Menu Vegetarian
Appetisers
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Edamame with Japanese Curry 6
Steamed young soybeans served with Japanese curry sauce
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Salad 12
Lettuce, miso dressing and tomatoes marinated in sunomono with Lanzarote black salt.
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Daikon with Japanese Mushrooms 14
Cooked tableside with toasted butter sauce, soy and yuzu kosho
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Vegetable and Sesame Uramaki 14
Mains
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Crispy Fried Tofu 18
Served with aromatic panang-style coconut cream or five-spice teriyaki, with onigiri
Desserts
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Yuzu crème catalane 13
Served with red berries and sesame sponge.
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Gyoza Strudel 12
Filled with roasted apple, raisins and pine nuts, served with vegan custard and ginger tofu.
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Chocolate mochi 10
Served with mango and citrus sauce.
