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SLVJ Suggestions
Cucumber gunkan and bluefin tuna belly, with tobiko and tobanjan mayonnaise.
Sushi rice with kimchee vine, sautéed edamame with garlic, braised pork, cured egg and foie gras topping.
Seasonal peach vol-au-vent with flambéed cherry tomatoes, toffee cream and vanilla chantilly.
Sushi Bar
Spicy tuna
Spicy salmon
Rainbow
Fujiroll
Shrimp roll
Dinamita
Vegan roll
SLVJ roll
Cigala roll (New)
Soft shell crab (New)
Tuna, crispy wonton, chives, spicy mayo, with avocado topping and tofu-feta base.
Salmon, chives, spicy mayo and avocado, with salmon topping, crispy wonton, and passionfruit and eel seasoning.
Snow crab, chives and cucumber, with tuna, avocado and salmon topping, and eel, ikura (salmon roe) and crispy wonton seasoning.
Snow crab, chives, lettuce and avocado, with tobiko and gochujang-tempured and frosted lobster topping.
Shrimp, asparagus and spicy mayo, with itogaki topping, and eel and ikura seasoning (salmon roe).
With crab and wrapped in soy paper, and accompanied with truffled butter.
Cucumber, tempured asparagus, lettuce and kampio, with shibazuke, smoked pepper and avocado, accompanied with yuzu-kosho soy.
With snow crab and chives, topped with hamachi sashimi and guacamole, toro tartar, truffled egg sauce and porcini.
Asparagus, avocado, spicy mayo and serrano pepper.
With crayfish, cucumber, wakame, mayo ponzu, with flambéed crayfish topping and old bay seasoning.
With crab, dinamita sauce and truffled butter.
1 roll and 9 nigiris.
1 roll and 9 nigiris.
9 sashimis.
9 sashimis.
Splendid alfonsino.
Japanese fish.
Japanese scallops.
Gilt-head bream.
Japanese omelette.
Nordic salmon.
Sea urchin (only in season).
Tuna fillet.
Silver seabream.
Freshwater eel.
Japanese squid.
Japanese octopus.
Salmon roe.
Softwater prawn.
Fatty tuna.
Medium-fatty tuna.
Medium-fatty Japanese fish.
Amberjack Japanese fish.
O-Toro, chives and wasabi.
Tuna and chives.
Salmon and wasabi.
Cucumber and sesame.
Salmon roe and quail egg.
Grilled foie gras with eel sauce.
Toro tartar with kimchee sauce and soy paper.
Bluefin tuna fillet tartar.
Ponzu marinated salmon, ikura (salmon roe), avocado and truffle.
Tuna, mayo garlic ponzu, avocado and tempura flakes.
Raw Bar
Pulpo a la piedra
King salmon tiradito
Wakame Kuy-Kuy salad
Bluefin tiradito (chu-toro) (New)
Scallops (New)
Kampachi Tiradito
Thin octopus slices, miso powder and sudashi vinaigrette, served with a hot stone-plate.
Salmon tiradito, gochujang powder, miso, yuzu vinegar and micro shiso.
Ripe mango, green mango, red radish, cucumber.
Tomato tartar, kizami wasabi and olive oil.
Orange marmalade, garlic ponzu, sesame oil, black salt, finished with crab salt.
With yellow pepper foam.
Rice / Soup / Noodles
Wagyu beef fried rice
Duck fried rice
Wok veggie fried rice
Beef ramen
Miso soup
Wok fried rice with roast duck.
Wok rice with corn, cauliflower, green onion and pickled red cabbage.
Sautéed wok rice, sliced wagyu, ikura (salmon roe) and low-temperature cooked egg.
Fresh noodles, meat, hard-boiled egg, green onion and fresh corn.
Miso soup with toasted tofu, green onion and lemon zest.
To Share
Salmon crispy rice
Cauliflower boom
Glazed and spicy edamame
Truffled mushroom dumplings
Short rib buns
Rock shrimp tempura
Japanese style pickled baby vegetables.
Cauliflower with smoked cauliflower coulis, yellow ají sauce and feta-tofu sauce.
Tempura rock shrimps with wasabi, fried kale and green onions.
King salmon, spicy mayo, ikura (salmon roe), coriander.
Sakura sauce glazed edamames, coriander and katsuobushi.
Stuffed with lobster, in a base of lobster bisque, crispy wonton and micro mint.
Maitake mushroom, beef demi-glace, truffled cream.
Stuffed with smoked short rib, white cabbage and pickled red cabbage.
Sautéed flank, yuzu and napa paste, on a nori crispy base.
With butter and topped with purple shiso.
Robata grilled with shiso butter and garlic chips. (6 units)
Robata grilled with shiso butter and garlic chips.
Fresh pak choi and watercress sprouts seasoned with saiko miso mayo, semi spicy bread crumbs and avocado.
Robata
Roasted branzino
Tuna tataki
Roasted king salmon
Octopus skewers (New)
Beef sirloin steak
Black Angus skirt steak
Wagyu A5
Grilled and glazed lamb shank
Tandoori chicken skewers (New)
Grilled Avocado
Fresh corn a la robata
Triple cooking potatoes
Branzino in ponzu yuzu sauce SLVJ style. (2-3 p)
Robata grilled sea bream crowned with garlic chips, micro shiso and Maldon salt, served with ponzu yuzu.
Bluefin tuna (akami) grilled on the robata with ponzu sauce.
Japanese plum-glazed white fish in a swiss chard bed.
Ponzu-glazed salmon grilled on the robata, served with bok choy and soy seasoning.
Shiso butter, salt and black pepper.
Short rib, smoked 12 hours in apple tree wood. (2 pax).
Sirloin with glazed hollandaise yuzu sauce with robata grilled mushrooms.
Japanese Black Angus skirt steak grilled on the robata.
Japanese wagyu grilled on the robata.
Grilled on the robata with shiso butter and ponzu.
Teriyaki sauce-glazed lamb, crispy wonton, served with Brussels sprouts in kimchee sauce.
Chicken skewers with tandoori sauce.
Avocados with ponzu sauce.
Fresh corn with shiso and soy butter.
Wild mushrooms, with ponzu sauce, hollandese, green onions and yuzu.
Confit on the inside, crispy on the outside.
Crispy brussels sprouts in kimchee sauce. (Only in season).
Complements
Original wasabi.
Sliced fresh truffle 5grs.
Sliced fresh truffle 10grs.
Desserts
Yuzu & yuzu pie
Ichigo & cream
Cacao SLVJ
Matcha Volcano
Coconut tres leches
Cream and yuzu sorbet on a sponge cake, pistachio brittle and dry meringue.
White chocolate cream, chocolate and coffee brittle, served with coriander seeds ice cream and raspberries.
Venezuelan chocolate, milk chocolate mousse, passionfruit gel, chocolate cake.
Tres Leches, caramel coated coconut, chantilly cream, lime and coconut ice cream.
Fine cake with a liquid explosion of matcha and white chocolate, with coconut ice cream.
Vinos & Sakes
Bottle: 90
Bottle: 63
Bottle: 63
Bottle: 63
(Yamada-Nishiki) 50%
Cup: 10
Bottle: 48
(Yamada Nishiki) 23%
Bottle: 185
(Yamada Nishiki)
Bottle: 670
Bottle: 124
(Yamada Nishiki) 50%
Bottle: 73
Cup: 10
Bottle: 50
Bottle: 325
Bottle: 120
A.O.C. Champagne
Bottle: 145
A.O.C. Champagne
Bottle: 160
A.O.C. Champagne
Bottle: 930
A.O.C. Champagne
Bottle: 150
A.O.C. Champagne
Cup: 14
Bottle: 120
A.O.C. Champagne
Bottle: 180
Bottle: 625
A.O.C. Champagne
Bottle: 100
A.O.C. Champagne
Bottle: 240
A.O.C. Champagne
Bottle: 430
Bottle: 380
Cup: 15
Bottle: 120
A.O.C. Champagne
Bottle: 550
Bottle: 650
Bottle: 150
Bottle: 32
Chordonnay Parellada Xarello
Cup: 7
Bottle: 29
D.O Cava Pinot Noir, Trepat, Xarello
Bottle: 39
Do Allela.
Bottle: 26
D.O. Bierzo.
Cup: 5
Bottle: 25
D.O. Rueda.
Cup: 6
Bottle: 25
Bottle: 42
D.O.Ca. Rioja 100% Viura.
Bottle: 70
Bottle: 49
Bottle: 92
Bottle: 180
Bottle: 58
D.O. Conca de Barberá 100% Chardonnay.
Bottle: 120
D.O. Costers del Segre Albariño, Chardonnay, Xarello.
Bottle: 49
D.O. Costers del Segre Albariño, Chardonnay, Xarello.
Bottle: 28
D.O. Rías Baixas
Bottle: 80
Bottle: 160
Bottle: 142
Bottle: 54
Bottle: 60
Bottle: 84
Sauvignon Blanc
Bottle: 390
D.O.C. Langhe 100% Chardonnay.
Bottle: 404
Bottle: 30
Bottle: 75
Russian River Valley 100% Chardonnay.
Bottle: 59
Russian River Valley 100% Albariño.
Bottle: 52
Sauvignon Blanc
Bottle: 65
Do Cotes de la Provence.
Cup: 9
Bottle: 84
Do Cotes de la Provence.
Bottle: 289
AOC Cótes de Provence, Garnacha, Rolle y Cinsault
Bottle: 51
Do Rioja.
Bottle: 43
Do Cotes de la Provence.
Bottle: 42
D.O. Ribera del Duero.
Bottle: 56
D.O. Ribera Del Duero.
Bottle: 36
D.O. Ribera del Duero.
Bottle: 227
Do Priorat.
Bottle: 401
D.O. Priorat.
Bottle: 777
Costers del Segre.
Bottle: 58
D.O. VT Castilla y León
Bottle: 171
D.O. Toro.
Bottle: 60
D.O. Toro.
Bottle: 125
D.O. Conca del Barbera.
Bottle: 346
D.O Ribera del Duero.
Cup: 5.5
Bottle: 28
D.O.C Rioja.
Bottle: 29
D.O Rioja.
Bottle: 81
D.O.Ca. Rioja Tempranillo, Graciano, Viura, Malvasia.
Bottle: 139
D.O.Ca. Rioja Tempranillo.
Bottle: 538
D.O. Rioja.
Bottle: 86
D.O. Ribera del Duero Tinto Fino Cabernet Sauvignon Merlot.
Bottle: 28
D.O. Rioja.
Bottle: 380
D.O. Rioja.
Bottle: 240
D.O.Ca. Priorat Garnacha Tinta.
Bottle: 42
D.O. Rioja.
Bottle: 45
D.O. Penedes.
Bottle: 75
D.O Priorat Garnacha, Cabernet Sauvignon, Syrah.
Bottle: 179
Bottle: 110
D.O Rioja Tempranillo Graciano Mazuelo Garnacha.
Bottle: 46
Bottle: 23
D.O. Cataluña.
Bottle: 28
D.O Castilla y León Ribera del Duero Cabernet Sauvignon Tempranillo.
Bottle: 690
Bottle: 76
Bottle: 80
Bottle: 598
Bottle: 29
Bottle: 741
Bottle: 76
Hungria.
Bottle: 70
Catalunya.
Bottle: 39
Cup: 6
Bottle: 28
Cup: 7
Bottle: 42
Cup: 8
Bottle: 62
Bottle: 6
Bottle: 6
Bottle: 6
Bottle: 6
Bottle: 6
Bar
Tanqueray Ten gin, white chocolate, citric scents, cream and flowers and yuzu mix, perfect combination to accompany our Dinamita roll.
Cup: 14
Ciroc ultrapremium vodka, ginger syrup, citric scents, peach and jasmine London Essence, refreshing and spiced cocktail.
Cup: 14
Don Julio white tequila, miso, rice, aloe vera, jalapeño, green shisho and wasabi cotton. If you like a Margarita, try our most japanese version, perfect to accompany our nigiris and shashimis.
Cup: 14
Don Julio white tequila, Casamigos Mezcal, corn syrup, chipotle, togarashi salt, grapefruit and pink pepper London essence, perfect to accompany our rolls.
Cup: 14
Tanqueray Ten gin, elderberry flower, spicy watermelon, citric scents and champagne Perrier Joüet.
Cup: 14
Ciroc ultrapremium vodka, cucumber and basil syrup, citric scents and ginger fizzy drink, refreshing drink with spicy notes.
Cup: 14
Zacapa 23 rum, coconut rum, coconut water, pandam, curry pineapple and citric scents, our version of the Piña Colada, for the most tropical palates.
Cup: 14
Bulleit Bourbon, melon, lime, coconut water, pandam and matcha tea soda.
Cup: 14
Tanqueray Ten gin, wakamomo, passionfruit, refreshing and fruity drink in the purest SLVJ style.
Cup: 14
Zacapa 23 rum, citric scents, roast pineapple, sesame, quito orange and passionfruit foam, toasted and tropical tastes in two textures, a good accompaniment for our robata dishes.
Cup: 14
Jack Daniel's Tennessee Apple, elderflower liquor, cítrics, apple and cucumber syrup.
Cup: 14
Brandy, triple sec, citrus, fruits and and cava.
Bottle: 35
Brandy, triple sec, citrus, fruits and champagne Perrier Joüet.
Bottle: 80
Seedlip Spice, citric scents, basil and The Organics Ginger Beer.
Cup: 14
Tanqueray 0,0, citric scents, passionfruit, peach and jasmine london essence.
Cup: 14
Tanqueray Ten gin, citric scents, lychee, raspberries.
Cup: 14
Capucana cachaça, cinnamon, red berries, citric scents.
Cup: 14
Jack Daniel's Tennessee Whiskey, yuzu-shu, citric scents and ginger.
Cup: 14
Ciroc ultrapremium vodka, lemon, sesame, spice mix SLVJ and tomato juice.
Cup: 14
Ciroc ultrapremium vodka, vanilla, passionfruit, lime and champagne Perrier Joüet.
Cup: 14
Don Julio reposado tequila reposado, agave, citric scents, chipotle salt.
Cup: 14
Rum, coconut and pandam water, lime.
Cup: 14
Sake, aperol, peach london essence, jasmine, cava.
Cup: 14
Zacapa 23 rum, mint, lime, sugar and champagne Perrier Joüet.
Cup: 14
Capucana cachaça, cinnamon, red berries, citric scents.
Cup: 14
Zacapa XO rum, walnut bitters, pineapple sugar.
Cup: 40
Pisco Gobernador, lime, sugar, passionfruit, eggwhite and angostura.
Cup: 14
Don Julio Blanco, citrus, agave syrup, grapefruit soda
Cup: 14
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 14
Bottle: 150
Cup: 14
Bottle: 150
Cup: 14
Bottle: 150
Cup: 16
Bottle: 180
Cup: 16
Bottle: 180
Cup: 16
Bottle: 180
Cup: 16
Bottle: 180
Cup: 16
Bottle: 180
Cup: 16
Bottle: 180
Cup: 16
Bottle: 180
Cup: 14
Bottle: 150
Cup: 18
Bottle: 200
Cup: 14
Bottle: 150
Cup: 18
Bottle: 200
Cup: 14
Bottle: 150
Cup: 18
Bottle: 200
Cup: 16
Bottle: 180
Cup: 18
Bottle: 200
Cup: 16
Bottle: 180
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 16
Bottle: 200
Shot Glass: 10
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 20
Bottle: 220
Shot Glass: 14
Cup: 35
Bottle: 370
Shot Glass: 25
Bottle: 950
Cup: 20
Bottle: 220
Shot Glass: 14
Cup: 20
Bottle: 220
Shot Glass: 14
Cup: 20
Bottle: 220
Shot Glass: 14
Cup: 20
Bottle: 220
Shot Glass: 14
Cup: 35
Bottle: 370
Shot Glass: 25
Cup: 40
Bottle: 400
Shot Glass: 30
Cup: 50
Bottle: 450
Shot Glass: 35
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 40
Bottle: 450
Shot Glass: 35
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 14
Bottle: 150
Shot Glass: 10
Cup: 30
Bottle: 400
Shot Glass: 20
Cup: 16
Bottle: 200
Shot Glass: 10
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 20
Bottle: 250
Shot Glass: 15
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 30
Bottle: 400
Shot Glass: 25
Cup: 35
Bottle: 450
Shot Glass: 30
Cup: 35
Bottle: 450
Shot Glass: 30
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 40
Bottle: 400
Shot Glass: 35
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 16
Bottle: 200
Shot Glass: 10
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 30
Bottle: 400
Shot Glass: 25
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 16
Bottle: 190
Shot Glass: 8
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 30
Bottle: 350
Shot Glass: 30
Cup: 45
Bottle: 450
Shot Glass: 35
Cup: 8
Bottle: 120
Shot Glass: 5
Cup: 8
Bottle: 120
Shot Glass: 5
Cup: 8
Bottle: 120
Cup: 8
Bottle: 120
Cup: 8
Bottle: 120
Cup: 8
Bottle: 120
Shot Glass: 5
Bottle: 6
Bottle: 6
Bottle: 6
Bottle: 6
Bottle: 6
Bottle: 5
Bottle: 5
Bottle: 5
Bottle: 5
Bottle: 5
Bottle: 5
Bottle: 5
Bottle: 5
Lunch Menu
Available from Tuesday to Friday from 13:30 to 16:00h (19,80)
Miso soup with toasted tofu, green onion and lemon zest.
Wok rice with corn, cauliflower, green onion and pickled red cabbage.
With crab and wrapped in soy paper, and accompanied with truffled butter.
Cauliflower with smoked cauliflower coulis, yellow ají sauce and feta-tofu sauce.
Salmon, chives, spicy mayo and avocado, with salmon topping, crispy wonton, and passionfruit and eel seasoning.
Tuna, crispy wonton, chives, spicy mayo, with avocado topping and tofu-feta base.
Robata grilled sea bream crowned with garlic chips, micro shiso and Maldon salt, served with ponzu yuzu.
Cucumber, tempured asparagus, lettuce and kampio, with shibazuke, smoked pepper and avocado, accompanied with yuzu-kosho soy.
Beef and teriyaki.
Chicken skewers with tandoori sauce.
White chocolate cream, chocolate and coffee brittle, served with coriander seeds ice cream and raspberries.
Wagyu, cheddar cheese, gochujang sauce and pickles, served with French fries.
Monkey Brunch
Every Saturday from 13:30h to 16:00h
Ripe mango, green mango, red radish, cucumber.
Miso soup with toasted tofu, green onion and lemon zest.
Sakura sauce glazed edamames, coriander and katsuobushi.
Tuna, crispy wonton, chives, spicy mayo, with avocado topping and tofu-feta base.
Salmon, chives, spicy mayo and avocado, with salmon topping, crispy wonton, and passionfruit and eel seasoning.
Asparagus, avocado, spicy mayo and serrano pepper.
Cucumber, tempured asparagus, lettuce and kampio, with shibazuke, smoked pepper and avocado, accompanied with yuzu-kosho soy.
With crab and wrapped in soy paper, and accompanied with truffled butter.
Fresh noodles, meat, hard-boiled egg, green onion and fresh corn.
Served with hollandaise sauce.
Benedict eggs on brioche bread and tuna.
Benedict eggs on brioche bread and salmon.
Avocado toast with red beans, poached eggs, and hollandaise sauce.
Sweet egg omelette.
White chocolate cream, chocolate and coffee brittle, served with coriander seeds ice cream and raspberries.
Cream and yuzu sorbet on a sponge cake, pistachio brittle and dry meringue.
