Nuestra carta

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 fobster 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.

Grilled foie gras with eel sauce.

O-Toro, chives and wasabi.

Tuna and chives.

Salmon and wasabi.

Cucumber and sesame.

Salmon roe and quail egg.

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.

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.

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.

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.

Branzino in ponzu yuzu sauce SLVJ style. (2-3 p)

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.

Robata grilled with garlic chips, micro shiso and Maldón salt, served with ponzu yuzu.

Short rib, smoked 12 hours in apple tree wood. (2 pax).

Sirloin with glazed hollandese 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.

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).

Chicken skewers with tandoori sauce.

Original wasabi.

Sliced fresh truffle 5grs.

Sliced fresh truffle 10grs.

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.

Matcha tuile, matcha cake, matcha mousse, passionfruit gel and coconut ice cream.

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

A.O.C. Champagne

Bottle: 145

A.O.C. Champagne

Bottle: 930

A.O.C. Champagne

Cup: 14

Bottle: 120

A.O.C. Champagne

Bottle: 180

Bottle: 625

A.O.C. Champagne

Bottle: 100

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 Penedes.

Bottle: 47

Do Penedes.

Bottle: 30

Do Allela.

Bottle: 26

Do Terra Alta.

Bottle: 24

D.O. Rias Bixas.

Cup: 5.5

Bottle: 27

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: 58

D.O. Penedés Sauvignon Blanc.

Bottle: 52

D.O. Conca de Barberá 100% Chardonnay.

Bottle: 120

D.O. Costers del Segre Albariño, Chardonnay, Xarello.

Bottle: 49

D.O. Ribeiro

Bottle: 24

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% Albariño.

Bottle: 52

Do Cotes de la Provence.

Bottle: 84

Do Cotes de la Provence.

Bottle: 289

D.O. Penedés Pinot Noir, Garnacha tinta.

Cup: 6

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: 116

D.O. Toro.

Bottle: 60

D.O. Toro.

Bottle: 125

D.O. Conca del Barbera.

Bottle: 346

D.O. Rioja.

Bottle: 42

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, Garciano, Viura, Malvasia.

Bottle: 139

D.O.Ca. Rioja Tempranillo, Graciano, Viura, Malvasia.

Bottle: 139

D.O.Ca. Rioja Tempranillo.

Bottle: 338

Tempranillo.

Bottle: 90

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.

Cup: 7

Bottle: 95

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: 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: 5

Bottle: 5

Bottle: 6

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 ginger fizzy drink.

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: 5

Bottle: 5

Bottle: 5

Bottle: 5

Bottle: 5

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.

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.