our menu

À LA CARTE MENU
SHARED BEGINNINGS
SIGNATURE SALADS
MARKS SPECIAL MAKIS
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

Elegant bites designed to share, crafted with bold flavors and refined execution.

EDAMAME SALT OR CHILI
19

Steamed soybeans tossed with sea salt or touch of chili

NORI AVOCADO DIP (V)
19

Creamy avocado purée served with crispy nori crackers and sesame rice chips — a refreshing umami bite.

KATSU CHICKEN
21

Crisp panko-fried chicken, Japanese bread, drizzled with smoky tonkatsu sauce and potato chips.

TSUKUNE SPRING ROLL TRIO
15

Crispy mini spring rolls filled with Japanese chicken tsukune, served with sweet soy tare and mustard mayo

SHICHIMI CRISPY CALAMARI
19

Delicately fried calamari with shichimi togarashi and Aji Amarillo Sauce.

BEEF TACOS
28

Grilled Tenderloin beef, guacamole, mango salsa and sesame chili mayo sauce in soft tortillas.

SHRIMP GYOZA DUMPLINGS
18

Pan-seared shrimp dumplings with scallion, finished with warm chili ponzu drizzle.

CHARRED JAPANESE WINGS
18

Grilled chicken wings glazed in yakitori sauce, finished with toasted sesame and micro herbs

CLASSIC SHRIMP TEMPURA
30

Lightly Tempura shrimp with spicy yuzu mayo and fresh micro herbs.

CRISPY CHICKEN TERIYAKI TACOS
19

Crispy fried chicken in soft tortillas with napa slaw, scallion mayo, teriyaki glaze, and yuzu pico de gallo

SEABASS & PRAWN TACOS
23

Seared seabass and prawn, guacamole, sesame chili mayo, and pico de gallo in soft tortillas.

BEEF TRUFFLE SLIDERS
28

Mini sliders with aged cheddar, rocket leaves, potato chips and truffle mayo

NORI SPICY SALMON CAVIAR
19

Crispy Nori Rice Paper topped with spicy salmon tartare, spicy mayo, and chive and wild smoked salmon caviar

LAMB DUMPLINGS
23

Pan-fried lamb gyoza with a chili-ginger broth — your choice of crispy or steamed.

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

MARKS SPECIAL MAKIS

A curated selection of modern rolls, full of flavor, visual impact, and elegant plating

HAMACHI
30

Hamachi fish with avocado, topped with jalapeño mayo and crispy shallots.

WAGYU
43

Torched wagyu with mushroom, finished with truffle ponzu.

CRISPY SALMON
25

Salmon, avocado, and cucumber with spicy mayo and tempura crunch.

SHRIMP TEMPURA
26

Crispy shrimp, avocado, and cucumber, glazed with gochujang sauce.

CALIFORNIA
17

Classic crab stick mix with avocado, cucumber, and sweet chili mayo.

SPICY TUNA
21

Premium tuna with avocado, spring onion, and spicy mayo.

CHILLIAN SEABASS
24

Seabass tempura with cucumber and carrot, topped with jalapeño mayo.

RAINBOW
26

Avocado-cucumber roll layered with salmon, tuna, and ebi, finished with black tobiko.

BLACK GARDEN
13

Fresh cucumber, avocado, and carrot with mint, finished in wasabi-avocado sauce.

AMBASSADOR
24

Salmon roll glazed in sesame-teriyaki, topped with edible sakura flowers.

DRAGON
22

Shrimp tempura rolls with mango and scallion, finished with spicy mayo and teriyaki drizzle.

MARKS SUSHI PLATTER
79

A signature selection of our most loved rolls — California, Crispy Salmon, Shrimp Tempura, Spicy Tuna, and Black Garden.

Raw Bar

Delicate, minimalist plates — focused on freshness, texture, umami, and striking presentation.

WAGYU TATAKI
68

Thinly sliced wagyu served with tataki dressing, truffle ponzu, and crispy onions and wild smoked caviar

TUNA TATAKI
38

Seared Premium tuna with sesame oil, chili flakes, and mango salsa

ORA KING SALMON
27

Lightly torched salmon with ponzu, black tobiko, and basil oil

HAMACHI CRUDO
42

Hamachi sashimi with yuzu soy, red onion, chili drops oil and sesame

SASHIMI 3 PCS

Served on crushed ice with pickled ginger and wasabi

SALMON
13
TUNA
14
SHRIMPS
9
HAMACHI
17

NIGIRI 2 PCS

Served on crushed ice with pickled ginger and wasabi

SALMON
13
TUNA
14
SHRIMPS
10
HAMACHI
18

MARKS EXCLUSIVE SELECTION

Opulent centerpieces and refined delicacies, designed to impress and elevate group dining.

RUSSIAN OSCIETRA CAVIAR (50 G)
245

Prestigious Oscietra caviar, elegantly served over crushed ice with toasted brioche, crème fraîche, chives, lemon wedge, and soft-boiled eggs. Presented tableside with mother-of-pearl spoons for a refined experience.

BUTTERFLIED WHOLE SEABASS (1 KG)
160

A full butterflied seabass, oven-baked with ginger-soy glaze. Accompanied by grilled potatoes, mushrooms, cherry tomatoes, and onions. Presented whole for an elevated communal experience.

WAGYU TOMAHAWK MB9+
480

1.5 kg Wagyu tomahawk mb9, deeply marbled and fire-grilled. Served with chimichurri, demi-glace, and butter-thyme jus, with grilled potatoes, beetroots, mushrooms, cherry tomatoes, and onions. An opulent cut, perfect for sharing

WHOLE TENDERLOIN FILLET PLATTER (1.2 KG)
190

A full roasted tenderloin fillet, carved tableside for ultimate tenderness. Paired with chimichurri, truffle demi-glace, and miso butter, alongside grilled potatoes, mushrooms, cherry tomatoes, and onions. A dramatic centerpiece designed for indulgent group dining

FROM THE LAND: FLAME & EARTH

Smoked, seared, and grilled with global Japanese inspiration

CHAR-SIU BABY CHICKEN (GF-DF)
36

Charred & slow-roasted baby chicken in soy glaze with chicken jus.

TONKATSU STEAK WITH WASABI MASH (GF-DF)
50

TONKATSU STEAK WITH WASABI MASH (GF-DF)

WAGYU STEAK MB5+ (GF-DF)
252

Marble-score 5+ wagyu Ribeye, smoked onion purée, charred scallion oil, cucumber salad and pepper-soy reduction.

BLACK ANGUS RIBEYE (GF-DF)
89

Grilled ribeye with sesame cucumber salad and Asian ginger ponzu.

HERB PRIME LAMB CHOPS (GF-DF)
67

Grilled Prime lamb chops in chili herbs, served with charred green onions, white sesame

CHARRED CHICKEN STEAK (GF-DF)
32

Grilled chicken breast with seaweed-baked potato, rocket leaves and sriracha demi.

FROM THE SEA: OCEAN EMBER

treated with fire, finesse, and layered flavor

GRILLED SALMON COCONUT CURRY (GF-DF)
52

Charcoal-grilled salmon with thai coconut curry and Thai basil.

FIRE-GRILLED JUMBO SHRIMPS (GF-DF)
41

Butterflied shrimp with basil chimichurri and lime zest.

SEABASS UMAMI GLAZE (GF-DF)
76

Seabass filet – ginger soy sauce- bok choi -shitake mushroom

MISO-GLAZED BLACK COD (GF-DF)
69

White miso-glazed cod with daikon salad, ginger pickles, lime and basil oil.

SIGNATURE SIDES

BAKED BABY POTATOES
10
GRILLED SEASONAL VEGETABLES
10
CREAMY MASHED POTATO
10
PLAIN JASMINE RICE
6
EGG FRIED RICE
10
VEGETABLE FRIED RICE
9
YAKISOBA NOODLES W/ CABBAGE & ONION
11

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.

Karaage Chicken Don
29

Crispy Japanese-style fried chicken topped with creamy sesame dressing, mixed cabbage, and toasted sesame seeds.

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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