Pickled daikon, Ocsietra caviar, sweet soy-wasabi glaze
(F, Y)

Fresh lime, chiba sauce, fresh apple, tempura heads
(B, Y, E, G)

Caviar, teriyaki mushrooms and toasted brioche crumb
(Y, E, F, D)

Compressed cucumber, apple, wasabi, caviar and samphire
(Y)

Spicy papaya salad with fresh herd, crispy tapioca and arctic char caviar
(Y, F, K)

Sake, mirin and shitake mushroom butter sauce
(F, D, Y, A)

Sustainable bluefin tuna, line caught salmon and wild Mediterranean seabass
(F, K, Y)

Teriyaki mushrooms, pickled radish and fresh shiso leaves
(VEGAN, Y, K)

Alaskan king crab, soft shell tempura and arctic char caviar
(B, F, G, Y, K)

Wild Sicilian prawn ceviche, popcorn shrimp and spicy sauce
(B, F, G, Y, K)

Yuzu teriyaki, preserved vegetables and marinated foie gras
(A, S, K, Y)

Finely sliced tuna, spicy tuna salad flamed with unagi sauce
pickled vegetables and tobiko
(F, K, Y)

Marinated salmon with sake, yuzu, seaweed and avocado
(F, Y, G, K)

Chu toro blue fin, wild seabass, Alaskan king crab and salmon
with Ocsietra caviar
(F, B, E, Y)

Butter, garlic, with sesame oil and roasted seeds
(VEGAN, K, Y, G)

Gluten free with shittake mushrooms, sweet potato and asparagus
(VEGAN)

Fresh truffle, soya beans and water chestnuts
(VEGAN, Y, G, Y, K)

Lobster with prawn, asparagus and water chestnuts
(G, B, Y, K)

With scallops, spring onion and ikura caviar in gluten free wrap
(B, Y, K)

With minced pork, ginger, soy and mushroom sauce
(G, Y, K, B)

Ground pork with ginger, soy and spring onions
(G, K, Y)

Hoisin, sautéed vegetables and confit duck
(G, Y, K)

Finely chopped pork with ginger broth, water chestnuts and spring onions
(G, Y, K)

Chilli, coriander with celery, onion and garlic
(VEGAN, Y, K)

Shitake mushrooms, ginger and spring onions
(VEGAN, Y, G, K)

Black truffle, smoked BBQ sauce, red chili and ginger

Mixed leaves, pickled vegetables and wafu dressing
(K, Y, VEGAN)

Crispy confit leg, steamed pancakes, homemade plum-chili relish
(Y, G, K)

Miso glazed smoked eggplant with yuzu and shiso
(VEGAN, Y, K, G)

Warm steamed homemade tofu with a spicy roasted aubergine ragout
(VEGAN, Y, K, G)

Light-steamed hot dashi custard, Gamberi Rossi, king scallops and mixed caviar
(E, B, F, M, Y)

Red Miso, crispy pickled spring onion
(Y, G, F, A, E)

Sustainable freshwater eel glazed with soya and ginger
with foie gras, finger lime and crispy seaweed
(Y, F, K)

Iberico ham crust, truffle-miso, Bok choy, ginger and daikon
(Y, K, F)

(your choice of spicy red, green or sweet yellow)
Baby vegetables, ginger, coriander, kafir lime and lemongrass
(F, N)

Homemade Kimichi hosomaki, crispy shiso and lime

Slow-cooked Iberico pork cheeks with belly glazed in
authentic Yakiniku sauce and homemade scratchings
(Y, G, K, A)

Shiitake mushrooms, Japanese egg omelette, pickled vegetables and fresh herbs

(VEGAN)

(VEGAN)

(VEGAN)

(VEGAN)

(VEGAN)

(VEGAN)

(VEGAN)