Food Menu — Marks at the Park · Japanese & Pan-Asian Fine Dining in Wuse II, Abuja

Starters

Designed to share — bold flavors, refined technique.

  • Edamame V — Steamed soybeans, sea salt or chili shichimi.
    22
  • Nori Avocado Dip V — Creamy avocado purée, crispy nori crackers, corn tortilla chips.
    19
  • Chicken Katsu — Crispy panko chicken, Japanese bread, smoky tonkatsu sauce, potato chips.
    21
  • Tsukune Spring Roll Trio — Crispy spring roll filled with tsukune chicken, sweet chili sauce.
    15
  • Shichimi Crispy Calamari — Lightly fried calamari, shichimi togarashi, aji amarillo sauce.
    19
  • Beef Tacos — Grilled beef tenderloin, guacamole, mango salsa, sesame chili sauce.
    30
  • Shrimp Gyoza Dumplings — Pan-seared shrimp gyoza, scallion, warm chili yuzu.
    19
  • Charred Japanese Wings — Grilled wings glazed in yakitori sauce, toasted sesame, micro herbs.
    18
  • Seafood Tacos — Crispy sole, chili-lime shrimps, avocado crema, sesame slaw, warm soft tacos.
    23
  • Beef Truffle Sliders — Three brioche sliders, seared beef, truffle mayo, white cheddar, potato wedges.
    28
  • Spicy Salmon & Caviar Nori — Crispy nori rice paper, spicy salmon tartare, smoked salmon caviar, chives.
    22
  • Lamb Dumplings — Pan-fried lamb gyoza with aromatic chili-ginger broth.
    21
  • Spicy Rock Shrimps — Light tempura prawns, yuzu mayo, Japanese chili sauce on side, micro herbs.
    30
  • Yuzu Chicken Karaage Bites — Japanese fried chicken, rice flour crust, yuzu kosho mayo, lemon zest.
    19

Salads

Light, vibrant and umami-forward compositions.

  • Kyoto Peanut Chicken — Seared chicken on Asian cabbage, creamy peanut dressing, toasted peanuts.
    19
  • Seafood Sunomono GFDF — Grilled prawns and calamari, greens, mushrooms, red onion, ginger lemon dressing.
    23
  • Grilled Beef Steak Salad GFDF — Sliced tenderloin, greens, mushrooms, cherry tomato, Thai teriyaki.
    30
  • Marks Corn Garden VGFDF — Seasonal greens, grilled corn, avocado, cherry tomato, olive, ginger lemon.
    15
  • Asian Fusion Sashimi Salad — Salmon, tuna sashimi, avocado, mango, greens, cucumber, orange tobiko, ponzu chili.
    32

Raw Bar

Pristine fish, restrained intervention.

  • Midnight Wagyu Tataki — Seared wagyu, black garlic ponzu, black tobiko, crispy garlic, sakura, basil oil.
    52
  • Crimson Edge Tuna — Kombu-cured tuna, blood orange soy, chili garlic, red chili, horseradish.
    30
  • Ora Flame Salmon — Torched Ora King salmon, yuzu soy, ikura caviar, basil oil, red chili.
    31
  • Yuzu Snow Hamachi — Thin-sliced hamachi on crushed ice, frozen yuzu snow, olive oil, yuzu soy, sesame.
    38

Mains

From the Land

Smoked, seared and grilled with global Japanese inspiration.

  • Thai Basil Chicken Supreme GFDF — Char-grilled chicken, Thai basil chili glaze, coconut-lime reduction, sweet corn.
    33
  • Wagyu Ribeye MB7+ GFDF — Fire-grilled wagyu, smoked mushroom purée, truffle-shoyu glaze, charred leek oil.
    250
  • Black Angus Ribeye GFDF — Grilled ribeye, black pepper miso, sesame-roasted garlic, cucumber pickle.
    120
  • Herb Prime Lamb Chops GFDF — Grilled lamb chops, chili herb marinade, charred green onion, white sesame.
    76
  • Beef Tenderloin Steak — Char-grilled tenderloin, potato gratin, black pepper miso, aged parmesan, rocket.
    54
  • Charred Baby Chicken GFDF — Boneless baby chicken, lemongrass butter, garlic jus, charred lime.
    36

From the Sea

Treated with fire, finesse and layered flavor.

  • Grilled Salmon Coconut Curry GFDF — Miso-marinated salmon, charcoal-grilled, green coconut-lemongrass curry, Thai basil oil.
    54
  • Fire-Grilled Jumbo Shrimps GFDF — Yuzu-garlic butter, roasted carrots, ginger purée, pickled chili, lime-soy glaze.
    55
  • Seabass Umami Glaze GFDF — Crispy-skin seabass, shiitake-dashi, sautéed bok choy, mixed mushrooms, scallion oil.
    70
  • Miso-Glazed Black Cod GFDF — 48-hour miso-marinated cod, daikon-orange slaw, ginger vinaigrette, shiso oil.
    73

Marks Signatures

Centerpieces designed for sharing and celebration.

  • Whole Seabass, Three Expressions 1kg — One seabass prepared three ways: fire-grilled with ginger-soy; crispy tempura with yuzu salt; ceviche with yuzu leche de tigre, avocado, chili, coriander.
    180
  • Australian Black Angus Tomahawk 1.3kg — Fire-grilled bone-in ribeye, black pepper miso butter, garlic soy jus.
    480
  • Whole Tenderloin Fillet Platter 1kg — Fire-roasted whole beef tenderloin, truffle soy jus, charred seasonal vegetables.
    220
  • Russian Oscietra Caviar 50g — Warm buckwheat blinis, silken tofu crème, smoked crème fraîche, citrus oil.
    245

Sides

  • Baked Baby Potatoes
    10
  • Grilled Seasonal Vegetables
    10
  • Egg Fried Rice
    10
  • Vegetable Fried Rice
    9
  • Yakisoba Noodles, Cabbage & Onion
    11
  • Spicy Crispy Corn
    9
  • Mashed Potato
    9

Rice Bowls

Served over garlic butter fried rice.

  • Gyudon Beef Don — Tender sliced beef, garlic-ginger soy, caramelized onion, pickled ginger, scallion.
    39
  • Spicy Seabass Teriyaki Don — Seared seabass, spicy teriyaki, sautéed shiitake, baby rocket.
    40
  • Salmon Don — Pan-seared salmon, avocado, pickled ginger, rocket, nori, chili yuzu teriyaki.
    39

Fusion Ramen

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

  • Spicy Mixed Seafood Miso Ramen — Creamy miso broth, prawns, squid, seabass, chili oil, sweet corn, spring onion, bok choy.
    32
  • Shoyu Truffle Chicken Ramen — Truffle shoyu broth, grilled chicken, button & shiitake, soft egg, spring onion.
    25
  • Black Garlic Beef Ramen — Umami beef broth, tenderloin, togarashi black garlic oil, shiitake, soft egg, pickled ginger.
    35

Sushi

Maki Signature

Premium signature rolls — handcrafted at the sushi pass.

  • Crispy Salmon Roll — Fresh salmon, avocado, cucumber, spicy mayo.
    25
  • Shrimp Tempura Roll — Crispy shrimp tempura, avocado, cucumber, sesame, sweet chili mayo.
    26
  • California Roll — Crab sticks, avocado, cucumber, black tempura, toasted sesame, sweet chili.
    23
  • Black Garden Roll V — Roasted vegetables, avocado, black sesame, miso soy glaze.
    13
  • Spicy Tuna Roll — Fresh tuna, spicy chili mayo, cucumber, sesame.
    22
  • Rainbow Roll — Salmon, tuna, ebi shrimp, avocado, sweet chili mayo.
    26
  • Ora Flame Salmon Roll — Torched Ora King salmon, avocado, cucumber, chili garlic mayo, ikura.
    27
  • Tokyo Wagyu Roll — Seared wagyu, avocado, mushroom, truffle shoyu, sakura.
    45
  • Golden Salmon Roll — Cooked salmon, cream cheese, avocado, tempura flakes, sweet soy glaze.
    20
  • Seabass Tempura Roll — Crispy seabass tempura, carrot, cucumber, jalapeño mayo, teriyaki.
    24
  • Dragon Roll — Crispy shrimp tempura, mango, spring onion, spicy mayo, teriyaki.
    22

Sushi Platters

To share — chef's seasonal selection.

  • Marks Sushi Selection 24 pcs — Chef's selection of signature rolls.
    83
  • Imperial Sushi Experience 48 pcs — Sashimi, nigiri, premium rolls, chef's seasonal creations.
    162

Nigiri

2 pcs · crushed ice, ginger, wasabi.

  • Ora King Salmon — Light soy.
    10
  • Crimson Tuna — Soy glaze, toasted sesame.
    14
  • Hamachi Snow — Citrus salt, olive oil, micro herbs.
    18

Sashimi

3 pcs · crushed ice, ginger, wasabi.

  • Salmon
    13
  • Tuna
    16
  • Hamachi (white fish)
    20

Dessert

Modern Japanese-inspired indulgence.

  • Miso Caramel Chocolate Fondant — Warm chocolate fondant, miso caramel, vanilla ice cream.
    23
  • Midnight Profiterole Stack — Chocolate profiteroles, crème pâtissière, warm dark chocolate sauce, chocolate shavings.
    16
  • Golden Silk — Turmeric honey ice cream, crisp pastry roll, rose cream, chocolate brownie.
    22
  • Marks Dessert Experience — Chef's selection of desserts, seasonal fruits, ice cream, chocolate soil.
    63
  • Japanese Milk Bread — Caramelized brioche French toast, vanilla custard, chocolate, strawberry, black pepper olive ice cream.
    18
  • Yaki Matcha Churros — Warm matcha churros, vanilla sugar, white chocolate dipping sauce.
    17
  • The Floating Sakura — Vanilla crème pâtissière, mango ice cream, rose cream, mixed berry sauce, sakura.
    17