Menu

Salmon, seasoned rice, shiso leaf.

Crisp cucumber, toasted sesame. Plant-based.

Tuna, fresh chives, a little wasabi.

Avocado, yuzu zest, nori. Plant-based.

Tempura prawn, avocado, yuzu mayonnaise.

Shiitake, asparagus, cucumber and sesame.

Grilled eel, avocado and kabayaki sauce.

Seared salmon, spring onion, ponzu.

Twelve pieces selected by the chef from the day’s catch.

Lightly seared tuna, radish, ginger ponzu.

Tender aubergine, white miso, sesame seeds.

Matcha cream, poached pear, sesame crumble.