À LA CARTE

TAR-TAR CHIPS (PER PIECE)

• Toro fatty tuna ​​​​​(Tarragona, Spain), spicy sesame emulsion [7.5]
• Wester Ross salmon (Ullapool, Scotland), yuzu emulsion [6]
• Yellowtail (Kagoshima, Japan) yuzu emulsion [6.5]
• Seared A5 Japanese Wagyu beef (Gunma, Japan), chilli miso [7.5]
• Roasted beetroot (PB), tahini miso [5]

CRISPY RICE

• Wester Ross salmon (Ullapool, Scotland), yuzu emulsion, wasabi soy [20]
• Hand-picked crab (Dingwall, Scotland), yuzu emulsion, wasabi soy [23]
• Avocado, yuzu emulsion, wasabi soy [12]

MISO SOUP

• Miso soup, dashi stock, Koji cured Tokyo turnip, mitsuba leaf, yuzu zest, Monaka rice cracker [9]
• Miso soup, dashi stock, Koji cured Tokyo turnip, mitsuba leaf, yuzu zest, Monaka rice cracker with umami chilli oil [11.5]
• Miso soup (PB), shojin dashi stock, Koji cured Tokyo turnip, mitsuba leaf, yuzu zest, Monaka rice cracker [9]

COLD SHUKO

Sashimi omakase

• Chef's selection of 5 kinds of sashimi [37]
• with N25 Oscietra Reserved Caviar 15 grams [115]
• with N25 Kaluga Reserved Caviar 15 grams [163]
• Line caught wild seabass carpaccio, truffle, truffle salsa, ponzu jelly [27]
• Spinach and seaweed salad (PB), sweet sesame soy, goma-dare vinaigrette [12.5]
• Baby gem lettuce and mixed coloured radish salad, wasabi vinaigrette, wasabi buttermilk emulsion [14]
• Sake steamed chicken and cucumber salad, umami chilli oil, goma-dare vinaigrette [18]
• Yuzu ceviche
• Ben's potted native blue lobster (Newquay, Cornwall), heritage tomato, yuzu aji amarillo vinaigrette [21]
• Cured heritage tomato (PB), yuzu aji amarillo vinaigrette [14]

HOMEMADE UDON NOODLES

• Chilled seaweed udon noodles "Hiyashi-tanuki", umadashi broth, tempura flakes, wabasi [17]
• Cornish red chicken seaweed udon noodles, soboro chicken, tahini broth, Umami chilli oil [19]

HOT SHUKO

• Nagoya style spicy chicken wings, sweet soy glaze [12]
• Ben’s potted native blue lobster and sweetcorn croquette (Newquay, Cornwall), lobster miso bisque sauce [11]
• Nasu-dengaku (PB), double-cooked aubergine, red and white "dengaku miso" [15]
• Confit netted turbot (Looe, Cornwall), 150 grams, yuzu pil-pil, fine beans, smoked bottarga [34]
• Steamed mini burger bun
• Ben’s potted native blue lobster (Newquay, Cornwall), yuzu emulsion, amazu pickled shallot [10.5]
• Japanese Wagyu beef (Gunma, Japan), date teriyaki sauce, spicy sesame emulsion [11.5]
• “Hiryozu” style tofu (PB), cherry tomato, pomodoro miso [7.5]

SUMIYAKI GRILL

• Hand-dived scallop, dried scallop soy, seaweed cultured butter [9.5]
• Grilled langoustine (Dingwall, Scotland), preserved plum purée, purple miso and tomato salsa [22]
• Amazake soy marinated black cod, shio-koji cured roasted cauliflower, tahini miso, pickled vegetables [40]
• Sake-Kasu Cornish red chicken breast (Adlington, Coventry), yuzu sabayon [27]
• Shio-koji cured venison loin (Berkshire), (Fallow deer) 150 grams, venison tare, shio koji cured leeks [29]
• Baked cabbage, truffle potato foam, truffle, shio-koji miso butter [24]
• Grilled Japanese Kabocha pumpkin (PB), pumpkin seed miso pesto, sage [10]

SUSHI & SASHIMI (per piece)

Bluefin tuna (Tarragona, Spain)

• Akami zuke style miso-koji [9]
• Akami caviar, N25 Kaluga Hybrid Reserve caviar [34]
• Chu toro, tsukuri soy [11]
• Toro Hagashi, pickled wasabi leaves [13.5]
• Shimofuri toro, tsukuri soy [15]

Wester Ross salmon (Ullapool, Scotland)

• Premium loin, yuzu crème fraîche [9]
• Cured belly, yuzu ceviche [9]

Creel-caught langoustine (Dingwall, Scotlane)

• Steamed tail, cauliflower sauce [15]
• Gunkan style, yuzu emulsion [15]

Sous vide A5 Wagyu beef (Gunma, Japan)

• Kombu cured caviar, preserved spiced yuzu [39]
• Truffle, truffle salsa [14.5]

Yellowtail (Kagoshima, Japan)

• Premium loin, yuzu soy [9.5]
• Cured belly, preserved spiced yuzu zest [9.5]

Seabass (Helston, Cornwall)

• with bottarga [9.5]
• with black truffle [9.5]

Smith's smokery smoked eel (Friskney, Boston)

• Smoked eel, yuzu zest [9.5]

Caviar Gunkan-style

• Salmon roe Yuzu soy [8]
• Oscietra Reserved caviar 12 grams [55]
• Kaluga Reserved caviar 12 grams [105]

Traditional Omelette

• Kashi-tama sweet omelette Surimi [6]

SHOJIN SUSHI (PER PIECE)

• Avocado (PB), bubu-arare rice cracker, yuzu emulsion [5]
• Grilled shiitake mushroom Gunkan-style (PB), truffle soy [5]
• Pickled daikon "Bettara" (PB), yuzu zest [5]
• “Inari” braised tofu skin (PB), sweet balsamic soy, Kayaku rice [5.5]

“TEMAKI” HAND ROLL (PER PIECE)

• “Negi-toro” (Tarragona, Spain), toro tartare, spring onion, British wasabi, Tsukuri soy [19]
• Crispy Yellowtail (Kagoshima, Japan), Yellowtail tartare, yuzu emulsion, tempura flakes, sweet soy [16]
• Smith’s Smokery smoked eel (Friskney, Boston), cucumber, smoked eel rillette, tsukuri soy [16]
• Spicy tuna (Tarragona, Spain), Akami tartare, chopped chives, spicy sesame emulsion [19]
• Assorted vegetable (PB), preserved spiced yuzu zest, yuzu emulsion [10]

SUSHI ROLL

• "Maguro maki" (Tarragona, Spain), Akami, Chu toro, O-toro, Bristish wasabi, spicy sesame emulsion [33]
• Wester Ross smoked salmon roll (Ullapool, Scotland), yuzu crème fraîche, mint, dill, yuzu zest [28]
• Hand-picked crab salad roll (Helston, Cornwall), truffle miso [26]
• Shrimp tempura inside-out roll, tempura flakes, taramo sauce [17]
• Crispy soft shell crab roll, avocado, cucumber, preserved spiced yuzu zest, yuzu garlic vinaigrette [24]
• Assorted vegetable roll (PB), yuzu kosho, yuzu emulsion [15]

DESSERT

• Mango & lime posset parfait [10]
• Cocoa & peppermint liquor frozen yogurt, lime posset, almond dacquoise, fresh mango, Langue de chat biscuit

• Purple sweet potato & whisky Mont Blanc [14]
• Nikka Whisky dacquoise, matcha ganache, spiced purple sweet potato, marmalade, hazelnut, meringue

• Yuzu cheesecake [14]
• Red shiso & mandarin insert, hazelnut crumble

• British apple tarte fine [14]
• Spiced crème fraîche ice cream, Mexican marigold

• Matcha & jasmine Dorayaki [11]
• White chocolate premium matcha & jasmine ice cream, Kuromitsu Chantilly, genmai white chocolate drunch

• ICE CREAM & SORBET (2 SCOOPS) [7]
• Please ask your waiter for today's selection