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
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• 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
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• Yellowtail (Kumamoto, Japan)
•   Zuke style Japanese mustard 8.5
•   Cured belly Preserved spiced yuzu zest 8.5
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• Hand-dived scallop (Brixham, Wales)
• Shio-lemon 8.5
• Taramo sauce 8.5
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• Sous vide A5 Japanese Wagyu beef 
• Kombu cured caviar Preserved spiced yuzu 28
• Truffle Truffle salsa 14.5
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• Salmon (Ullapool, Scotland)
•  Zuke style Onion soy jam 6.5
•  Cured belly Yuzu ceviche 7
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• Ikejime Sea bass (Burry Port, Wales)
• Truffle Shio-lime 9
• Smoked bottarga 9
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• Smoked EEl (Friskney, Bosyon)
•  Smooked eel (Smith's smokery)Yuzu zest 8
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• Omelette
• Kashi-tama omelette Ikejime sea bass Surimi 7.5
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• 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
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• 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
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• 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