CASSIC OMAKASE
Multi Course Tasting Menu
BENTO BOXES (Available Monday-Saturday)
|
Classic Bento Box (600 cal)
|
49
|
|
Vegetarian Bento Box (can be made vegan) (450 cal)
|
39
|
|
Children's Bento Box (350 cal)
|
27
|
|
Deluxe Bento Box (650 cal)
|
59
|
DONBURI
|
Unagi Donburi (190 cal)
|
45
|
|
Chicken Anticucho Donburi (265 cal)
|
30
|
|
*Chi Ra Shi Donburi (160 cal)
|
48
|
NOODLES
|
Seafood Udon (260 cal)
|
32
|
|
Inaniwa Udon Hot with Tempura (350 cal)
|
28
|
|
Inaniwa Udon Cold (hot/cold) (150 cal)
|
20
|
NOBU COLD DISHES CLASSIC
|
Miso Chips with Tuna and Scallop (120 cal)
|
22
|
|
Salmon or Yellowtail Tartare with Caviar (171 cal)
|
29.5
|
|
*Toro Tartare with Caviar (198 cal)
|
36
|
|
Yellowtail Jalapeño (106 cal)
|
26
|
|
Tiradito (94 cal)
|
20
|
|
New Style Sashimi Salmon (489 cal) or Whitefish (441 cal)
|
21.5
|
|
Seafood Ceviche (120 cal)
|
18
|
|
*Tuna Tataki with Tosazu (142 cal)
|
25
|
|
Sashimi Salad with Matsuhisa Dressing (650 cal)
|
26
|
|
Field Greens with Matsuhisa Dressing (100 cal)
|
11
|
|
Lobster Salad with Spicy Lemon Dressing (211 cal)
|
36
|
|
Beef Tenderloin Tataki with Ponzu (350 cal)
|
28.5
|
NOBU COLD DISHES NOW
|
Vegetable Hand Roll Sesame Dressing (67 cal)
|
14
|
|
Crispy Rice with *Spicy Tuna (120 cal), Salmon (120 cal) or Yellowtail (120 cal)
|
22
|
|
Crispy Rice with Spicy *Toro (180 cal)
|
27.5
|
|
Whitefish Sashimi Dry Miso (281 cal)
|
21
|
|
*Seared Toro with Yuzu Miso and Jalapeño Salsa (180 cal)
|
33
|
|
Baby Spinach Salad Dry Miso (100 cal)
|
21
|
|
Baby Spinach Salad Dry Miso with Shrimp (160 cal), Lobster (180 cal) or Crab
|
39
|
NOBU HOT DISHES CLASSIC
|
Black Cod Miso (910 cal)
|
53
|
|
Black Cod Butter Lettuce (545 cal)
|
29
|
|
Rock Shrimp Tempura with Ponzu, Creamy Spicy Sauce or Jalapeño (225 cal)
|
27.5
|
|
Rock Shrimp Tempura with Three Sauces (250 cal)
|
29.5
|
|
Squid ‘Pasta’ with Light Garlic Sauce (180 cal)
|
28
|
|
Shrimp and Lobster with Spicy Lemon Dressing (232 cal)
|
40
|
|
Lobster Wasabi Pepper (600 cal)
|
55
|
|
Beef Toban Yaki (200 cal)
|
34
|
|
Lamb Anticucho Miso (840 cal)
|
46
|
|
Anticucho Peruvian Style Rib Eye Steak (580 cal)
|
46
|
NOBU HOT DISHES NOW
|
Wagyu Dumpling with Spicy Ponzu (5pcs) (650 cal)
|
32.5
|
|
Crispy Pork Belly with Apple Wasabi Salsa (780 cal)
|
30
|
|
King Crab Tempura with Amazu Ponzu (280 cal)
|
52
|
|
Umami Chilean Sea Bass (650 cal)
|
52
|
|
Salmon Shiso Tabbouleh (385 cal)
|
32.5
|
|
Grilled Poussin Spicy Lemon (350 cal)
|
32.5
|
JAPANESE WAGYU BEEF
|
GRADE- A5
|
|
65 per 75 grams (650cal)
|
|
Choice of Preparations
|
|
New Style Tataki Toban Yaki Steak Flambé
|
SOUP AND RICE
|
Miso Soup (70 cal)
|
7.5
|
|
Mushroom Soup (80 cal)
|
7.5
|
|
Spicy Seafood Soup (380 cal)
|
14
|
|
Steamed Rice (360 cal)
|
7.5
|
KUSHIYAKI
2 skewers per order, served with Anticucho or Teriyaki Sauce
|
Salmon (385 cal)
|
23.5
|
|
Chicken (265 cal)
|
21
|
|
Beef (450 cal)
|
32.5
|
TEMPURA
|
Shrimp (150 cal)
|
15
|
|
Shojin–Vegetable Selection (100 cal)
|
17
|
|
Asparagus (90 cal)
|
6
|
|
Avocado (120 cal)
|
6
|
|
Broccoli (90 cal)
|
6
|
|
Shiitake Mushroom (90 cal)
|
7
|
|
White Shimeji (100 cal)
|
7.5
|
|
Zucchini (90 cal)
|
6
|
SHUKO
|
Edamame (110 cal)
|
8
|
|
Spicy Edamame (170 cal)
|
9
|
|
Padron Peppers Yuzu Miso (90 cal)
|
11
|
|
Black Cod Croquettes (545 cal)
|
20
|
|
Chicken Wings Umami (200 cal)
|
24
|
|
Chicken Kara-age (265 cal)
|
15
|
|
Wagyu Sliders (2 PCS) (375cal)
|
44
|
|
NOBU TACOS
(Min. Order Two/Price Per Piece)
|
|
|
Tuna Spicy Tomato Salsa (170 cal)
|
7
|
|
Salmon Spicy Miso (150 cal)
|
7
|
|
King Crab Wasabi Sour Cream
|
10
|
|
(190 cal)
|
|
|
Japanese Wagyu Beef (6pcs) (650 cal)
|
65
|
NIGIRI & SASHIMI
|
(Price Per Piece)
|
|
|
*Tuna (48/21 cal)
|
7.5
|
|
*Toro (56/30 cal)
|
9
|
|
*O-Toro (56/30 cal)
|
10.5
|
|
Yellowtail (48/21 cal)
|
8
|
|
Salmon (60/35 cal)
|
7.5
|
|
Sea Bass (43/15 cal)
|
7.5
|
|
Sea Bream (43/15 cal)
|
7.5
|
|
Brill (43/15 cal)
|
8
|
|
Mackerel (30/18 cal)
|
5
|
|
Octopus (51/24 cal)
|
5
|
|
Squid (51/24 cal)
|
6
|
|
Salmon Egg (40/13 cal)
|
7.5
|
|
Scallop (50/25 cal)
|
8
|
|
Shrimp (44/17 cal)
|
7
|
|
Freshwater Eel (43/10 cal)
|
8
|
|
King Crab (45/20 cal)
|
11.5
|
|
Tamago (47/23 cal)
|
5
|
|
Japanese Wagyu (50/23 cal)
|
11.5
|
|
*Sushi Selection
|
52
|
|
*Sashimi Selection
|
52
|
SUSHI MAKI
|
*Tuna (170 cal)
|
12
|
12
|
|
*Spicy Tuna (181 cal)
|
12
|
12
|
|
Salmon (175 cal)
|
12
|
12
|
|
*Toro & Scallion (193 cal)
|
14
|
14
|
|
Yellowtail & Scallion (184 cal)
|
13
|
13
|
|
Yellowtail Jalapeño (184 cal)
|
13
|
13
|
|
Salmon & Avocado (259 cal)
|
16
|
16
|
|
Scallop & Smelt Egg (210 cal)
|
16
|
16
|
|
California (217 cal)
|
17
|
17
|
|
Eel & Cucumber (207 cal)
|
14
|
17
|
|
Shrimp Tempura (342 cal)
|
14
|
16
|
|
Soft Shell Crab Roll (256 cal)
|
n/a
|
16
|
|
Salmon Skin (274 cal)
|
14
|
16
|
|
*House Special (290 cal)
|
n/a
|
18
|
|
Vegetable (236 cal)
|
12.5
|
12.5
|
|
Kappa (220 cal)
|
9.5
|
9.5
|
|
Avocado (260 cal)
|
9.5
|
9.5
|
|
Kanpyo (220 cal)
|
|
|
* Menu is subject to change.
Additional Nobu Sauce or Dressing £1.50
Prices are inclusive of VAT – 12.5% Discretionary Service Charge will be added to your bill
*Bluefin Tuna is an environmentally threatened species - please ask your server for an alternative.
If you have any dietary requirements or food allergies please inform your server.
Adults need around 2000 kcal per day.
NOBU COLD DISHES CLASSIC
|
Miso Chips with Tuna and Scallop (120 cal)
|
22
|
|
Salmon or Yellowtail Tartare with Caviar (171 cal)
|
29.5
|
|
*Toro Tartare with Caviar (198 cal)
|
36
|
|
Yellowtail Jalapeño (106 cal)
|
26
|
|
Tiradito (94 cal)
|
20
|
|
New Style Sashimi Salmon (489 cal) or Whitefish (441 cal)
|
21.5
|
|
Seafood Ceviche (120 cal)
|
18
|
|
*Tuna Tataki with Tosazu (142 cal)
|
25
|
|
Sashimi Salad with Matsuhisa Dressing (650 cal)
|
26
|
|
Field Greens with Matsuhisa Dressing (100 cal)
|
11
|
|
Lobster Salad with Spicy Lemon Dressing (211 cal)
|
36
|
|
Beef Tenderloin Tataki with Ponzu (350 cal)
|
28.5
|
NOBU COLD DISHES NOW
|
Vegetable Hand Roll Sesame Dressing (67 cal)
|
14
|
|
Crispy Rice with *Spicy Tuna (120 cal), Salmon (120 cal) or Yellowtail (120 cal)
|
22
|
|
Crispy Rice with Spicy *Toro (180 cal)
|
27.5
|
|
Whitefish Sashimi Dry Miso (281 cal)
|
21
|
|
*Seared Toro with Yuzu Miso and Jalapeño Salsa (180 cal)
|
33
|
|
Baby Spinach Salad Dry Miso (100 cal)
|
21
|
|
Baby Spinach Salad Dry Miso with Shrimp (160 cal), Lobster (180 cal) or Crab
|
39
|
NOBU HOT DISHES CLASSIC
|
Black Cod Miso (910 cal)
|
53
|
|
Black Cod Butter Lettuce (545 cal)
|
29
|
|
Rock Shrimp Tempura with Ponzu, Creamy Spicy Sauce or Jalapeño (225 cal)
|
27.5
|
|
Rock Shrimp Tempura with Three Sauces (250 cal)
|
29.5
|
|
Squid ‘Pasta’ with Light Garlic Sauce (180 cal)
|
28
|
|
Shrimp and Lobster with Spicy Lemon Dressing (232 cal)
|
40
|
|
Lobster Wasabi Pepper (600 cal)
|
55
|
|
Beef Toban Yaki (Scotland) (200 cal)
|
34
|
|
Lamb Anticucho Miso (United Kingdom) (840 cal)
|
46
|
|
Anticucho Peruvian Style Rib Eye Steak (Scotland) (580 cal)
|
46
|
NOBU HOT DISHES NOW
|
Wagyu Dumpling with Spicy Ponzu (5pcs) (650 cal)
|
32.5
|
|
Crispy Pork Belly with Apple Wasabi Salsa (780 cal)
|
30
|
|
King Crab Tempura with Amazu Ponzu (280 cal)
|
52
|
|
Umami Chilean Sea Bass (650 cal)
|
52
|
|
Salmon Shiso Tabbouleh (385 cal)
|
32.5
|
|
Grilled Poussin Spicy Lemon (350 cal)
|
32.5
|
OMAKASE MENU
Multi Course Tasting Menu
|
Signature
|
125
|
|
Seasonal
|
190
|
JAPANESE WAGYU BEEF
|
GRADE - A5
|
|
65 per 75 grams (650 cal)
|
|
New Style Tataki Toban Yaki Steak Flambé
|
SOUP AND RICE
|
Miso Soup (70 cal)
|
7.5
|
|
Mushroom Soup (80 cal)
|
7.5
|
|
Spicy Seafood Soup (380 cal)
|
14
|
|
Steamed Rice (360 cal)
|
7.5
|
KUSHIYAKI
2 skewers per order, served with Anticucho or Teriyaki Sauce
|
Salmon (385 cal)
|
23.5
|
|
Chicken (265 cal)
|
21
|
|
Beef (450 cal)
|
32.5
|
TEMPURA
|
Shrimp (150 cal)
|
15
|
|
Shojin–Vegetable Selection (100 cal)
|
17
|
|
Asparagus (90 cal)
|
6
|
|
Avocado (120 cal)
|
6
|
|
Broccoli (90 cal)
|
6
|
|
Shiitake Mushroom (90 cal)
|
7
|
|
White Shimeji (100 cal)
|
7.5
|
|
Zucchini (90 cal)
|
6
|
SHUKO
|
Edamame (110 cal)
|
8
|
|
Spicy Edamame (170 cal)
|
9
|
|
Padron Peppers Yuzu Miso (90 cal)
|
11
|
|
Black Cod Croquettes (545 cal)
|
20
|
|
Chicken Wings Umami (200 cal)
|
24
|
|
Chicken Kara-age (265 cal)
|
15
|
|
Wagyu Sliders (2 PCS) (375cal)
|
44
|
NOBU TACOS
(Min. Order Two/Price Per Piece)
|
Tuna Spicy Tomato Salsa (170 cal)
|
7
|
|
Salmon Spicy Miso (150 cal)
|
7
|
|
King Crab Wasabi Sour Cream
|
10
|
|
(190 cal)
|
|
|
Japanese Wagyu Beef (6pcs) (650 cal)
|
65
|
NIGIRI & SASHIMI (Per piece)
|
*Tuna (48/21 cal)
|
7.5
|
|
*Toro (56/30 cal)
|
9
|
|
*O-Toro (56/30 cal)
|
10.5
|
|
Yellowtail (48/21 cal)
|
8
|
|
Salmon (60/35 cal)
|
7.5
|
|
Sea Bass (43/15 cal)
|
7.5
|
|
Sea Bream (43/15 cal)
|
7.5
|
|
Brill (43/15 cal)
|
8
|
|
Mackerel (30/18 cal)
|
5
|
|
Octopus (51/24 cal)
|
5
|
|
Squid (51/24 cal)
|
6
|
|
Salmon Egg (40/13 cal)
|
7.5
|
|
Scallop (50/25 cal)
|
8
|
|
Shrimp (44/17 cal)
|
7
|
|
Freshwater Eel (43/10 cal)
|
8
|
|
King Crab (45/20 cal)
|
11.5
|
|
Tamago (47/23 cal)
|
5
|
|
Japanese Wagyu (50/23 cal)
|
11.5
|
|
*Sushi Selection
|
52
|
|
*Sashimi Selection
|
52
|
SUSHI MAKI
|
*Tuna (170 cal)
|
12
|
12
|
|
*Spicy Tuna (181 cal)
|
12
|
12
|
|
Salmon (175 cal)
|
12
|
12
|
|
*Toro & Scallion (193 cal)
|
14
|
14
|
|
Yellowtail & Scallion (184 cal)
|
13
|
13
|
|
Yellowtail Jalapeño (184 cal)
|
13
|
13
|
|
Salmon & Avocado (259 cal)
|
16
|
16
|
|
Scallop & Smelt Egg (210 cal)
|
16
|
16
|
|
California (217 cal)
|
17
|
17
|
|
Eel & Cucumber (207 cal)
|
14
|
17
|
|
Shrimp Tempura (342 cal)
|
14
|
16
|
|
Soft Shell Crab Roll (256 cal)
|
n/a
|
16
|
|
Salmon Skin (274 cal)
|
14
|
16
|
|
*House Special (290 cal)
|
n/a
|
18
|
|
Vegetable (236 cal)
|
12.5
|
12.5
|
|
Kappa (220 cal)
|
9.5
|
9.5
|
|
Avocado (260 cal)
|
9.5
|
9.5
|
|
Kanpyo (220 cal)
|
9.5
|
9.5
|
* Menu is subject to change.
Additional Nobu Sauce or Dressing £1.50
Prices are inclusive of VAT – 12.5% Discretionary Service Charge will be added to your bill
*Bluefin Tuna is an environmentally threatened species - please ask your server for an alternative.
If you have any dietary requirements or food allergies please inform your server.
Adults need around 2000 kcal per day.
NOBU CLASSIC
|
Chocolate Bento Box (548 cal)
|
14.5
|
|
Chocolate Fondant, Matcha Ice Cream
|
|
|
Macana (459 cal)
|
14
|
|
Mango,White Chocolate Mousse, Calamansi Sorbet
|
|
|
Whisky Cappuccino (354 cal)
|
14
|
|
Coffee Brulée, Milk Ice Cream, Whisky Foam
|
|
|
Portman Square Cheesecake (252 cal)
|
14
|
|
Vanilla Cheesecake, Mango Kanten, Thai green Curry Sorbet
|
|
|
Chocolate Harumaki (496 cal)
|
14
|
|
Chocolate & Yuzu Spring Roll, Passionfruit Sauce, Coconut Sorbet
|
|
NOBU NOW
|
Green Tea Tiramisu (329 cal)
|
14
|
|
Mascarpone Mousse, Ume Shu Jelly
|
|
|
Oishi Nashi (415 cal)
|
14
|
|
Crispy Nashi Pear, Chesnut Cream, Miso & Pecan Ice Cream
|
|
|
Anmitsu (445 cal)
|
14
|
|
Raspberry Kanten, Exotic Fruit Salsa, Orange & White Chocolate Ice Cream
|
|
|
Kakigori (236 cal)
|
14
|
|
Shaved Ice, Coconut Sorbet, Passion Fruit & Mango Syrup
|
|
|
Selection of Fruit (for two to share) (183 cal)
|
25
|
|
Selection of Ice Creams and Sorbets (75 cal)
|
4.5
|
|
Selection of Mochi Ice Cream (per piece) (75 cal)
|
5.5
|
DESSERT WINE
|
Glass (75 ml)
|
Bottles
|
|
|---|---|---|
|
Sauternes Chateau Violet 2016
|
10
|
40
|
|
Zibibbo Vendemmia Tardiva NV Tenuta Orestadi
|
10
|
49
|
|
Chivite Colecion 125 Vendemia Tardiva 2018
|
-
|
75
|
|
Eiswein vom Blauen Zweigelt Weingut Turk 2018
|
16
|
80
|
|
Royal Tokaji Aszu 5 Puttonyos Blue Label 2017
|
16
|
102
|
DESSERT COCKTAILS
|
Owari
|
16
|
|
Toki Whisky, Noix de la Saint Jean, Honey, Blend of Cacoa,
|
|
|
Coffee, Oak & Smoke Bitters
|
|
|
Yari
|
16
|
|
Ferrand 10 Generations Cognac, Ferrand Dry Curacao, Dandelion Coffee,
|
|
|
De-carbonated Cola, Chocolate Bitters
|
|
|
Hanami
|
16
|
|
Botanist Gin, Rin Quin Quin, Sauterne, Mancino Sakura Vermouth,
|
|
|
Mount Fuji Bitters, CO2
|
|
DIGESTIVES
|
Pierre Ferrand 1er Cru de Cognac
|
15
|
|
Grappa Ornellaia
|
18
|
|
Leyrat XO Vielles Reserve
|
25
|
|
Grappa Barili di Sassicaia
|
26
|
|
Hibiki Harmony
|
20
|
|
Chichibu The Peated
|
80
|
|
Suntory Hakushu 18 yrs
|
105
|
|
Suntory Yamazaki 18 yrs
|
110
|
NOBU SELECTION
|
*Nobu Green Tea (unlimited refills) - £2.5 (2 cal)
|
|
|
*Purchase a cup of green tea at any Nobu in London and proceeds will go to
|
|
|
The Childhood Trust, helping vulnerable children living below the poverty line.
|
|
|
Iced Green Tea (2 cal)
|
6
|
|
Matcha - Traditional Japanese Green Tea (120 cal)
|
6
|
|
Matcha Latte (132 cal)
|
6
|
TEA SELECTION
|
*Good & Proper Tea are a London-based tea company, dedicated to carefully sourcing award-winning teas and herbal infusions from around the world.
|
|
|
Jasmine Pearl (4cal)
|
6
|
|
English Breakfast (2 cal)
|
6
|
|
Earl Grey (2 cal)
|
|
|
Genmaicha (0 cal)
|
6
|
|
Silver needle (4 cal)
|
6
|
|
Jade Oolong (0 cal)
|
6
|
|
Lemon and Ginger (0 cal)
|
6
|
|
Rooibos (0 cal)
|
6
|
|
Chamomile Tea (2 cal)
|
6
|
|
Lemon Verbana (0 cal)
|
6
|
|
Triple Mint (0 cal)
|
6
|
ORIGIN COFFEE
|
*Origin Coffee Works is an independent ethical roastery with great passion for the unique qualities and flavours of coffee. Each bean is roasted in small batches to ensure delicate nuances and to respect its individual roasting profile.
|
|
|
Espresso (1 cal)
|
3.5
|
|
Latte (135 cal)
|
6
|
|
Cappuccino (130 cal)
|
6
|
|
Double Espresso (2 cal)
|
6
|
* Menu is subject to change.
If you have any dietary requirements or food allergies please inform your waiter.
Prices are displayed in British Pounds and are inclusive of 5% VAT. 12.5% Discretionary Service Charge will be added to your bill.
*Bluefin Tuna is an environmentally threatened species - please ask your server for an alternative.
Adults need around 2000 kcal per day
Prices are displayed in British Pounds and are inclusive of 5% VAT. 12.5% Discretionary Service Charge will be added to your bill.
*Bluefin Tuna is an environmentally threatened species - please ask your server for an alternative.
Adults need around 2000 kcal per day
HOKUSETSU SAKE Exlusively to NOBU
|
The Hokusetsu Brewery on Sado Island in the Sea of Japan has been operatedby the Hazu family since 1871. The name Hokusetsu ( Northen Snow) was chosen to reflect the ideal sake brewing conditions on the island during the coldest days of winter.
|
GRADE DAIGINJO
|
These sakes go through a special process, using a centrifuge to separate the sake mash, creating a silkier and lighter texture. This Hikari process is stopped before the mash solids are completely separated, producing a Nigori-style fine texture. Served for you in fine Daiginjo glasses.
|
|
|
|
|
|
Daiginjo YK 35 Enshinbunri
|
|
Glass
|
Carafe
|
Bottle
|
|
Full bodied, fresh citrus, melon and delicate umami flavours.
|
|
50
|
121
|
362
|
|
Junmai Daiginjo Hikari
|
|
Glass
|
Carafe
|
Bottle
|
|
Delicate umami notes. Hints of ripe melon and white flowers
|
|
39
|
95
|
284
|
|
Daiginjo YK 35 Nigori Enshinbunri
|
|
Glass
|
Carafe
|
Bottle
|
|
Full bodied, fresh citrus, melon and delicate umami flavours, with a milky texture.
|
|
37
|
88
|
265
|
GRADE DAIGINJO
|
Cho Daiginjo YK 35
|
Glass
|
Small
|
Large
|
Bamboo
|
Bottle
|
|
Lychee, melon, refined yoghurt, and marzipan.
|
33
|
59
|
124
|
98
|
162
|
|
Daiginjo Black Label
|
Glass
|
Small
|
Large
|
Bamboo
|
|
|
Full bodied with creamy texture.Notes of peach,banana and lactic nuances.
|
21
|
37
|
78
|
62
|
|
HOKUSETSU SAKE
|
Grade Junmai Daiginjo
|
|
|
|
|
|
|
|
Junmai Daiginjo TK 40
|
Glass
|
Small
|
Large
|
Bamboo
|
Bottle
|
Bottle
|
|
Nobu private selection
|
18
|
32
|
67
|
53
|
56
|
89
|
|
Gardenia flower with tropical fruit notes and touch of sweet nuttiness.
|
|
|
|
|
|
|
|
Junmai Daiginjo
|
Glass
|
Small
|
Large
|
Bamboo
|
Bottle
|
Bottle
|
|
Nobu private selection
|
17
|
31
|
66
|
52
|
61
|
101
|
|
Cherry blossom notes, unripe melon and rose buds.
|
|
|
|
|
|
|
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Junmai Daiginjo Yurara
|
Glass
|
Small
|
Large
|
Bamboo
|
|
Bottle
|
|
Yurayura stands for “Wavy-Wavy”.
|
20
|
36
|
75
|
59
|
|
99
|
|
The Sake is kept for three months on trays that vibrates uninterrupted, affecting the characteristics of the product
|
|
|
|
|
|
|
GRADE JUNMAI
|
Junmai
|
Glass
|
Small
|
Large
|
Bamboo
|
|
Cotton candy and yoghurt
|
10
|
17
|
37
|
29
|
|
Displays the quintessential flavour of the rice.
|
|
|
|
|
HOKUSETSU SAKE
|
GRADE GINJO
|
|
|
|
|
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Junmai Ginjo Nobu 71
|
Glass
|
|
|
Bottle
|
|
Rich and coating. Intense and aromatic with orchard fruit notes.
|
18
|
|
|
130
|
|
Nigori (unfiltered sake)
|
Glass
|
Carafe 250ml
|
|
Bottle
|
|
Rich texture supported by notes of unripe banana and yoghurt.
|
12
|
29
|
|
60
|
GRADE HONJOZO
|
Honjozo Yukinohibiki
|
Glass
|
Small
|
Large
|
Bamboo
|
|
Slightly citrusy with aromas of marzipan and banana skin. Earthy and nutty on the palate.
|
11
|
20
|
43
|
34
|
|
Honjozo Kinpaku-Iri
|
Glass
|
Carafe
|
|
|
|
Slightly citrusy with aromas of marzipan and banana skin. Earthy and nutty on the palate. Served particularly for celebrations and special occasions.
|
12
|
30
|
|
|
GRADE FUTSU-SHU
|
Onikoroshi “Devil Killer”
|
Glass
|
Small
|
Large
|
Bamboo
|
|
Very dry, earthy, and neutral.
|
100 ml
|
180 ml
|
380 ml
|
300 ml
|
Ongakushu 10yrs old
|
Glass
|
Small
|
Large
|
Bamboo
|
|
|---|---|---|---|---|
|
Dry and smooth with spicy notes from ageing.
|
13
|
24
|
50
|
39
|
WHITE WINE BY THE GLASS
All served by 125ml
|
Lievland Old Vines 2022 Paarl, South Africa (Chenin Blanc)
|
12
|
|
Malagousia Epanomi Ktima Gerovassilou 2022 Macedonia, Greece (Malagousia)
|
13
|
|
Alves de Sousa “Branco de Gaviosa” 2021 Douro, Portugal (Malvasia, Gouveio, Arinto)
|
14
|
|
Douro, Portugal (Malvasia, Gouveio, Arinto)
|
|
|
Timorasso Organic Colli Tortonesi DOC La Spinetta 2022 Piedmont, Italy (Timorasso)
|
15
|
|
Piedmont, Italy (Timorasso)
|
|
|
Masut Chardonnay 2021 California, USA (Chardonnay)
|
19
|
|
Pouilly-Fuissé 1er Cru Organic Cuvée Heritiers Auvigue 2020 Burgundy, France (Chardonnay)
|
23
|
|
Burgundy, France (Chardonnay)
|
|
|
Pouilly Fumé “Baron de L” 2020 Loire, France (Sauvignon Blanc)
|
30
|
RED WINE BY THE GLASS All served 125 ml
|
Southern Right Pinotage 2020 Western Cape (Pinotage)
|
12
|
|
Agricola de Cadalso 2021 Madrid, Spain (Garnacha Tinta)
|
13
|
|
Altaluvia Gualtallary 2018 Mendoza, Argentina (Malbec)
|
15
|
|
Guidalberto Tenuta San Guido 2021 Tuscany, Italy (Cabernet Sauvignon, Merlot)
|
19
|
|
D. Baron Thénard Givry 1er cru “Les Bois Chevaux” 2016 Burgundy, France (Pinot Noir)
|
22
|
|
Château Ducru-Beaucaillou “Le Petit Ducru” 2018 Bordeaux (Merlot, Cabernet Sauvignon)
|
25
|
|
Blackbird Vineyards “Arise” 2018 Napa Valley, (Cabernet Sauvignon, Merlot, Cabernet Franc)
|
27
|
ROSE WINE BY THE GLASS
|
All served 125 ml
|
|
|
Cà Maiol “Roseri” 2022 Lake Garda, Italy (Groppello, Marzimino, Sangiovese, Barbera)
|
12
|
|
Château D’Esclans “Whispering Angel” 2022 (Provence, France)
|
16
|
CHAMPAGNE & SPARKLING
|
Laurent Perrier La Cuvée (Tour sur Marne, France)
|
19
|
|
Laurent Perrier Cuvée Rose (Tour sur Marne, France)
|
24
|
|
Laurent Perrier Blanc de Blanc (Tour sur Marne, France)
|
26
|
BEER
|
Asahi (Japan)
|
7
|
|
Malt Coast IPA (Norfolk, UK )
|
7
|
|
Hitachino White ale (Japan)
|
9.5
|
|
Asahi 00 (Zero Alcohol) (Japan)
|
6.5
|
CHAMPAGNE BRUT
|
Laurent Perrier La Cuvée (Tour sur Marne )
|
98
|
|
|
|
|
|
Laurent Perrier Harmony (Tour sur Marne )
|
114
|
|
|
|
|
|
Telmont Brut Reserve (Damery)
|
121
|
|
|
|
|
|
Bérèche et Fils (Ludes)
|
137
|
|
|
|
|
|
Louis Roederer Collection 243 (Reims)
|
140
|
|
|
|
|
|
Laurent Perrier Blanc de Blanc (Tour sur Marne)
|
149
|
|
|
|
|
|
Henry Giraud Esprit Nature (Ay)
|
149
|
|
|
|
`
|
|
Bollinger Special Cuvée (Ay)
|
155
|
|
|
|
|
|
Henry Giraud Homage au Pinot Noir (Ay)
|
180
|
|
|
|
|
|
Grand Siecle n.25 by Laurent Perrier (Tour sur Marne)
|
255
|
|
|
|
|
|
Ruinart Blanc de Blanc (Reims)
|
272
|
|
|
|
|
|
Krug Grand Cuvée 170th Edition (Reims)
|
684
|
|
|
|
|
BRUT VINTAGE
|
Laurent Perrier Vintage 2012 (Tour sur Marne)
|
120
|
|
Jacquart Blanc de Blanc 2015 (Vertus)
|
165
|
|
Bollinger Grande Année 2014 (Ay)
|
310
|
|
Louis Roederer Cristal 2015 (Reims)
|
690
|
|
Dom Pérignon 2013 (Epernay)
|
585
|
ROSE
|
Laurent Perrier Cuvée Rosé (Tour sur Marne)
|
138
|
|
Delamotte Rosé (Le Mesnil-sur-Orger)
|
130
|
|
Jacquart Mosaique Rosé (Vertus)
|
135
|
|
Bollinger Rosé (Ay)
|
185
|
|
Ruinart Rosé (Reims)
|
272
|
ROSE VINTAGE
|
Louis Roederer Rosé 2016 (Reims)
|
170
|
|
Bollinger “La Grande Année” Rosé 2014 (Ay)
|
370
|
|
Louis Roederer Cristal Rosé 2013 (Reims)
|
1200
|
MAGNUM FORMAT
|
Laurent Perrier La Cuvée (Tour sur Marne)
|
215
|
|
Laurent Perrier Cuvée Rosé (Tour sur Marne)
|
280
|
|
Grand Siècle N. 23 by Laurent Perrier (Tour sur Marne)
|
550
|
SPARKLING WINE
|
Cremant de Borgogne Blanc de Blanc De Mancey NV (Loire, France)
|
72
|
|
Gusbourne Blanc de Blanc 2018 (Kent, England)
|
90
|
|
Hattingley Valley Rosé 2019 (Kent, England)
|
115
|
|
Breaky Bottom 2009 (Sussex Down, England)
|
120
|
COCKTAILS
|
RINGO
|
16
|
|
Suntory Toki, Appletiser
|
|
|
Served Long
|
|
|
MĀORI TAI
|
17
|
|
Bacardi 8, Black Tears Spiced Rum, Frangelico, Umeshu, Orgeat, Raspberry Cordial
|
|
|
Served Long
|
|
|
ICHIGO PUNCH
|
17
|
|
Grey Goose Essences Strawberry & Lemongrass, Cacao Liquor, Amontillado Sherry, Fino Sherry
|
|
|
Served on the Rocks
|
|
|
RISING SUN
|
16
|
|
St Germain Elderflower Liqueur, Sake Rock, Yuzu, Prosecco
|
|
|
Served Spritz Style
|
|
|
KĀDO
|
16
|
|
Hendrick's Gin, Creme de Bergamotte, Coriander Seed and Pink Pepper Syrup,
|
|
|
Two Keys Grapefruit Soda
|
|
|
Served Long
|
|
|
THE NORTHERN GOLD
|
17
|
|
The Lakes Distillery The One , Umeshu, Shiso, Angostura Cacao Bitters
|
|
|
Served on the rocks
|
|
|
BETWEEN THE OCEANS
|
18
|
|
High West American Prairie Bourbon, Cocchi Vermouth di Torino infused Lemon Oil, Amontillado Fino Sherry
|
|
|
Served straight up
|
|
|
CAYO COCO
|
16
|
|
Bacardi 4, Tempus Fugit Crème de Banane Liqueur, Lime, Coconut, Pineapple
|
|
|
Served on the rocks
|
|
|
FLOR THE JAMAICA
|
17
|
|
Ojo de Dios Hibiscus Mezcal, Prucia, Plum Strawberry Soda
|
|
|
Served Long
|
|
|
STRAWBERRY AND CREAM
|
16
|
|
Discarded Grape Skin Vodka, Soft Strawberry Syrup, Waste Champagne Acid, Mascarpone, Citrus
|
|
|
Served straight up
|
|
NO ALCOHOL COCKTAILS
|
AIR(45 cal)
|
11
|
|
Everleaf Mountain, Strawberry Soda
|
|
|
Served Long.
|
|
|
SEA(148 cal)
|
11
|
|
Everleaf Marine, Lemon, Salted Plum Syrup, Lychee, Soya Milk, Egg White
|
|
|
Served on the Rocks
|
|
|
EARTH(45 cal)
|
11
|
|
Everleaf Forest, Lions Mane Mushroom tincture, Shiso, Tabasco
|
|
|
Served on the Block
|
|
LOW ALCOHOL COCKTAILS
|
SWEET RELEASE
|
14
|
|
Everleaf Mountain, Mancino Sakura Vermouth, Plum, Yuzu, Champagne
|
|
|
Served Straigh
|
|
|
DIVE IN
|
14
|
|
Everleaf Marine, Toki, Chilli & Kelp Honey
|
|
|
Served on the Block
|
|
|
EMBRACE
|
14
|
|
Everleaf Forest, Blacktears Rum, Cacao, Pineapple, Anise
|
|
|
Served on the Block
|
|
ICED TEAS
|
ROOIBOS (50 cal)
|
8
|
|
With Raspberry.
|
|
|
JASMINE FLOWER (50 cal)
|
8
|
|
With White Peach.
|
|
SOFTS
|
Artisan Bubbly Soda Water (0 cal)
|
4.5
|
|
Artisan Classic London Tonic (33 cal)
|
4.5
|
|
Artisan Skinny London Tonic (17 cal)
|
4.5
|
|
Artisan Agave Lemon Tonic (35 cal)
|
4.5
|
|
Artisan Fiery Ginger Beer (34 cal)
|
4.5
|
|
Fever-tree Lemonade (35 cal)
|
4.5
|
|
Fever-tree Ginger Ale (38 cal)
|
4.5
|
|
Coca Cola (42 cal)
|
4.5
|
|
Coke Zero (0.3 cal)
|
4.5
|
|
Diet Coke (0.4 cal)
|
4.5
|
|
Two Keys Pink Grapefruit (44 cal)
|
4.5
|
SPIRITS
COGNAC, CALVADOS & ARMAGNAC
|
Abv%
|
||
|---|---|---|
|
Pierre Ferrand 10 Generations (Ars)
|
46
|
14
|
|
Seven Tails Spiced Brandy (France)
|
40.7
|
14
|
|
Remy Martin VSOP
|
40
|
14
|
|
Seven Tails XO Brandy (France)
|
41.8
|
14.5
|
|
Pierre Ferrand 1er Cru de Cognac (Ars)
|
40
|
15
|
|
Francois Voyer Terres de Champagne (Verrieres)
|
40
|
15
|
|
Dupont VSOP Calvados (Victot-Pontfol)
|
42
|
18
|
|
Remy Martin 1738
|
40
|
17
|
|
Didier Lemorton 10 yrs. Domfrontais Calvados (Mantilly)
|
40
|
24
|
|
Domaine de Jaurrey 1993 Armagnac (Labastide-D’Armagnac)
|
46
|
29
|
|
Sazerac de Forge Cognac (Segonzac)
|
47
|
30
|
|
Leyrat XO Vielles Reserve (Val de Vignes)
|
40
|
30
|
|
Ragnaud Saborin N.25 XO (Ambleville)
|
40
|
35
|
|
Pierre Ferrand Selection Des Anges (Ars)
|
40
|
60
|
|
Louis XIII Remy Martin 25ml (Cognac)
|
40
|
300
|
GRAPPA & PISCO
|
Abv%
|
||
|---|---|---|
|
Macchu Pisco (Ica Valley, Peru’)
|
40
|
12
|
|
Grappa Nardini Bianca (Bassano, Italy)
|
50
|
11
|
|
Grappa Eligio dell’Ornellaia (Tuscany, Italy)
|
42
|
18
|
|
Grappa Sassicaia 2016 (Tuscany, Italy)
|
40
|
26
|
VERMOUTH & BITTERS
|
Abv%
|
||
|---|---|---|
|
Carpano Antica Fomula (Italy)
|
16.5
|
10
|
|
Dolin Blanc (France)
|
16
|
10
|
|
Lillet Rouge (France)
|
17
|
10
|
|
Punt E Mes (Italy)
|
16
|
10
|
|
Noilly Prat Original Dry (France)
|
18
|
10
|
LIQUEUR
|
Abv%
|
||
|---|---|---|
|
Fernet Branca Menta (Italy)
|
28
|
9
|
|
Legendre Herbsaint (Usa)
|
50
|
10
|
|
DOM Benedictine (France)
|
40
|
10
|
|
Jagermeister (Germany)
|
35
|
10
|
|
Drambuie 15yrs (Scotland)
|
40
|
10
|
|
Galliano Ristretto (Italy)
|
30
|
10
|
|
Frangelico (Italy)
|
20
|
10
|
|
Chartreuse Green (France)
|
55
|
10
|
|
Baileys (Ireland)
|
17
|
12
|
|
Grand Marnier Cuvee’ Alexander (France )
|
40
|
33
|
BOURBON & RYE WHISKY
|
Abv%
|
||
|---|---|---|
|
Buffalo Trace (Frankfort, Kentucky)
|
40
|
11
|
|
Woodford Reserve (Woodford County, Kentucky)
|
43.2
|
12
|
|
Westward Single Malt (Portland, Oregon)
|
45
|
14
|
|
Eagle Rare 10yrs (Frankfort, Kentucky)
|
46
|
14
|
|
Basil Haiden’s (Clermont, Kentucky)
|
40
|
16
|
|
Sazerac Rye (Frankfort, Kentucky)
|
45
|
16
|
|
James E Pepper 1776 Rye (Lexington,Kentucky)
|
46
|
18
|
|
Elijah Craig Barrel Proof (Bardstown, Kentucky)
|
65.7
|
25
|
|
Sazerac 18yrs (Frankfort, Kentucky)
|
45
|
48
|
|
Eagle Rare 17yrs (Frankfort, Kentucky)
|
50.5
|
49
|
|
George T. Stagg (Frankfort, Kentucky)
|
65.2
|
50
|
|
Sazerac Thomas H. Handy (Frankfort, Kentucky)
|
64.7
|
51
|
|
WL Weller (Frankfort, Kentucky)
|
62.6
|
52
|
BLENDED SCOTCH WHISKY
|
Abv%
|
||
|---|---|---|
|
Johnny Walker Black Label (Kilmarnock, Speyside)
|
40
|
14
|
|
Chivas Regal 18 yrs. (Keith, Moray)
|
40
|
19
|
|
Johnny Walker Blue Label (Kilmarnock, Speyside)
|
40
|
37
|
SINGLE MALT SCOTCH WHISKY
|
Abv%
|
||
|---|---|---|
|
Ardbeg 10 yrs. (Port Ellen, Islay)
|
46
|
12
|
|
Caol Ila 12 yrs. (Port Askaig, Islay)
|
43
|
16
|
|
Glenfarcas 15 yrs. (Kilmarnock, Speyside)
|
46
|
13
|
|
Balvenie 21 Port Finish (Dufftown Speyside)
|
40
|
33
|
|
Glenfiddich 23 yrs. Grand Cru (Dufftown Speyside)
|
40
|
42
|
|
Macallan 12 yrs. (Craighellachie, Highlands)
|
40
|
20
|
|
Macallan 18 yrs. (Craighellachie, Highlands)
|
43
|
55
|
|
Macallan 25 yrs. (Craighellachie, Highlands)
|
43
|
180
|
AUSTRALIAN & IRISH WHISKY
|
Abv%
|
||
|---|---|---|
|
Blackbush Bushmills (County Antrim, Northern Ireland)
|
40
|
10
|
|
Jameson (Ireland)
|
40
|
12
|
|
Starward Nova Wine Cask (Melbourne, Australia)
|
41
|
18
|
|
Starward Single Cask 2012 (Melbourne, Australia)
|
59
|
22
|
|
The Taoscan (Northern Ireland)
|
48.5
|
140
|
JAPANESE WHISKY
|
Abv%
|
||
|---|---|---|
|
Suntory Toki (Osaka)
|
43
|
13
|
|
Hatozaki Pure Malt (Akashi)
|
46
|
15
|
|
Mars Kasei (Miyata)
|
40
|
15
|
|
Hatozaki Blended (Akashi)
|
40
|
16
|
|
Mars Cosmo (Miyata)
|
43
|
18
|
|
Hakushu Distiller Reserve (Yamanashi)
|
43
|
21
|
|
Yamazaki Distiller Reserve (Osaka)
|
43
|
18
|
|
Hibiki Harmony (Osaka)
|
43
|
20
|
|
Ichiro’s Malt White Label (Saitama)
|
46.5
|
20
|
|
Nikka Yoichi Single malt (Saitama)
|
45
|
23
|
|
Yamazaki 12 yrs. (Osaka)
|
43
|
24
|
|
Nikka Miyagikio Single Malt (Saitama)
|
45
|
24
|
|
Kaiyo Mizunara Oak Peated (Osaka)
|
46
|
25
|
|
Kaiyo Mizunara Oak Cask Strength (Osaka)
|