Harvested at the peak of freshness, each oyster is a whisper of the sea, offering a briny embrace that melds with a hint of natural sweetness. Indulge in the purity of the ocean’s bounty and let each silky, sumptuous bite transport you to the water’s edge. Based on availability, please ask your waiter.

OYSTER NIGIRI

Umami oyster, sushi rice, tobiko, hoisin-ponzu sauce

UMAMI NO.3

Rich, brothy taste with a lingering buttery note, served with wasabi soy sauce

PINK DIAMOND NO.2

Striking hue and rich, creamy savor that sets them apart as a luxurious treat, served with wasabi soy sauce

GILLARDEAU

Gillardeau oysters are cherished for their firm yet delicate texture and a hint of hazelnut, served with wasabi soy sauce

OYSTER EXPERIENCE

Selection of 6 oysters served with jalapeno ponzu sauce. 2x Pink Diamond, 2x Fine De Claire, 2x Gillardeau

BELUGA CAVIAR

Beluga caviar, known for its large, silvery eggs, is a rare and luxurious delicacy with a creamy, nutty flavor, savored for special occasions 10g | 30g

MODERN SASHIMI & TARTARE

Bright, clean, and fresh. Sashimi and tartares served with precision and restraint. Each plate is a quiet conversation between ocean, land and craft. Pure flavors, quiet textures, nothing unnecessary—just the sea, the cut, and the craft.

HOI AN SEABREAM SASHIMI

Sashimi from whole Seabream, kizami wasabi, japanese ponzu sauce, suitable for 2 persons

SALMON MODERN SASHIMI

Organic salmon sashimi, micro herbs, radish, roasted garlic, wasabi-jalapeno vinaigrette

HAMACHI MODERN SASHIMI

Hamachi, truffle oil, truffle ponzu sauce

BLUEFIN MODERN SASHIMI

TRIO TARTARE

Bluefin toro, japanese herbs, jalapeno ponzu sauce

Salmon with goma dare sauce, Bluefin tuna with chirashi sauce, Hamachi with jalapeno ponzu sauce, rice crackers

CRISPY RICE TUNA

Spicy tuna tartar, crispy sushi rice, soy sauce

SAMBAL

Popular dishes in various parts of Asia are traditionally made from chilli, ginger, coriander, turmeric, cinnamon, shallots, lemon grass, kemiri nuts and kaffir leaves. Sambal brings the freshness of Asian markets with their wealth of spices and aromas.

THAI PAPAYA SALAD

Green papaya, mango, coriander, Thai beans, cashew, lemon grass, lime-chilli sauce, krupuk

BANG CHANG SHRIMPS

Roll with shrimps, citrus fruits, kemiri nuts, mint, basil, coconut paste, lemon-coriander sauce

SPINACH SALAD

Baby spinach, yuzu, parmesan, truffle oil, dry miso, fried leek

SAIGON CRISPY DUCK SALAD

Roasted duck, crispy rice noodles, watermelon, cucumber, shallot, micro herbs, cashew, hoisin-raspberry dressing

HONG KONG ROLL

Hong Kong style rice paper roll, crispy cod fish, cucumber, onion, peanuts, mint, apple-kiwi sauce

BURMA ROLL

Roll with beef, clementine, basil, coriander, peanuts, banh da nem sauce

KABAYAKI UNAGI ROLL

Unagi, tuna, salmon, crispy chilli, wakame seaweed, mint, wasabi-citrus sauce

COCONUT CORN SOUP

Chicken, green curry, noodles, basil, yakitori

KO PI PI LOBSTER SOUP

Lobster bisque, lobster wonton, coconut milk, green oil, spring onion, coriander

OTAK OTAK

A popular way how to prepare fish and seafood in the Southeastern Asian islands, bringing together two techniques - steaming and frying.

SASA CRISPY ROLL

Tuna salmon roll in nori, wasabi, black sesame sauce

HANOI SHRIMPS

Shrimps in tempura, pumpkin, spring onion, dashi-cream sauce

BAGO CALAMARI

Roll with crispy calamari, crispy chilli, coriander, egg omelette, pepper-mushroom sauce

BLACK BEAN DORADE

Steamed dorade, mix of herbs, chilli, black bean sauce

LUMPIA DUCK ROLL

Duck cooked in jasmin tea, kimchi salad, foie gras, apple-unagi sauce

FLAME

Flame embodies the main energy in Asian cooking. It describes the art of tossing the wok to create flavours from Shaoxing wine, spring onions, ginger and sesame oil.

RED CURRY BEEF AND SHRIMPS

Beef, shrimps, snow peas, mushrooms, eggplant, red curry-coconut sauce, rice

ZU FILLET

Beef filet mignon, shallot, shiitake, long beans, kimchi salad, rice

TRUFFLE KOFTA

Carrot, edamame, potato, truffle paste, panko, curry laksa sauce

ROTI

Roti represents stone oven, commonly used in Malaysia, Thailand and Singapore. In SaSaZu restaurant we bring this 500°C oven to you, creating exceptional colour, aroma and taste.

STONE OVEN CRISPY DUCK

Peking duck, foie gras, spring onion, cucumber, chinese pancakes

BOMBAY BUTTER CHICKEN

Chicken marinated in yoghurt, cashew, garam masala, lemon, coriander, tortilla

SINGAPORE LAMB

Lamb, coriander, dried tomatoes, Indian naan bread, curry-laksa sauce

PHNOM-PENH FISH

Cod prepared in roti oven, galangal kemiri sauce, navajo fried bread, cauliflower sauce

TAI - TAI GRILL

Discover with us Tai-Tai Grill SaSaZu style. Classic Grill with coconut milk that makes our meat much more succulent and tender.

SASAZU FILLET

Beef fillet, chi-mi-ha toast, morel-mushroom sauce, rice

Marbeling 12/12 Intensity 10/12 Tenderness 12/12

TAI-TAI TRUFFLE ENTRECÔTE

Rib eye steak, rocket, potato-sesame crocket, truffle-ginger sauce

Marbeling 12/12 Intensity 10/12 Tenderness 12/12

7+5 ASIAN SPICE

Grilled 5-spice beef, salad with rocket, 7-spice lime togarashi, asian mustard sauce

LOMBOK OCTOPUS

Octopus, tiger prawns, long beans, avocado, green pepper-ginger sauce

CHICKEN SATAY

Chicken skewers, peanut sauce, fried onion

CAULIFLOWER STEAK

Grilled cauliflower, tahini, herb oil, cumin

JAPANESE A5 WAGYU

Discover our hand-selected steaks from Miyazaki, Kagoshima and Hyogo, Japan - 100% purebred Wagyu. Our beef is categorized by marbling, taste, and tenderness on a 1-12 scale, making it easy to find your preferred cut. Based on availability, please ask your waiter.

WAGYU TATAKI

Wagyu Filet Mignon, garlic chips, spring onion, ponzu onion sauce