Menu

Two courses, one season at a time

Every course closes with maple ogura cake. ++ denotes service charge and VAT are added.

Spring

Haru 春

Thai baht 3,650++

17 courses

A grid of dishes from the Haru course at Momiji Omakase
Reserve for Haru

  1. Amuse Bouche

    Dashi meringue topped with negitoro

  2. Ankimousse

    Light and fluffy anko fish liver

  3. Hotaru Ika

    Boiled and lightly grilled firefly squid served with yuzu sauce

  4. Zuwai Kani Don

    Kanimiso, zuwai kani

  5. Junsai

    Japanese watershield plant, collagen and fibre rich for health and beauty

  6. Ishidai Aburi

    Striped knifejaw lightly torched

  7. Shima Aji

    Striped jackfish topped with green onion and ginger

  8. Same Karei *

    Shark skin flounder, clean and refreshing meat

  9. Aka Ebi

    Red shrimp, crispy fried shrimp head

  10. Chawanmushi

    Steamed egg custard, kani, green onion

  11. Uni

    Fresh sea urchin's roe

  12. Aori Ika

    Japanese big fin reef squid, Himalayan salt, lemon, yuzu

  13. Akami

    Marinated in zuke sauce, topped with shoyu egg yolk

  14. Chu-Toro

    Medium fatty blue fin tuna, grated fresh truffle

  15. Clear Broth

    Fish stock, kuzukiri noodles and wakame

  16. Ogura Cake

    Maple ogura cake

  17. Desserts

    Mochi fudge brownie, ice cream — matcha or yuzu

Autumn

Aki 秋

Thai baht 5,600++

20 courses

A grid of dishes from the Aki course at Momiji Omakase
Reserve for Aki

  1. Amuse Bouche

    Dashi meringue topped with negitoro

  2. Ankimousse

    Light and fluffy anko fish liver

  3. Hotaru Ika

    Boiled and lightly grilled firefly squid, yuzu sauce

  4. Shiro Ebi Ponzu

    Deep sea baby white shrimp, ponzu sauce

  5. Ezo Awabi

    Whole ezo abalone, espuma liver sauce

  6. Junsai

    Japanese watershield plant, collagen and fibre rich for health and beauty

  7. Natsuka Saba

    Nagasaki mackerel, green onion and ginger

  8. Ishidai Aburi

    Striped knifejaw lightly torched

  9. Shima Aji

    Striped jackfish, green onion and ginger

  10. Akamutsu Aburi

    Blackthroat seaperch lightly torched, grated karasumi

  11. Aori Ika

    Big fin reef squid, Himalayan salt, lemon, yuzu zest

  12. Ankimo

    Sous vide monkfish liver, sweet savoury sauce

  13. Botan Ebi

    Botan shrimp, light sauce

  14. Zuwai Kani Tempura

    Tempura snow crab legs, tentsuyu grated radish

  15. Uni

    Long row of fresh sea urchin's roe

  16. Akami

    Marinated in zuke sauce, topped with shoyu egg yolk

  17. Chu-Toro

    Medium fatty blue fin tuna, grated fresh truffle

  18. Clear Broth

    Fish stock, kuzukiri noodles and wakame

  19. Ogura Cake

    Maple ogura cake

  20. Desserts

    Mochi fudge brownie, ice cream — matcha or yuzu, strawberry panna cotta

Supplements

Add-ons

For additional add-ons please enquire at the restaurant.

Caviar Ogura at Momiji Omakase
Caviar Ogura
Thai baht 1,850

Sturgeon caviar atop a decadent flourless ogura egg cake, replacing the traditional boiled egg and blini. The velvety richness of crème fraîche ties together each exquisite bite.

Uni Croissant at Momiji Omakase
Uni Croissant
Thai baht 2,300

Crispy and soft croissant imported from France, stuffed with aburi otoro, Hokkaido bafun uni and thinly sliced Italian black truffle.

Black Truffle Added to the uni croissant
Thai baht 350

Additional negitoro hand rolls are available upon request at the end of the course — just ask your chef.

Ready when you are

Lunch from 12:00, dinner from 17:30, every day.

Reserve a table