Our menu

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

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

Roll of snow crab mix 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.

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

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

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

Nordic salmon.

Gilt-head bream.

Japanese fish.

Splendid alfonsino.

Silver seabream.

Medium-fatty Japanese fish.

Japanese scallops.

Japanese octopus.

Japanese squid.

Freshwater eel.

Salmon roe.

Cucumber and sesame.

Salmon and wasabi.

Tuna and chives.

Toro tartar with kimchee sauce and soy paper.

Bluefin tuna fillet tartar.

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.

Sliced Fresh Truffle 5grs

Sliced Fresh Truffle 10grs

Original wasabi

Stuffed with smoked lamb, cabbage and pickled red cabbage.

Bao of beef ribs smoked in apple trees for 12 hours, eel sauce, pickled cabbage, fried kale and fresh shisho.

Sakura sauce glazed edamames, katsuobushi and ito-togarashi.

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

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.

Japanese Black Angus skirt steak grilled on the robata.

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

Japanese wagyu grilled on the robata.

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.

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.

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.

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

Wok rice with vegetables.

Confit on the inside, crispy on the outside.

Shrimp tempura.

To choose: Raspberry, Yuzu or Coco.

Hibiki Harmony Whisky, vanilla, orange and honey mix infused vermouths, with umeboshi reduction umami final.

Cup: 18

Gin Mare, maraschino liquor, citrus scents, and matcha, ginger and yuzu foam.

Cup: 14

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

Cup: 16

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

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

Cup: 14

Bombay Sapphire Gin, vanilla liqueur, white chocolate, citrus, matcha tea, greek yoghurt, clarified with milk, perfect combination to accompany our Dinamita roll.

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

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

Grey Goose Vodka, Frangelico, mango, coconut, greek yoghurt, citrus, turmeric, nutmeg. Fresh, fruity and slightly creamy cocktail, perfect to serve with our desserts.

Cup: 14

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

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

Cup: 16

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

Cup: 16

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

Cup: 14

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

Cup: 14

Don Julio Blanco Tequila, lemongrass, coriander, pink pepper, chile ancho liqueur, agave, pineapple and lemon.

Cup: 16

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

Cup: 14

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

Cup: 15

Gin Mare, June Wild Peach, pinneaple, almond milk syrup, citrus and sesame oil.

Cup: 14

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

Cup: 15

Jack Daniel's Whiskey, yuzu, citrus and ginger.

Cup: 15

Pisco, lime, passion fruit and Angostura.

Cup: 14

Bacardí Superior Rum, coconut water and pandan, lime.

Cup: 14

Capucana Leblon, cinnamon, red berries and citrus.

Cup: 14

Zacapa XO Rum, walnut bitters, roasted pineapple syrup.

Cup: 40

1800 Blanco Tequila, cointreau, yuzu and tajin.

Cup: 15

Don Julio Reposado Tequila, agave, citrus, tajín.

Cup: 16

Don Julio 1942 Tequila, agave, citrus, chipotle salt.

Cup: 35

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

Cup: 14

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: 14

Espresso coffee and Licor 43.

Cup: 10

Ciroc Red Berry, brandy, citrus, fruits and Moet & Chandon Brut Champagne.

Bottle: 90

Cup: 8

Bottle: 35

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

Martini Floreale , 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.

Bottle: 112

(Honjozo) 70%.

Cup: 10

Bottle: 36

A.O.C. Champagne.

Bottle: 250

A.O.C. Champagne.

Bottle: 170

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: 600

A.O.C. Champagne. Chardonnay.

Bottle: 290

D.O. Cava. Chordonnay, Parellada and Xarel·lo.

Cup: 7

Bottle: 40

D.O. Cava Pinot Noir, Trepat and Xarel·lo.

Bottle: 52

D.O Rueda, Verdejo.

Bottle: 40

D.O. Rueda, Verdejo.

Bottle: 62

D.O Rueda, Verdejo.

Cup: 7

D.O Rueda, Verdejo.

Bottle: 38

D.O. Rueda, Verdejo.

Bottle: 42

D.O. Rias Baixas, Albariño.

Cup: 7

D.O. Rias Baixas, Albariño.

Bottle: 34

D.O. Rias Baixas, Albariño.

Bottle: 70

D.O. Rías Baixas, Albariño.

Bottle: 62

D.O. Rías Baixas, Albariño.

Bottle: 43

D.O. Rías Baixas, Godello.

Bottle: 49

D.O. Rioja, Tempranillo.

Bottle: 46

D.O. Rías Baixas, Albariño.

Bottle: 38

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

Bottle: 75

D.O. Rioja, Chardonnay-Viura.

Cup: 7

D.O. Ribeiro, Treixadura, Albariño and Godello.

Bottle: 42

D.O. Rueda, Sauvignon Blanc.

Bottle: 38

D.O. Penedés, Riesling.

Bottle: 48

D.O. Australia, Moscato.

Bottle: 40

D.O. Chablis - Borgoña (France), Chardonnay.

Bottle: 62

D.O. Marlborough (New Zealand), Sauvignon blanc.

Bottle: 65

D.O Rioja.

Cup: 6.5

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

Bottle: 51

D.O. Ribera Duero, Tinta Fina.

Cup: 7

D.O. Rioja, Garnacha.

Bottle: 42

D.O. Rioja, Tempranillo.

Bottle: 79

D.O. Rioja, Tempranillo.

Bottle: 45

D.O. Rioja, Tempranillo.

Bottle: 110

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

Bottle: 65

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

Bottle: 52

D.O. Rioja, Tempranillo and Mazuelo.

Bottle: 280

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

Bottle: 150

D.O. Ribera del Duero, Tinto Fino.

Bottle: 52

D.O. Ribera del Duero, Tempranillo.

Bottle: 46

D.O. Ribera del Duero, Tempranillo.

Bottle: 180

D.O. Ribera del Duero, Tempranillo.

Bottle: 68

D.O. Ribera del Duero, Tempranillo.

Bottle: 68

D.O. Toro, Tinta de Toro.

Bottle: 86

D.O. Toro, Tinta de Toro.

Bottle: 360

D.O. Toro, Tinta de Toro.

Bottle: 190

D.O. Madrid, Tempranillo, Cabernet Sauvignon, Syrah and Merlot.

Bottle: 72

D.O. Mendoza, (Argentina). Malbec.

Bottle: 42

Mendoza, Argentina. Malbec.

Cup: 7

Bottle: 48

D.O. Jerez, Palomino Fino.

Cup: 7

Bottle: 36

D.O. Jerez, Palomino.

Glass: 8

Bottle: 55

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: 8

Bottle: 120

Cup: 10

Bottle: 120

Cup: 10

Bottle: 120

Cup: 10

Bottle: 120

Cup: 12

Bottle: 60

Cup: 10

Shot Glass: 6

Cup: 8

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: 25

Bottle: 300

Shot Glass: 18

Cup: 20

Bottle: 230

Shot Glass: 14

Cup: 16

Bottle: 210

Shot Glass: 10

Cup: 35

Bottle: 350

Shot Glass: 20

Bottle: 850

Cup: 16

Bottle: 200

Shot Glass: 10

Cup: 18

Bottle: 205

Shot Glass: 12

Cup: 16

Bottle: 200

Shot Glass: 10

Cup: 20

Bottle: 200

Shot Glass: 10

Cup: 18

Bottle: 210

Shot Glass: 12

Cup: 16

Bottle: 180

Shot Glass: 10

Cup: 12

Bottle: 180

Shot Glass: 8

Bottle: 400

Cup: 30

Bottle: 350

Shot Glass: 20

Bottle: 600

Cup: 14

Bottle: 180

Shot Glass: 8

Bottle: 400

Cup: 14

Bottle: 180

Shot Glass: 8

Cup: 12

Bottle: 150

Shot Glass: 8

Cup: 12

Bottle: 170

Cup: 17

Bottle: 200

Cup: 14

Bottle: 160

Cup: 16

Bottle: 180

Cup: 14

Bottle: 160

Cup: 12

Bottle: 150

Cup: 12

Bottle: 150

Cup: 14

Bottle: 180

Cup: 12

Bottle: 150

Cup: 14

Bottle: 160

Cup: 14

Bottle: 160

Cup: 17

Bottle: 170

Cup: 15

Bottle: 180

Cup: 12

Bottle: 150

Cup: 12

Bottle: 150

Cup: 15

Bottle: 170

Cup: 16

Bottle: 180

Cup: 16

Bottle: 180

Shot Glass: 8

Cup: 18

Bottle: 200

Shot Glass: 10

Cup: 20

Bottle: 220

Shot Glass: 12

Cup: 12

Bottle: 150

Shot Glass: 7

Cup: 16

Bottle: 200

Shot Glass: 10

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: 30

Bottle: 300

Shot Glass: 20

Cup: 18

Bottle: 220

Shot Glass: 10

Cup: 35

Bottle: 325

Shot Glass: 25

Cup: 45

Bottle: 500

Shot Glass: 35

Cup: 55

Bottle: 480

Shot Glass: 40

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: 18

Bottle: 180

Shot Glass: 12

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: 12

Bottle: 150

Shot Glass: 8

Cup: 15

Bottle: 180

Shot Glass: 10

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: 150

Shot Glass: 8

Cup: 14

Bottle: 170

Shot Glass: 8

Cup: 15

Bottle: 180

Shot Glass: 8

Cup: 12

Bottle: 150

Shot Glass: 6

Cup: 18

Shot Glass: 12

Cup: 14

Bottle: 160

Shot Glass: 8

Cup: 45

Bottle: 400

Shot Glass: 30

Cup: 18

Bottle: 200

Shot Glass: 10

Bottle: 6

Bottle: 7

Bottle: 7

Cup: 6

Bottle: 6

Bottle: 5

Bottle: 6

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.

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.

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.