sea salt and lime

aji amarillo

tiny seasonal vegetables, tofu, truffle, beetroot, yuzu, sesame

baby spinach, grilled kabocha, shavings of heritage carrots 16 radish, apple and mango dressing

yuca, sesame, sweet potato, smoke emulsion

tomato, onion, plantain, tamarind, mint

mandarin leche de tigre, pickled mandarin, shiso

yuzu, black truffle oil, garlic, chive

white cusco corn, dried white and mixed cancha corn, 11 lime, red onion

quinoa and smoke emulsion

lime

shrimp, squid, sea bass, mussels, clams, coconut milk, dendê oil, chimichurri rice

ribeye, chorizo, picanha served with black beans, sautéed greens, farofa, SUSHISAMBA dipping sauces

kobe ribeye, chorizo, kobe fillet

poached egg, assorted mushrooms, garlic chips

salmon, asparagus, onion, chives, sesame, soy paper, wasabi mayo

asparagus, avocado, padron pepper, coriander, red onion, quinoa, spicy mayo, soy paper

crispy nori

sea salt and lime

aji amarillo

baby spinach, grilled kabocha, truffle ponzu, shavings of heritage carrot, radish, apple and mango dressing

white cusco corn, dried white and mixed cancha corn, lime, red onion

tiny seasonal vegetables, tofu, truffle, beetroot, yuzu, sesame

quinoa and smoke emulsion

sweet soy

assorted mushrooms, yuzu soy, garlic chips

tofu, seasonal vegetables, coconut milk, dendê oil, chimichurri rice, lime

asparagus, avocado, padron pepper, coriander, red onion, quinoa, soy paper

cucumber, truffle tofu crema, mustard cress

kabocha purée and sweet soy

mandarin leche de tigre, shiso, pickled mandarin

heritage carrot, broccoli, kale, orange ponzu

crabmeat, tiger prawn tempura, wasabi mayo, beetroot yogurt, eel sauce

salmon, jalapeño, shiso, fresh melted mozzarella, crispy shallots, spicy mayo, eel sauce

asparagus, avocado, padron pepper, coriander, red onion, quinoa, spicy mayo, soy paper

cherry crisp, watermelon granite, green tea gel

maple butter, plantain chip, vanilla rum ice cream

ask your server for today’s selection

Bombay Sapphire gin, Martini Riserva Speciale Rubino & Martini Riserva Speciale Bitter. Infused with cherry blossom.

Bacardi Añejo Cuatro and Carta Negra rums. Infused with pineapple and burnt coconut with a touch of salted maple.

Monkey Shoulder Scotch whisky, Campari, Punt e Mes & chocolate bitters. Slow dripped through roasted Asháninka
Peruvian coffee.

A modern Pisco Sour, for the modern Pisco Sour drinker. BarSol Primera Quebranta pisco, Maraschino liqueur and turmeric, shaken hard with Japanese citrus and egg whites.

Takara Yokaichi Imo shōchū, maraschino liqueur, plum sake and bitters. Shaken with fresh cucumber.

Hendrick’s gin, coriander infusion, chili, lemongrass and lime leaf. Churned through crushed ice, with ginger syrup and citrus juice. Served long.

Russian Standard Platinum vodka, strawberry, grapefruit and guava, shaken with rhubarb bitters, lime and sugar.

Grey Goose La Poire vodka, St. Germain elderflower liqueur and plum sake. Stirred with lychee water, passion fruit syrup and Japanese citrus.

Our creative take on the Brazilian Classic. Fragrant Kaffir lime leaves infused in Velho Barreiro cachaça, churned with lime and sugar and served short, over crushed ice.

Grey Goose Le Citron vodka, elderflower cordial and vanilla. Shaken hard with coconut cream and lychee water. Served long.

Our take on the iconic espresso martini. Coffee washed Bacardi Carta Negra rum, spiced maple and dark chocolate liqueur. Shaken with the obligatory shot of espresso.

Russian Standard Platinum vodka, shiso leaf, apple and Thai basil syrup. Churned through crushed ice with apple and lime juices. Finished with a drizzle of crème
de cassis.

Kobe fat washed Japanese whisky, salted caramel and maple. Stirred until icy cold and served over a perfect ice ball.

Velho Barreiro cachaça, banana purée & lime. Churned through crushed ice with banana & coconut liqueurs.

Hendrick’s gin tangerine infusion, shiso sugar and yuzu juice. Served long and spritzed with soda.

Sencha infused Bombay Sapphire gin, red sake & Peruvian aperitivo wine. Stirred with mango & plum bitters until icy cold. Served ‘up’.

Arette Blanco tequila, jasmine infused shōchū, watermelon & Campari. Churned through crushed ice with cucumber bitters and Prosecco.

Plum sake and banana liqueur blended together and topped with Champagne.

Sake, Italicus liqueur, plum & melon shrub. Stirred with tarragon and grapefruit bitters, bay leaf infusion. Spritzed with Prosecco.

Toasted coconut washed Bombay Sapphire gin shaken hard with coconut cream, ginger, lime and egg white.

Thai basil pressed with Arette Blanco tequila & Ancho Reyes Verde chili liqueur, yuzu & pistachio-orgeat. Shaken hard with egg white. Served long and spritzed with soda.

Black cherry washed Martini Rubino & Bitter, topped with soda. Served long.

NIGIRI AND GUNKAN 2 pieces of each

BABY CORN NIGIRI grilled baby corn, sweet soy mayo

COURGETTE NIGIRI rosted courgette, aji panca

ERINGI MUSHROOM NIGIRI eringi mushroom, yuzu kosho

CRIOLLA GUNKAN tomato, red onion, cucumber, shiso,micro coriander, aji amarilio

MAKI AND INARI 4 pieces of each

GREEN MAKI avocado, green beans, asparagus, wasabi peas, sesame seeds

VEGETARIAN MAKI avocado, cucumber, shibazuke, spring onion, kanpyo, sesame seeds, tenkatsu

VERDE MAKI cucumber, yamabogo, mix leaf,chives, wasabi mayo

INARI inari, truffle, chives, ginger, sesame seeds

NIGIRI 2 pieces of each

SALMON (ABURI) egg mayo, tobiko

SUZUKI cucumber, yuzu kosho

AMA EBI coriander, red chimichuri

MAKI  4 pieces of each

SAMBA LONDON tuna, salmon, hamachi, avocado, asparagus, onion, hishiho miso, crispy yuba, yuzu dressing

NEO TOKYO tuna, tempura flakes, aji panca, spicy mayo

EZO soy-marinated salmon, asparagus, onion, chives, sesame, tempura flakes, soy paper, wasabi mayo

CALIFORNIA snow crab, cornish brown crab, cucumber, avocado, sesame, japanese mayo, truffle oil

NIGIRI AND GUNKAN 2 pieces of each

O-TORO NIGIRI caviar

SALMON NIGIRI wasabi tobiko mayo

YELLOWTAIL NIGIRI jalapeño, ponzu

SNOW CRAB NIGIRI yuzu pearls

LOBSTER GUNKAN nashi pear, aspragus, honey, truffle

WAGYU GUNKAN spring onion, sweet soy

NIGIRI AND GUNKAN 4 pieces of each

EL TOPO salmon, jalapeño, shiso leaf, crispy onion, spicy mayonnaise, fresh melted mozzarella

SALMON EBI MAKI salmon, shrimp tempura,avocado, Aji amarillo cheese

EEL MAKI eel, spring onion, avocado, cucumber

soft-shell crab tempura, rocoto mayo, pickled cucumber 14

chorizo, rib eye, huancaina, aji amarillo 11

wasabi mayo, aji panca ketchup, furikake, red vein sorrel 7

tuna, japanese egg mayo, spinach basil purée, red amaranth, jalapeño 8.5

cornbread, crackers, maiz morado, cancha, avocado purée 7.5

shiso and spinach purée, mango caviar, white ponzu, ito togarashi 7

seabass, passion fruit leche de tigre, micro basil, sweet potato, crispy shallots, lime 12

two per order

The flavours of our signature taquitos in a format perfect for enjoying at the bar or on the terrace.

YELLOWTAIL avocado and roasted corn miso 6.5

LOBSTER avocado, aji amarillo, jalapeño, lime, maize morado 8

VEGETABLE avocado, radish, red onion, peppers, pickled shimeji mushrooms 5

WAGYU avocado and shichimi mayo 8

choose one

passion sour, sake shiso lime, caipirinha, mango lime, peach sudachi, raspberry strawberry 3.5

white chocolate, miso caramel, peanut ganache, spicy corn 9

chocolate banana, sakura berries , matcha yuzu, passion fruit 9