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

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

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

HAMACHI MODERN SASHIMI

Hamachi, truffle oil, truffle ponzu sauce

TRIO TARTARE

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

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

HONG KONG ROLL

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

SPINACH SALAD

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

TAN TAN ROLL

Carpaccio style beef roll, asparagus, crispy chilli, rocket, cheese, truffle mayonnaise

YAM YAM SOUP

Sake kombu broth, shrimps, unagi, soba noodles, shimeji mushrooms, coriander

COCONUT CORN SOUP

Chicken, green curry, noodles, basil, yakitori

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

VOLCANO SCALLOPS

Grilled scallops, rocket salad, galangal, daikon, laksa sauce

BAGO CALAMARI

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

BLACK BEAN SEABASS

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

LUMPIA DUCK ROLL

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

CHA-ZU-RHA

Chicken and banana roll, vietnamese herbs, fried onion, lettuce, carrot-coriander sauce

HANOI SHRIMPS

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

CRISPY RICE TUNA

Spicy tuna tartar, crispy sushi rice, soy sauce

SINGAPORE CRAB CHILLI

Soft-shell crab, almonds, chilli-coconut sauce

BALINESE MONK FISH

Monk fish, chilli oil, coriander, panko shrimp, home-made bread, coconut-galangal sauce

LOMBOK OCTOPUS

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

CHICKEN SATAY

Chicken skewers, peanut sauce, fried onion

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.

TAMARIND DUCK

Five spice duck, rice noodles with garlic and beans, tamarind sauce

BANGKOK BEEF SALAD

Beef, mix salad, avocado, cashew, carrot-chilli sauce

RED CURRY BEEF AND SHRIMPS

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

ZU-FILLET

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

SEAFOOD CURRY

Salmon, cod, shrimp, mussels, snow peas, wild mushroom, basil, yellow curry sauce

BOLLYWOOD LAMB CHOPS

Lamb, eggplant, cauliflower, massaman curry 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

BEEF RENDANG ROLL

Indonesian beef, foie gras, coconut, tandoori mint bread, Lao Ma Gan chilli sauce

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

GA CURRY

Chicken, yellow curry sauce, indian and south east asian spices, coconut milk, glass noodles and lettuce

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 1-10 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

WAGYU TARTARE

Wagyu Filet Mignon, coriander, yuzu zest, cappers, rice crackers

MIYAZAKI FILET MIGNON

100% Kuroge Washu Wagyu breed 2,5 y.o., wasabi silk purée

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

MIYAZAKI RIB EYE

100% Kuroge Washu Wagyu breed 2,5 y.o., wasabi silk purée

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

KOBE FILET MIGNON

100% Tajima Gyu Wagyu breed 2,5 y.o., wasabi silk purée

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

KOBE RIB EYE

100% Tajima Gyu Wagyu breed 2,5 y.o., wasabi silk purée

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

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

BEEF RIBS

Boneless beef ribs, sweet soy sauce, bone marrow crust, bok choy and carrot, truffle oil

7+5 ASIAN SPICE

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

DIM SUM

The unique art of dim sum originated in China many hundreds of years ago. Our restaurant is offering its exclusive SaSaZu Dim Sum Collection, carefully prepared by our Head Chef Andy Tan, with Chinese tradition and current fusion trends in mind.

BEEF SHANGHAI BAO

Steamed dumplings, slow cooked beef, foie gras, korean chilli sauce, yuzu soy sauce

DUCK SHIU MAI

MIYAZAKI A5 BEEF GYOZA

Duck breast, foie gras, hoisin yuzu ponzu sauce

Wagyu beef, foie gras, teriyaki sauce

BLACK TRUFFLE HAR GOW

DUCK AND PUMPKIN DIM SUM

Prawn, black truffle, asparagus, truffle oil, truffle-ponzu sauce

Duck, pumpkin, shiitake, water chestnut, hoisin sauce

CORN MUSHROOM DIM SUM

Corn, mushoom, water chestnut, carrot, soy, jalapeno-ponzu sauce

VEGETARIAN DISHES

The Asian cuisine offers many delicious vegetarian dishes which we are proud to represent in our menu as well. Enjoy these flavour packed treasures which will fit your diet needs.

HONG KONG ROLL TOFU

Hong Kong style rice paper roll, tofu, cucumber, onion, peanuts, mint, apple-kiwi sauce

CAULIFLOWER STEAK

Grilled cauliflower, tahini, herb oil, cumin

RED CURRY TOFU

Tofu, snow peas, mushroom, eggplant, red curry-coconut sauce, rice

TRUFFLE KOFTA

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

KONIKO SALAD

Marinated variety of mushrooms, crispy mushrooms, goma dressing, truffle oil

ACCESORIES

EDAMAME

EGG FRIED RICE

BURI BOB-STEAMED WHITE RICE

SASAZU FRIES WITH WASABI MAYONNAISE

WASABI SILK PURÉE