Tender beef cheek cooked in traditional oyster sauce, accompanied by cucumber, kimchi, tai mayo, crispy onions and chives.

Crispy deep-fried beef gyoza served with tomato ponzu, pepper dressing and Japanese cress.

Blanched soya beans sprinkled with zesty yuzu sea salt for a refreshing taste.

Deep fried courgette stuffed with shiitake tofu cream, roasted peppers and truffle honey.

Deep-fried squid seasoned with Japanese seven spices, served with lime, celery and a side of spicy mayo.

Tiger prawns deep-fried in a light tempura batter, sprinkled with furikake and served with Japanese spicy mayo.

Deep-fried aubergine drizzled with caramelized miso, soy dressing, and topped with chives.

Deep fried pepper served with salt, lime juice and shichimi powder.

Deep-fried tiger prawns served with chives, lime wedge and Japanese spicy mayo.

Deep-fried shiitake mushrooms rolled in bechamel sauce, served with truffle mayo and parmesan.

Steamed and pan-fried chicken gyoza, drizzled with a spicy ponzu dressing.

Crispy fried chicken tossed in a spicy sweet Korean glaze, garnished with kimchi sesame, fresh chilli, and chopped spring onions, finished with fried rice noodles.

Blanched soya beans tossed in a fiery roasted chilli garlic sauce.

Delicious spring rolls filled with sautéed seasonal vegetables, served with sweet chilli sauce.

A grilled 250g beef patty topped with caramelized onions, cheddar cheese, tai mayo, green lettuce and sliced tomatoes. Served with premium fries.

Grilled chicken paired with cherry tomatoes, avocado paste, green lettuce, fresh red onion and spicy mayo. Served with premium fries.

Crispy Japanese chicken katsu served with house curry sauce, salad, pickled daikon, courgette and potato.

Marinated chicken thigh grilled to perfection, glazed with a sweet and tangy sauce, served with Japanese micro herbs and fresh lime.

Tender lamb cuts marinated in a spicy kimchi sauce, served with daikon, crispy onions and fried chilli.

Aged ribeye steak served with a selection of black pepper sauce or shiitake mushroom sauce.

Marinated chicken wings grilled to perfection, glazed with a tangy Japanese sauce and served with chives and lime.

Prime grade steak, grilled and served with a selection of black pepper sauce or shiitake mushroom sauce.

Marinated dry-aged ribeye grilled on the robata, served with padron pepper, homemade mayo and topped with spring onions and lime.

Juicy chicken thigh skewers grilled on the robata, glazed with yakitori sauce, and served with spring onion and shichimi lime.

Slow cooked beef rib placed on top of rice noodles, peppers, carrots, spring onion, asparagus and broccoli, all tossed in a chef's wok sauce.

Kimchi fried rice mixed with sesame, truffle mushrooms, egg and Japanese vegetables. Topped with strip beef.

Kimchi fried rice mixed with sesame, truffle mushrooms, egg and Japanese vegetables.

Stir-fried chicken and prawn rice noodles with peppers, carrots, spring onion, asparagus, and broccoli, all tossed in a chef's wok sauce.

Rice noodles stir-fried with colourful peppers, carrots, spring onion, asparagus, broccoli and a chef's wok sauce.

Fresh Norwegian salmon grilled and glazed with teriyaki sauce, served with avocado crème, Japanese herbs and fresh lime.

Burrata cheese combined with crispy chilli sauce, avocado cream, edamame beans, cucumber, pea shoots and crispy onion.

A vibrant salad of heritage tomatoes mixed with cress, citrus ponzu, plum tomatoes and edible flowers.

Iceberg lettuce mixed with chilli tomato mayo, red onion, radish, sweetcorn, grilled avocado and ebi prawn tempura.

Crispy fried chicken karaage rolled with cucumber, avocado and kadaif crunch. Finished with a drizzle of eel sauce, avocado-chive cream and a touch of bubu arare for a satisfying crunch.

Crispy tempura prawn and avocado, topped with smooth avocado slices that resemble dragon's scales. Finished with a lively blend of spicy mayo and savory eel sauce, complemented by bursts of black tobiko.

A classic roll featuring crisp cucumber, avocado, and tender snow crab, layered with a duo of spicy and sweet mayo sauces and tobiko.

Fresh salmon, creamy soft cheese, cucumber, and avocado rolled and lightly tempura-fried for a crispy finish. Topped with spicy gochujang mayo, sweet teriyaki and crunchy bubu arare.

A fiery roll with cucumber, avocado and crispy ebi tempura prawn, layered with a spicy blend of kimchi, sweet and spicy mayo, plus eel sauce. Finished with crunchy bubu arare and crispy kadayif.

Refreshing cucumber and smooth avocado, wrapped and dipped in bold, pink-flavoured tenkasu. Each piece is topped with a rich, savory blend of prawn, orange tobiko, crispy shallots and teriyaki sauce.

Inside out maki filled with guacamole and crispy prawn. Topped with chilli and gochujang dressings.

Rolled with cucumber and avocado purple tenkasu. Fresh salmon marinated in yuzu and orange. Topped with chives and sprinkled with shichimi powder.

Wrapped in chive and yuzu sesame-seasoned rice on a nori sheet, filled with crisp cucumber, tangy Japanese pickled daikon and crispy tempura soft shell crab. Finished with vibrant orange tobiko and a bold kick of kimchi mayo.

A vibrant roll filled with cucumber, avocado and asparagus. Topped with a stem of broccoli and beetroot glaze broccoli powder.

Steamed basmati rice, simple and satisfying.

Baked sweet potato mashed with parmesan cheese, chopped chives, and truffle dressing.

Crispy premium fries, a perfect accompaniment.

Stir-fried basmati rice mixed with house-made kimchi.

Grilled tender stem broccoli tossed with chilli and yogurt, sprinkled with crispy fried onions.

Premium fries topped with grated truffle parmesan.

Grilled sea bass served with miso lime dashi beurre blanc sauce, topped with caviar and steamed pak choi. Available Friday, Saturday & Sunday only.

Slow-cooked short rib in Japanese stock, glazed with a sweet and spicy sesame sauce, served with grilled spring onion. Available Friday, Saturday & Sunday only.