Mains
Caviar Truffle Onsen Tamago
Korean Sesame Oil Octopus
Ponzu Mero
Big Wagyu Sushi (Add On Uni $20)
Bibim Somyeon Or Deulgireum Maemil (Add On $20 Change To Cold Truffle Ikura Uni Noodle)

Dessert
Garlic Cream Cheese Croissant & Ice Cream

*add On $25 For Jeju Abalone Risotto Or Jeju Abalone Porridge

Terms

* Min. order 2pax and above.
* Please note that menu items may change due to supplies from Korea or Japan.
* Kindly inform our staff if there is any dietary restriction. Can be changed to alternative item, if available. 

Japanese-style soft boiled egg with runny yolk served with Kaluga sturgeon Caviar and White Truffle sauce. 

*  Caviar may vary depending on season. 

Sliced cucumber served with Ureshii’s house specialty soy sauce dressing. 

Stir-fried Edamame with Mentaiko sauce or Truffle Oil and salt. 

Asparagus served with Truffle Mayo and Mashed potato on bed of Ureshii’s special sauce made by Owner Chef. 

Stir-fried Japanese Shishito with pepper, Mentaiko sauce & Wasabi Tobiko.

*  Non spicy 

Stir-fried Japanese Shishito with pepper.

*  Non spicy 

1pc / 300~350gm / $98
1pc / 450 gm / $138 

One of the 3 high-end fish, from the deep sea off Hokkaido, Japan. It is a premium fish, with succulent white flesh that is exceptionally fatty and juicy, giving it an exquisite and intense sweetness. It is simmered in Ureshii’s house-special soy sauce, made by Owner Chef.

*  Mix rice with the remaining soy sauce. 

Pan-fried Mero fish harmonizing with Mero’s buttery sweet flavor and house–made ponzu sauce. 

Abalone porridge is made with special abalone gut sauce by Owner Chef using only abalones produced in Jeju Island, Korea. Kaluga sturgeon Caviar and White Truffle sauce.

* 70% of abalone nutrients are in the gut and 10 abalone guts are used to make one abalone porridge.
* The abalone size may change, depending on the season. 

Abalone Risotto is made with Owner Chef’s own special abalone gut sauce.

* 70% of abalone nutrients are in the gut and 10 abalone guts are used to make one abalone risotto.
* The abalone size may change, depending on the season. 

The finest USA prime grade minced ribs of beef. Glazed with Ureshii’s house-special soy sauce, and nuts, it is then grilled on direct fire. Tteok-Galbi was a Royal Banchan traditionally made for the Korean King.

* Add on Uni  $20 

Finest Japanese A4 Kagoshima Wagyu, lightly grilled. The large wagyu sushi is presented with rice, onion, flying fish roe, drizzled with onion sauce.

* Add on Uni  $20 

* Highly prized cut, there’s only a small section of about 1kg per 1 single cow 

This is a premium cut with incredible marbling, texture and full flavour. It is a very precious and small part of the upper core of the highest grade Japanese A4-A5 Kagoshima Wagyu. served with wasabi, salt and accompanied with onion salad.

* Baked directly in an iron pot at the table
* Add on Uni  $30 

Popular Korean fried rice, stir-fried with Kkakdugi (radish kimchi) and our house-made special Wagyu paste created by Owner Chef.