Menu

Sushi & roll

Selas roll – White fish, chives and avocado, with salmon and tuna topping, Yuzu aioli, green onion and sesame

65

 

Crazy roll – Tuna, cucumber and chives roll with salmon and roasted sweet potato topping, sesami and passion fruit sauce.

61

 

Caribbean roll – Salmon and avocado roll with salmon and pineapple salsa topping and smoked Maldon salt.

65

 

Tartare roll – White fish, avocado and chives roll with tuna tartare topping, teriyaki and Japanese spice mix.

61

 

Futomaki tuna tatakiSeared tuna, arugula, kanpio, avocado, sweet potato and cucumber wrap.

53

 

Tempura roll – Fried Maki tuna roll with tuna tartare and green onion topping.

63

 

Crispy sandwich – Fried sandwich roll with salmon, avocado and Gouda cheese, with Yuzu chili aioli, teriyaki and green onion topping.

64

 

Vegetarian hand rollArugula, avocado, sweet potato and kanpio roll, with Nori and cucumber wrap.

42

 

Hot avocado Maki – Fried tempura roll with avocado, teriyaki, green onion, sesame and Yuzu.

42

 

High temperament

Tempura skewer Crispy white fish with citrus-miso sauce with a mix of fresh herbs and lettuce leaves.

36

 

Dim Sum – Filled with chicken and root vegetables, seared and steamed, served with fresh polenta foam and spicy peanuts crumble.

38

 

Gyoza – Duck meat slowly cooked in Dashi stock, on yellow carrot cream, demi glass and crumble.

48

 

Smoked soilBrown butter sauteed Salmon, served with black rice risotto, black beans, cashew nuts and smoke.

45

 

Beef tataki – Red meat tataki, with cauliflower cream,garlic confit, charred onion cream and root vegetables.

65

Our Specials

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

Mother Earth​

Pepino – Cucumber ravioli with Creme Fraiche filling, ponzu shiso sauce and seasoning.

29

 

Jaffa’s Caesar Lettuce leaves and charred artichoke in ginger and Yuzu caesar sauce. Served with Parmesan and croutons.

47

 

Naked tomatoes – Peeled Cherry tomatoes with chipotle and white balsamic vinaigrette and balsamic caviar.

36

 

Wakame salad – Wakame infused with green samurai tea, served on rice vinegar pickles and Gomae sauce.

37

 

Thai Salad – Thinly sliced vegetables with spicy Thai seasoning, peanuts and coriander.

42

Sashimi & crudo​

Mediterranean tuna tataki – Served with black eggplant cream, artichoke cream and Korean chili sauce.

45

 

Sashimi de Leon – Red tuna sashimi, served with fresh polenta and clove-lime teriyaki sauce.

45

 

Sea & Earth – White fish crudo in tomato ponzu sauce, with a mix of textured vegetables and green olive oil snow.

45  

 

Wagyu beef tartare – Fresh wagyu beef tartare in miso caramel sauce, capers and shallots salsa. Served with Quail egg yolk and tamago sponge.

52