The Grand Menu
Tar-Tar Chips
- Toro fatty tuna (Tarragona, Spain) Wasabi aioli 6
- Scottish salmon (Ullapool, Scotland) Yuzu aioli 4
- Potted native blue lobster (Newquay, Cornwall)Taramo sauce 5
- Seared A5 Japanese Wagyu beef (Gunma, Japan)Chilli miso 6.5
- Roasted beetroot (PB)Tahini miso 3
Crispy Rice
- Scottish salmon (Ullapool, Scotland)Wasabi aioli18
- Hand-picked Spider crab (Helford, Cornwall) Yuzu aioli 17
Miso Soup
- Miso soup Nama-nori, spinach, tofu 8.5
- Choose dashi stock or shojin stock(PB)
Cold shuko
- Sashimi omakaseChef's selection of 5 kinds of sashimi (per person) 36
- with Oscietra Reserved Caviar 15 grams 86
- with Beluga Reserved Caviar 15 grams 138
- Ikejime Sea bass carpaccio (Burry Port, Wales)Truffle, truffle salsa, ponzu jelly 24
- Little gem lettuce salad (PB) Tropea onion, wasabi vinaigrette 11
- Spinach and seaweed salad (PB) Sweet sesame soy, goma-dare vinaigrette 11
- French bean salad (PB) English garden, peas, pea shoots, white balsamic miso 12
- STEAMED MINI BURGER BUNS
- Potted native blue lobster slider (Newquay, Cornwall)Yuzu aioli, amazu pickled shallot 9.5
- Japanese Wagyu beef (Gunma, Japan)Teriyaki sauce, spicy sesame aioli 9.5
- Tofu (PB)Cherry tomato, tomato miso 6.5
- PLANT BASED SHUKO
- Nasu-dengaku (PB)Double cooked aubergine, caramelized sweet miso 13
- "Soba" risotto(PB) Fresh truffle shavings, wild mushrooms, soy cheese 23
- SUMI-YAKI
- Hand-dived scallop (Ullapool, Scotland) Wasabi salsa, yuzu vinaigrette 9 per piece
- Black cod Amazake soy, roasted cauliflower, tahini miso 37
- Whole potted native blue lobster (Newquay, Cornwall) Sauce vierge au yuzu68
- Day boat caught turbot (280g, Burry Port, Wales) Pancetta, garden peas, yuzu emulsion 62
- Grilled tenderstem broccoli (PB) Moromi wheat miso 9
- Smoked baby potatoes (PB) Wasabi aioli 11
- Chargrilled sesaonal asparagus Tahini miso, soy cured rich egg 16
SUSHI & SASHIMI
- Bluefin tuna (Tarragona, Spain)
- Akami zuke style Soy-koji 7
- Akami caviar Kombu cured caviar 23
- Chu Toro Tsukuri soy 10
- Toro-hagashi Pickled wasabi leaves 11.5
- Shimofuri-toro Tsukuri soy 12.5
- Yellowtail (Kumamoto, Japan)
- Zuke style Japanese mustard 8.5
- Cured belly Preserved spiced yuzu zest 8.5
- Hand-dived scallop (Brixham, Wales)
- Shio-lemon 8.5
- Taramo sauce 8.5
- Sous vide A5 Japanese Wagyu beef
- Kombu cured caviar Preserved spiced yuzu 28
- Truffle Truffle salsa 14.5
- Salmon (Ullapool, Scotland)
- Zuke style Onion soy jam 6.5
- Cured belly Yuzu ceviche 7
- Ikejime Sea bass (Burry Port, Wales)
- Truffle Shio-lime 9
- Smoked bottarga 9
- Smoked EEl (Friskney, Bosyon)
- Smooked eel (Smith's smokery)Yuzu zest 8
- Omelette
- Kashi-tama omelette Ikejime sea bass Surimi 7.5
- Caviar Gunkan
- Salmon roe Yuzu soy 7
- Oscietra Reserved caviar 55
- Beluga Reserved caviar 107
VEGETABLE Per Piece (PB)
- Avocado Bubu arare, vegan wasabi aioli 4.5
- Grilled shiitake mushroom Truffle soy 4.5
- Roasted red pepper Sweet balsamic soy 4.5
- Pickled daikon Yuzu amazu 4.5
- Vegetable roll Preserved spiced yuzu, vegan wasabi aioli 10 (6 pieces)
"TEMAKI" HANDROLL
- "Negi-toro" (Tarragona, Spain) Toro tartare, spring onion, British wasabi, Tsukuri soy 17
- Yellowtail (Kumamoto, Japan) Yellowtail tartare, wasabi aioli, crispy tempura flakes, sweet soy 13
- Smoked eel (Friskney, Boston) Cucumber, sweet soy 12
- "Namida-maki" (PB) British wasabi, cucumber 8
- SUSHI ROLL
- "Maguro-maki" (Tarragona, Spain) Akami, Chu toro, O-toro, spicy sesame, shichimi pepper 29(6 pieces)
- Scottish salmon open sushi roll (Ullapool, Scotland) Yuzu aioli 10.5 (3 pieces) 20 (6pieces)
- Double crab open sushi roll Cress salad, yuzu garlic vinaigrette 11.5 (3 pieces) 22.5 (6 pices)
- Potted native blue lobster tempura open sushi roll Chilli sweet soy, spicy sesame aioli 37 (6 pieces)
- Shrimp tempura inside out roll Crispy tempura flakes, spicy taramo sauce 6pc 15