A La Carte

Steamed green soybeans with sea salt.

With silk tofu, seaweed and spring onion.

Osuimono clear soup.

Japanese style with karashi (mustard).

Deep fried aubergine and then served chilled with delicate tensuyu.

Fresh baby leaf spinach blanched and dressed with sesame sauce.

Very classical Japanese dish with scallops dressed with plum and shiso pickle. Floral, sweet and sour notes.

Carpaccio of sirloin with tangy homemade tomato sauce.

House par-smoked with cherry blossom tea. Served with wasabi-caesar dressing.

Very famous street food of deep fried crispy octopus fritters served with katsuoboshi, mayo and Japanese BBQ sauce.

Lettuce, asparagus, onion, avocado, cucumber, wrapped in ricepaper with homemade mayo namjiam.

Mixed lightly battered deep fried vanamei prawns, squid, fish and vegetable.

Vanamei prawns coated and cooked with tempura batter.

Lightly battered and cooked strips of squid tubes. Served with tensuyu sauce.

Lightly battered and deep fried so it is crunchy on the outside yet remarkably succulent.

Fish of the day - butterflied fish with plum paste and shiso inside and then coated and cooked with tempura batter.

A collection of the best seasonal vegetables and mushrooms cooked with the light Japanese batter. Served with Tensuyu sauce.

Home-made pan grilled dumplings - vegetable.

Pan grilled dumplings. Served with gyoza sauce.

Grilled skewers of chicken and leek with teriyaki sauce.

Spicy miso-marinated and gently grilled.

Wagyu minced beef with carrots, cabbage and spring onions in a light pastry roll. Served with lightly spicy tomato mayo and namjin sauce.

Crispy coated deep fried tofu with tensuyu sauce.

Crispy deep fried squid with hand made chilli sauce. Sauce contains gluten.

Tender chicken thigh marinated in soy-sauce, black pepper and cooked with potato starch. Served with Yuzu Aji Amarillo mayonnaise.

Half aubergine, deep fried, drained and then dressed with sweet Yuzu-Miso sauce and sesame.

Grilled Black Cod is actually Sablefish and unrelated to the cod family. A fatty fish that is also known as 'Snow Fish' because the meat is pearly white and the flakes literally melt in the mouth with a very mellow and sweet taste. Marinated with a sweet white miso specifically from Kyoto and served with spicy and sweet miso.

Succulent quintuple A grade Japanese Wagyu served Kyoto-style as gently seared cubes. Served with soy and fresh wasabi.

Age-mono style - cooked with a crispy coating and then pan-tossed with caramelised teriyaki sauce.

Sesame seed dressed Tuna, lightly seared on the exterior and served with namjin sauce and carpaccio oil dressed salad.

Age-mono style - cooked with a crispy coating and then pan-tossed with caramelised teriyaki sauce.

Deep fried crispy coated tofu in smooth thick sauce topped with oriental mushrooms.

Seaweed with yuzu-ponzu sauce.

In-house prepared spicy pickled cabbage, with just the right balance between spice and fermentation. Delightful accompaniment to the whole meal.

Prepped Kyoto style with salt marination and then pickled in a lightly citrus vinaigrette.

Kyoto style seasonal vegetable braised in soy, sugar and mirin.

World's first sushi roll to use wasabi leaf instead of seaweed, our creation uses wasabi from Europe's only wasabi farm here in Winchester as well as our renowned locally smoked trout. Garnished with edible flowers and yuzu-mayo.

Chef's special roll with prawn, tuna filling, topped with seared salmon, mayo, togarashi and light teriyaki dressing.

Cream cheese, avocado, onion, cucumber filling with grilled eel and sansho pepper topping. Designed to enhance the smoky taste of the grilled eel.

High grade local beef, gently seared topping with dressing of spicy yuzu-koshu and light teriyaki sauce, ponsu sauce.

Seaweed less, pressed sushi with prawn tempura and asparagus though the middle, topped with seared salmon and dressed with prawn sambal and chives.

Cylindrical pressed sushi with delicately prepared mackerel, shiso, ginger and sesame.

Deep fried soft shell crab with tobiko, avocado and cucumber.

Prawn tempura, avocado, and tobiko with spicy mayonnaise sauce.

Blue-fin tuna, lettuce, onion and avocado with spicy dressing.

Avocado, cucumber, pickled daikon, wakame, cabbage and handmade vegan mayo.

A vegan version of our World famous sushi roll, made with a selection of vegan ingredients, wrapped with marinated wasabi leaf and served with fresh locally grown wasabi to grate.

Chef's selection of 20 pieces of the best available fish. Served with a variety of seaweeds and petals and leaves.

Chef's selection of 10 pieces of the best available fish. Served with a variety of seaweeds and petals and leaves.

Sustainably farmed off the coast of Spain, our Blue Fin Tuna collection includes Akami, Chu-toro and the prized Otoro.

Chef's choice of the best six fish, individually prepared, marinated or dressed, elegantly draped over lightly pressed mounds of rice.

Chef's selection of delightful vegan topped hand pressed sushi.