Our Menu

OMAKASE (CHEF’S CHOICE)

  • 3. Tasting menu Edomae 75

    A traditional raw 5-course tasting menu.

    SASHIMI MORIAWASE · 4 varieties 3 cuts of each.

    USUZUKURI With ponzu sauce· .

    NIGIRI 6 Nigiri chef's selection· .

    1 TEKKA MAKI · Tuna hosomaki.

    1 TEMAKI NEGITO · Rich toro with ginger and spring onion.

    DESSERT · Kensei dessert of the day. Coffee or tea with petit fours.

  • 4. Kensei tasting menu 85

    Our most representative tasting menu of Kensei cuisine. Average dining time 2.5 hours

    APPETIZERS · Potted drunken clams · Tsukemono vegetables · Tapioca salmon eggs royale.

    USUZUKURI · Cured sea bass with daikon and carrot kimchi · Rich toro topped with ‘pico de Gallo’.

    FOLLOWED BY · Scallops and Japanese mushrooms.

    NIGIRI SELECTION · 4 pieces of Kensei nigiri.

    MAIN COURSE · Miso marinated salmon . 48-hour slow cooked wagyu beef.

    DESSERT · Kensei dessert of the day . Tea or coffee with petit fours.

  • 5. Seasonal Chefs tasting menu 150

    Take a tour through some of Victor’s finest creations with our chefs exclusive seasonal menu. Average dining time 2.5 hours.

APPETIZERS

  • 10. Edamame beans 5,25

    Steamed

  • 11. ‘Al ajillo’ endamame beans 7,5

    Ginger and garlic stir fried edamame.

  • 12. Robata grilled Yakitori Smoked Lolipop Chicken 12,75

    Low cooked, grilled and glazed. Served over wakame and scallion salad.

  • 13. Tapioca salmon eggs royale 13,75

    Tapioca cracker with salmon and fried quail egg topped with a layer of a spiced yuzu kosho Hollandaise sauce

  • 14. Potted drunken clams 19

    Simmered in sake, ginger and kombu seaweed then finished with a hint of jalapeño

  • 15. Scallops and Japanese mushrooms 10,50

    Simmered in spiced yuzu and browned butter soy sauce. ( 2 units )

SALADS & SOUPS

  • 17. Tsukemono vegetables 14,25

    3 month fermented and pickled vegetables served on a bed of cold tomato jelly consommé and topped with dehydrated olive dust.

  • 18. Fried fresh tofu 14,25

    Over avocado, pickled onion and citrus soy spiced dressing.

  • 19. Miso soup 8,50

    Iberian ham dashi stock, poached quail egg, tofu and wakame seaweed

RAW SECTION

Ossetra caviar 30gr · 120 / Fresh Wasabi · 6

TARTAR

  • 20. Classic spicy tuna 20

    Served with homemade tapioca crackers.

  • 21. Fish and chips 19

    Yellow tail fish with Yuzu and truffle dressing, Canarian potato chips and tempura flakes.

  • 22. Ginger brioche 25,25

    Rich toro topped with sea urchins and 24k gold leaves. Add optional caviar · (+25)

USUZUKURI (CARPACCIO)

  • 26. Rich toro topped 22

    With “pico de Gallo” and mentaiko.

  • 28. Cured sea bass with garlic chips 18

    Daikon and carrot kimchi salad.

  • 29. Japanese A5 Wagyu beef tataki 36

    With ginger, wasabi stem and leek chips.

SASHIMI

  • 30. Tuna selection 29,50

    Three of the very best cuts of tuna. (9 slices)

  • 33. Classic salmon sashimi 15,75

    6 raw slices of the finest Norwegian Salmon

  • 34. Moriawase 42

    An assortment of selected cuts of fish and seafood. 5 varieties, 3 cuts each.

SUSHI · Nigiri (1 unit)

  • 39. Sushi selection 6 nigiri Kensei style and 1 uramaki 52,50
  • 40. Tuna loin with in house made koji fermented soy 4,75
  • 41. Kombu cured salmon with umeboshi plum creme fraiche 3,75
  • 42. Selected white fish with umami lemon 3,75
  • 43. Spicy tuna gunkan with fried quail egg 4,75
  • 44. Squid and black crispy rice 4,25
  • 45. Rich Toro with chipotle romesco 5,25
  • 46. Scallops with Stilton 4,25
  • 48. Japanese Wagyu A3 with foie gras 10
  • 50. Red prawn two ways 8,50
  • 52. Crayfish two ways 10,50
  • 53. Elvers with garlic chips 15,75
  • 54. Ossetra Caviar 21
  • 55. Kabayaki braised eel 6

URAMAKI (rice outside)

  • 61. Tempura scarlet prawn and avocado served in its own juices 26
  • 62. Chilli soft shell crab 20
  • 63. Snow crab, avocado and cucumber topped with flambeau salmon and tosazu jelly 21
  • 64. Panko king prawns and avocado, rolled in smashed popcorn with tare sauce 18
  • 65. Salmon, mango and avocado with spicy mayo 16,75

FUTOMAKI (rice inside)

  • 66. Lobster, avocado and browned butter ponzu sauce rolled in soy and sesame seed paper roll 36,75
  • 60. Spicy tuna served with 53-degree egg 19

HOSOMAKI (classic)

  • 67. Tuna 9,50
  • 68. Salmon 8
  • 69. Avocado 6,25
  • 70. Cucumber 6,25

MAIN COURSES

  • 75. Kamameshi 28

    Truffle and mushroom rice hot pot with 53-degree runny egg.

  • 76. Spiny lobster ramen 55

    With homemade noodles, marinated egg, Naruto squid and nori.

  • 77. 48-hour low cooked wagyu beef 36

    Served with teriyaki sauce, celeriac purée and lotus chips.

  • 78. Authentic sliced Japanese A5 wagyu 86 (per 100gr)

    Served in a choice of: Sukiyaki, hot pot Or Ishiyaki, over volcanic hot stone Served alongside beef dripping fried rice.

  • 79. Miso marinated salmon 24,25

    Traditional hobayaki style over magnolia leaves.

  • 80. Glazed lamb shank 28

    With parsnip and ginger purée.

TEMPURA

  • 91. Kakiage (vegetables) 14,75
  • 92. Prawns 17
  • 93. Vegetable salad with rosemary and ginger dressing 8,50
  • 94. Baby spinach with sesame sauce 8,50
  • 95. Plain rice 5,25

DESSERTS

  • 121 Okinawa donuts 12

    Traditional donuts from the island of Okinawa. Made fresh to order and served with Valrhona chocolate and fresh strawberries.

  • 123 Yuzu mousse 10

    Filled with red fruit coulis on a cocoa crumble.

  • 125 Coconut tiramisu kakigori 10

    Our version of a coconut tiramisu in a traditional Japanese shaved ice dessert.

  • 127 Catalan cream mochi 9

    With lemon crumble, orange granita, caramel crunch and cinnamon sponge.

  • 128 Petit fours 14

    A selection of our artisan 'petit fours'

Drinks Menu