Japanese Cuisine Kappa Menu

Boiled edamame soy beans. V /VG

Deep fried tofu in tempura sauce

Deep fried tofu in teriyaki sauce. V /VG

Seared eye filet with sesame sauce

鮭とアボカドの巻寿司

鮪とねぎの巻寿司

海老天の巻寿司

鰻ときゅうりの巻寿司

野菜の巻寿司. V /VG

Green leaf salad with KAPPA dressing. V /VG

Soba noodle on green leaf salad

Prawn tempura with spicy mayo on salad

Deep-fried marinated chicken thigh

Crumbed pork loin with tonkatsu sauce

Pan-fried chicken thigh in teriyaki sauce

Tempura prawn with dipping broth

Seasonal vegetable tempura. V /VG. Add Prawn Tempura $6

V /VG

Prawn and Vege Tempura, Salmon Sashimi, Teriyaki Chicken. Come with Rice and Miso. Extra Prawn Tempura $5

Teriyaki Chicken on a bowl of Rice. Come with Miso

Buckwheat Soba Noodle in Hot Broth. Add Prawn Tempura $5

This super dry Junmai was created to complement the trend of richer foods in Nara, Japan. Dry herbs, mint and sage, crispy clean finish.

This sake’s aim is to improve any meal. The modest nose and classic melon flavour are the perfect touch to a wide range of cuisine.

This Junmai is made by traditional “Kimoto” brewing method, which produces complex aroma and powerful flavour.

NZ’s first and only sake brewery based in Queenstown. This Junmai Ginjo is made without pasteurisation process to keep its own pure aroma and freshness.

Central Otago – Crisp, cool; delightful citrus balance.

Central Otago – Incredible finesse, endlessly creamy.

Marlborough – Lively and tropical, bursting of Marlborough

Central Otago – Super elegant, mineral and summery.

Central Otago – Brightly lit herb, cherry and spicy red fruit.

Central Otago – Glossy Pinot tones over fresh spice, classic.

Central Otago – Sings a sweet, beautiful Pinot song.

Central Otago – Elegant with length, harmony and style.

Niigata – Senshin – “Sophisticated Mind” is beautifully mellow, refined, and round. An extremely smooth, clean and sophisticated finish. Brewed with the local Niigata rice “Takanenishiki” milled to 28%, the sake is aged slowly for an extended period until the peak of maturity for a divine, dynamic experience. Seasonal Limited Junmai Daiginjo: Bottled in March, June, September, November.

Yamaguchi – Naturally fermented in bottle, resulting in a pleasant fruitiness and refreshing finish, this sake flavor and aroma are both smooth and fragrant.

Yamaguchi – This uniquely lighter nigori style is reflective of the premium elegance of Dassai Junmai Daiginjo.

Yamaguchi – “There is no reason for us to craft sake unless it’s super delicious.”, this is the Dassai way. Using Yamada-Nishiki rice polished down to 45%, we deliver fruit aromatics and delicate sweetness.