Edamame (V)

(So, Mi, Se)

Spicy Edamame (V)

(So, Mi, Se)

Agedashi Tofu

Fried tofu in a dashi broth

Nasu Goma (V)

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

Hamachi Jalapeno

Ponzu sauce with sliced Jalapeno and coriander
(Fi, So, Ce, Mu)

Salmon

Yellowtail

Kataifi Prawns (4)

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

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)

Green Salad (v)

Baby spinach, mange tout, asparagus, shallot, sesame and tempura flakes with goma dressing

Wakame Seaweed & Samphire Salad (v)

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

Yasai Tempura (6) (V)

Chef’s seletion seasonal vegetable

Kawari Age

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

Shrimp Tempura (4)

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

Mixed Tempura

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

Steamed Rice (v)

(Se)

Oshinko (v)

japanese mixed pickles (So)

Udon Noodles (v)

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)

Yama Momo special Lobster Volcano Roll

Lobster, avocado, cucumber, schives, tobiko, dry chilli, ungi and volcano sauce

Dragon Roll

Shrimp tempura, cucumber and spring onion roll wrapped in eel and avocado

Lobster Maki

Lobster, avocado, cucumber, spring onion and tempura flakes

Soft Shell Crab Roll

Soft Shell crab tempura, avocado, cucmber, spring onion and tobiko

Tiger Roll

Shrimp tempura with avocado, covered with seared salmon, spicy mayo and unagi sauce.

Tuna & Truffle Mayonnaise

Tuna Maki with special truffle mayo sauce

Vegetable Special (v)

Mixed salad, cucumber, avocado, tempura flakes with soy mayo sauce

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)

Gin Dara (200grams)

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

Grilled Sea Bass

Sea Bass marinated with shiso sauce and served with pickles

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)

Tofu Toban Yaki (v)

With mushrooms, bok choy and a spicy yuzu sauce

Roasted Pork Belly

With green beans and a hoisin sauce

Truffle Tofu (v)

With exotic mushrooms and truffle sauce

Truffle Rib-Eye Beef

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

Dynamite Rib-Eye Beef

Scottish Angus Rib-eye dressed in a chilli sauce

Roast Breast of Duck

Drizzled in hoisin miso on a bed of green beans

Lamb Cutlets

Organic best end of lamb cutlets with Korean kimchi chilli

Salmon

Eel

Tuna

White Tuna

Mackerel

Seabass

Shrimp

Yellowtail

Scallop

Salmon Roe

Tobikko

Octopus

Sashimi Selection

Three Salmon, two tuna, two seabass, two yellowtail

Luxury Sashimi Selection

Two yellowtail, two tuna, two mackerel, two scallops, two salmon, two seabass two white tuna & tobiko

Maki / Temaki

Avocado & Cucumber (v)

Japanese Pickle (v)

Salmon

Salmon & Avocado

Grilled Salmon Skin

Tuna

Yellowtail

Eel & Cucumber

Tuna

Scallop & Smelt Egg

Spicy Tuna & Avocado

Snow Crab

Shrimp Tempura

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.