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 [7]
• Yellowtail (Kagoshima, Japan) yuzu emulsion [7]
• Seared A5 Japanese Wagyu beef (Gunma, Japan), chilli miso [7.5]
• Roasted beetroot (PB), tahini miso [5.5]

CRISPY RICE

• Wester Ross salmon (Ullapool, Scotland), yuzu emulsion, wasabi soy [22]
• Hand-picked crab (Dingwall, Scotland), yuzu emulsion, wasabi soy [24]
• Avocado, yuzu emulsion, wasabi soy [12]

MISO SOUP

• Miso soup, dashi stock, Tropea onion, Heritage tomato, sugar snap peas Monaka rice cracker [9.5]
• Miso soup, dashi stock, Tropea onion, Heritage tomato, sugar snap peas Monaka rice cracker with umami chilli oil [11.5]
• Miso soup (PB), shojin dashi stock, Tropea onion, Heritage tomato, sugar snap peas Monaka rice cracker [9.5]

COLD SHUKO

Sashimi omakase

• Authentic sashimi selection of yellowtail, salmon, seabass and two types of tuna [37]
• Premium sashimi omakase chef's selection of seasonal "gyo-kai" fish, seafood and caviar [60]
• Yuzu ceviche
• Ben's potted native blue lobster (Newquay, Cornwall), heritage tomato, yuzu amarillo vinaigrette [21]
• Cured heritage tomato (PB), yuzu amarillo vinaigrette [14]
• Line caught wild seabass carpaccio, truffle, truffle salsa, ponzu jelly [27.5]
• Spinach and seaweed salad (PB), sweet sesame soy, goma-dare vinaigrette [13]
• Baby gem lettuce and mixed coloured radish salad, wasabi vinaigrette, wasabi buttermilk emulsion [14]
• Warm grilled English asparagus salad, Nitamago egg, soba croutons, wild garlic flowers, yuzu foam [20]
• Sake steamed chicken and cucumber salad, umami chilli oil, goma-dare vinaigrette [18]

HOMEMADE UDON NOODLES

• Chilled sudachi and lime udon noodles, sudachi broth, Tropea onion tops, borage, Umami chilli oil [17]
• Cornish red chicken udon noodles, soboro chicken, chicken and tahini broth, Umami chilli oil [19]

HOT SHUKO

• Nagoya style spicy chicken wings, sweet soy glaze [12.5]
• Ben’s potted native blue lobster and sweetcorn croquette (Newquay, Cornwall), lobster miso bisque [11]
• Nasu-dengaku (PB), double-cooked aubergine, red and white "dengaku miso" [15.5]
• Steamed mini burger bun
• Ben’s potted native blue lobster (Newquay, Cornwall), yuzu emulsion, amazu pickled shallot [11]
• Japanese Wagyu beef (Gunma, Japan), date teriyaki sauce, spicy sesame emulsion [12]
• “Hiryozu” style tofu (PB), cherry tomato, pomodoro miso [7.5]

SUMIYAKI GRILL

• Grilled langoustine (Dingwall, Scotland), preserved plum purée, purple miso and tomato salsa [25]
• Grilled hand-dived scallop (Dingwall, Scotland), dried scallop tare, seaweed cultured butter [9.5]
• Amazake soy marinated black cod, shio-koji cured roasted cauliflower, tahini miso, pickled vegetables [40]
• Sake-Kasu marinated Cornish red chicken breast (Adlington, Coventry), variegated kale, yuzu sabayon [28]
• Shio-koji cured venison loin (Berkshire), (Fallow deer) 150 grams, venison tare, shio koji cured leeks [30]
• Suffolk Texel Cross robata grilled lamb chops (Cornwall), wild garlic and yuzu salsa verde [36]
• Koji-cured baked cabbage, truffle potato foam, truffle, shio-koji miso [24]
• New season Jersey Royal potatoes, wild garlic emulsion, yuzu kosho butter, pickled wild garlic buds [10]

IN HOUSE DRY-AGED, KOJI CURED STEAK

• Grade A5 Japanese Wagyu sirloin, (Gunma, Japan), 150 grams [149]
• Earl Stonham Farm Wagyu Sirloin (St. Mary, Suffolk), 150 grams [94]
• 60 day dry aged British beef ribeye (St. Mary, Suffolk), 300 grams [82]
• Your choice of sauce;
• Garlic Koji soy [4]
• Yuzu chimichurri [4]
• Fresh English wasabi and smoked Maldon salt [4]

SUSHI & SASHIMI (per piece)

Bluefin tuna (Tarragona, Spain)

• Akami zuke style, miso-koji [9]
• Aged akami, truffle soy salsa [11]
• 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]

Ben's potted native blue lobster

• Steamed tail, cauliflower sauce [13.5]
• Gunkan style, shio lemon [13]

Sous vide A5 Wagyu beef (Gunma, Japan)

• N25 Kaluga Hybrid Reserve caviar [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 ume shiso plum puree [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 [5.5]
• Grilled shiitake mushroom Gunkan-style (PB), truffle soy [5.5]
• Yuzu pickled radish (PB), yuzu zest [5.5]
• “Inari” braised tofu skin (PB), sweet balsamic soy, Kayaku rice [5.5]

“TEMAKI” MINI HAND ROLL (PER PIECE)

• “Negi-toro taku” (Tarragona, Spain), toro tartare, spring onion, smoked pickled daikon, Tsukuri soy [10]
• Crispy Yellowtail (Kagoshima, Japan), Yellowtail tartare, bubu-arare, yuzu emulsion, sweet soy [8]
• Smith’s Smokery smoked eel (Friskney, Boston), smoked eel rillette, cucumber, sweet soy [8]
• Spicy tuna (Tarragona, Spain), lean akami tuna, spicy sesame emulsion, shichimi pepper [9]
• Scottish hand-picked crab (Dingwall, Scotland), yuzu emulsion, avocado, shiso pesto [9]
• Wester Ross salmon (Ullapool, Scotland), crispy smoked salmon skin, zuke style salmon, onion miso, lemon [9]
• A5 Wagyu beef (Gunma, Japan), chilli miso, sweet soy [14]
• Grilled shiitake mushroom (PB), truffle soy, chopped chives [6]
• Vegetable “yasai” (PB) vegan umami chilli oil, avocado, spinach, soy gourd [6]

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, dill, yuzu zest [28]
• Double crab roll, hand-picked crab, crispy soft shell crab, yuzu garlic vinaigrette [29]
• Shrimp tempura inside-out roll, tempura flakes, taramo sauce [17]
• Vegetable inside-out roll (PB), avocado, spinach, soy gourd, vegan umami chilli oil, lemon emulsion [18]

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