| Dish Name | Dish Description | Price |
| Starter | select 1 starter from this group | |
| Chef's seasonal assorted platter | | |
| | |
| Cold Dish | select 1 cold dish from this group (only available for dinner) | |
| Air flown seasonal sashimi platter | | |
| Beef carpaccio with shaved parmeson and Japanese curry mayo mosaic | | |
| Succulent king crab claw salad drizzled with sesame vinaigrette | | |
| Smoked duck breast on bed of greens with cranberry vanetta | | |
| Scampi on fresh greens three ways | | |
| | |
| Side Dish | select 1 side dish from this group | |
| Grantinated escargots topped with garlic and yuzu butter | | |
| Stewed beef tendon japanese style | | |
| Tempura battered soft shell crab on galette of mash | | |
| Steamed egg oustard with scallop and foie gras topped with cavior | | |
| | |
| Soup | select 1 soup from this group | |
| Double boiled beff consomme | | |
| Seafood bisque | | |
| Infusion of cepes mushroom and truffle | | |
| Japanese kon-bu miso soup | | |
| | |
| Main | select 1 main from this group | |
| Beef tenderloin on 'pu-ye' & granite hot stone | | |
| Herbs-braised lamb shank | | |
| Grantinated king prawn completed with risotto | | |
| Chef's selection of sushi platter on wasabi mayo | | |
| Baked Atlantic cod fillet with miso cream cappuccino | | |
| Grilled chicken roulette with wild mushroom on baked apple risotto | | |
| Tender pork rolled in four ways rested on cus cus | | |
| Oven baked hamachi kama on bed of risotto | | |
| | |
| Dessert | select 1 dessert from this group | |
| Dozo's green tea creme brulee | | |
| 'Ying yang' sesame panna cotta | | |
| Japanese 'mua-chi' ice-cream with red bean | | |
| Freshly baked warm chocolate cake served with ice-cream | | |
| Crispy-fried purple yam cake with ice cream | | |
| | |
| Drinks | select 1 drink from this group | |
| Iced fruity refresher | | |
| Iced grapefruit glory | | |
| Iced mallow apple melody | | |
| Hot roselle rhythm | | |
| Hot erica exclusive | | |
