Online Ordering

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.

Local beef gently seared. Served with tomato sauce.

Very Kyoto - seasonal small snack.

Very classic Japanese dish with cooked fish served in a chilled vinaigrette.

Glazed and grilled.

Japanese style with karashi (mustard).

Chef's selection of the finest pure slices of fish.

Slow grilled with caramelised sauce.

3 pieces nigiri, Temaki hand roll and 2 pieces special sushi roll. Served with Miso Soup.

Japanese style custard pudding with caramel.

Glazed and grilled.

Goma wakame.

Deep fried and then served chilled with delicate tensuyu.

Japanese style with karashi (mustard).

Traditional dish of blanched spinach with hand-made sesame dressing.

Rice paper rolled vegetables with hand-made spicy vegan mayonnaise.

Crispy tofu with thickened umami-rich mushroom sauce.

3 pieces nigiri, special vegan roll and temaki hand-roll. Served with osuimono clear soup.

Selection of Daifuku mochi.

Smoked with cherry blossom tea and served with wasabi-caesar dressing.

Very classic Japanese dish with cooked fish served in a chilled vinaigrette.

Crispy chilli oil marinated king prawn with lightly spicy tomato mayo.

Japanese style with karashi (mustard).

Very Kyoto - seasonal small snack.

Chef's selection from our premium daily collection.

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 in saikyo miso and served with sweet and spicy miso sauces.

3 Piece Nigiri, Temaki hand roll, Winchester roll and Tamago-yaki. Served with miso soup.

Home made with layers of refined tea and cream.

Naturally fermented in the bottle, this well balanced sake has light notes with hints of citrus and melon.

Fine, floral, delicate and chilled, this is the best accompaniment to sushi and sashimi.

From lightly milled and polished rice, this warm sake is the perfect addition to the first course.

Slightly more refined with earthier, rounder flavour. Served ambient.

Infused with plum fruit and plum stone (giving it an almond undertone) and aged 2 years, this sake is sweet and incredibly smooth.

Traditional sweet and fluffy Japanese pancake with green tea cream filling.

A very traditional vegan Japanese dessert made with flavoured sweet Azuki beans and encased in a glutinous rice coating.

Made with Japanese sesame paste and served with a choice of either Roasted Tea Caramel sauce or Japanese Whisky Caramel Sauce.

Home made with layers of refined Japanese green tea and cream.

The Japanese traditionally drink tea with their meals and this is considered a classic everyday tea. The large leaf is taken from the lower shoots of the tea plant. The taste is very soft, discrete and slightly grassy.

Japanese Hojicha is made by taking freshly plucked green leaves which are then steamed, dried and slowly roasted over a low heat to ensure the leaves retain their sweet taste and wonderful fresh aroma. The resultant Hojicha has a full bodied green tea character with delicate hints of toasted cinnamon. Refreshing and delicious any time of day.

The remarkable Japanese delicacy is a green Japanese bancha tea with brown toasted rice added. It is a Japanese favourite. A full-bodied and sweet green tea with a delightful bakey character.

Sencha is Japan's most popular tea. Sakura is Japanese for Cherry Blossom. Just the right amount of cherry has been added to give this tea a sublime mixture of sweetness and astringency.

This connoisseur white tea is picked in the Spring and dried without rolling. The tea is then scented with Jasmine blossoms over three consecutive nights. Very low in caffeine and very high in antioxidants.

This is a super interesting and incredibly rare organic Oolong from the Nakai family in Kyoto, Japan. Inviting apricot notes, a vibrant fruity acidity, smooth texture, and biscuity base notes.

Kabusecha is a tea which ranks above sencha in Japanese teas. Grown in the premium spring season, under the shade, this tea is a pure okumidori varietal liked for its smooth texture and excellent umami. On the palate the tea is clean and smooth, with hints of kombu, kale and spring greens. The finish is impressively long with excellent umami.

Shiraume is a luxurious plum liqueur made by preserving Japanese Ume plums in the finest of Japanese sakes. Deliciously sweet and smooth, it makes the perfect end to an evening.

A high grade sake infused with the elevated citrus notes of the Japanese Yuzu lemon.

Naturally fermented in the bottle, this well-balanced sake uses water from Mount Adatara and the most highly polished grains of rice. Light notes with hints of citrus and melon.

Wonderfully soft and gluggable, with elegant flavours of pears and sherbet.

On the nose, floral notes complement nutty and toasty overtones. Bubbles are generous without being overwhelming. The palate starts with hints of floral citrus. In the mouth floral, citric notes are supported by more textural vanilla and orchard fruits on the mid palate. A long and mineral finish.

A vivid pink hue with lively aromas of fresh strawberry, cranberry and toasted brioche. On the palate, creamy mouthfeel and a bold mousse are tempered by the wine's mouthwatering acidity and vibrant purity of fruit.

A classic dry southern French rosé made from Grenache and Cinsault grapes. A pretty, fresh mouthful of strawberry and cranberry.

This elegant dry rosé displays aromatic notes of grapefruit and delicate citrus hints.

Pure and light pink. Lots of citrus, peach and red berry fruit. Lovely silkiness. Splendidly long finish. Sophisticated.

A refreshing, delicate and dry white wine, using Japan's native Koshu grapes. Think of it as an authentic local alternative to Muscadet or Pinot Grigio. It's well worth a try and a fine match for subtly-flavoured Sushi or Tempura dishes.

A lively single-vineyard Grüner Veltliner with a scent of green apple and grapefruit. Fresh acidity on the palate and a medium to long finish.

Fresh and limey, attractively rounded and good with all types of seafood.

100% Cortese from hillside vineyards. Open, enticing fruit scent with apricots, citrus and melon flavours. A juicy example of this popular northern Italian DOC.

White peach and ripe red apple are to the fore; a gentle creaminess, great freshness and lift; and a mineral finish.

Sunnily exotic fruit - tangerines, green melon and pineapple - with nuances of honey and almond / marzipan. As ever, well-textured. Long, with a touch of white pepper on the finish.

Invariably a juicy and exuberant Kiwi SB. Elderflower and grapey perfume, and then a blast of gooseberries.

Pure, classically understated French Chardonnay, nicely weighted, with hints of grapefruit and almonds.

Classic Loire Sauvignon Blanc. Intense, tangy and complex. A blend of crisp fruit and subtle minerality. Very stylish.

From south facing vines at 380m. on the lower slopes of the Roche de Vergisson, this is one of his top cuvées from a site recently elevated to 1er Cru status. Power is present in abundance. Despite the high acid and minerality, the fruit is almost tropical - pineapple and tangerine.

Very deep and inky with silky, classy black fruit. Very concentrated indeed, this always exhibits a seductive, liqueur element.

Wonderful mushroom accents on a fragrant, perfumed nose. A Pinot of great depth and richness.

Bright youthful purple. Vibrant red-berried and black-cherried fruit. Very traditional example, showing a lively bite.

A delicately silky texture. It is subtle, refined and carries on to a lightly mineral and fragrant finish. The oak is well judged.

A pure and ethereal expression of this recent and warm vintage. Shows classic Burgundian characteristics of polished red fruit and subtle earthiness.

AKASHI-TAI Sake Brewery is a family owned boutique sake producer based in Akashi City. The brewery has been producing premium sake, shochu and umeshu for over 140 years.

Naturally fermented in the bottle, this well-balanced sake uses water from Mount Adatara and the most highly polished grains of rice. Light notes with hints of citrus and melon.

From lightly milled and polished rice, the sort of honest Sake the salarymen in Japan drink on their way home! Perfect served hot with warm little plates.

Best enjoyed at room temperature with hotter dishes such as Teriyaki and Teppanyaki.

Fine, floral, delicate and a delicious accompaniment to the refined taste and texture of Sashimi

Showcasing the natural flavour of Hyogo's Yamadanishiki rice grain, this sake has a satisfyingly umami rich flavour profile which is rich but refreshing. A clean and well-structured traditional brew.

Shiso leaf, sesame seeds, cucumber, sansho and yuzu fruit - a uniquely herbaceous and spicy gin.

A carefully selected blend of teas have been added to the botanical recipe (Hinoki cypress, yuzu and juniper, among others) which imparts an intense aroma and depth of flavour. Chic, elegant and dignified.

Made using purple shiso grown in Dorset. Shiso leaves have a delicate herbal, citrussy flavour.

Distilled with English-grown wasabi, this vodka captures the flavour of fresh wasabi thanks to vacuum distillation.

Offers the perfect balance of toffee sweetness and rich malty flavour, with a tinge of smoke for complexity and depth.

The nose has good body with plenty of nut oils and zest, a pleasant floral character with a little tropical fruit and a rooty note.

Produced in Okinawa using local sugar cane distilled in a column still, creating a crisp, vibrant spirit with aromatic notes of fruit, grass, and spice.

Boasts a boatload of Japanese botanicals, with cedar wood, shiso leaf, chrysanthemum, sansho pepper and yuzu!

Fourteen exquisite botanicals including Pepper Dulse, the "Truffle of the Sea" and Cacao & Ginger guide you on a complex, sensory voyage to the treasures of the deep.

The Japanese traditionally drink tea with their meals and this is considered a classic everyday tea. The large leaf is taken from the lower shoots of the tea plant. The leaves are rich in minerals, but contain up to 10% less caffeine than Gyokuro teas. The taste is very soft, discrete and slightly grassy.

The remarkable Japanese delicacy is a green Japanese Bancha tea with brown toasted rice added. This came about because rice was cheaper than tea, so the tea was bulked up with rice. Today we drink it because of its wonderful toasty taste. A full-bodied and sweet green tea with a delightful baked character.

Sencha is Japan's most popular tea. Sakura is Japanese for Cherry Blossom. Just the right amount of cherry has been added to give this tea a sublime mixture of sweetness and astringency.

This connoisseur white tea is picked in the Spring and dried without rolling. The tea is then scented with Jasmine blossoms over three consecutive nights. Very low in caffeine and very high in antioxidants.

This is a super interesting and incredibly rare organic Oolong from the Nakai family in Kyoto, Japan. Inviting apricot notes, a vibrant fruity acidity, smooth texture, and biscuity base notes.

On the palate the tea is clean and smooth, with hints of kombu, kale and spring greens. The finish is impressively long with excellent umami.

De-alcoholised Airén with added botanicals, e.g. quinine to create that drier feeling and minerality.

Meticulously brewed to match the flavours of Gekkeikan's finest sake, this daiginjo sake delivers a sugar-free sip of delightful fruitiness, completely alcohol-free, with a delicate, dry umami palate.

Grove 42 is a citrus-focused expression featuring blood orange, bitter orange, mandarin, lemon, lemongrass and ginger - and no alcohol whatsoever!

Made from grapes harvested early on in the season, this is a delightful juice with balanced acidity and sweet vegetal aromas.

This delicately bitter, vegetal juice from French fruit maestro Alain Milliat showcases the grape's exquisite flavours.

Brewed in aged cedar barrels just like the old IPA method brought over from England, this ale has a delightful sweet flavour balanced with generous amounts of hops.

Wasabi infused Vodka, Kahlua, Espresso, Sugar syrup, Matcha dusting.

Shiso Gin, Peach liqueur, Lemon juice, Sugar syrup, Egg White.

Shanty's Seaweed infused spiced Rum, Ginger Beer, Lime juice, Angostura Bitters, Sugar syrup.

Midori Melon Liqueur, Yuzushu Sake, Pineapple juice.

Hatozaki Whisky, Umeshu Sake, Lime juice, Soda water.

Seedlip Grove 42 0% Gin, Cranberry juice, Lime juice, Sugar syrup.

Gekkeikan 0% Daiginjo Sake, Lemon juice, Elderflower syrup, Soda water.

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.

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.

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

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.