Menu

Our Specials

Every evening we choose new and special dishes, according to the season and the chef's desires.

Earth & Sea

Wakame salad – Wakame infused with green samurai tea, Gomae, tamar hindi sauce and coriander. 45

Thai Salad – Thinly sliced vegetables with spicy Thai seasoning, glass nudles, peanuts, herbs and chilli. 56

Miso eggplant – long cooked eggplant, with tomato confit – white miso sauce, mirin-ginger vinaigrette and fresh leaves. 56 

Dim-Yam – steamed fish dumplings, served with yuzu creme fraiche, citrus ponzu and green oil. 55

Sashimi & Crudo​

Mediterranean tuna tataki – Seared Tuna with 9 peppers crust. Served with black eggplant, Jerusalem artichoke cream and Korean chili sauce. 55

Fresh & Funky – Salmon cubes and pineapple salsa, with apple and herbs cosume, Tobiko and pickled chilli. 52

Freestyle Sashimi – Raw fish platter served with a varietyof techniques and unique dressings. 195

Beef Inari – Fried Inari dumplings filled with beef, with a caramel-miso sauce, chives salsa, omame and 63 degrees egg yolk. 65

Nigiri

Salmon Nigiri – citrus ponzu and Maldon salt. 3 units. 38

Tuna Nigiri – Kogy ponzu and Ethiopean pepper. 3 units. 46

White fish Nigiri –  Madagascar pepper and yuzu ponzu. 3 units. 38

Hot Salmon Nigiri – Dashi butter, Tasmanian pepper and carnation-lime Teriyaki. 3 units. 38

Sushi & roll

Selas Combo – Selas roll, Caribean roll, Chef's roll, 6 Nigiri (Tuna, Salmon, White fish), 6 Sashimi (Tuna, Salmon). 360

Caribbean roll – I/O Salmon and avocado, with salmon and pineapple salsa topping and smoked Maldon salt. 8 units. 75

Selas roll – I/O White fish, chives and avocado, with salmon, tuna and white fish topping, Yuzu aioli, green onion and sesame. 8 units. 85

Crazy roll – I/O Tuna, cucumber and chives, with salmon and roasted sweet potato topping, sesami and passion fruit sauce. 8 units. 77

Futomaki Tuna Tataki – Seared tuna, arugula, canpio, avocado and sweet potato, with cucumber wrap. 4 units. 64

Futomaki Kito – a roll without rice. Salmon, Tuna, white fish, arugula, avocado and canpio, with cucumber wrap. 4 units. 66

Futomaki Vegie – arugula, avocado, sweet potato and canpio, with cucumber wrap. 4 units. 62

Crispy sandwich – salmon, avocado and Gouda cheese, with Yuzu chili aioli and green onion topping. 4 units. 82

Tempura roll – Fried Maki tuna roll with tuna tartare and sesame topping. 8 units. 72

Salmon Trio – Salmon cooked in date honey and ginger, with cream cheese, asparagus and avocado. Raw salmon and cooked salmon tartare topping. 85

High temperament

Smoked soil – Brown butter sauteed Salmon, served with black risotto, cashew nuts and smoke. 58

Steamed fish and Polenta – Steamed drum fish with Lemon grass, served with Dashi – corn cream, Sriracha butter, red oil and green vegetables. 76

Tokyo – Thin slices of Wagyo with pickled radish, herbs and Kogi Ponzo. Served with hot plate aside. 92

Beef Fillet – Made in sous vide with bone marrow. Served with black lentils Ragu, seasonal vegetables, Demi-glace and black garlic powder. 125

Dessert

Chocolate Fudge – Chocolate with toffee Kogi-miso, tyme crumble and black pepper. Served with Kaymak and Macha powder. 55

Corn Pana cotta, vanilla and lemon grass – Served with seared fruit, kaffir lime and popcorn foam. 55