Our menu

Maki filled with Norwegian salmon, scallions, and avocado, tempura-battered and topped with bluefin tuna.

Maki filled with scallions, and tempura shrimp, topped with eel and flamed foie gras.

Roll with asparagus, sesame, orange tobiko mix, mayo tobanjan sauce with chinese onion, avocado and lettuce. Topped with marinated ikura.

Shrimp, asparagus and spicy mayo, with itogaki topping, and eel and ikura seasoning (salmon roe).

Salmon, chives, spicy mayo and avocado, with salmon topping, crispy wonton, and passionfruit and eel seasoning.

Tuna, crispy wonton, chives, spicy mayo, with avocado topping and tofu-feta base.

With snow crab and chives, topped with hamachi sashimi and kizami-wasabi, toro tartar, truffled egg sauce and porcini.

Snow crab, chives, lettuce and avocado, with tobiko and gochujang-tempured and frosted shrimp topping.

With crab and wrapped in soy paper, and accompanied with truffled butter.

Cucumber, asparagus, lettuce, kampio, smoked pepper and avocado, accompanied with garlic ponzu soy.

1 California roll and 8 nigiris.

1 California roll and 12 nigiris.

Selection of 4 variations.

Selection of 6 variations.

Tuna fillet.

Medium-fatty tuna.

Fatty tuna.

Nordic salmon.

Gilt-head bream.

Japanese scallops.

Freshwater eel.

Grilled foie gras with eel sauce.

Cucumber and sesame.

Salmon and wasabi.

O-Toro, chives and wasabi.

Toro tartar with kimchee sauce and soy paper.

Bluefin tuna fillet tartar.

Ponzu marinated salmon, ikura, avocado and truffle.

Tuna, mayo garlic ponzu, avocado and tempura flakes.

Tomato tartar, wasabi kizami, and EVOO.

Scallops with orange marmalade and garlic ponzu, sesame oil, black salt, finished with kaiso salad.

Salmon tiradito, gochujang powder, miso, yuzu vinegar and micro shiso.

Ripe mango, green mango, red radish, cucumber.

Stuffed with smoked lamb, cabbage and pickled red cabbage.

Sakura sauce glazed edamames, katsuobushi and ito-togarashi.

Cauliflower with smoked cauliflower coulis, yellow ají sauce and tofu-feta sauce.

Maitake mushroom, beef demi-glace, truffled cream.

Tempura rock shrimps with wasabi mayo, fried kale and green onions.

Skirt steak, yuzu and napa paste, on a nori crispy base.

(4 units) Robata with shiso butter on a bed of biscuit and topping of itogaki (dehydrated tuna).

Branzino in ponzu yuzu sauce SLVJ style. (2pax)

Robata grilled with garlic chips, micro shiso and Maldon salt, served with ponzu yuzu.

Ponzu-marinated salmon grilled on the robata, served with bok choy and soy seasoning.

Black cod glazed in Japanese plum and chard bed.

Sirloin with glazed hollandaise yuzu sauce with robata grilled mushrooms.

Teriyaki sauce-glazed lamb, crispy wonton, served with brussels sprouts.

Japanese Black Angus skirt steak grilled on the robata.

Tomahawk robata accompanied by shiso butter, wasabi chimichurri and rosemary.

Japanese wagyu grilled on the robata.

Confit on the inside, crispy on the outside.

Avocados with ponzu sauce.

Fresh corn with shiso and soy butter.

Crispy brussels sprouts in kimchee sauce. (Only in season).

Fresh noodles, glased meat, robata baby corn, ciboulett, Pak Choi and egg.

Wok rice with corn, cauliflower, green onion and pickled red cabbage.

Wok-fried rice with mushrooms, seasonal vegetables and roast duck.

Sautéed wok rice, sliced wagyu, ikura (salmon roe) and low-temperature cooked egg.

White chocolate cream, chocolate and coffee brittle, served with coriander seeds ice cream and raspberries.

Venezuelan chocolate, milk chocolate mousse, passionfruit gel, chocolate cake.

Tres Leches, caramel coated coconut, chantilly cream, orange and coconut ice cream.

Wok rice with vegetables.

To choose: Raspberry, Yuzu or Coco.

Roku Gin, umeshu, wakamomo cordial, passion fruit and cava, refreshing and fruity drink in the purest SLVJ style.

Cup: 16

Brugal Extra Viejo Rum, coconut rum, coconut water, pandam, curry pineapple and citrus Our version of the Piña Colada, for the most tropical palates.

Cup: 14

Grey Goose Vodka, ginger syrup, passion fruit, citrus, grapefruit soda. Citrus and refreshing cocktail with fruity flavours.

Cup: 14

400 conejos Mezcal, Grand Marnier, cítrics and tamarind syrup. Smoky and citrus, perfect for couples. Price per person

Cup: 16

Don Julio Blanco Tequila, roasted cancha corn, cardamom, yellow pepper, ginger, citrus and tajín.

Cup: 14

Ciroc Red Berry Vodka, lychee liqueur, lychee puree, vanilla, citrus. Our version for lychee martini lovers.

Cup: 15

Jack Daniel's Apple, white vermouth, citrus, coconut water and pandan, cucumber, jalapeño and coriander.

Cup: 14

Gin Mare, St Germains, Sake, salmuera and ginger syrup. Aromatic cocktail with a slightly spicy touch that makes it perfect to accompany any of our sushi dishes.

Cup: 14

Zacapa 23 Rum, coconut rum, coconut water, pandan, citrus, pinneaple, clarified with milk, minimalist version of our Monkey Colada.

Cup: 14

Don Julio Blanco Tequila, sweet corn liquor, dulce de leches and vanilla puree and lime.

Cup: 15

Tequila 1800, japanese green pepper, mandarine, mango and chile ancho liquor.

Cup: 14

Bourbon Whisky, yuzu and ginger, miso and turmeric honey.

Cup: 15

Bacardí Superior Rum, coconut water and pandan, lime.

Cup: 14

Grey Goose Vodka, vanilla, passion fruit, lime and champagne.

Cup: 15

Grey Goose Vodka, lemon, sesame, spice mix SLVJ and tomato juice.

Cup: 14

Don Julio Reposado Tequila, agave, citrus, tajín.

Cup: 16

Bombay Sapphire Gin, citrus, and raspberry syrup.

Cup: 14

Don Julio Blanco Tequila, citrus, agave syrup, grapefruit soda.

Cup: 15

Malfy Originale Gin, lime, sugar, soda.

Cup: 15

Espresso coffee and Licor 43.

Cup: 10

Licor de Sauco St Germain, soda, cava and lime.

Cup: 12

Martini Fiero, soda and cava.

Cup: 12

Petroni spritz, soda and cava.

Cup: 12

Tanqueray 0,0, citrus, passion fruit, grapefruit soda.

Cup: 12

Tanqueray 0.0%, citrus, basil and cucumber syrup, and ginger soda.

Cup: 12

Junmai Daiginjo 290ml. (50%)

Bottle: 24

Honjozo (70%)

Cup: 10

Bottle: 40

Junmai Daiginjo (50%).

Bottle: 60

A.O.C. Champagne.

Cup: 15

Bottle: 140

A.O.C. Champagne.

Bottle: 250

A.O.C. Champagne.

Bottle: 150

A.O.C. Champagne.

Bottle: 170

A.O.C. Champagne.

Bottle: 180

A.O.C. Champagne.

Bottle: 600

A.O.C. Champagne. Chardonnay.

Bottle: 290

Cessalto, Italia

Cup: 7

Chardonnay, Macabeo, Xarello.

Cup: 7

Bottle: 38

D.O. Monterrei, Godello.

Bottle: 42

D.O. Rueda. Verdejo.

Cup: 7

Bottle: 32

D.O. Rias Baixas. Albariño.

Bottle: 41

D.O. Rioja. Tempranillo, Malvasia, Sauvignon.

Cup: 7

Bottle: 35

D.O. Valdeorras. Godello.

Bottle: 45

D.O. Castilla y León. Verdejo.

Bottle: 48

D.O. Ribera Sacra. Godello.

Bottle: 48

D.O. Ribeiro. Treixadura.

Bottle: 42

D.O. Rías Baixas, Godello.

Bottle: 49

D.O. Italia, Moscato.

Bottle: 40

D.O. Vinho Verde. Albariño.

Bottle: 36

D.O. Utiel Requena. Bobal

Bottle: 38

D.O. Rioja, White Tempranillo and Garnacha.

Cup: 7

La Seca. Castilla y León.

Bottle: 40

D.O. Côtes de Provence (France), Garnacha Tinta, Rolle y Cinsault.

Bottle: 51

D.O. Rioja. Tempranillo.

Bottle: 38

D.O. Ribera del Duero. Tempranillo.

Bottle: 54

D.O. Rioja. Tempranillo, Garnacha, Graciano.

Bottle: 36

D.O. Ribera del Duero. Tempranillo.

Cup: 7

Bottle: 41

D.O. Ribera del Duero. Tempranillo.

Bottle: 105

D.O. Rioja. Tempranillo.

Bottle: 74

D.O. Rioja. Tempranillo, Graciano, Mazuelo.

Bottle: 32

D.O. Rioja, Tempranillo, Garnacha and Graciano.

Bottle: 65

D.O. Ribera del Duero, Tinto Fino.

Bottle: 52

D.O. Toro, Tinta de Toro.

Bottle: 190

Mendoza, Argentina. Malbec.

Cup: 7

Bottle: 48

D.O. Jerez, Palomino Fino.

Cup: 7

Bottle: 36

D.O. Jerez, Palomino.

Glass: 8

Bottle: 45

D.O. Málaga, Pedro Ximénez.

Cup: 7

Bottle: 35

Cup: 8

Bottle: 120

Cup: 8

Bottle: 120

Cup: 8

Bottle: 120

Cup: 8

Cup: 10

Bottle: 120

Cup: 8

Bottle: 120

Cup: 10

Bottle: 120

Cup: 10

Bottle: 120

Cup: 10

Bottle: 120

Cup: 10

Shot Glass: 6

Cup: 10

Shot Glass: 5

Cup: 8

Shot Glass: 5

Cup: 8

Shot Glass: 5

Cup: 8

Shot Glass: 5

Cup: 8

Bottle: 120

Shot Glass: 5

Cup: 8

Shot Glass: 5

Cup: 12

Bottle: 170

Shot Glass: 6

Cup: 12

Bottle: 150

Shot Glass: 7

Cup: 12

Bottle: 150

Shot Glass: 7

Cup: 12

Shot Glass: 7

Cup: 10

Shot Glass: 5

Cup: 10

Shot Glass: 5

Cup: 15

Bottle: 180

Shot Glass: 8

Cup: 20

Bottle: 230

Shot Glass: 14

Cup: 16

Bottle: 210

Shot Glass: 10

Bottle: 350

Bottle: 850

Cup: 16

Bottle: 200

Shot Glass: 10

Cup: 18

Shot Glass: 12

Cup: 16

Bottle: 200

Shot Glass: 10

Cup: 24

Shot Glass: 16

Cup: 18

Bottle: 210

Shot Glass: 12

Cup: 15

Bottle: 200

Shot Glass: 8

Bottle: 400

Cup: 30

Shot Glass: 20

Bottle: 700

Cup: 14

Bottle: 180

Shot Glass: 8

Bottle: 400

Cup: 14

Bottle: 180

Shot Glass: 8

Cup: 12

Bottle: 150

Shot Glass: 8

Cup: 14

Bottle: 170

Cup: 17

Bottle: 190

Cup: 14

Bottle: 160

Cup: 16

Bottle: 180

Cup: 14

Bottle: 170

Cup: 12

Bottle: 150

Cup: 16

Bottle: 180

Cup: 12

Bottle: 150

Cup: 14

Bottle: 160

Cup: 14

Bottle: 170

Cup: 17

Bottle: 170

Cup: 15

Bottle: 170

Cup: 12

Bottle: 150

Cup: 12

Cup: 15

Bottle: 170

Cup: 16

Bottle: 180

Cup: 12

Bottle: 150

Cup: 16

Bottle: 180

Shot Glass: 8

Cup: 20

Bottle: 220

Shot Glass: 12

Cup: 12

Bottle: 150

Shot Glass: 7

Cup: 12

Bottle: 150

Shot Glass: 8

Cup: 16

Bottle: 180

Shot Glass: 10

Cup: 14

Bottle: 150

Shot Glass: 8

Cup: 16

Bottle: 200

Shot Glass: 10

Cup: 14

Bottle: 180

Shot Glass: 8

Cup: 16

Bottle: 200

Shot Glass: 10

Cup: 16

Bottle: 200

Shot Glass: 10

Cup: 30

Bottle: 300

Shot Glass: 20

Cup: 14

Bottle: 170

Shot Glass: 8

Cup: 30

Bottle: 300

Shot Glass: 20

Cup: 35

Bottle: 325

Shot Glass: 25

Cup: 18

Bottle: 220

Shot Glass: 10

Cup: 35

Bottle: 325

Shot Glass: 25

Cup: 16

Bottle: 200

Shot Glass: 10

Cup: 16

Bottle: 180

Shot Glass: 10

Cup: 16

Bottle: 200

Shot Glass: 10

Cup: 30

Bottle: 320

Shot Glass: 20

Cup: 25

Bottle: 240

Shot Glass: 16

Cup: 14

Bottle: 180

Shot Glass: 10

Cup: 12

Bottle: 150

Shot Glass: 8

Cup: 40

Bottle: 400

Shot Glass: 30

Cup: 18

Bottle: 250

Shot Glass: 12

Cup: 14

Bottle: 170

Shot Glass: 10

Cup: 12

Bottle: 150

Shot Glass: 7

Cup: 16

Bottle: 180

Shot Glass: 10

Cup: 20

Bottle: 220

Shot Glass: 15

Cup: 15

Bottle: 180

Shot Glass: 10

Cup: 16

Bottle: 200

Shot Glass: 10

Cup: 12

Bottle: 150

Shot Glass: 8

Cup: 14

Bottle: 150

Shot Glass: 8

Cup: 14

Bottle: 160

Shot Glass: 8

Cup: 15

Bottle: 175

Shot Glass: 8

Cup: 12

Bottle: 150

Shot Glass: 6

Cup: 18

Shot Glass: 12

Cup: 14

Shot Glass: 8

Cup: 45

Shot Glass: 28

Cup: 18

Bottle: 210

Shot Glass: 11

Bottle: 7

Bottle: 7

Bottle: 7

Cup: 6

Bottle: 6

Bottle: 5

Bottle: 6

Bottle: 5

Bottle: 6

Bottle: 4

Bottle: 4

Bottle: 4

Bottle: 4

Bottle: 4

Bottle: 4

Cup: 4

Cup: 3.5

Cup: 3.5

Cup: 3.5

Bottle: 5

Bottle: 5

Sakura sauce glazed edamames, chill threads and katsuobushi.

Salmon, chives, spicy mayo and avocado, with salmon topping, crispy wonton, and passionfruit and eel seasoning.

Tuna, crispy wonton, chives, spicy mayo, with avocado topping and tofu-feta base.

With crab and wrapped in soy paper, and accompanied with truffled butter.

Cucumber, asparagus, lettuce and kampio, smoked pepper and avocado, accompanied with garlic ponzu soy.

Ponzu-glazed salmon grilled on the robata, served with bok choy and soy seasoning.

Robata grilled sea bream crowned with garlic chips, micro shiso and Maldon salt, served with ponzu yuzu.

Beef and teriyaki.

Wok rice with corn, cauliflower, green onion and pickled red cabbage.

Ripe mango, green mango, red radish, cucumber.

Avocado with ponzu sauce.

Crispy brussels sprouts in kimchee sauce. (Only in season)

White chocolate cream, chocolate and coffee brittle, served with coriander seeds ice cream and raspberries.

Sakura sauce glazed edamames, katsuobushi and ito-togarashi.

With crab and wrapped in soy paper, and accompanied with truffled butter.

Maitake mushroom, beef demi-glace, truffled cream.

Wok fried rice with roast duck.

White chocolate cream, chocolate and coffee brittle, served with coriander seeds ice cream and raspberries.

Brugal Extra Viejo Rum, coconut rum, coconut water, pandam, curry pineapple and citrus Our version of the Piña Colada, for the most tropical palates.