our menu

À LA CARTE MENU
SHARED BEGINNINGS
SIGNATURE SALADS
PREMIUM SIGNATURE ROLLS
RAW BAR
FROM THE LAND: FLAME & EARTH
FROM THE SEA: OCEAN EMBER
SIGNATURE SIDES
JAPANESE RICE BOWLS
MARKS RAMEN BOWL
DESSERTS
DRINKS MENU

Shared Beginnings

Designed to share — bold flavors, refined technique.

Edamame (V)
22

Steamed soybeans sea salt or chili shichimi.

NORI AVOCADO DIP (V)
19

Creamy avocado purée, crispy nori crackers, corn tortillas chips.

Chicken Katsu
21

Crispy panko chicken, Japanese milk bread, smoky tonkatsu sauce, potato chips.

Tsukune Spring Roll Trio
15

Crispy spring roll filled with Tsukune chicken with sweet chili sauce.

SHICHIMI CRISPY CALAMARI
19

Lightly fried calamari, shichimi togarashi, Aji Amarillo sauce.

BEEF TACOS
30

Grilled beef tenderloin, guacamole, mango salsa, sesame chili sauce.

SHRIMP GYOZA DUMPLINGS
19

Pan-seared shrimp gyoza, scallion, warm chili yuzu.

CHARRED JAPANESE WINGS
18

Grilled wings glazed in yakitori sauce, toasted sesame, micro herbs.

Seafood Tacos
23

Golden crispy sol, chili-lime shrimps, silky avocado crema, sesame Asian slaw, fresh herbs in warm soft tacos.

BEEF TRUFFLE SLIDERS
28

Three mini brioche sliders, seared beef patty, truffle aioli, truffle mayo sauce.

Spicy Salmon & Caviar Nori
22

Crispy nori rice paper, spicy salmon tartare, smoked salmon caviar, chives.

LAMB DUMPLINGS
21

Pan-fried lamb gyoza with aromatic chili-ginger broth

Spicy Rock Shrimps
30

Light tempura prawns, spicy yuzu mayo, fresh micro herbs.

Yuzu Chicken Karaage Bites
19

Japanese-style fried chicken, light rice flour crust, spicy soy sauce, lemon zest.

SIGNATURE SALADS

Light, vibrant, and umami-forward compositions

KYOTO PEANUT CHICKEN SALAD
19

Seared chicken breast on Asian mixed cabbage with a creamy peanut dressing. Topped with toasted peanuts

SEAFOOD SUNOMONO SALAD (GF-DF)
23

Grilled prawns and calamari over greens, white mushrooms and red onions with ginger lemon dressing

GRILLED BEEF STEAK SALAD (GF-DF)
30

Sliced tenderloin beef over greens, white mushrooms, and cherry tomatoes with thai teriyaki sauce and crispy onion

MARKS CORN GARDEN SALAD (V-GF-DF)
15

Seasonal greens, grilled corn, avocado, cherry tomato, olives, and with ponzu dressing.

ASIAN FUSION SASHIMI SALAD
32

Fresh salmon, tuna sashimi with avocado, mango, mixed greens, cucumber, orange tobiko tossed in ponzu chili dressing

Burrata Umami Salad
42

Creamy burrata, marinated cherry tomatoes, olives, grilled zucchini, basil pesto, soy-balsamic glaze.

Premium Signature Rolls

CRISPY SALMON ROLL
25

Fresh salmon, avocado and cucumber with spicy mayo sauce.

SHRIMP TEMPURA ROLL
26

Crispy shrimp tempura, avocado and cucumber with sesame and sweet chili mayo.

CALIFORNIA ROLL
23

Crab sticks, avocado and cucumber, black tempura with toasted sesame and sweet chili.

BLACK GARDEN ROLL (V)
13

Roasted vegetable mixed, avocado, black sesame finished with miso soy glazed.

SPICY TUNA ROLL
22

Fresh tuna mixed with spicy chili mayo, cucumber and sesame.

RAINBOW ROLL
26

Salmon, tuna and ebi shrimps topped with avocado, and sweet chili mayo.

ORA FLAME SALMON ROLL
27

Torched Ora King salmon, avocado and cucumber, chili garlic mayo sauce, topped with ikura.

TOKYO WAGYU ROLL
45

Seared wagyu beef, avocado and mushrooms, truffle shoyu finished with sakura.

GOLDEN SALMON ROLL
20

Cooked salmon, cream cheese, avocado and tempura flakes with sweet soy glaze.

SEABASS TEMPURA ROLL
24

Crispy seabass tempura, carrots and cucumber, jalapenos mayo finished with teriyaki.

DRAGON ROLL
22

Crispy shrimp tempura, mango and spring onion, spicy mayo finished with teriyaki.

MARKS Sushi Platters

Perfect for sharing.

MARKS SUSHI SELECTION (24 PCS)
83

Chef's selection of signature rolls.

IMPERIAL SUSHI EXPERIENCE (48 PCS)
162

Luxury sushi experience with sashimi, nigiri, premium rolls and chef's seasonal creations.

Raw Bar

Minimal intervention. Maximum clarity.

MIDNIGHT WAGYU TATAKI
52

Lightly seared wagyu, black garlic ponzu, black tobiko, crispy garlic, Sakura, basil oil.

CRIMSON EDGE TUNA
30

Kombu-cured premium tuna, blood orange soy, fermented chili oil, compressed watermelon, sesame.

ORA FLAME SALMON
31

Lightly torched Ora King salmon, yuzu soy sauce, ikura caviar, basil oil, red chili.

YUZU SNOW HAMACHI
38

Thin-sliced hamachi over crushed ice, frozen yuzu snow, olive oil emulsion, yuzu soy sauce, pickled shallot, white sesame, red chili.

Sashimi & Nigiri Selection

Pure cuts of premium seafood, prepared with precision and balance.

NIGIRI 2 PCS

Served on crushed ice with pickled ginger and wasabi

ORA KING SALMON NIGIRI
10

Silky Ora King salmon over seasoned sushi rice, brushed with light soy.

CRIMSON TUNA NIGIRI
14

Premium tuna, delicate soy glaze, toasted sesame.

HAMACHI SNOW NIGIRI
18

Yellowtail topped with citrus salt, olive oil drop, micro herbs.

SASHIMI 3 PCS

Served on crushed ice with pickled ginger and wasabi

ORA KING SALMON SASHIMI
13

Fresh-cut salmon, citrus soy, shaved daikon.

CRIMSON TUNA SASHIMI
16

Premium tuna slices, sesame oil, chili threads.

HAMACHI SNOW SASHIMI
20

Yellowtail sashimi, yuzu salt, olive oil drizzle.

Exclusive Items – MARKS Signatures

Centerpieces designed for sharing and celebration.

Whole Seabass – Three Expression (1kg)
180

One whole seabass prepared three ways and served as individual plates: • Fire-grilled seabass with ginger-soy glaze and charred scallions • Crispy tempura seabass with yuzu salt and citrus mayo • Seabass ceviche with yuzu leche de tigre, avocado, chili, coriander

Australian Black Angus Tomahawk (1.3kg)
480

Fire-grilled bone-in ribeye, black pepper miso butter, garlic soy jus.

Whole Tenderloin Fillet Platter (1kg)
220

Fire-roasted whole beef tenderloin, truffle soy jus, charred seasonal vegetables

Russian Oscietra Caviar (50g)
245

Premium Oscietra caviar served with warm buckwheat blinis, silken tofu crème, smoked crème fraîche, citrus oil.

FROM THE LAND: FLAME & EARTH

Smoked, seared, and grilled with global Japanese inspiration

Thai Basil Chicken Supreme (GF | DF)
33

Char-grilled chicken breast, Thai basil chili glaze, coconut-lime reduction, charred sweet corn.

Wagyu Ribeye MB7+ (GF-DF)
250

Fire-grilled wagyu ribeye, smoked mushroom purée, truffle-shoyu glaze, charred leek oil.

Black Angus Ribeye (GF-DF)
120

Grilled ribeye, black pepper miso sauce, sesame-roasted garlic, cucumber pickle.

Herb Prime Lamb Chops (GF-DF)
76

Grilled prime lamb chops, chili herb marinade, charred green onions, white sesame.

Beef Tenderloin Filet (GF)
54

Char-grilled beef tenderloin, layered potato gratin, black pepper miso reduction, aged parmesan shavings and wild rocket

Charred Baby Chicken (GF-DF)
36

Boneless Charred baby chicken, lemongrass butter, garlic jus, charred lime.

FROM THE SEA: OCEAN EMBER

treated with fire, finesse, and layered flavor

Grilled Salmon Coconut Curry (GF-DF)
54

Miso-marinated salmon, charcoal-grilled, green coconut–lemongrass curry, Thai basil oil.

Fire-Grilled Jumbo Shrimps (GF-DF)
55

Fire-grilled jumbo shrimp, yuzu-garlic butter, roasted carrots ginger purée, pickled chili, lime-soy glaze.

Seabass Umami Glaze (GF-DF)
70

Crispy-skin seabass, shiitake-dashi reduction, sautéed bok choy, mixed mushrooms, scallion oil.

MISO-GLAZED BLACK COD (GF-DF)
73

48-hour miso-marinated cod, daikon-orange slaw, ginger vinaigrette, shiso oil.

SIGNATURE SIDES

BAKED BABY POTATOES
10
GRILLED SEASONAL VEGETABLES
10
EGG FRIED RICE
10
VEGETABLE FRIED RICE
9
YAKISOBA NOODLES W/ CABBAGE & ONION
11
SPICY CRISPY CORN
9

JAPANESE RICE BOWLS

All bowls served over garlic butter fried rice.

GYUDON BEEF DON
39

Tender sliced beef simmered in garlic-ginger soy with caramelized onions, garnished with pickled ginger and scallions.

Spicy Seabass Teriyaki Don
40

Seared seabass glazed in spicy teriyaki sauce, served with sautéed shiitake mushrooms and baby rocket.

SALMON DON
39

Pan-seared salmon topped with avocado slices, pickled ginger, rocket leaves, nori flakes, and chili yuzu teriyaki.

FUSION RAMEN BOWLS

Hearty, deep-broth creations with Japanese soul and global flair.

SPICY MIXED SEAFOOD MISO RAMEN
32

Creamy miso broth with prawns, squid, and seabass, chili oil, sweet corn, spring onion, and bok choy.

SHOYU TRUFFLE CHICKEN RAMEN
25

Truffle-infused shoyu chicken broth with ramen noodles, grilled chicken, bottom mushrooms, shiitakes, soft egg, and spring onion.

BLACK GARLIC BEEF RAMEN
35

Deep umami beef broth with ramen noodles, tenderloin slices, spring onion, togarashi black garlic oil, shiitake, soft eggs and pickled ginger.

DESSERTS

Classics done the MARKS way — indulgent and elegant

PROFITEROLE
14

Custard cream patisserie, chocolate sauce, pistachios and mixed berries.

CHOCOLATE FONDANT
23

Hot baked chocolate fondant, crusted butter served with vanilla ice cream, mixed berries

THE FLOATING SAKURA
17

Mango sorbet, rose mousse, and mixed berries coulis inside a balloon glass with Sakura flower.

YAKI MATCHA CHURROS
16

Matcha cream, caramel ganache, raspberry pure and dark chocolate.

JAPANESE MILK BREAD
18

Caramelized milk bread baked in custard, topped with kinako caramel and vanilla ice cream.

MARKS DESSERT PLATTER
63

A signature assortment featuring chocolate fondant, chocolate brownies, profiterole, Japanese milk bread, vanilla ice cream and mixed seasonal fruit with sakura mist

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