Our menu

With crayfish, cucumber, wakame, mayo ponzu, with flambéed crayfish topping and old bay seasoning.

Soft shell crab, dynamite sauce, wrapped in soybean leaves with truffled butter.

Hamachi tartar, asparagus, arpagic, spicy mayo, serrano pepper and yuzu-dressing souse.

Tuna and Kimchee-seasoned chives, with avocado, kizami wasabi and tempura flakes topping.

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

Snow crab, chives and cucumber, with tuna, avocado and salmon topping, and eel, ikura (salmon roe) and crispy wonton seasoning.

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 fobster topping.

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.

1 California roll and 9 nigiris.

1 California roll and 9 nigiris.

9 sashimis.

9 sashimis.

Splendid alfonsino.

Japanese fish.

Japanese scallops.

Gilt-head bream.

Nordic salmon.

Tuna fillet.

Silver seabream.

Freshwater eel.

Japanese squid.

Japanese octopus.

Salmon roe.

Softwater prawn.

Fatty tuna.

Medium-fatty tuna.

Medium-fatty Japanese fish.

Grilled foie gras with eel sauce.

O-Toro, chives and wasabi.

Tuna and chives.

Salmon and wasabi.

Cucumber and sesame.

Salmon roe and quail egg.

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.

O-toro tuna tiradito, kinchee tomatoes, kizami wasabi and olive oil.

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

Kampachi slices, crispy potatoes, yellow ají sauce, chilly pepper and micro coriander.

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

Thin octopus slices, miso powder and sudashi vinaigrette, served with a hot stone-plate.

Ripe mango, green mango, red radish, cucumber.

Wok fried rice with roast duck.

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

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

Fresh noodles, meat, hard-boiled egg, green onion and fresh corn.

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

Sakura sauce glazed edamames, katsuobushi and ito-togarashi.

King salmon, tobanjang, ikura (salmon roe), coriander.

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

Maitake mushroom, beef demi-glace, truffled cream.

Stuffed with lobster, in a base of lobster bisque, crispy wonton and micro mint.

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

Stuffed with smoked short rib, white cabbage and pickled red cabbage.

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

Robata grilled with shiso butter and garlic chips.

Octopus, sobrasada sauce, coriander, shiso butter, salt and black pepper.

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.

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

Japanese plum-glazed white fish in a swiss chard bed.

Chicken skewers with tandoori sauce.

Teriyaki sauce-glazed lamb, crispy wonton, served with Brussels sprouts in kimchee sauce.

Short rib, smoked 12 hours in apple tree wood. (2 pax).

Japanese Black Angus skirt steak grilled on the robata.

Sirloin with glazed hollandese yuzu sauce with robata grilled mushrooms.

Japanese wagyu grilled on the robata.

Grilled on the robata with shiso butter and ponzu.

Grilled broccolini with shiso butter.

Fresh corn with shiso and soy butter.

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

Avocados with ponzu sauce.

Confit on the inside, crispy on the outside.

Japanese style pickled baby vegetables.

Sliced Fresh Truffle 5grs

Sliced Fresh Truffle 10grs

Original wasabi

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

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

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

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

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

Junmai

Cup: 10

(Seimaibuai) 60%

Bottle: 56

(Seimaibuai) 60%

Bottle: 41

(Yamadanishiki)

Bottle: 490

Cup: 10

Bottle: 95

Cup: 10

Bottle: 100

Bottle: 210

Bottle: 150

Bottle: 120

Bottle: 160

Bottle: 170

Bottle: 160

Bottle: 110

Bottle: 160

Bottle: 380

Bottle: 510

Bottle: 960

Chordonnay Parellada Xarello

Cup: 6

Bottle: 35

Pinot Noir,Trepat,Xarello

Bottle: 40

Pinot Noir

Bottle: 48

Macabeo,Xarello, Parellada

Bottle: 42

Macabeo, Xarello, Parellada

Bottle: 105

D.O. Rueda

Cup: 5

D.O. Bierzo

Cup: 5

Bottle: 25

D.O. Rías Baixas

Bottle: 29

D.O. Rias Baixas

Bottle: 31

D.O. Rias Baixas

Bottle: 49

D.O. Rias Baixas

Bottle: 110

D.O. Rías Baixas

Bottle: 42

D.O. Rías Baixas

Bottle: 34

D.O. Rias Baixas

Bottle: 76

D.O. Rueda

Bottle: 23

D.O Rueda

Bottle: 24

D.O. Rueda

Bottle: 28

D.O. Rueda

Bottle: 42

D.O. Valdeorras

Bottle: 42

Riesling

Bottle: 44

D.O. Utiel Requena

Bottle: 24

D.O. El Terrerazo

Bottle: 28

D.O. Penedés

Bottle: 51

D.O. Conca de Barberá

Bottle: 110

D.O. Penedes

Bottle: 30

D.O. Costers del Segre

Bottle: 26

D.O. Costers del Segre

Cup: 5.5

Bottle: 50

V.D.T Castilla y León

Bottle: 58

D.O. Alella

Bottle: 35

Sauvignon Blanc (New Zealand)

Bottle: 65

Russian River Valley (United Estate)

Bottle: 58

Russian River Valley (United Estate)

Bottle: 60

Regnard (France)

Bottle: 45

Vallé du Rhône (France)

Bottle: 80

A.O.C. Côtes de Provence (France)

Bottle: 51

D.O. Penedés (Spain)

Bottle: 27

D.O. Penedés (Spain)

Cup: 5.5

Bottle: 55

D.O. Costers del Segre (Spain)

Bottle: 26

A.O.C. Côtes de Provence (France)

Bottle: 53

D.O. Rioja (Spain)

Bottle: 40

D.O. Rioja

Cup: 5

D.O. Ribera del Duero

Cup: 5

D.O. Bobal

Cup: 5.5

Bottle: 26

D.O. Utiel -Requena

Bottle: 29

D.O. Ribera del Duero

Cup: 5.5

D.O. Ribera del Duero

Bottle: 55

D.O. Ribera del Duero

Bottle: 64

D.O. Ribera del Duero

Bottle: 72

D.O. Ribera del Duero

Bottle: 48

D.O. Ribera del Duero

Bottle: 310

D.O. Rioja

Bottle: 45

D.O. Rioja

Bottle: 280

D.O. Rioja

Bottle: 65

D.O. Rioja

Bottle: 80

D.O. Rioja

Bottle: 180

D.O. Rioja

Bottle: 80

D.O. Rioja

Bottle: 340

D.O. Priorat

Bottle: 49

D.O. Priorat

Bottle: 58

D.O. Priorat

Bottle: 155

D.O. Bierzo

Bottle: 70

D.O. Bierzo

Bottle: 42

V.T Castilla y León

Bottle: 162

V.T Castilla y León

Bottle: 116

D.O. Toro

Bottle: 110

D.O. Toro

Bottle: 360

D.O. Toro

Bottle: 62

D.O. Toro

Bottle: 190

Sonoma County (United Estate)

Bottle: 65

Medoc (France)

Bottle: 30

Saint-Estèphe (France)

Bottle: 89

Côte de Beaune (France)

Bottle: 95

Pomerol (France)

Bottle: 300

Bordeaux (France)

Bottle: 140

D.O. Alicante

Cup: 6

Bottle: 30

D.O. Jerez

Bottle: 27

D.O. Navarra

Bottle: 65

Tokaj-Hegyalja

Bottle: 65

Cup: 8

Bottle: 90

Shot Glass: 5

Cup: 8

Bottle: 90

Shot Glass: 5

Cup: 8

Bottle: 90

Shot Glass: 5

Cup: 8

Bottle: 90

Shot Glass: 5

Cup: 8

Bottle: 90

Shot Glass: 5

Cup: 8

Bottle: 90

Shot Glass: 5

Cup: 8

Bottle: 90

Shot Glass: 5

Cup: 10

Bottle: 120

Shot Glass: 6

Bottle: 120

Cup: 10

Bottle: 90

Shot Glass: 6

Tanqueray Ten gin, umeshu, wakamomo, passionfruit, refreshing and fruity drink in the purest SLVJ style.

Cup: 14

Zacapa 23 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

Ciroc Ultrapremium Vodka, ginger syrup, citrus, peach and jasmine London Essence, refreshing and spiced cocktail.

Cup: 14

Tanqueray Ten gin, elderberry flower, spicy watermelon, citrus and top cava

Cup: 14

Ciroc Ultrapremium Vodka, cucumber and basil syrup, citrus and ginger fizzy drink, refreshing drink with spicy notes.

Cup: 14

Rum Zacapa 23, coconut rum, coconut water, pandam, curry pineapple and citric scents, our version of the Piña Colada, for the most tropical palates.

Cup: 14

Don Julio white tequila, miso, jalapeño, green shisho and wasabi cotton. If you like a Margarita, try our most japanese version, perfect to accompany our nigiris and sashimis.

Cup: 14

Don Julio white tequila, Casamigos Mezcal, corn syrup, chipotle, togarashi salt, grapefruit and pink pepper London Essence, perfect to accompany our rolls.

Cup: 14

Don Julio white tequila, citrus and spiced pumpkin syrup.

Cup: 14

Tanqueray Ten gin, white chocolate, citrus, cream and flowers mix, perfect combination to accompany our Dinamita roll.

Cup: 14

Brandy, triple sec, citrus, fruits and and cava.

Bottle: 28

Brandy, triple sec, citrus, fruits and champagne Moët & Chandon brut.

Bottle: 80

Cup: 6

Bottle: 35

Seedlip Spice, citrus, basil syrup and ginger fizzy drink.

Cup: 12

Tanqueray 0,0, citrus, passionfruit, peach and jasmine london essence.

Cup: 12

Tanqueray Ten gin, citrus and raspberries.

Cup: 14

Capucana cachaça, cinnamon, red berries, citric scents.

Cup: 14

Whisky, yuzu-shu, citric scents and ginger.

Cup: 14

Ciroc ultrapremium Vodka, lemon, sesame, spice mix SLVJ and tomato juice.

Cup: 14

Ciroc Ultrapremium Vodka, vanilla, passionfruit, lime and champagne .

Cup: 14

Don Julio reposado tequila, agave, citrus, tajín salt.

Cup: 14

Rum. Zacapa 23, coconut and pandam water, lime.

Cup: 14

Zacapa 23 Rum, mint, lime, sugar and champagne Perrier Joüet.

Cup: 12

Tequila Don Julio blanco, triple sec, yuzu and tajin Salt.

Cup: 14

Pisco Gobernador, lime, sugar, passionfruit, eggwhite and angostura.

Cup: 14

Don Julio Blanco, citrus, agave syrup, grapefruit soda

Cup: 14

Cup: 10

Bottle: 130

Cup: 12

Bottle: 150

Cup: 12

Bottle: 150

Cup: 10

Bottle: 100

Cup: 14

Bottle: 170

Cup: 12

Bottle: 150

Cup: 12

Bottle: 150

Cup: 12

Bottle: 170

Cup: 12

Bottle: 150

Cup: 14

Bottle: 170

Cup: 14

Bottle: 170

Cup: 14

Bottle: 170

Cup: 14

Bottle: 170

Cup: 14

Bottle: 170

Cup: 14

Bottle: 170

Cup: 10

Bottle: 120

Cup: 14

Bottle: 170

Cup: 12

Bottle: 160

Shot Glass: 7

Cup: 16

Bottle: 250

Shot Glass: 10

Cup: 10

Bottle: 150

Shot Glass: 7

Cup: 12

Bottle: 160

Shot Glass: 7

Cup: 14

Bottle: 170

Shot Glass: 8

Cup: 14

Bottle: 200

Shot Glass: 8

Cup: 12

Bottle: 150

Shot Glass: 7

Cup: 18

Bottle: 220

Shot Glass: 12

Cup: 12

Bottle: 180

Shot Glass: 8

Cup: 16

Bottle: 200

Shot Glass: 10

Cup: 20

Bottle: 250

Shot Glass: 14

Bottle: 400

Bottle: 1000

Bottle: 180

Bottle: 200

Cup: 12

Bottle: 160

Shot Glass: 7

Cup: 16

Bottle: 180

Shot Glass: 10

Cup: 14

Bottle: 150

Shot Glass: 8

Cup: 35

Bottle: 500

Shot Glass: 25

Cup: 16

Bottle: 180

Shot Glass: 10

Cup: 12

Bottle: 150

Shot Glass: 7

Cup: 30

Bottle: 350

Shot Glass: 20

Cup: 16

Bottle: 180

Shot Glass: 7

Cup: 12

Bottle: 200

Shot Glass: 7

Cup: 12

Bottle: 200

Shot Glass: 7

Cup: 10

Bottle: 120

Shot Glass: 6

Cup: 12

Bottle: 150

Shot Glass: 7

Cup: 30

Bottle: 320

Shot Glass: 20

Cup: 30

Bottle: 320

Shot Glass: 20

Cup: 30

Bottle: 320

Shot Glass: 20

Cup: 16

Bottle: 180

Shot Glass: 10

Cup: 30

Bottle: 360

Shot Glass: 12

Cup: 14

Bottle: 160

Shot Glass: 8

Cup: 16

Bottle: 180

Shot Glass: 10

Cup: 30

Bottle: 320

Shot Glass: 20

Cup: 14

Bottle: 160

Shot Glass: 10

Cup: 14

Bottle: 160

Shot Glass: 8

Cup: 14

Bottle: 160

Shot Glass: 8

Cup: 12

Bottle: 150

Shot Glass: 7

Cup: 10

Bottle: 120

Shot Glass: 6

Cup: 12

Bottle: 150

Shot Glass: 7

Cup: 14

Bottle: 160

Shot Glass: 8

Cup: 16

Bottle: 180

Shot Glass: 10

Cup: 12

Bottle: 150

Shot Glass: 7

Cup: 16

Bottle: 180

Shot Glass: 10

Cup: 30

Bottle: 320

Shot Glass: 20

Cup: 16

Bottle: 160

Shot Glass: 8

Cup: 10

Bottle: 120

Shot Glass: 6

Cup: 14

Bottle: 160

Shot Glass: 8

Cup: 12

Bottle: 150

Shot Glass: 7

Cup: 10

Bottle: 120

Cup: 14

Bottle: 160

Shot Glass: 8

Cup: 12

Bottle: 150

Shot Glass: 8

Cup: 10

Bottle: 120

Shot Glass: 6

Bottle: 4.5

Bottle: 5.5

Bottle: 4.5

Bottle: 3.5

Bottle: 4.5

Bottle: 160

Cup: 30

Bottle: 320

Shot Glass: 20

Cup: 45

Bottle: 400

Shot Glass: 30

Cup: 14

Bottle: 160

Shot Glass: 8

Cup: 8

Bottle: 120

Shot Glass: 5

Cup: 10

Bottle: 120

Shot Glass: 6

Cup: 10

Bottle: 120

Shot Glass: 6

Cup: 8

Bottle: 120

Shot Glass: 5

Cup: 8

Bottle: 120

Shot Glass: 5

Cup: 8

Bottle: 100

Shot Glass: 5

Cup: 8

Bottle: 100

Shot Glass: 5

Bottle: 4

Bottle: 4

Bottle: 4

Bottle: 4

Bottle: 4

Bottle: 4

Bottle: 4

Bottle: 5

Bottle: 5

Bottle: 4

Bottle: 4

Bottle: 3

Bottle: 4

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

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.

Hosomaki with cucumber and sesame.

Salmon robata grilled,

Tandoori chicken.

Robata grilled sea bream crowned with micro shiso.

Beef and teriyaki.

Teriyaki sauce-glazed lamb, crispy wonton.

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

Ripe mango, green mango, red radish, cucumber.

Gohan rice.

Avocado with ponzu sauce.

Confit on the inside, crispy on the outside.

Matcha tuile, matcha mousse, mango gel and coconut ice cream.

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