We lay focus on creating dishes using traditional Japanese methods of cookery that are inspired by Australian produce. Showing respect to the product is paramount; freshness and quality of the produce dictates the menu daily.
This is a sample of the menu at anekawa, featuring dishes designed around seasonal ingredients. The menu items change according to the availability of specialty seafood and local produce.
We also offer an exceptional 8 course, sharing plate omakase experience, curated by chef Koki nightly (minimum 2 people).
a sample of our seasonally changing menu.
LINE CAUGHT SWORDFISH SASHIMI, UME SHOYU, SMOKED OIL, DAIKON, DILL, SMOKED BOTTARGA – 30
ABURI LINE CAUGHT BONITO SASHIMI, SALTED GRAPEFRUIT RIND, GRAPEFRUIT PONZU, FINGERLIME & HABANERO KOSHO – 30
CHAWAN MUSHI, HAND PICKED LOCAL MUD CRAB, PEAS, CHERVIL – 32
CHARGRILLED ANGUS SCOTCH FILET STEAK, SMOKED KOMBU BUTTER , GREEN BEANS, GOMAAE, PICKLED KOHLRABI – 54
STEAMED LINE CAUGHT ROCKY POINT GROUPER, SQUASH, RED CHILLI STRANDS, MISO ROASTED ZUCCHINI, WALNUT PUREE – 46
POTATO MOCHI, MACADAMIA NUT BUTTER, BROCCOLI, PARSNIP, RADDICHIO – 40
CLAY POT RICE, GRILLED BEEF, CODDLED EGG, HOUSE SHICHIMI SPICE – 38
8 COURSE OMAKASE – 2 person minimum $120 p/p
LET CHEF DECIDE ON THE DISHES FOR YOUR TABLE TO SHARE
SAKE PAIRING $85 p/p
Here at Anekawa, the wine, sake and cocktails we serve have been carefully selected to compliment the exciting Japanese flavours featured in our food menu while maintaining our commitment to ethically-sourced produce.
Our wine list includes a collection of wines chosen from australian bio-dynamic vineyards, they are welcome company when paired with our dishes. We hold a particular love for the earthy, full-flavoured sake brews typical of Japan’s south-western region. our favourite from the list is Shichida brewery from chef Koki’s home town of Saga, located on the island of Kyushu.