À LA CARTE

TAR-TAR CHIPS (PER PIECE)

• Toro fatty tuna ​​​​​(Tarragona, Spain), spicy sesame emulsion [7.5]
• Wester Ross salmon (Ullapool, Scotland), yuzu emulsion [6]
• Frazer's hand-dived scallop (Brixham, Devon), taramo sauce [6.5]
• Seared A5 Japanese Wagyu beef (Gunma, Japan), chilli miso [7.5]
• Roasted beetroot (PB), tahini miso [5]

CRISPY RICE

• Wester Ross salmon (Ullapool, Scotland), yuzu emulsion, wasabi soy [20]
• Hand-picked spider crab (Helston, Cornwall), yuzu emulsion, wasabi soy [23]
• Avocado, yuzu emulsion, wasabi soy [12]

MISO SOUP

• Miso soup, Seasonal vegetables, dashi stock [9]
• Miso soup Seasonal vegetables, dashi stock with Umami chilli oil [11.5]
• Miso soup, seasonal vegetables, shojin stock (PB) [9]

COLD SHUKO

Sashimi omakase

• Chef's selection of 5 kinds of sashimi [37]
• with N25 Oscietra Reserved Caviar 15 grams [115]
• with N25 Kaluga Reserved Caviar 15 grams [163]
• Day boat caught seasonal white fish carpaccio, truffle, truffle salsa, ponzu jelly [27]
• French green bean salad (PB), English peas, white balsamic & miso vinaigrette [13]
• Spinach and seaweed salad (PB), sweet sesame soy, goma-dare vinaigrette [12.5]
• Warm grilled English asparagus salad, crispy Nitamago egg, soba crouton, wild garlic flowers, yuzu foam [20]
• Sake steamed chicken and cucumber salad, umami chilli oil, goma-dare vinaigrette [18]
• Yuzu ceviche
• Frazer's hand-dived scallop (Brixham, Devon), cherry tomato, scallop coral powder, yuzu amarillo vinaigrette [19]
• Cured cherry tomato (PB), yuzu amarillo vinaigrette [14]

HOT SHUKO

• Nagoya style spicy chicken wings, sweet soy glaze [12]
• Ben’s potted native blue lobster and sweetcorn croquette (Newquay, Cornwall), lobster miso bisque sauce [11]
• Frazer’s hand-dived scallop (Brixham, Devon), wasabi salsa, yuzu vinaigrette [9.5]
• Steamed mini burger bun
• Ben’s potted native blue lobster (Newquay, Cornwall), yuzu emulsion, amazu pickled shallot [10.5]
• Japanese Wagyu beef (Gunma, Japan), date teriyaki sauce, spicy sesame emulsion [11.5]
• “Hiryozu” style tofu (PB), cherry tomato, pomodoro miso [7.5]
• Nasu-dengaku (PB), double-cooked aubergine, red and white "dengaku miso" [15]

SUMIYAKI GRILL

• Amazake soy marinated black cod, shio-koji cured roasted cauliflower, tahini miso, pickled vegetables [40]
• Ben’s potted native blue lobster (Newquay, Cornwall), sauce vierge au yuzu [73]
• Netted Dover sole (Looe, Cornwall), Kurozu buerre blanc, on the bone [68]
• Sake-Kasu red chicken breast (Wiltshire, Cornwall), Truffle, cime di rapa, yuzu sabayon [32]
• Roasted baby Jersey Royal potatoes, seaweed butter [10]
• Grilled purple sprouting broccoli, moromi miso [11]
• Baked cabbage, truffle potato foam, truffle, shio-koji miso butter [24]

SUSHI & SASHIMI (per piece)

Bluefin tuna (Tarragona, Spain)

• Akami zuke style Soy-koji [9]
• Akami caviar, Kombu cured caviar [34]
• Chu toro, tsukuri soy [11]
• Toro Hagashi, pickled wasabi leaves [13.5]
• Shimofuri toro, tsukuri soy [15]

Wester Ross salmon (Ullapool, Scotland)

• Zuke style, red onion soy jam [9]
• Cured belly, yuzu ceviche [9]

Frazer's hand-dived scallop (Brixham, Devon)

• Shio-lemon [9.5]
• Taramo sauce [9.5]

Day boat caught seasonal white fish

• with truffle, shio-lime [9.5]
• with smoked bottarga [9.5]

Sous vide A5 Wagyu beef (Gunma, Japan)

• Kombu cured caviar, preserved spiced yuzu [39]
• Truffle, truffle salsa [14.5]

Yellowtail (Kagoshima, Japan)

• Zuke style, Japanese mustard [9.5]
• Cured belly, preserved spiced yuzu zest [9.5]

Smith's smokery smoked eel (Friskney, Boston)

• Smoked eel, yuzu zest [9.5]

Caviar Gunkan-style

• Salmon roe Yuzu soy [8]
• Oscietra Reserved caviar 12 grams [55]
• Kaluga Reserved caviar 12 grams [105]

Traditional Omelette

• Kashi-tama sweet omelette Surimi [6]

SHOJIN SUSHI (PER PIECE)

• Avocado (PB), bubu-arare rice cracker, yuzu emulsion [5]
• Grilled shiitake mushroom Gunkan-style (PB), truffle soy [5]
• Pickled daikon "Bettara" (PB), yuzu zest [5]
• “Inari” braised tofu skin (PB), sweet balsamic soy, Kayaku rice [5.5]

“TEMAKI” HAND ROLL (PER PIECE)

• “Negi-toro” (Tarragona, Spain), toro tartare, spring onion, British wasabi, Tsukuri soy [19]
• Wester Ross salmon (Ullapool, Scotland), asparagus, avocado, salmon rillettes, yuzu emulsion [14.5]
• Crispy Yellowtail (Kagoshima, Japan), Yellowtail tartare, yuzu emulsion, tempura flakes, sweet soy [16]
• Smith’s Smokery smoked eel (Friskney, Boston), cucumber, sweet soy [14]
• Assorted vegetable (PB), yuzu kosho, yuzu emulsion [10]

SUSHI ROLL

• "Maguro maki" (Tarragona, Spain), Akami, Chu toro, O-toro, Bristish wasabi, spicy sesame emulsion [33]
• Wester Ross salmon roll (Ullapool, Scotland), asparagus, avocado, salmon rillettes, yuzu emulsion [23]
• Hand-picked crab salad roll (Helston, Cornwall), truffle miso [26]
• Shrimp tempura inside-out roll, tempura flakes, taramo sauce [17]
• Crispy soft shell crab roll, avocado, cucumber, preserved spiced yuzu zest, yuzu garlic vinaigrette [24]
• Assorted vegetable roll (PB), yuzu kosho, yuzu emulsion [15]