Starters, soups and salads. Takara signature dishes. Maki roll 6 pieces Rolled with rice. Steamed edamame 3.00 Soybeans in the pod with sea salt

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Harold Davis
5 years ago
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2 Starters, soups and salads Steamed edamame 3.00 Soybeans in the pod with sea salt Miso soup 3.50 With tofu, wakame and spring onion Spicy seafood miso soup 8.50 With tofu, wakame and spring onion Takara salad 5.00 Cucumber, carrot, mizuna with soy mustard dressing Salmon Sashimi salad 8.50 With soy mustard dressing Takara signature dishes Blow torched salmon With yuzu jelly and sweet miso Sea bass carpaccio With shiso salsa and shaved cucumber Hand diver scallop sashimi With warm chilli and garlic mayonnaise Tuna tataki With radish chilli paste and ponzu dressing Yellow tail Sashimi with jalapeno With yuzu soy dressing Seared beef fillet With ponzu salsa, garlic flakes and bonito soy dressing Maki roll 6 pieces Rolled with rice Vegetarian roll 8.00 Asparagus, avocado, chives and carrot with mango sauce Salmon teriyaki roll 8.50 Grilled salmon, cucumber and shi sho Californian roll 8.50 Fresh crab meat, avocado and cucumber Shrimp tempura roll 9.00 With asparagus and chilli mayonnaise Spicy tuna and yellow tail roll 9.50 With special spicy miso sauce Dragon roll Grilled eel with cucumber wrapped in avocado Rainbow roll Californian roll wrapped in sashimi

3 Temaki hand roll 1 piece Rice rolled in a cone of nori (seaweed) Vegetarian hand roll 5.00 Asparagus, avocado, chives and carrot with mango sauce Salmon teriyaki hand roll 6.00 Grilled salmon, cucumber and shi sho Californian hand roll 6.50 Fresh crab meat, avocado and cucumber Shrimp tempura roll 7.00 Served with asparagus and chilli mayonnaise Spicy Tuna and yellow tail hand roll 7.50 With special spicy miso sauce Unagi hand roll 7.50 Grilled eel, cucumber and teriyaki sauce Takara platters Sashimi platter 8 pieces Salmon, tuna, yellow tail and sea bass Contemporary sushi nigiri Chefs selection of contemporary nigiri Sashimi platter 12 pieces Salmon, tuna, yellow tail, sea bass, scallop and sweet shrimp Nigiri platter 8 pieces Salmon, tuna, yellow tail and sea bass Nigiri platter 12 pieces Salmon, tuna, yellow tail, sea bass, shrimp and unagi Mori awase platter Sashimi 8 pieces Salmon, tuna, yellow tail and sea bass Nigiri 8 pieces Tuna, salmon, shrimp and unagi Sashimi 2 pieces Thinly sliced Nigiri 2 pieces Thinly sliced and laid over rice Maguro 6.75 Tuna Toro (subject to availability) 9.00 Mid fatty tuna Otoro (subject to availability) Fatty tuna Saki 4.50 Salmon Hamachi 7.25 Yellow tail Suzuki 6.00 Sea bass Unagi 6.25 Grilled eel Ika 5.75 Squid Hotategai 6.00 Scallop Ama ebi 6.25 Sweet shrimp Mushi ebi 6.00 Steamed shrimp Ikura 7.00 Salmon roe Masago 5.00 Flying fish roe Hoki Gai 6.00 Surf clam

4 Sake Junmai Junmai sakes possess robust rice flavours and can be enjoyed either warm or cold. They range from dry and sharp to soft and rounded. Attention is paid to their balance and structure. Many people prefer Junmai labels because of their easy drinkability. Japanese whiskey Suntory Yamazaki 12 years Single Malt Cocktails ml Akitabare Koshiki Junzukuri Akitabare Koshiki Junzukuri from Akita: pleasingly dry and quite mild, a well-crafted traditional sake Masumi Okuden Kantsukuri Masumi Okuden Kantsukuri from Nagano: comfortably familiar and surpassingly smooth ml ml Ginjo Ginjo labels tend to be light and refreshing on the palate with fruity and floral nuances. To receive the ginjo designation a sake must use rice that has been milled down to 60% of its original size prior to steaming. Dewazakura Oka Dewazakura Oka from Yamagata: delightful, flowery bouquet with a touch of pear and melon Dewazakura Dewasansan Dewazakura Dewasansan from Yamagata: mellow with a green apple tartness and a refreshing finish ml ml Daiginjo Daiginjo sakes take the rice-polishing ratio down to 50% or less. They are made in smaller quantities and rely more on traditional methods. Flavour and aroma profiles tend to be fuller than with Ginjos and exceptional labels display both complexity and finesse. Tedorigawa Iki na Onna Tedorigawa Iki na Onna from Ishikawa: vivacious and saucy with a caress of wild honey Dewazakura Ichiro Dewazakura Ichiro from Yamagata: billowing meadow flavours followed by a dry gently fading finish ml ml Sakura Sunset Enjoy this Sake Cocktail shaken with Vodka, finished with a hint of Wasabi Wasabi Martini A Bacardi cocktail laced with fresh Wasabi, cucumber, fresh lime, sugar syrup and apple juice, served with spicy Wasabi nuts Tea (served by the pot) Japanese Green Tea (leaves) 4.00 Jasmine Tea 4.00 Soft Drinks Strathmore Still / Sparkling San Pellegrino Schweppes American Ginger Ale Schweppes Bitter Lemon Schweppes Tonic Water / Slimline Schweppes Soda Coca Cola / Diet Coke Coca Cola / Diet Coke / Coke Zero Fanta Red Bull Red Bull Sugarfree Juices litre ml ml ml ml ml Japanese beer Kirin Ichiban Asahi ml ml Fresh Orange Juice Appletiser Selection of juices and nectars Apple, Cranberry, Grapefruit, Lychee, Mango, Passionfruit, Pineapple, Pomegranate, Tomato J20 Orange/Passion, Apple/Mango, Apple/Raspberry ml ml ml ml

Royal Beluga Caviar 30gm Recommended with any of our dishes or with our homemade crackers

Buddha-Bar London Special s Limited availability Maldon oysters Half a dozen, freshly shucked Royal Beluga Caviar 30gm Recommended with any of our dishes or with our homemade crackers Otoro & caviar tartare