Our menu

with broccolini.

Tuna fillet.

Medium-fatty tuna.

Nordic salmon.

Gilt-head bream.

Medium-fatty Japanese fish.

Japanese scallops.

Japanese squid.

Freshwater eel.

Grilled foie gras with eel sauce.

Bluefin tuna fillet tartar.

1 California roll and 12 nigiris.

Selection of 9 variations.

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

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.

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

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

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

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

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

Cucumber and sesame.

Salmon and wasabi.

O-Toro, chives and wasabi.

Tomato tartar, wasabi kizami, and EVOO.

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

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.

(3 units) Robata with shiso butter on a bed of parmesan cream and gratin shiso.

Robata topped with garlic chips, shiso pesto and romesco sauce.

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

Bluefin tuna (akami) grilled on the robata with ponzu sauce.

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.

T-Bone accompanied by shiso butter, wasabi chimichurri and rosemary.

Confit on the inside, crispy on the outside.

Avocados with ponzu sauce.

Fresh corn with shiso and soy butter.

Wild mushrooms, with ponzu sauce, hollandese, green onions and yuzu.

Confited on the inside, crunchy on the outside, crowned with parmesan cheese and truffle.

Sliced Fresh Truffle 5grs

Sliced Fresh Truffle 10grs

Fine noodles with beef sautéed in a wok with vegetables, glazed in a base of oyster sauce and honey.

Miso soup with toasted tofu, green onion and lemon zest.

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.

With almond crumble, passion fruit gel, and yuzu ice cream.

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.

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

Cup: 16

Don Julio Blanco Tequila, chile poblano liqueur, passion fruit, agave and citrus, perfect to accompany our sashimis and tiraditos.

Cup: 15

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

Diplomático Mantuano rum, citrus, roast pineapple, sesame, quito orange and passionfruit foam. Toasted and tropical tastes in two textures, a good accompaniment for our robata dishes.

Cup: 14

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

Cup: 16

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

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

Cup: 14

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

Martini Floreale 0.0%, ginger, apple juice and tonic.

Cup: 10

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

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: 360

A.O.C. Champagne.

Bottle: 450

A.O.C. Champagne.

Bottle: 600

A.O.C. Champagne. Chardonnay.

Bottle: 290

D.O. Rías Baixas. Albariño.

Bottle: 49

D.O. Rías Baixas. Albariño, Loureiro y Caíño blanco.

Bottle: 44

D.O. Rueda. Verdejo.

Cup: 7

Bottle: 40

D.O. Rias Baixas. Albariño.

Bottle: 41

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

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. Jumilla. Sauvignon Blanc.

Bottle: 38

D.O. Ribeiro. Treixadura.

Bottle: 42

D.O Rueda, Verdejo.

Bottle: 40

D.O. Rueda, Sauvignon Blanc.

Bottle: 40

D.O. Rías Baixas, Godello.

Bottle: 52

D.O. Costers del Segre, Chardonnay y Xarel·lo.

Bottle: 75

D.O. Italia, Moscato.

Bottle: 40

D.O. Vinho Verde. Albariño.

Cup: 7

Bottle: 36

D.O. Utiel Requena. Bobal

Bottle: 38

D.O. Rioja. Tempranillo.

Bottle: 38

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

Bottle: 36

D.O. Ribera del Duero. Tempranillo.

Bottle: 45

D.O. Ribera del Duero. Tempranillo.

Cup: 7

Bottle: 41

D.O. Ribera del Duero, Tempranillo y Merlot.

Bottle: 40

D.O Rioja.

Bottle: 38

D.O. Rioja, Garnacha.

Bottle: 42

D.O. Rioja, Tempranillo.

Bottle: 45

D.O. Toro, Tinta de Toro.

Bottle: 190

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

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: 14

Bottle: 170

Cup: 12

Bottle: 150

Cup: 16

Bottle: 180

Cup: 12

Bottle: 150

Cup: 14

Bottle: 160

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

Wok rice with vegetables.

Confit on the inside, crispy on the outside.

Shrimp tempura.

To choose: Raspberry, Yuzu or Coco.

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.

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

Ripe mango, green mango, red radish, cucumber.

Avocado with ponzu sauce.

Broccollinni styr-fried with shiso butter.

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.