing.

SOFTSHELL CRAB AND GREEN MANGO SALAD

Crispy tempura soft shell crab tossed with shredded green mango, basil, mint, cucumber, cherry tomato, lemongrass and nouccham dressing.

BEEF RENDANG

Australian beef slow cooked for 6 hours with coconut, tamarind, chili and shallot, garnished with spicy green bean and shredded coconut salad garnished with melinjo crackers and pickled vegetables. Served with a side of rice

RED CURRY OF DUCK

Duck, lychee, basil, apple eggplant, baby corn, kaffir lime, coriander and mint. Served with a side of rice.

VEGGIE POKE BOWL

Golden fried tofu with cucumber, carrot, edamame, seasonal avocado, sushi rice, tempura pickle ginger, garnished with nori and served with ponzu dressing.

NABEYAKI UDON

Udon noodle soup, egg, spring onion and a mixed vegetable prawn tempura, cooked in a ceramic pot, served with Ichimi ginger.

BIBIMBA

Chef Emikos take on the Korean classic Bibimbap, seasonedbeef slices, spinach, daikon radish, carrots, cucumber, shiitake mushrooms, baby green beans, with a sunny side up egg and topped with nori and a side of Kochujian sauce.

BIBIMBA (VEGETARIAN OPTION)

Chef Emikos take on the Korean classic Bibimbap, spinach, daikon radish, carrots, cucumber, shiitake mushrooms, baby green beans, with a sunny side up egg and topped with nori and a side of Kochujian sauce.

KATSU CURRY

Fried chicken fillet coated in panko bread crumbs, in a curry sauce with carrot and potato, served with rice tsukemono kyri (pickle).

CALIFORNIA ROLL

Uramaki roll filled with tempura crab, avocado cucumber, topped with tobiko.

VEGETARIAN ROLL

A sushi roll filled with tempura tofu and crispy vegetables.

CRISPY TEMPURA CHICKEN ROLL

Uramaki roll filled with crispy tempura chicken, avocado and cucumber.

CHICKEN TERIYAKI BURGER

Chicken teriyaki glazed fillet with cheddar cheese, mustard mayonnaise coleslaw, served in a seeded bun with French fries and mayonnaise.

SOFT SHELL CRAB BURGER

Tempura soft shell crab with pickled cucumber salad served in a seeded bun with French fries and wasabi mayonnaise

SOUTHERN FRIED CHICKEN BURGER

Sesame bun filled with crispy chicken, red and white cabbage, Jalapeo, coriander, chipotle mayo and served with a side of French fries.

BACON AND CHEESE BURGER

Sesame bun filled with 150gr beef patty, bacon, cheddar cheese, crispy onion rings, onion coffee jam, pickle mayo and served with a side of French fries.

WHITE RICE

ROTI

FRENCH FRIES