We are open seven nights a week.
Our menu takes inspiration from the izakaya of Japan, using traditional Japanese techniques and the best seasonal produce.
We offer a range of sushi & sashimi, hot dishes, as well as various Set Menus, including plant-based vegan alternatives which can be made gluten free on request.
We gladly welcome walk-ins which will be sat either at the bar, in the main restaurant or on the large central table in our side room.
For reservations of up to 6 people, please follow the steps in the Reservations section of our website.
For larger groups of up to 30 people, or if you have any queries relating to private hire, please email [email protected]
MENU
edamame* 3
padron peppers with shichimi* 6
goma wakame salad* 6
king oyster mushrooms with edamame puree and shichimi* 9
nasu with miso dressing* 8
vegetable spring rolls and ume* 9
chicken kara-age and spicy miso 9
salmon tataki, ponzu, and garlic chips 11
sea bass carpaccio, yuzu-soy, daikon, and jalapeno 11
tuna tataki with pineapple salsa, dashi gel, and ponzu 12
salmon tartare and tobiko 12
hamachi, mustard miso, yuzu, and wasabi salsa 13
enoki, asparagus, and broccoli nigiri 12
sashimi moriawase 15
nigiri moriawase 18
vegan maki with cucumber, avocado, shiso, pickled radish, and teriyaki gourd* 10
california maki with king crab, cucumber, and avocado 12
crunchy spicy tuna roll with spring onion, and tenkasu 15
smoked eel roll with creme fraiche and horseradish 15
dragon roll with unagi, prawn tempura, avocado, unagi sauce, and shichimi 15
soft shell crab maki with cucumber, avocado, teriyaki, and wasabi mayo 15
special set 48
edamame
tartare with spring roll crisps
sashimi moriawase
salmon, tuna, and yellowtail nigiri
tuna maki with cucumber, spring onion, itogaki, and sesame
chicken kara-age with spicy miso
goma wakame and young seaweed with sesame dressing
vegan special set* 45
edamame
beetroot, nasu, and kombu tartare
king oyster mushrooms with edamame puree and shichimi
enoki, asparagus, and broccoli nigiri
maki with cucumber, avocado, shiso, pickled radish, and teriyaki gourd
nasu with miso dressing
goma wakame and young seaweed with sesame dressing