Edamame/Spicy Edamame (V)

(So, Mi, Se)

Nasu Goma (V)

Grilled aubergine with sesame paste
(Pe, Lu, So, Ce)

Hamachi Yellowtail

Wasabi salsa yuzu dressing
(Fi, So, Ce, Mu)

Salmon Tartare

Wasabi tobiko & quail egg in wasabi ponzu
(Fi, So, Ce, Eg, Mu)

Yellowtail Tartare

Wasabi tobiko & quail egg in wasabi ponzu
(Fi, So, Ce, Eg, Mu)

Sunkiss Salmon 9.5

Seared in hot olive oil and a hint of ponzu added
(Fi, Se, So, Ce)

Kataifi Prawns (4)

Wrapped in kataifi pastry & a spicy cream sauce
(Cr, Mi, Ce, Eg, Mu)

Yama Momo Grilled Scallops

Cooked in a spicy creamy whisky sauce with added hints of masago
(Mo, Eg, So, Fi, Mu)

Salt and Chilli Pepper Squid

Tossed in salt and chilli pepper seasoning
(Se, Mo,Mu, Eg)

Snow Crab Shumai

Steamed dumplings filled with snow crab & prawns
(Cr, Ce, So, Mu, Eg)

Chicken Gyoza (4)

Pan fried parcels filled with chicken,
cabbage & spring onion (Ce, Se, Mo, So)

Peri Peri Yakitori (3) 6

Chargrilled chicken on bamboo skewers with scallions
(So, Mi)

(v) Ohitashi (Contains Peanuts)

Blanched spinach with sesame
dressing (served cold) (Pe, Se, Ce, So)

(v) Wakame Seaweed & Samphire Salad

in a sesame dressing (Nu, Se, Sa, Ce)

Mix Sashimi Salad

Shojin Tempura Selection (6) (V)

Sweet potato, courgette, broccoli, shitake
(So, Ce, Eg)

Kawari Age

Black cod tempura
(So, Ce, Eg, Mu)

Shrimp Tempura (3)

Shrimp in tempura dressing
(Cr, So, Ce, Eg)

Yama Momo Seafood Selection

Shrimp, squid, scallop & black cod
(Fi, Cr, Mo, So, Ce, Eg)

Yama Momo Mixed Tempura

Shrimp & seasonal vegetables
(Cr, So, Ce, Eg)

(v) Steamed Rice

(Se)

(v) Oshinko

japanese mixed pickles (So)

(v) Hot Udon Noodles

With light soya & dashi sauce with spring onion
(Se, So, Ce)

(v) Oriental Style Seasonal Vegetables - Chef's Selection

(So, Ce)

Miso Soup

(Fi, So, Mu, Se)

Spicy Miso Soup

(Fi, So, Mu, Se)

Toban Tofu & Vegetables (V)

Served in a Japanese clay pot dish
(So, Ce)

Seafood Toban Yaki

Shrimp, scallop, squid & salmon with oriental vegetables and shitake
in a spicy yuzu sauce served in a Japanese clay pot dish
(Fi, Cr, Mo, So, Ce, Mi)

Gin Dara

(200grams)
Grilled black cod in sweet miso (Fi, So, Ce)

Steamed Sea Bass

Sake & soy ponzu (Fi, So, Ce)

Roast Breast of Duck

Drizzled in hoisin miso on a bed of green beans
(So, Ce)

Lamb Cutlets

Organic best end of lamb cutlets with Korean kimchi chilli
(So, Mi, Mo, Se, Ce, Fi)

Truffle Rib-Eye

Scottish Angus rib-eye with exotic mushrooms & truffle sauce
(So, Ce)

Dynamite Beef

Scottish Angus Rib-Eye with a chilli sauce (So, Ce)

Roasted Pork Belly

With green beans and a peri peri hoisin sauce
(So, Ce)

Sizzling Teriyaki

Japanese hot dish with your choice
of the following:

Scottish Angus Rib-Eye

(So, Ce, Mi)

Salmon

(Fi, So, Ce, Mi)

Chicken

(So, Ce, Mi)

Dragon Roll

Shrimp tempura wrapped in eel, avocado,
cucumber & scallion (Fi, Cr, So, Ce)

Lobster Maki

With avocado, cucumber, scallions and tempura
(Cr, Ce, Fi, Mi, So,Eg, Mu)

Soft Shell Crab Roll

Avocado, scallion, masago in nori
wrapped in cucumber (Cr, So, Ce, Fi)

Sashimi Selection

Three Salmon, two tuna, two seabass, two yellowtail
(Fi, Mu)

Luxury Sashimi Selection

Two yellowtail, two tuna, two mackerel, two scallops, two salmon,
two sweet shrimp – masago, tobiko & served with wasabi
(Fi, Cr, Mo, Mu)

Some of our dishes contain allergens. Click the information button to see a key to the fourteen main allergens and the symbols that represent them on our menu. If you have any further questions regarding allergies or allergens please call us.

Cereals containing Gluten namely

Wheat = Ce
Mustard = Mu
Fish = Fi
Milk = Mi
Sulphur Dioxide and Sulphites = Su
Molluscs = Mo
Peanuts = Pe
Nuts = Nu
Lupin (Lupin Flour/Seeds) = Lu
Sesame Seeds = Se
Crustaceans = Cr
Celery = Cl
Egg = Eg
Soybeans = So

Geisha

A light, balanced jasmine infused Portobello Gin cocktail with complimentary flavours of plum sake & grapefruit. Finished with scented lavender essential oil.

Electric Kamikaze

Belenkaya vodka infused with buzz button flower, shaken with citrus juices and lemongrass. Electrifying & spiced up by a Limoncello & chilli sugar rim.

Blooming Samurai

This is our award winning cocktail based on Whitley Neil Gin, yuzu & champagne reduction shaken with homemade fig puree.

Japito

A Mojito style cocktail bringing out the flavours of Blackwell Spiced Rum by using fresh granadilla, vanilla and matcha green tea. Topped up with champagne.

Peppery Bonsai

This refreshing cocktail is created to open up the pallet using Copperhead Gin, pink peppercorns, citrus flavours and Aperativum Drops.

Little Rappongi

A fresh and exotic long drink based on Belenkaya Vodka infused with kaffir lime leaves, shaken with elderflower and homemade baked nashi pear and topped up with ginger beer.

Maya Papaya

This tropical drink is based on Blanco Tequila Infused with dried papaya, tea & rose petals. It has sweet & fruity flavours created by our homemade papaya juice and peach liqueur. Served with a sour apple ice lolly.

Negroni Oriental

This fantastic twist on a Negroni is created with Copperhead Black Gin, a hint of ume-shu, cherry & Campari reduction, a hint of shichimi and topped with orange bubbles!

Fumiko

This refreshing cocktail complements the flavours of rum by using pineapple & elderflower. It is then topped with caramelised pineapple.

Silent Sumire

A velvety cocktail created with Silent Pool Gin, Briotett Violette Liqueur, matcha & a homemade lavender & camomile syrup... finished with burning lavender & rose petals.

Beyond the Sea - spicy

A refreshing citrus cocktail based on spicy Belenkaya Vodka, lemon and fresh grapefruit. Shaken with yuzu sake & topped with green tea bubbles...served in a shell.

Seika Sake

This refreshing light blue cocktail is inspired by the Japanese blue summer. Based on shiso sochu, lime, sugar and topped with Briotett Blue Curacao.

Red Dragon

A beautiful combination of Nikka Coffee Grain Japanese Whisky infused with fresh strawberries & Koko Kanu Coconut Rum. It is stirred in the Sazerac style & served with dragon fruit garnish.

Hibiki Sour

A twist on a Whisky Sour based on Hibiki 12 Japanese Whisky, we use shiso leaves and Moroccan mint to create a refreshing, flavoursome cocktail. All swizzled in a Japanese Julip tin.

Korean Umeshu Fashion

A new take on a classic Old Fashion using Nikka from the Barrel Japanese Whisky infused with ginseng, Angostura Bitters and a hint of salt. Stirred & perfectly diluted with a little sugar and served with Juju-berry.

Royal Dynasty

Vodka infused with elderflower blossom, shaken with rose water, rose jam, aloe vera & longan juice. Topped with rosé champagne and homemade strawberry sorbet.

Umeshu Bellini

An elegant Bellini based on ume-shu plum sake, topped with prosecco.

Kyuri

Hendrick’s Gin, St Germain Elderflower Liqueur, brut champagne and cucumber garnish.