Each level offers a different style of dining including smokeless Japanese style BBQ, traditional horigotatsustyle seating, and a sushi bar. There is also karaoke rooms and an executive lounge.
J and I visited on a Saturday night and when I booked I requested to be seated at the sushi bar.
We got started with drinks, a half bottle of Ruinart Brut Rosé.
Whe you are sitting at the sushi bar, you have to order something from the sushi chefs working away in front of you! We went the Chef’s Omakase sushi (chef’s selction of premier sushi of the day).
It was not cheap at $6.50 per piece, but everything was super fresh and we both enjoyed it. I stuck to the white fish, but then J convinced me that I would like the seared scallop. Why he thought this I don’t know. And why I agreed to try it, I don’t know! We didn’t realise until later that fresh wasbai (from Tasmania) can be grated into your dish by the chefs (presumably for a supplement).
Miso soup is a must and Shoya’s version was excellent.
It is always fun to check out all the fish on offer at the sushi bar and watch the skill of the chefs. These frosted ice spheres were used to serve sashimi and the chefs were pumping them out. I counted eight of them lined up ready to go at one stage.
The champagne finished, we moved onto a half carafe of cold sake. I don’t know what it was, but it was sweeter than J expected, but I quite liked it and I am not normally a sake fan.
Next up was pork katsu.
Nice, but nothing to rave about.
Our final dish was teriyaki chicken.
Thankfully, we were given a knife and fork to cut this up with. It was the pick of the mains.
The service was fine, if a little awkward, as sitting at the bar the staff had to keep leaning over us.
We don’t really do Asian desserts so gave them a miss.