Beun Modern Japanese

14/06/2026

Beun’s winter staple
‘Bowl of Mussels’ is available now!
This is one of our most trending dishes each year.
If you haven’t tried it yet, you’re missing out!

07/06/2026

Menu Update
Please note that some menu items and prices have been updated.

We appreciate your understanding and thank you for your continued support.

28/05/2026

We will resume trading from dinner service on Friday, 29 May. We sincerely look forward to welcoming you all back.

09/05/2026

Beun’s first-ever dessert special🍰
Homemade Basque cheesecake served with vanilla ice cream.
This is a limited special with only a small number available, so be quick!
We are fully booked for both lunch and dinner today for Mother’s Day.

08/05/2026

New fish special!
Pan-Roasted Barramundi with Blue Swimmer Crab & Chrysanthemum Sauce

Pan-roasted barramundi served with potato rice & crab gratin, finished with a rich blue swimmer crab & chrysanthemum (Shungiku)sauce.

04/05/2026

Please note that our closure is temporary.

We will be closed from Thursday, 14 May to Thursday, 28 May.

Although we are usually closed on Tuesdays and Wednesdays, we will remain open every day from Thursday 7 May to Wednesday, 13 May.

We plan to reopen for dinner service on Friday, 29 May.

Thank you for your understanding.

24/04/2026

18/04/2026

Pan-crisped Seafood Risotto with bug Tempura, Yuzu & Prawn Bisque Cream

Crispy, pan-crisped risotto enriched with egg and Grana Padano, topped with a tempura bug fritter and finished with freshly grated yuzu zest.
Served with scallops, squid, clams and blue swimmer crab meat, in a rich prawn bisque cream sauce made from roasted prawn shells, miso, mirin, soy, butter and cream.

11/04/2026

Braised Lamb Shank
umami red wine jus, butter rice, edamame

Seared for depth, then gently cooked for over 6 hours with red wine, vegetables and green pepper.

Finished with our house umami touch.

Limited portions available.

02/04/2026

Braised Lamb Shank
umami red wine jus, butter rice, edamame
Slow-braised lamb shank, currently in preparation.

Seared for depth of flavour, then gently cooked for over 6 hours with red wine, vegetables and green pepper.

Finished with our house umami touch.

Tender enough to fall off the bone.

Available this Easter.

Limited portions available.