Menu

Prawn temaki / Chef's choice gunkan / Tuna sashimi

Chef´s choice

with scallop

with Shiitake mushrooms

fried chicken

with vegetables

tofu and seaweeds

Seaweed salad with prawns, octopus and Ponzu

Seaweed salad with cucumber and Ponzu

Seaweed salad with sesame dressing

Fried soybeans with black and white sesame and sesame oil

red tuna

seabass

steamed octopus

scallops

salmon

eel

red tuna

eel

cooked prawns

scallops

seabass

salmon

steamed octopus

spicy tuna

salmon caviar

red tuna

flying fish caviar

salmon

16 pieces of mixed sashimi with rice

16 pieces of sashimi

10 pieces of nigiri

4 nigiri, 4 hosomaki, 4 sashimi

4 nigiri, 4 hosomaki, 4 sashimi

4 nigiri, 4 hosomaki, 4 sashimi

12 pieces of hosomaki in tempura

12 pieces of hosomaki

red tuna

seabass

Cooked prawns

Scallops

Cucumber

eel

Salmon

Lobster

Steamed octopus

Avocado

tuna, mango, red flying fish roe (8 pieces)

grilled vegetable (8 pieces)

with orange miso (8 pieces)

tuna, kimuchi-no-moto sauce, avocado, chive, red flying fish roe

salmon, avocado, seaweed, salmon roe

eel in panko, chive, yakitori sauce

marinated chicken in sake with jalapeños, "pico de gallo", guacamole and nachos

prawns, salmon, mango, teriyaki sauce

prawns in panko, avocado, chives, furikake

lobster, red flying fish roe, avocado, cucumber, sesame

cod in tempura, tartar sauce, chive, crispy potatoes

salmon, cream cheese, sesame

salmon, avocado, black sesame

king prawns

vegetables

chicken

prawns, fish and vegetables

fish

Soba noodles with beef fillet, vegetables and sweet chily sauce

Soba noodles with fried vegetables

Soba noodles with chicken and vegetables

Soba noodles with prawns and chilly sauce

lobster

red tuna with sesame

scallops in oyster sauce over fried rice

duck breast

entrecote with eggplant tempura

breaded pork cutlet with steamed rice

king prawns

seabass

salmon

beef fillet

chicken skewer

tofu and shitake

beef sirloin with shiitake mushrooms

fried rice with egg and vegetables

plain steamed rice

"A Spanish gin, from the Costa Dorada, flavoured with olives, thyme, rosemary and basil"

Pink grapefruit and parsley: Fever Tree tonic water

Lime, lemon and orange zest and oils: 1724 tonic water

"A Scottish gin infused with juniper, coriander, Bulgarian rose and cucumber"

"A French gin with floral notes and a very smooth taste of grapes"

"Gin with a sophisticated blend of fine botanicals and exotic teas"

Sake, wasabi, and tomato juice

Absolut vodka and lychee liqueur purée

Havana 3 rum, ginger, mint, and Ginger Ale

"Absolut Mango vodka, mango purée, and lemon juice topped up with soda"

Sake, Cassis liqueur, lemon, sugar, and cava

"It is the pinnacle of the sake brewer's art and results in the most fragrant, delicate and refined sake. Junmai Daiginjo sake is brewed using an age-old method that eschews machinery and only involves traditional methods and tools. It is made exclusively with very highly polished rice, water and koji malt."

"Similar to Junmai sake, its flavour is forthright, well-rounded and pure. It is clean and well-structured with a slightly higher acidity than other types of sake. "Tokubetsu" means "special" and sake in this category requires the rice to be more polished than for a basic Junmai. It is made with only rice, water and koji malt and without alcohol added to the fermentation process."

""Cloudy Sake" or "Milky Sake" is hardly filtered or may have had a portion of the rice lees (the fermented rice mixture) added back to the clear sake after filtration. The cloudiness adds fullness of body and a distinct sweetness. Nigori sake has a substantial flavour and is best enjoyed as an aperitif or a dessert. It pairs well with rich, creamy and spicy types of food."

"Light, mildly fragrant and easy to drink thanks to its dry nature. Made with rice, water and koji malt it also has a very small added amount of pure, distilled brewer's alcohol to help bring out its flavour and aroma. It pairs well with very flavoursome, robust foods."

"It is the pinnacle of the sake brewer's art and results in the most fragrant, delicate and refined sake. Junmai Daiginjo sake is brewed using an age-old method that eschews machinery and only involves traditional methods and tools. It is made exclusively with very highly polished rice, water and koji malt."

Similar to Junmai sake, its flavour is forthright, well-rounded and pure. It is clean and well-structured with a slightly higher acidity than other types of sake. "Tokubetsu" means "special" and sake in this category requires the rice to be more polished than for a basic Junmai. It is made with only rice, water and koji malt and without alcohol added to the fermentation process.

""Cloudy Sake" or "Milky Sake" is hardly filtered or may have had a portion of the rice lees (the fermented rice mixture) added back to the clear sake after filtration. The cloudiness adds fullness of body and a distinct sweetness. Nigori sake has a substantial flavour and is best enjoyed as an aperitif or a dessert. It pairs well with rich, creamy and spicy types of food."

"Light, mildly fragrant and easy to drink thanks to its dry nature. Made with rice, water and koji malt it also has a very small added amount of pure, distilled brewer's alcohol to help bring out its flavour and aroma. It pairs well with very flavoursome, robust foods."

"Matcha is a finely milled or powdered green tea that is the only form of tea served at tea ceremonies. Its high quality and distinctive taste make for a special treat enjoyed in small quantities, much like a shot of espresso."

"Genmaicha is a blended green tea combined with toasted brown rice. It is sometimes referred to as "popcorn tea" because when some of the rice grains pop during the roasting process, they resemble popcorn. Genmaicha has a delicious, vibrant aroma and a nutty flavor."

"Sencha is the most popular type of green tea in Japan. In fact, more than 80% of the green tea produced in Japan is made into sencha. It is prepared by steaming the leaves and rolling them into their signature needle-like shape. Sencha is characterised by a distinctly pure, sweet aroma and flavour."

Konacha consists of tea dust, tea buds and the small tea leaves that remain after processing gyokuro or sencha. Its high astringency and bitterness are due to its dark colour.

"Jasmine tea is a green tea scented with jasmine flowers and has a slightly sweet flavour."

"The pioneer par excellence of Japanese malt whiskies, Yamazaki 12 Year Old is elegant and smooth. Dark gold in colour with bright sparkles, it has aromatic notes of cedar, golden honey, cloves and candied orange peel."

"A blend of lightly smoked malt whiskey, it is aged in American oak barrels for about 18 years. It has notes of yuzu (Japanese citrus), grapefruit and lemon thyme"

Yuzu mousse

Cheesecake with sake marinated forest fruits

Creamy semisphere of lychee

Brownie with vanilla ice cream and and yuzu jelly

Creamy ice-pop of sponge and matcha tea

Raspberry swirl