You are in Valencia
Sushi Bar
Sof Shell crab
Cigala Roll
Shrimp roll
Rainbow
Spicy Salmon
Spicy Tuna
SLVJ roll
Fujiroll
Dinamita
Vegan Roll
Roll of snow crab mix with asparagus, sesame, orange tobiko mix, mayo tobanjan sauce with chinese onion, avocado and lettuce. Topped with marinated ikura.
With crayfish, cucumber, wakame, mayo ponzu, with flambéed crayfish topping and old bay seasoning.
Hamachi tartar, asparagus, arpagic, spicy mayo, serrano pepper and yuzu-dressing souse.
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 lobster 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.
Japanese scallops.
Gilt-head bream.
Nordic salmon.
Tuna fillet.
Freshwater eel.
Japanese squid.
Japanese octopus.
Salmon roe.
Softwater prawn.
Fatty tuna.
Medium-fatty tuna.
Medium-fatty Japanese fish.
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.
Raw Bar
Bluefin Tuna tiradito
Scallops
King Salmon tiradito
Pulpo a la piedra
Wakame Kuy-Kuy Salad
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.
To Share
Glazed and Spicy Edamame
Salmon crispy rice
Cauliflower boom
Truffled Mushroom dumplings
Lobster dumplings
Rock Shrimp tempura
Short Rib buns
Salvaje japanese tacos
Fresh baby spinach and watercress sprouts seasoned with saiko miso mayo, semi spicy bread crumbs and avocado.
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.
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.
Rice · Soup · Noodles
Duck fried rice
Wok Veggie Fried Rice
Wagyu beef fried rice
Beef ramen
Miso Soup
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.
Robata
Roasted Branzino
Sea Bream
Roasted King Salmon
Tuna tataki
Black Cod
Grilled and glazed Lamb Shank
Black Angus Skirt Steak
Beef Sirloin Steak
Fresh Corn a la robata
Grilled Avocado
Triple cooking potatoes
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.
Black cod glazed in Japanese plum and chard bed.
Teriyaki sauce-glazed lamb, crispy wonton, served with okra.
Short rib, smoked 12 hours in apple tree wood. (2 pax).
Japanese Black Angus skirt steak grilled on the robata.
Sirloin with glazed hollandaise yuzu sauce with robata grilled mushrooms.
Grilled on the robata with shiso butter and ponzu.
Grilled broccolini with shiso butter.
Fresh corn with shiso and soy butter.
Crispy brussels sprouts in kimchee sauce. (Only in season).
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.
Complements
Sliced Fresh Truffle 5grs
Sliced Fresh Truffle 10grs
Original wasabi
Desserts
Matcha Volcano
Yuzu & Yuzu Pie
Ichigo & Cream
Coconut Tres Leches
Cacao SLVJ
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.
SLVJ Kids
Available every day - Kids up to 10 years old.
Chicken burger with salad, tomato,cheedar cheese, with french fries.
Wok rice with vegetables.
With french fries.
Shrimp tempura.
To choose: Raspberry, Yuzu or Coco.
Wines & Sakes
(Seimaibuai) 60%
Bottle: 40
(Honjozo) 70%
Bottle: 36
Cup: 10
Bottle: 120
Bottle: 150
Pinot Noir,Trepat,Xarello
Bottle: 40
Macabeo,Xarello, Parellada
Bottle: 42
D.O. Bierzo
Cup: 5.5
D.O. Rias Baixas
Cup: 5.5
D.O. Rías Baixas
Bottle: 29
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. Rueda
Bottle: 32
D.O. Rueda
Bottle: 42
D.O. Valdeorras
Bottle: 42
Riesling
Bottle: 44
D.O. Utiel Requena
Bottle: 24
D.O. Penedés
Bottle: 51
D.O. Conca de Barberá
Bottle: 110
D.O. Penedes
Bottle: 30
D.O. Costers del Segre
Bottle: 23
D.O. Costers del Segre
Bottle: 60
D.O. Alella
Bottle: 35
Poully Fuisse (France)
Bottle: 58
Alsacia (France)
Bottle: 48
A.O.C. Chablis (Francia)
Bottle: 42
A.O.C Chablis (Francia)
Bottle: 155
A.O.C. Côtes Du Rhône (France)
Bottle: 38
A.O.C. Sancerre - Valle del loira (France)
Bottle: 74
Vallé du Rhône (France)
Bottle: 80
Russian River Valley (United Estate)
Bottle: 58
Russian River Valley (United Estate)
Bottle: 60
Sauvignon Blanc (New Zealand)
Bottle: 65
A.O.C. Côtes de Provence (France)
Bottle: 51
D.O. Penedés (Spain)
Cup: 5.5
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. Bobal
Cup: 5
D.O. Utiel -Requena
Bottle: 29
D.O. Ribera del Duero
Bottle: 24
D.O. Ribera del Duero
Bottle: 55
D.O. Ribera del Duero
Bottle: 46
D.O. Ribera del Duero
Bottle: 112
D.O. Ribera del Duero
Bottle: 48
D.O. Rioja
Bottle: 45
D.O. Rioja
Bottle: 280
D.O. Rioja
Bottle: 65
D.O. Rioja
Bottle: 180
D.O. Rioja
Bottle: 80
D.O. Rioja
Bottle: 340
D.O. Priorat
Bottle: 49
D.O. Priorat
Bottle: 155
D.O. Bierzo
Bottle: 70
D.O. Bierzo
Bottle: 42
D.O. Toro
Bottle: 360
D.O. Toro
Bottle: 62
D.O. Toro
Bottle: 190
Pomerol (France)
Bottle: 300
D.O.C. Toscana
Bottle: 75
D.O.C. Langhe (Italy)
Bottle: 65
D.O.C.G. Barbaresco (Italia)
Bottle: 260
Sonoma County (United Estate)
Bottle: 65
D.O. Alicante
Cup: 6
Bottle: 30
D.O. Jerez
Bottle: 27
D.O. Navarra
Bottle: 65
Tokaj-Hegyalja
Bottle: 65
Bar & Cocktails
Gin Tanqueray Ten, white cocoa liqueur, acid solution, raspberry and pink pepper foam.
Cup: 14
Bulleit bourbon, miso honey, acidified apple, ginger, kaffir lime and green shisho.
Cup: 14
Kraken spiced Rhum, edelflower, mint, vainilla and nori shrub, yuzu.
Cup: 14
Ciroc Ultrapremium Vodka, Frangelico, mango, coconut, greek yoghurt, citrus, turmeric, nutmeg, fresh, fruity and slightly creamy cocktail, perfect to accompany our desserts.
Cup: 14
Bulleit bourbon fat wash with butter and shitake, Empirical symphony, sugar, for old fashioned lovers, our gastronomic twist.
Cup: 14
Rhum Zacapa 23, coconut Rhum, coconut water, pandan, citrus, pinneaple, clarified with milk and coconut foam, minimalist version in two textures of ur Monkey Colada.
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
Don Julio blanco Tequila, chile serrano liqueur, passionfruit, agave and citrus, perfect to accompany our sashimis and tiraditos.
Cup: 16
Don Julio blanco Tequila, roasted cancha corn, cardamom, yellow ají, ginger, citrus and tajín salt.
Cup: 14
Don Julio blanco Tequila, lemongrass, coriander, pink pepper, chile ancho liqueur, agave, pineapple and lemon.
Cup: 16
Ciroc Ultrapremium Vodka, ginger syrup, citrus, peach and jasmine London Essence, refreshing and spiced cocktail.
Cup: 14
Red Berry Gin, lychee liqueur, lychee puree, vanilla, citrus, our version for lychee martini lovers.
Cup: 14
Jack Daniel's Tennessee Apple, white vermut, citrus, coconut and pandan water, cucumber, jalapeño and coriander.
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
Brandy, triple sec, citrus, fruits and and cava.
Bottle: 45
Brandy, triple sec, citrus, fruits and champagne Moët & Chandon brut.
Bottle: 90
Cup: 8
Bottle: 35
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
Seedlip Spice, citrus, basil syrup and ginger fizzy drink.
Cup: 12
Tanqueray 0,0, citrus, passionfruit, peach and jasmine london essence.
Cup: 12
Cup: 8
Bottle: 100
Cup: 8
Bottle: 100
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
Cup: 12
Bottle: 170
Cup: 12
Bottle: 150
Cup: 12
Bottle: 150
Cup: 10
Bottle: 100
Cup: 14
Bottle: 170
Cup: 12
Bottle: 160
Cup: 12
Bottle: 160
Cup: 12
Bottle: 160
Cup: 12
Bottle: 170
Cup: 12
Bottle: 160
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: 16
Bottle: 150
Cup: 10
Bottle: 120
Cup: 14
Bottle: 170
Cup: 12
Bottle: 160
Shot Glass: 7
Cup: 12
Bottle: 170
Shot Glass: 7
Bottle: 450
Cup: 14
Bottle: 170
Shot Glass: 8
Cup: 14
Bottle: 200
Shot Glass: 8
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 30
Bottle: 400
Shot Glass: 20
Cup: 16
Bottle: 160
Shot Glass: 8
Cup: 12
Bottle: 150
Shot Glass: 6
Cup: 14
Bottle: 200
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
Cup: 35
Bottle: 600
Shot Glass: 25
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 12
Bottle: 150
Shot Glass: 7
Cup: 30
Bottle: 400
Shot Glass: 20
Cup: 18
Bottle: 250
Shot Glass: 12
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: 12
Bottle: 150
Shot Glass: 7
Cup: 16
Bottle: 180
Shot Glass: 10
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: 200
Shot Glass: 8
Cup: 20
Bottle: 300
Shot Glass: 14
Cup: 18
Bottle: 220
Shot Glass: 12
Cup: 16
Bottle: 220
Shot Glass: 10
Bottle: 550
Cup: 12
Bottle: 160
Shot Glass: 7
Bottle: 550
Cup: 14
Bottle: 200
Shot Glass: 8
Cup: 16
Bottle: 220
Shot Glass: 10
Bottle: 600
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 14
Bottle: 150
Shot Glass: 8
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
Cup: 10
Bottle: 120
Shot Glass: 6
Cup: 10
Bottle: 90
Shot Glass: 5
Cup: 8
Shot Glass: 5
Cup: 12
Shot Glass: 7
Cup: 10
Bottle: 120
Shot Glass: 6
Cup: 8
Bottle: 90
Shot Glass: 5
Cup: 14
Bottle: 160
Shot Glass: 8
Cup: 30
Bottle: 350
Shot Glass: 20
Cup: 45
Bottle: 400
Shot Glass: 30
Cup: 14
Bottle: 180
Shot Glass: 8
Bottle: 4.50
Bottle: 5
Bottle: 5
Bottle: 4.5
Bottle: 5.5
Bottle: 6
Bottle: 4
Bottle: 4
Bottle: 4
Bottle: 4
Bottle: 4
Bottle: 4
Bottle: 4
Cup: 3.5
Cup: 3.5
Cup: 3.5
Cup: 3.5
Bottle: 5
Bottle: 5
Bottle: 4
Bottle: 4
Bottle: 4
Bottle: 4
Bottle: 4
Bottle: 4
Lunch Menu
Available from Monday to Friday from 1:30 pm to 4:00 pm (19,90€). Not available on weekends and holidays.
Sakura sauce glazed edamames, katsuobushi and ito-togarashi.
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.
Japanese Black Angus skirt steak grilled on the robata.
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.
Crispy brussels sprouts in kimchee sauce. (Only in season)
Confit on the inside, crispy on the outside.
White chocolate cream, chocolate and coffee brittle, served with coriander seeds ice cream and raspberries.
*In accordance with Royal Decree 1021/2022, this establishment informs that the fish to be consumed raw has been frozen at -60ºC for a minimum of 24 hours.