Every evening we choose new and special dishes, according to the season and the chef's desires.
Pepino – Cucumber ravioli with Creme Fraiche filling, ponzu shiso sauce and seasoning.
Naked tomatoes – Peeled Cherry tomatoes with chipotle vinaigrette, black garlic and balsamic caviar.
Wakame salad – Wakame infused with green samurai tea,
Gomae tahini, tamar hindi sauce and coriander.
Thai Salad – Thinly sliced vegetables with spicy Thai seasoning, peanuts and coriander.
Sashimi & crudo
Mediterranean tuna tataki – Served with black eggplant, roots cream and Korean chili sauce.
Sashimi de Leon – Tuna sashimi, fresh polenta and clove-lime teriyaki sauce.
Sea & Earth – White fish crudo in tomato ponzu sauce, with a mix of textured vegetables and olive oil powder.
Beef tartare – Miso caramel sauce, capers salsa, egg yolk and tamago sponge.
Sushi & roll
Selas roll – White fish, chives, campio and avocado, with salmon and tuna topping, Yuzu aioli, green onion and sesame.
Crazy roll – Tuna, cucumber and chives roll with salmon and roasted sweet potato topping, sesami and passion fruit sauce.
Caribbean roll – Salmon and avocado roll with salmon and
pineapple salsa topping and smoked Maldon salt.
Tartar roll – White fish, avocado and chives roll with tuna tartar topping, teriyaki and Japanese spice mix.
Futomaki tuna tataki – Seared tuna, arugula, campio, avocado, sweet potato and cucumber wrap.
Tempura roll – Fried Maki tuna roll with tuna tartare and green onion topping.
Crispy sandwich – Fried sandwich roll with salmon, avocado and Gouda cheese, with Yuzu chili aioli, teriyaki and green onion topping.
Vegetarian hand roll – Arugula, avocado, sweet potato and campio roll, with Nori and cucumber wrap.
Hot avocado Maki – Fried tempura roll with avocado tartar, green onion, sesame and Yuzu.
Tempura skewer – Crispy white fish, lettuce, fresh herbs and asian sauce.
Dim Sum – Filled with chicken, mushrooms and root vegetables, seared and steamed, served with
white miso polenta foam and spicy peanuts crumble.
Smoked soil – Brown butter sauteed Salmon, served with black risotto, cashew nuts and smoke.
Tokyo Style – Thin slices of Wagyo with pickled radish, herbs and Ponzo. Served with hot plate aside.