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TASTING MENU |
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| Kaizeki Menu Seven-course |
105 | |
| Sakizuke Oshinogi Mukozuke Otsukuri Nigirizushi Shusai Kanmi |
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| Chef’s table menu (Omakase) Nine-course |
140 | |
| Sakizuke Mukozuke Otsukuri Nigirizushi Gunkan Nigirizushi Gyoza Shusai Dezato |
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À LA CARTE |
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| Shirumono Miso shiru with white fish tempura |
15 | |
| Kokakurui Bisuku |
15 | |
| Sakizuke | ||
| Vegetable hot roll with spring onion, masago arare and teriyaki | 20 | |
| Hot spring roll with kimchi | 20 | |
| Beef gyoza with truffle soy cream | 23 | |
| Scabbardfish gyoza with passion fruit foam | 28 | |
| Nasu dengaku | 21 | |
| Shrimp tempura with kimchi mayonnaise | 33 | |
| Nigirizushi | ||
| Akami nigiri ponzu and caviar (2 pieces) | 30 | |
| Shake nigiri with spring onion and tobiko (2 pieces) | 14 | |
| Parrotfish nigiri deconstructed in 3 textures (2 pieces) | 19 | |
| Wagyu A5 nigiri with garlic butter and fleur de sel (2 pieces) | 36 | |
| Vegan nigiri (2 pieces)(V)* | 16 | |
| Gunkan | ||
| Seared tuna with foie gras, passion fruit purée and fleur de sel (2 pieces) | 24 | |
| Salmon with scallop in shallot oil, ikura, kizami and lime zest (2 pieces) | 30 | |
| Vegan gunkan (2 pieces) (V)* | 13 | |
| Sashimi | ||
| Sogizukuri shiromi with wasabi vinaigrette, passion fruit and yuzu purée, tobiko and togarashi | 28 | |
| Usuzukuri beetroot gravlax salmon with ponzu, wasabi sesame and watercress sprout | 29 | |
| Selection of Omakase sashimi (8 pieces) | 37 | |
| Selection of sashimi Omakase (16 pieces) | 42 | |
| Rolls | ||
| Nikkei roll – soy and sesame sheet with prawn, seared salmon, kimchi, green apple and white fish (6 pieces) | 35 | |
| Uramaki spicy tuna – Uramaki with tuna, cucumber, kimchi and togarashi (8 pieces) | 30 | |
| Dragon Roll | 37 | |
| Seasonal fish Hossomaki (6 pieces) | 16 | |
| Futomaki vegan (6 pieces) (V)* | 14 | |
| Shusai | ||
| Shoyu Ramen Chitan broth and shoyudari, chicken, ajitama egg and vegetables |
21 | |
| Spicy Ramen Chitan broth and spicy kimchi, pork belly, ajitama egg and vegetables |
26 | |
| Vegan Ramen (V)* Vegetable broth and shoyudari, kampyo, mixed vegetables and spring onion |
21 | |
| Wagyu Beef Donburi Seasoned gohan rice, grilled wagyu A5, prawna and tsuma salad |
50 | |
| Tofu and Madeira’s corn agedashi | 25 | |
| Parrotfish, aubergine, caviar and iceplant | 25 | |
| Wagyu in sugar cane honey, yam and miso purée and iceplant | 56 | |
| Desserts | ||
| Warm matcha cake with mango sorbet | 14 | |
| Marinated pineapple with Sichuan pepper, yuzu sorbet and sesame tuile | 13 | |
| Curd cheese and banana arumaki with chocolate sauce | 13 | |
| Glossary | ||
| Dezato – Dessert | ||
| Gunkan – Sushi rolls with topping | ||
| Gyoza – Japanese dumplings | ||
| Kanmi – Sweet course | ||
| Kappa – Sushi roll with cucumber | ||
| Menrui – Noodle dishes | ||
| Masago arare – Fried rice pearls | ||
| Mukozuke – Raw fish | ||
| Nasu Dengaku – Aubergine cooking technique, popular in the Japanese culture | ||
| Nigirizushi – Sushi rice topped with fish | ||
| Oshinogi – Light starter | ||
| Otsukuri – Fresh fish sashimi | ||
| Sakizuke – Appetiser or amuse-bouche | ||
| Shake – Salmon roll | ||
| Shiromi – White fish roll | ||
| Tekka – Tuna roll | ||
| Toro – Area bellow the tuna belly, with more fat | ||
| (V)* vegan / / (VG)* vegetarian | ||
Price in euros/VAT included
An optional 10% service charge will be added to your bill.
No appetizer, food item or drink, and couvert, can be charged if the service has not been requested by the customer.
If you need any information about allergens, please ask the staff before ordering. The menu has been thoughtfully crafted to include a selection of locally sourced
products, prioritising sustainability while highlighting freshness and quality.
Complaints Book is available.