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Pan fried seabass, tofu, wakame, nameko mushrooms & pickled courgettes.
Hijikii, wakame, tosaka, iso funori & toasted sunflower seeds. Cabernet Sauvignon vinegar yuzu dressing.
Baked silken tofu with shiro miso, wild mushrooms & aubergine.
Nishiki risotto with king crab, yuzu tobiko, salmon ikura, pickled burdock smoked bonito flakes, garnished with sevruga caviar.
Pan fried with pickled daikon, ginger, shiso leaf & soy beurre noisette.
Poached in pink Champagne & yuzu sauce, beetroot stalks. Red chard, shungiku & wasabi.
Dumplings filled with Wagyu beef & foie gras, Wagyu beef temari sushi white truffle cream & teriyaki jelly.
Fillet of chopped beef, capers, parsley, green peppercorns, shallots, gherkins & egg yolk. Wasabi sorbet & squid ink sourdough crisps.
Kimchi shiso sauce, hot & cold roasted seasonal vegetables, sakura cress.
Roasted, with smoked bonito flakes, tenderstem broccoli in a citrus sake mirin broth.
Poached in yuzu butter, ravioli of quail egg & uni with a rich lobster bisque.
Pan fried with braised leeks in sake & dashi, baby cucumber. Edamame salad with a citrus salsa.
Poached, pan fried chicken breast, ohitashi spinach & goma sauce.
Roasted fillet of beef with a mitsuba dressing, wasabi leaves & stems.
Marinated in white miso, agretti, blue cheese dumpling & dark miso sauce.
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)
Seabass
Sweet prawn
Salmon
Scallop
Blue fin tuna
Yellow tail
Sea Urchin
Semi fatty tuna
Fatty tuna
With fresh Wasabi, shaved Daikon & Shiso leaf.
With fresh Wasabi, Shaved Daikon & Shiso leaf.
Asparagus, fine beans with tomato shiso dressing.
Foie gras marinated in pink Champagne with white truffle oil.
California, orange Tobiko, avocado, cucumber, wasabi & soy sauce.
Crispy crab, roasted red peppers, cucumber & mizuna leaf with lemon ponzu.
Spicy, wild rice, mizuna & a shiso ginger sweet vinegar.
Thinly sliced beef, chive & cucumber, rolled in toasted corn kernels with white goma sauce.
Toasted pine nuts, shiso leaves with lemon cream & sea urchin sauce.
Red cherry tomato & Shishito peppers filled with herb cream cheese, orange Ponzu & shiso leaf.
Thinly sliced yellowtail, black truffle, soy mirin & snow peas.
Tartare of blue fin, chives, wasabi, shallots & yuzu tobiko, quail egg served with watercress and wasabi dressing.
Marinated in wasabi cooked on the robata served with sansho pepper & fresh lime.
Thinly sliced with lemonade fruit, tarragon & coarse black pepper.
Green chili, spring onions, lemon Ponzu & green chili aoli.
Cooked on the robata served with daikon, cucumber, pickled burdock with a ginger soy dressing.
Chicken thighs & baby leeks marinated in Korean hot pepper paste, cooked on the robata.
Sesame teriyaki marinated fillet cooked on the robata.
Carppaccio, sesame oil, soy mirin, garlic crisps & sakura cress.
Mango, chilli pepper, infused with rum, ginger, saffron & vanilla. Raspberry glass & shiso sorbet.
Glazed with Szechwan caramel, vanilla cream, sake sorbet.
Ume wine ice cream & Choya plum coulis.
Filled with apple compote, Bramley apple sorbet & apple jellies.
Sake, shiso & apple sorbets with Ume wine ice cream.
Cookies & cream chocolate parfait with yuzu biscuit. Butterscotch sauce.
| Supplement Price: £7.00
Crisp pastry pipe rolled in green tea powder filled with praline chantilly.
Caramelised pineapple, sweet pastry, finished with caramel & chocolate.
Caramelised sweet pastry tartlet with shiso & Yuzu curd.
Almond cake with Nashi pear, glazed with Szechwan caramel.
Milk chocolate jelly with a fine chocolate coating.
Chocolate soufflé cake coated with green tea jelly. Chocolate mirror glaze.
Chocolate mousse, vanilla milk chocolate jelly, feuilletine crisp. Sponge soaked in Ume Choya wine.
Pink champagne, yuzu miso & blackcurrant jelly.
| Chocolate soufflé | Chocolate parfait | Green tea cigare | Vanilla milk chocolate jelly
| Pineapple & shiso sorbet | Nashi pear & sake sorbet | Chocolate soufflé | Green tea doughnut
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