Kinome Misoshiru - Green Miso Soup

Pan fried seabass, tofu, wakame, nameko mushrooms & pickled courgettes.

Kaiso - Langoustine & Seaweed Salad

Hijikii, wakame, tosaka, iso funori & toasted sunflower seeds. Cabernet Sauvignon vinegar yuzu dressing.

Kinugoshi Tofu, Miso - Bean Curd & Soya Bean

Baked silken tofu with shiro miso, wild mushrooms & aubergine.

Tarabagani - King Crab

Nishiki risotto with king crab, yuzu tobiko, salmon ikura, pickled burdock smoked bonito flakes, garnished with sevruga caviar.

Hotate, Ebi - Scallop & Prawn

Pan fried with pickled daikon, ginger, shiso leaf & soy beurre noisette.

Fuedai - Fillet of Red Snapper

Poached in pink Champagne & yuzu sauce, beetroot stalks. Red chard, shungiku & wasabi.

Gyoza - Beef & Foie Gras

Dumplings filled with Wagyu beef & foie gras, Wagyu beef temari sushi white truffle cream & teriyaki jelly.

Tataki Gyu - Steak TarTare

Fillet of chopped beef, capers, parsley, green peppercorns, shallots, gherkins & egg yolk. Wasabi sorbet & squid ink sourdough crisps.

Horenso Somen - Spinach Noodles

Kimchi shiso sauce, hot & cold roasted seasonal vegetables, sakura cress.

Suzuki - Fillet of Chilean Seabass

Roasted, with smoked bonito flakes, tenderstem broccoli in a citrus sake mirin broth.

Iseebi - Lobster Tail

Poached in yuzu butter, ravioli of quail egg & uni with a rich lobster bisque.

Matoudai - Fillet of John Dory

Pan fried with braised leeks in sake & dashi, baby cucumber. Edamame salad with a citrus salsa.

Tori goma ta-re - Sesame Chicken

Poached, pan fried chicken breast, ohitashi spinach & goma sauce.

Mitsuba Gyu - Herb Buttered Beef

Roasted fillet of beef with a mitsuba dressing, wasabi leaves & stems.

Miso Kohitsuji - Soya Bean Lamb Cutlets

Marinated in white miso, agretti, blue cheese dumpling & dark miso sauce.

San Ten Mori - Wagyu Beef Three Ways

Fillet with asparagus & roasted lobster. Rib eye with eringi mushrooms & yuzu spinach. Sirloin with green beans, white truffle & foie gras. Butter ponzu, teriyaki jelly, fresh kizame wasabi | (supplement Price: £45.00)

Suzuki

Seabass

Botan ebi

Sweet prawn

Sake

Salmon

Hotate

Scallop

Hon Maguro

Blue fin tuna

Hamachi

Yellow tail

Uni

Sea Urchin

Chu Toro

Semi fatty tuna

O Toro

Fatty tuna

Three of three

With fresh Wasabi, shaved Daikon & Shiso leaf.

Three of Five

With fresh Wasabi, Shaved Daikon & Shiso leaf.

Three of seven

With fresh Wasabi, shaved Daikon & Shiso leaf.

Age maki - Manchego

Asparagus, fine beans with tomato shiso dressing.

Iseebi Maki - Lobster

Foie gras marinated in pink Champagne with white truffle oil.

Tarabagani Maki - King Crab

California, orange Tobiko, avocado, cucumber, wasabi & soy sauce.

Kani Kara Maki - Softshell Crab

Crispy crab, roasted red peppers, cucumber & mizuna leaf with lemon ponzu.

Maguro Maki - Tuna

Spicy, wild rice, mizuna & a shiso ginger sweet vinegar.

Shabu shabu Maki - Wagyu Beef

Thinly sliced beef, chive & cucumber, rolled in toasted corn kernels with white goma sauce.

Hotate, uni Maki - Scallop, Sea Urchin

Toasted pine nuts, shiso leaves with lemon cream & sea urchin sauce.

Vegetable Tempura

Red cherry tomato & Shishito peppers filled with herb cream cheese, orange Ponzu & shiso leaf.

Hamachi - Yellowtail

Thinly sliced yellowtail, black truffle, soy mirin & snow peas.

Maguro - Tuna

Tartare of blue fin, chives, wasabi, shallots & yuzu tobiko, quail egg served with watercress and wasabi dressing.

Ebi - Prawns

Marinated in wasabi cooked on the robata served with sansho pepper & fresh lime.

Hotate - Scallop

Thinly sliced with lemonade fruit, tarragon & coarse black pepper.

Soft shell Tempura

Green chili, spring onions, lemon Ponzu & green chili aoli.

Ankou - Monkfish

Cooked on the robata served with daikon, cucumber, pickled burdock with a ginger soy dressing.

Tori - Chicken

Chicken thighs & baby leeks marinated in Korean hot pepper paste, cooked on the robata.

Gyu - Beef

Sesame teriyaki marinated fillet cooked on the robata.

Gyu Sashi - Wagyu Beef

Carppaccio, sesame oil, soy mirin, garlic crisps & sakura cress.

Pineapple Sashimi

Mango, chilli pepper, infused with rum, ginger, saffron & vanilla. Raspberry glass & shiso sorbet.

Nashi Pear Cake

Glazed with Szechwan caramel, vanilla cream, sake sorbet.

Chocolate Soufflé

Ume wine ice cream & Choya plum coulis.

Green Tea Doughnuts

Filled with apple compote, Bramley apple sorbet & apple jellies.

Sorbets & Ice Cream

Sake, shiso & apple sorbets with Ume wine ice cream.

Mochi

Cookies & cream chocolate parfait with yuzu biscuit. Butterscotch sauce.

Coffee/Tea & Petit Four

| Supplement Price: £7.00

Fruit platter

Pineapple sashimi

Green tea & apple doughnuts

Individual Kyashii tasting plate

Green Tea Cigare

Crisp pastry pipe rolled in green tea powder filled with praline chantilly.

Szechwan Crème Brulee

Caramelised pineapple, sweet pastry, finished with caramel & chocolate.

Shiso & Yuzu Tartlet

Caramelised sweet pastry tartlet with shiso & Yuzu curd.

Nashi Pear Cake

Almond cake with Nashi pear, glazed with Szechwan caramel.

Passion Fruit Bavarois

Milk chocolate jelly with a fine chocolate coating.

Chocolate Cake

Chocolate soufflé cake coated with green tea jelly. Chocolate mirror glaze.

Chocolate Delice

Chocolate mousse, vanilla milk chocolate jelly, feuilletine crisp. Sponge soaked in Ume Choya wine.

White Chocolate Mousse

Pink champagne, yuzu miso & blackcurrant jelly.

Chocolate Bento Box

| Chocolate soufflé | Chocolate parfait | Green tea cigare | Vanilla milk chocolate jelly

Kyashii Assiette

| Pineapple & shiso sorbet | Nashi pear & sake sorbet | Chocolate soufflé | Green tea doughnut