Our menu

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

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

Cup: 16

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

Cup: 14

Toki Suntory Whisky, miso honey, acidified apple, ginger, kaffir lime and green shisho.

Cup: 14

Ginebra, maraschino liquor, citrus scents, and matcha, ginger and yuzu foam.

Cup: 14

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

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

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

Cup: 15

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

Tuna fillet.

Fatty tuna.

Nordic salmon.

Gilt-head bream.

Medium-fatty Japanese fish.

Japanese scallops.

Sea urchin (only in season).

Freshwater eel.

Grilled foie gras with eel sauce.

Bluefin tuna fillet tartar.

1 California roll and 12 nigiris.

Selection of 9 variations.

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).

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.

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.

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)

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.

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.

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

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

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.

Fine cake with a liquid explosion of matcha and white chocolate, with coconut ice cream.

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

Cream and yuzu sorbet on a sponge cake, pistachio brittle and dry meringue.

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

Chicken burger with salad, tomato,cheedar cheese, with french fries.

Wok rice with vegetables.

Confit on the inside, crispy on the outside.

Shrimp tempura.

To choose: Raspberry, Yuzu or Coco.

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: 360

A.O.C. Champagne.

Bottle: 450

A.O.C. Champagne.

Bottle: 600

A.O.C. Champagne. Chardonnay.

Bottle: 290

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.

Bottle: 35

D.O. Castilla y León. Verdejo.

Bottle: 48

D.O. Ribeiro. Treixadura.

Bottle: 42

D.O. Rías Baixas, Albariño.

Bottle: 43

D.O. Rías Baixas, Albariño.

Bottle: 43

D.O. Rías Baixas, Godello.

Bottle: 52

D.O. Italia, Moscato.

Bottle: 40

D.O. Utiel Requena. Bobal

Bottle: 38

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

Bottle: 51

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 Rioja.

Bottle: 38

D.O. Rioja, Garnacha.

Bottle: 42

D.O. Rioja, Tempranillo.

Bottle: 45

D.O. Ribera del Duero, Tempranillo.

Bottle: 46

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

Glazed edamame in sakura sauce, katsuobushi, and chili threads.

Chopped scallop ceviche with vegetables and mango, dressed in smoked ají amarillo leche de tigre. 1 piece per person.

Filled with crab and wrapped in a soy leaf, accompanied by truffle butter. 2 pieces per person.

Filled with red shrimp, served with bisque. 2 pieces per person.

Served with robata-grilled broccolini and triple-cooked potatoes.

Japanese Black Angus skirt steak cooked over robata. Served with robata-grilled broccolini and triple-cooked potatoes

Whipped ganache, blood orange gel, Valencian coca, almond crumble, and cremaet ice cream.