MENU2018-07-19T15:43:17+00:00
MISOSHIRU4€
A discrete blend of softened Miso paste in a Dashi broth over Tofu and Wakame – a delicacy once only eaten by the nobility and monks in the Heian Period.

MIMASU*28€
Bluefin tuna with yam marinated in wasabi with 3 layers of caviar (black, white and red) served with a sauce of fresh aromas, black truffle and soy sauce.
* for two people

BEEF TATAKI14€
75g of a juicy beef, braised in the Japanese technique of Tataki, seared on the outside and rare on the inside, served with wasabi mayonnaise, sautéed asparagus and crispy aromatic herbs.

NIKKEY19€
White fish cut into cubes, marinated in the chef’s signature ceviche sauce, with red onions.

KANTAN KIMUCHI 13€
A distinct combination of fresh cuts of tuna and salmon served on a bed of mixed vegetables, marinated in a spicy sauce.

ATOSHI17€
A unique starter created by the chef, especially for you.

WAKAME SALAD 8€
A subtly sweetened cold seaweed salad, sprinkled with toasted sesame seeds.

KASOI19€
Glazed fresh scallops, in a bed of Enoky mushrooms and Tonkatsu sauce with a dash of lime and Sichuan pepper.

TAKO SILK 13€
Crispy baby octopus, in a special sauce, with a hint of spice and aromatic herbs.

KUCHI GYOZA12€
Steamed vegetable and shrimp Gyoza with a touch of foie gras and truffle soy sauce.

ZU UNAGI12€
A Japanese delicacy of braised freshwater eel, with glazed courgette and a blend of ginger.

EDAMAME 7€
Young steamed soybeans seasoned with salt or with spicy sauce.

NASO DENGAKU 12€
Eggplant cooked with Dengaku sauce.

YAKITORI DE FRANGO13€
A Japanese type of skewer with marinated Chicken in Soy sauce, Ginger and Garlic.

INARI 12€
Fried Tofu stuffed with vegetables.

The most delicate cut in the Japanese cuisine.
Very fine slices of fish with citric based Ponzu sauce.
32€
* Subject to availability

Despite the prevalence of tuna in the world of sushi, we invite you to experience our two unique grades of Toro. Start with the refined Chutoro, followed by the Otoro and the ultimate mouth melting Toro, heavy in a savoury after taste.

OTORO19€
 3 pcs

CHUTORO19€
 3 pcs

MAGURO GOSHU Chutoro, Otoro & Akami48€
Mouth-watering trilogy of the three distinctive grades of tuna, for those acquainted with the differing levels of fattiness in texture.10 pcs

Sashimi is the purest way of appreciating the Umami of the season’s freshest catch. It is the original Japanese dish.
The quality of Sashimi depends on the freshness of the fish, which to the chef’s trained eye, becomes apparent by carefully analysing the fat, colour and texture, to find the perfect Umami each time.
When cutting Sashimi, there is a special skill in the art of handling the knife as well as the techniques in the cut, each unique to the type of fish.

MAGURO12€
Bluefin tuna3 pcs

SAKE10€
salmon3 pcs

SUZUKI12€
seabass3 pcs

HIRAME12€
turbot3 pcs

KIBIRE12€
bream3 pcs

ISHIMOCHI11€
croaker3 pcs

AJI11€
mackerel3 pcs

TAI*
snaper

ROFA*
european lobster

UNAGI11€
braised freshwater eel3 pcs

AMA EBI12€
small sweet shrimp3 pcs

HAMACHI12€
yellow tail3 pcs

* Subject to availability and price for the day

In the world’s largest fish market, Tsukiji in Tokyo, the Chefs
follow the tradition of looking for high-quality products by
observing and building trust with fishermen.

* Subject to availability and price for the day.

The Japanese tradition of letting the Chef choose for you.
From knowledge and creativity to the memory of a unique moment.

* Ask for the date of the next Omakase.

Small portion of Japanese rice wrapped in Nori seaweed, fish or vegetables with varied toppings from vegetables to caviar and fly-fish roe.

GYU16€
seared wagyu beef topped with quail egg2 pcs

SAKE12€
salmon2 pcs

MAGURO13€
tuna2 pcs

OTORO18€
tuna belly2 pcs

KYÚRI 12€
cucumber2 pcs

IMEI GUNKAN14€
A taste of the true Gunkan art, salmon belly and chives, covered in truffle oil.2 pcs

The style of Edomae sushi takes its name from the Edomae era, in which the basic Nigiri was to be shaped with the correct pressure to balance the Shari and the Neta, so that every grain remained intact and the Shari would softly dissolve in the mouth.
This method is still used by our chefs today.

MAGURO8€
tuna2 pcs

SAKE7€
salmon2 pcs

SUZUKI8€
seabass2 pcs

HIRAME8€
turbot2 pcs

KIBIRE8€
bream2 pcs

ISHIMOCHI11€
croaker2 pcs

AJI11€
mackerel2 pcs

TAI*
snapper

SHIROMI8€
white fish2 pcs

UNAGI10€
braised freshwater eel2 pcs

EBI10€
“Black Tiger” shrimp2 pcs

AMA EBI10€
small sweet shrimp2 pcs

HAMACHI10€
yellow tail2 pcs

EGG 7€
quail’s egg2 pcs

ROFA*
european lobster

* Subject to availability and price for the day

Within the style of Maki Zushi, there are several types of rolls depending on the size and the variety of the filling and whether the rice is on the inside or on the outside – Hosomakis, Uramakis, Norimakis and Futomakis.
A small sushi roll with Nori on the outside and one ingredient on the inside.

MAGURO12€
Bluefin tuna6 pcs

SAKE9€
salmon6 pcs

SHIROMI11€
white fish6 pcs

KAPPA 6€
cucumber and sesame6 pcs

MANGO 7€
mango6 pcs

TORO23€
tuna belly and wasabi6 pcs

ABOKADO9€
avocado6 pcs

As opposed to the Hosomaki rolls that are wrapped in Nori, Uramakis have the rice on the outside.

CALIFORNIA13€
In the 1960s, the Tokyo Kaikan restaurant featured one of the first sushi bars in Los Angeles where the sushi chef Ichiro Mashita began substituting avocado for Toro, and after further experimentations the California Roll was born – shrimp, avocado, mango and crunchy bits.8 pcs

HIDEKI13€
“Hideki” is one of the popular Japanese names. “Hideki” can mean excellence, chance, pleasure, and brightness – Salmon, avocado, cucumber, KP mayonnaise with a mixture of micro herbs.8 pcs

OROSHI MAGURO 14€
Tuna, Takuan (pickled vegetables), cucumber, sesame mix and Togarashi.8 pcs

OTORO26€
Toro, avocado and wasabi.8 pcs

SKIN14€
Salmon, grilled salmon skin, Japanese mayonnaise and tare.8 pcs

TAKE20€
Tuna covered in truffle oil, cucumber and chives.8 pcs

KANJI 10€
Avocado, cucumber, kampyo (dried gourd in strips) and mango.8 pcs

RAKKI MAKI19€
The word Raki comes from the English “lucky” and is used when something fantastic happens and you feel fortunate as a result. A combination of the chef´s inspiration with the very best products.8 pcs

A bigger version of the Maki sushi with the Nori seaweed outside with a variety of fillings inside.

DRAGON MAKI16€
Avocado, fish selected by the chef, sprouts of the season, Takuan (pickles) and cucumber.10 pcs

SPICY SKIN MAKI 14€
Salmon, grilled salmon skin, Shichimi Togarashi and chives.10 pcs

A type of sushi roll that is known for its large size and careful balance of ingredients.

ZUSHI19€
Soft-shell crab, avocado, carrot, cucumber, Tobiko and Daykon (radish).10 pcs

An adapted version of sushi and tempura.

SAKE MAKI17€
Salmon, cream cheese and Teriyaki.10 pcs

EBI MAKI18€
Shrimp, asparagus, tobiko, cream cheese and Teriyaki sauce.10 pcs

Because the best moments of life should be shared.

SASHIMI KIHON42€
15 pcs
The essence of sashimi – tuna, salmon and white fish.

SASHIMI TORII49€
18 pcs
A variety of carefully selected fish from the different corners of the world – Tuna, salmon, white fish, scallop and shrimp.

KYUURAI42€
20 pcs
a traditional experienceAn abundance of textures and exquisite flavours from a selection of Sashimi, Nigiri, Hosomaki and Uramaki.

HIRAGANA67€
30 pcs
an exquisite experienceA blend of textures and tastes carefully selected and elaborated for the ultimate tasting: Sashimi, Nigiri, Hosomaki, Uramaki and Norimaki.

SEIKOU85€
40 pcs
an exquisite experienceThe contrast of textures with delicate flavours from a selection of Sushi, discretely combined to create an explosive palate. Sashimi, Nigiri, Hosomaki, Uramaki and hot rolls.

OJIME 34€
20 pcs
for the true lovers of vegetarian SushiAs a homage to one of the worlds purest and healthiest places, we bring you the perfect combination of sushi made of the freshest vegetables of the season – Uramaki, Hosomaki, Nigiri and Gunkan.

Tempura was brought to Japan by Portuguese jesuit missionaries in the 16th century and takes it´s name from the Portuguese word “tempero”.
This cooking technique quickly evolved into Japanese culture and became one of the most classic dishes in modern Japanese cuisine.

YASAI12€
Vegetables, tempura sauce and wasabi mayonnaise.

KEHIN16€
Soft-shell crab, tempura sauce and spicy sauce.

EBI15€
Shrimp in tempura with sweet chilli sauce.

DESU18€
The perfect balance of healthy elements and flavours. A selection of the finest greens of the season, avocado, mango, cherry tomatoes, shrimp and sesame sauce.

VEGETARIANA 18€
Green leaf salad with a mixture of Quinoa, Avocado, Mango, Pomegranate and Beetroot Pickle.

LAVAGANTE*32€
European Lobster, Orange wedges, Avocado, Green leaves and Cassava.

* Subject to availability.

SILK GOURMET BURGUER26€
From the long green countryside comes the Black Angus meat, specially chosen by our Chef for our 180g Burgers.

TSUME SALMON28€
Salmon marinated in Miso and Mirin served with Tsume.

TUNA TATAKI32€
140g Tuna Loin sealed in the japanese Tataki technique with sesame crust, served with sweet potatoes in different textures.

BLACK ANGUS BEEF36€
180g of Japanese cut Black Angus beef served with a mix of renkon, sweet potato, cassava, cucumber sunomono and asian coleslaw.

SUKIYAKI*60€
Cooked at your table180g of Juicy sliced rib eye beef with fresh vegetables cooked in a Warishita broth (soy, sake and Mirin)
* for two people

WAGYU BEEF65€
180g of beef that is produced to the highest level of oleaginous unsaturated fat, served with a mix of renkon, sweet potato, cassava, cucumber sunomono and asian coleslaw.

KOBE BEEF*135€
120g of the highest quality meat in the world, that needs little introduction,
served with a mix of renkon, sweet potato, cassava, cucumber sunomono and asian coleslaw.

* Subject to availability

GOHAN 3€
bowl of Japanese rice

MIDORI 3,5€
green salad

YASAI 4€
stir fry vegetables

MIMASU CHIPS 2€
mini home-made chips

POLENTA DE SHIITAKE 5€
mini home-made chips

WASABI

GINGER

TERIYAKI SAUCE

SWEET CHILLI SAUCE

WASABI MAYONNAISE

SWEET SOY SAUCE

SRIRACHA SAUCE

KIMUCHI

GRATED DAIKON RADISH AND RED CHILLI PEPPERS

YUZU KOSHO SAUCE

FRESH CHOPPED WASABI ROOT**

FRESH WASABI**

HIMALAYAN PINK SALT
Himalayan salt is known as the healthiest salt on the market. It contains the same 84 minerals and elements that are found in the human body and is lower in sodium. Originated in at the foot of the Himalayan mountains, the pink salt subtly elevates and enriches the flavour of the fresh ingredients.

BRAISE

* Each item of this list is 1€
** Subject to availability and price for the day

WINTER – FUYU9€
An inspired crème brûlée with a touch of miso for the perfect combination.

SPRING – HARU9€
Our lime tart with a seamless fusion of lime curd, Japanese crumble and merengue topping.

SUMMER – NATSU9€
Our mango and yuzu panna cotta has a Japanese twist of Yuzu with the sweet taste of mango.

AUTUMN – AKI9€
Chocolate mousse with a cookie crumble topping, dry chilli and toasted salted peanuts dipped in honey.

HAZELNUT TART WITH A TOUCH OF GOLD12€
Velvety hazelnut mousse with a savoury crumble base, accompanied by sesame ice-cream with toasted peanuts, honey, salt and caramel toffee.

ICE-CREAM DUET8€

DINING & CLUBBING

EXPERIENCE