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.
Jaffa’s Caesar – Lettuce leaves and charred artichoke in ginger and Yuzu caesar sauce. Served with Parmesan and croutons.
Naked tomatoes – Peeled Cherry tomatoes with chipotle and white balsamic vinaigrette and balsamic caviar.
Wakame salad – Wakame infused with green samurai tea, served on rice vinegar pickles and Gomae sauce.
Thai Salad – Thinly sliced vegetables with spicy Thai seasoning, peanuts and coriander.
Sashimi & crudo
Mediterranean tuna tataki – Served with black eggplant cream, artichoke cream and Korean chili sauce.
Sashimi de Leon – Red tuna sashimi, served with fresh polenta and clove-lime teriyaki sauce.
Sea & Earth – White fish crudo in tomato ponzu sauce, with a mix of textured vegetables and green olive oil snow.
Wagyu beef tartare – Fresh wagyu beef tartare in miso caramel sauce, capers and shallots salsa. Served with Quail egg yolk and tamago sponge.
Sushi & roll
Selas roll – White fish, chives 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.
Tartare roll – White fish, avocado and chives roll with tuna tartare topping, teriyaki and Japanese spice mix.
Futomaki tuna tataki – Seared tuna, arugula, kanpio, 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 kanpio roll, with Nori and cucumber wrap.
Hot avocado Maki – Fried tempura roll with avocado, teriyaki, green onion, sesame and Yuzu.
Tempura skewer – Crispy white fish with citrus-miso sauce with a mix of fresh herbs and lettuce leaves.
Dim Sum – Filled with chicken and root vegetables, seared and steamed, served with fresh polenta foam and spicy peanuts crumble.
Gyoza – Duck meat slowly cooked in Dashi stock, on yellow carrot cream, demi glass and crumble.
Smoked soil – Brown butter sauteed Salmon, served with black rice risotto, black beans, cashew nuts and smoke.
Beef tataki – Red meat tataki, with cauliflower cream,garlic confit, charred onion cream and root vegetables.