Menu

Starters

Edamame with Japanese Curry 6

Steamed young soybeans served with Japanese curry sauce
Sashimi 32

A tasting of assorted fish served with wasabi and soy sauce.
Crispy Duck Roll 18

Roasted aubergine, vegetables, miso sauce and salad, with tomatoes marinated in sunomono and Lanzarote black salt.
Salad 12

Lettuce, miso dressing and tomatoes marinated in sunomono with Lanzarote black salt.
Salmon nambansuke with shio koji avocado 20

Japanese-style escabeche with fermented avocado, pickled onion, coriander and crispy skin.
Wagyu gyozas with ginger foie gras foam 14

Japanese dumplings filled with Wagyu beef and mushrooms, finished with ginger foie gras foam.
Scallops with Japanese Mushrooms 14

Finished tableside with toasted butter sauce, soy sauce and yuzu kosho

NIGIRIS

2 Pieces

Cured sea bass 8
Tuna loin with kha kai sauce 12
Uga Salmon Gunkan 14
Red Prawn 14
Smoked Toro with Sour Cream & Caviar 14
Wagyu A5 with Foie Gras 14

ASK ABOUT THE CHEF’S RECOMMENDED MAKI SELECTION

MIXED SUSHI

6 Nigiris + Uramaki selection 37

Main Courses

Robata-grilled Sea Bass 25

Served with aromatic panang-style coconut cream, peanut praline and onigiri
Five-Spice Teriyaki Pork Belly Kushiyaki 22

Slow-cooked pork belly skewer finished with five-spice teriyaki, served with salad and Korean-style pickled daikon.
Japanese A5 wagyu ishiyaki 70

Cooked tableside on a volcanic stone.

Desserts

Yuzu crème catalane 13

Served with red berries and sesame sponge.
Gyoza Strudel 12

Filled with roasted apple, raisins and pine nuts, served with crème anglaise and ginger toffee
Chocolate mochi 10

Served with mango and citrus sauce.