Celebrating it’s 100 Year Anniversary – Join us for a special evening of Suntory Whisky paired with a bespoke menu by Executive Chef, Gert Pretorius

TOKI HIGHBALL

Beef Petite Tender Carpaccio, Tenderloin Tartare, Yuzu, Furikake, Ponzu, Toasted Rice

THE CHITA

Hibachi Grilled Rare Sirloin, Miso Broth, Shiitake Mushrooms, Silken Tofu

HAKUSHU DISTILLERS RESERVE

Braised Beef Cheek, Tongue Katsu, Potato Karē, Negi

YAMAZAKI MALT WHISKY 12YO (100 YEAR ANNIVERSARY RELEASE)

Signature Dry-Aged Porterhouse, Charred Onion, Jus, Smoked Soy

HIBIKI 21YO

Black Sesame Ice Cream Sando, Wagyu Fat Caramel, Toasted Peanut and Floss