| Small Dishes / Cold
/ Seared beef, seaweed salad, ponzu & garlic
7 Tuna carpaccio /
Seared thinly sliced fresh tuna with citrus soy
& wasabi herb oil. 15.90
8✪ Seared salmon
with green chilli vinaigrette. 15.90
9 3 kinds of tartare
- spicy tuna, salmon & prawn (cooked). 10
Small Dishes / Hot
- 1✪ Wagyu ‘kakuni’
cooked under pressure with real wasabi salsa 15
- 3✪ Jidori chicken
drumettes, twice cooked, spicy sauce. 13.9
Natto. Smelly like a uni student's
socks. Tempura style, eggplant & nori.
You’ve been warned. 13.90
friends. Mini agedashi tofu with assorted
vegetable tidbits. 13.90
upside down / Prawn gyoza & crab claws with
crispy ‘tenshino hane’ (angel’s
Ashii / tempura prawns in spicy sauce
& soft shell crab -18
Entree For 2 People
Large tiger prawns and vegetables. 29.90
combination Stonegrill - Line caught
snapper, jumbo prawn, scallops.
Teriyaki & Japanese aoli
- 76 New Style Sashimi
/ ishiyaki style.
1) Dip fish well in dipping sauce,
2) lay fish on 400°C stone for 7 seconds each
3) eat. (*Optional - dip again before eating).
Tataki for control freaks.
Tuna, salmon & fresh white fish of the day,
usually snapper. 32.90
22✪ Tsunami roll /
Inside out with roasted black and white sesame
tempura prawn & avo. 16.90
23✪ Cancun Roll /
Prawn tempura, roasted garlic inside. Beef tataki
Jalapeno balsamic. 18.90
Lo Carb Roll
/ No rice, crispy crab, mango, wakame salad,
avocado & truffle dressing. 18.90
Roll / Unagi & avo, wrapped with salmon
and torched. 18.90
41 Big ‘O’ roll /
Spicy salmon, scallion, topped off with fresh salmon
and ikura 16.90
42 Mitzu roll /
Tuna, salmon & shiromi topped with seared
scallop, served with
43✪ Kani kani roll / Soft shell crab,
crab salad, spicy aoli, scallion and tobiko) 16.90
44 Muller at Maui roll
/ spicy tuna, macadamia, avocado, wasabi mayo and
45 Karai Tori /
Chicken karage, roasted bell pepper, topped with
chips, served with angry sauce. (Available without
the spicy bits). 16.90
46 Vegetarian roll
/ Tempura veges, served with spicy mayo (6pcs) 14.90
47 Chilli salmon roll
/ Salmon tempura, fresh coriander, avo, sweet chilli
48 NY roll / Crabstick, smoked salmon,
cream cheese served with sesame seed 16.90
49 Tempura roll / Tempura tenkasu,
orange tobiko with spicy mayo,
43✪ Nigiri Selection / Tuna, salmon,
unagi, prawn. 9 nigiri pieces. 29
2 pieces per serve,
(*subject to availability).
83 Unagi (grilled
(flying fish roe) & quail egg 8.50
85 Uni (sea urchin
86 Ikura / premium
salmon roe 8.50
Tuna, salmon etc
18.50 All tuna or all salmon = 3
25✪ Main 33.90 All tuna
or all salmon = 5 extra
grilled with macha noodles & sweet potato mash.
61✪✪ Toothfish /
saikyo miso marinated with kayakugohan & greens.
72✪ Flounder. New
Zealand flounder deep fried with crispy bones.
Green chilli vinaigrette & aoli. 29.90
73✪ Lamb / miso
encrusted with potato gallettes & ratatouille
with edamame. 32.90
Sukiyaki (iron pot).
Comes in a cast iron ‘nabe’ pot
with a shallow sukiyaki broth with cooked vegetables
(Chinese cabbage, onions, tofu, vermicelli noodles,
shiitake, fresh enoki mushrooms, udon noodles and
bowl of rice. Optional egg $1
26✪ Wagyu beef grade 6-7. 28.90
27 Chicken Shichimi
28✪ Kaisen (boneless fish, prawns &
(agedashi tofu in middle) 28.90
bento box. Also comes with harumaki
spring roll, korokke,
chicken tskune ball, sushi rolls, and rice. 29.90
Large tiger prawns and vegetables. 29.90
- Side Orders
Seaweed Salad 6.90
Steamed rice (Koshihikari) 3
Miso shiru soup 3.50
Gari (pickled ginger) 2.90
Kimuchi & Tsukemono (Japanese pickles). 6.90
Japanese Salad (Green salad Japanese dressing)
- Meals served on a flat volcanic rock heated
to 400°C. Food cooks naturally in its own
juices. Dipping sauces provided. Please don’t pour
sauce or chilli on stone. All stonegrills come
with rice. All beef is 100% pure bred wagyu from
Mayura Station, Mount Gambier SA. Don’t touch the
/ teppanyaki rump cut into cubes grade 7, potato
dipping sauce. 33.90
scallops (4) / as above but with 4
Hokkaido scallops. 39.90
Wagyu & jumbo
prawn / as above but with jumbo prawn.
/ Haloumi cheese, seasonal vegetables. 25.90
- 75 Seafood combination
- Line caught local snapper, jumbo prawn,
Teriyaki & Japanese aoli dipping sauces. 29.90
New Style Sashimi
/ ishiyaki style.
1) Dip fish well in sauce, 2) lay on stone 7
seconds each side & 3) eat.
(*Opt - dip it again before eating) Tuna, salmon
& fresh white fish of the day,
usually snapper. 32.90
- 77✪✪✪ Wagyu sirloin
/ 200g Grade 7 with Narrogin fresh shiitake. 59.00
- 78✪ Wagyu grade 9
/ sliced finely with chilli salt and dipping
- ✪ Recommended
- good dish
- ✪✪ Highly recommended - worth a detour
- ✪✪✪ Really
recommended - worth a special trip
- ✘ Not
recommended - don’t go there
- Book a
table at Tsunami Japanese Restaurant...
- Japanese Takeaway
- Near Perth and Fremantle
- Want sushi and other
- japanese takeaway?
- Tsunami has Japanese
- cuisine to take-away.
- Click here for a
- take-away menu in
- PDF format
- Frequently asked
Can I have a spoon for miso soup?
Can I have a knife and fork?
A Absolutely. Don’t be
embarrassed. We use them all the time.
Where are the toilets?
A Toilets are located in the
passage connecting the front section to the rear
area, on the right as you proceed down to the back
room. In the garden – Men's at the rear, and Ladies
near the front as you go out to the left.
This place doesn’t look very Japanese to me.
A Neither does Japan
How long have you been here?
A About 14 years.
What was this restaurant called before?
A Farquis / Saverinos / Cape
to Cape / Notre Dame / Mandy’s Karaoke Bar.
Is the chef Japanese? (We get that a lot).
A Yes. Head chef is Tetsuya
Sakamoto, recently from Nobu Crown Casino & Bang
Mirai, Dubai. His nikata chef is Masayuki Ito.
Why did you get the Stonegrill / Ishiyaki thing?
A We like that because 1)
the steaks don’t get cold, 2) it cooks in it’s own
juices rather than added oils which makes it
healthier and taste better and 3) it looks cool.
(Plus it is a modern rendition of an ancient
Japanese cooking tradition where they cooked on
rocks taken from a volcano).
What shouldn’t I do with the Stonegrill?
A Touching it will hurt. But you
What if I want a steak but don’t like that
Stonegrill thing? Will you cook it for me?
A If it’s not too busy, no
problem. Just ask. (Not Fri or Sat).
Do you hire out the back room? Can I have my party
or function there? What about rain? How many
people will fit? What about that hidden section
behind the garden - does that belong to you?
A Tsunami can take up to 250
people comfortably. Have a look at the garden or ask
to speak to staff about booking a party or function.
We have lots of weddings. We cater for lunches in
the garden too. It is under cover (look closely). We
even have a secret hidden area.
I have a sesame / soy / peanut / something-else
allergy. Do you use any of it in your cooking?
A Please please please ask
to see the manager or someone with fluent English.
I want to have a small wedding - just family and
friends, say 30-40 people. Do you have anything?
A Our new ‘ripple section’
has been built with your wedding/party/function in
mind. Ask to see it.
Any hot tips?
A The furry beans in the
bento box are called ‘edamame’. Don’t eat them
whole. Don’t order the natto. Don’t put any chilli
powder on the hot stones. Chilli smoke hurts your
eyes (and everyone else’s).
Is that waitress/waiter single? What about the
A Ask them. Masa is single
& the most shy chef in Perth. Ask him a question
about his food. He loves that.
Do you have coeliac friendly food?
A Yes. We have some marked
as such, and also you can have sushi or sashimi
which is gluten free and if you ask we will bring
you tamari wheat free soy.
What’s happening next door where the Fish’n’chip
shop used to be?
A We’ve built a new
omakase/teppanyaki room called fuku.Tetsuya is heading
it up and it seats 16.Expect to see great
Where do I pay?
A At the front. Or ask for
us to bring the bill and our mobile eftpos thingy
and we’ll do it in one hit without your losing sight
of your credit card. (Please tell us if you have
gift vouchers or anything else that would alter the
bill before we print it out).
How strong is sake?
A Not strong. It’s the same
strength as a zinfandel (red) wine (~16%). Imagine a
thimble full of red wine.
How do I know if a wine on your menu is any good?
A Check out the rating ‘93/100’
etc (if it is Australian it usually has one). They
are from James Halliday:
84-86 Fair - good. Wines
with plenty of flavour (usually varietal) &
good balance; free of technical faults
87-89 Recommended. Wines of
above-average quality, fault-free, & with
clear varietal expression.
90-93 Highly recommended.
Wines of great quality, style & character,
worthy of a place in a cellar.
94-100 Outstanding. Wines of
the highest quality, usually with a distinguished
Book at Tsunami
Japanese Restaurant near Perth and Fremantle, 18 Glyde St
- (Weekly menu above -
weekend menu may vary
- all menu items and prices subject to change
(Menu current as of 27/02/2012)