Taste At Rustic

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Omakase / Set Menu

Omakase is a Japanese phrase that literally means I’ll leave it to you. Our Omakase menus are chosen to give you the full experience of Taste at Rustic.

€45 Omakase
BRICK TEMAKI A dice of raw fresh fish bound in herbs with avocado and sesame, free standing in a crispy cone shaped pastry.
MISO BROTH Miso is a wonderful Japanese paste made from soya beans that we’ve used to make seasoned soups and stocks.
NIGIRI x 3 Real hand sculpted sushi with well- seasoned rice underneath. Sometimes we dab on a little wasabi and we’ve played with the temperatures as well as the various tastes.
COOKED OVER COAL Pork or Chicken; Done in a Peruvian and Japanese style. These are poached meats in various spices on metal rods. Cooked over Japanese charcoal, I’ve kept these large, to retain more flavour and we’ve used the best meat we could find.
LIGHT DESSERT FINISH It’s often Japanese culture not to finish with dessert, however here we’ve tried to keep them light and take some of their technique to produce flavours that are still relevant.

€60 Omakase
BRICK TEMAKI A dice of raw fresh fish bound in herbs with either truffle or avocado free standing in a crispy cone shaped pastry.
MISO BROTH Miso is a wonderful Japanese paste made from soya beans that we’ve used to make seasoned soups and stocks.
NIGIRI x 6 Real hand sculpted sushi with well- seasoned rice underneath. Sometimes we dab on a little wasabi and we’ve played with the temperatures as well as the various tastes.
WARM SEA BREAM & SHITAKE STEW Thin slices of sea bream gently cooked over a naked flame, served with a marinaded shitake umami stew.
STEAMING POTS OF RICH FLAVOUR STOCK Beef Sukiyaki or Salmon; Nabemono is a traditional Japanese style of cooking where ingredients are cooked together in a hot stock, broth or dashi. The main choice of the dish is either eaten with the broth or dipped in quickly with chopsticks to be cooked
LIGHT DESSERT FINISH It’s often Japanese culture not to finish with dessert, however here we’ve tried to keep them light and take some of their technique to produce flavours that are still relevant

€80 Omakase
BRICK TEMAKI A dice of raw fresh fish bound in herbs with either truffle or avocado free standing in a crispy cone shaped pastry.
MISO BROTH Miso is a wonderful Japanese paste made from soya beans that we’ve used to make seasoned soups and stocks.
NIGIRI x 6 Real hand sculpted sushi with well- seasoned rice underneath. Sometimes we dab on a little wasabi and we’ve played with the temperatures as well as the various tastes.
SASHIMI Lobster or White Fish; Here we’ve taken different types of raw fish served on their own or as part of a dish. A different take on sliced and chopped fish but always incredibly fresh.
STEAMING POTS OF RICH FLAVOUR STOCK Monkfish or Beef; Nabemono is a traditional Japanese style of cooking where ingredients are cooked together in a hot stock, broth or dashi. The main choice of the dish is either eaten with the broth or dipped in quickly with chopsticks to be cooked furthe
LIGHT DESSERT FINISH It’s often Japanese culture not to finish with dessert, however here we’ve tried to keep them light and take some of their technique to produce flavours that are still relevant.