DINNER

SEE ALL DAY MENU AS PDF
  • NIGIRI (2PCS)
  • HAMACHI NIGIRI (G)*
    70
    Lime, mango, jalapeno, sancho pepper
  • SALMON NIGIRI
    65
    Yuzu Jam, wasabi oil
  • SAKE HARASU NIGIRI (G)*
    65
    Flamed salmon belly, yuzu miso sauce, sancho pepper
  • AKAME NIGIRI (G)*
    75
    Bluefin tuna, chive oil, ginger and garlic paste, spring onion
  • OTORO NIGIRI (G)*
    90
    Bluefin tuna belly, sashimi soya, jalapeno, red sancho pepper
  • FLAMED OTORO NIGIRI (G)*
    95
    Tare, wasabi, sancho pepper, lime zest
  • MAKI
    85
  • VEGGIE ROLL (G,V)*
    145
    Avocado, green beans, goma sauce, shiso
  • SALMON ROLL (G)*
    175
    Cucumber, chive, dill mayo
  • TUNA ROLL (G)*
    210
    Bluefin tuna, avocado, fermented yuzu mayo, wasabi marinated shallots
  • DEVIL ́S CRISPY EBI SALMON (G)
    195
    Crispy shrimp and cucumber, topped with salmon, sriracha sauce, chili mayo
  • SURF ́N TURF (G)
    245
    Crispy shrimp and cucumber, topped with wagyu tataki, yuzu onion, kizami wasabi, wagyu fat cracklings

NEW STYLE SASHIMI

CAN BE SERVED TRADITIONALLY

  • TUNA SASHIMI (G)*
    160
    Bluefin tuna, wasabi shallots, daikon
  • OTORO SASHIMI (G)*
    225
    Bluefin tuna, truffle soya, truffle, Japanese fresh wasabi
  • HAMACHI SASHIMI (G)*
    145
    Yuzu truffle sauce, shallots, trout roe
  • SALMON SASHIMI (G)*
    135
    Green chili, red sancho pepper
  • WAGYU TATAKI (G)*
    155
    Truffle, mirin, yuzu kosho oil, spring onion
  • MIXED SASHIMI (G)*
    425
    A selection of new style sashimi. 2-4 people
  • FRESH WASABI
    40
    2 Grams

SOUPS

  • MISO SOUP
    50
    Miso stock, tofu, fish, seaweed
  • TOM YUM GOONG SOUP
    75
    Thai coconut soup with shrimps, ginger, thai basil, coriander, lime

STARTERS

  • EDAMAME BEANS (G)*
    50/85
    Goma dressing, sea salt, lime
  • FRIED POTATO & AVOCADO
    125
    Cucumber relish, miso, coriander, chilli
  • JAPANESE CABBAGE AND CUCUMBER SALAD
    55
    Tonkatsu miso dressing, sesame, spring onions
  • MUSHROOM SPRINGROLL (G)
    3pcs 90 \ 4pcs 120
    Mushrooms, shallots, teriyaki, spring onion, spicy honey-soya dip
  • SHRIMP SPRINGROLL (G)
    3pcs 75 \ 4pcs 100
    Argentinian shrimp, thai basil, coriander, spring onion, miso, mango sauce
  • GYOZA WAGYU (G)
    3PCS 110 \ 4PCS 145
    Miso truffle sauce, springonion, wagyu beef
  • CRAB AND SHRIMP SIU MAI (G)
    3pcs 95 \ 4pcs 125
    Lobster ponzu, sesame
  • TUNA TATAKI (G)*
    160
    Bluefin tuna tataki, daikon, mango, thai chili, kizami wasabi
  • ORANGE MISO PORK (G)*
    105
    Duroc pork, orange miso glaze, pickled jalapeno, spring onion
  • SALMON (G)
    70
    Yuzu miso, dashi, spring onion, Japanese tabasco
  • WAGYU (G)
    80
    Jalapeno, truffle mayo
  • VEGGIES (V)(G)
    125
    Seasonal veggies, spicy miso sauce
  • SHRIMP (G)
    145
    Chilli mayo, ponzu foam,lime
  • LOBSTER (G)
    275
    Truffle Mayo, spring onion, lime
  • RED LOBSTER CURRY
    275
    Thai chili, fish sauce, kaffir lime
  • BLACKENED COD (G)
    345
    Miso marinated Black cod, yuzu miso, tempura shiso, pickled daikon
  • GRILLED DUCK BREAST
    210
    Plumkimchi, Earl Grey tea glaze, Five spice
  • BEEF STRIPLOIN
    275
    Roasted chimichurri, grilled jalapenos, radish
  • JAPANESE WAGYU A5 (150GR)
    995
    Wagyu fat infused whiskey sauce, spring onion, sancho pepper
  • THE MARKET DUCK & PANCAKES (G)
    275
    Braised duck leg with plum glaze, pancakes, cucumber, leeks, crispy chilli oil, hoisin sauce
  • LAMB RACK
    285
    Mandarin sauce, wasabi peas, miso mustard
  • STEAMED RICE
    30 / 50
    Jasmin rice
  • CHEF’S RICE (G)
    35 / 60
    Jasminr ice, teriyaki, chili mayo, sesame, spring onion
  • GREEN BEANS
    85
    Green beans, miso truffle creme, summer truffle
  • BROCCOLINI
    55
    Fried broocolini, garlic, cashew nuts
  • NOODLES (G)
    55
    Hvidløgsolie, ingefær, soya, forårsløg

DESSERTS

  • CHOCOLATE FONDANT
    110
    Blackberry ice cream, yuzu and lemongrass gel, lavender tuile
  • CARAMELISED BANANA
    95
    Miso caramel, yoghurt sorbet, passionfruit coulis, cashew nuts
  • MANGO PANNA COTTA
    85
    Passion fruit coulis, lime zest, coconut sorbet
  • ICECREAM / SORBET (1 scoop)
    35
    Vanilla, Coconut, Mango (V), Yoghurt Sorbet

WINE LIST

SAKE

BY THE GLASS 75ML/CARAFE 150ML

SEE WHOLE WINE LIST
  • Wakabayashi Shuzō, Ishi No Kanbase, Yunotsu, Shimane Prefecture
    90/180
  • Terada Honke, Junmai Muroka Shizenshu – Gonin Musume, Chiba Prefecture, Japan
    85/170
  • Terada Honke ‘Katori 90’ Junmai Nama Genshu Sake, Chiba Prefecture, Japan
    93/185
  • Terada Honke ‘Katori 80’ Junmai Nama Genshu Sake, Chiba Prefecture, Japan
    98/195
  • Ine Mankai, Red Sake, Mukai Shuzo Ine, Kyoto Prefecture, Japan
    125/250
  • Kizan Ginjo, Chikumanishiki Shuzo Saku, Nagano Prefecture, Japan
    75/150
  • Natsu No Omoide, Junmai Sake, Mukai Shuzo Ine, Kyoto Prefecture, Japan
    100/105
  • Soma No Tengu, Uehara Shuzo, Shiga prefecture, Japan
    105/210
  • Nabeshima Ginjo, Fukuchiyo Shuzo, Hyogo Prefecture, Japan
    115/230
  • Tsuru-ume, Yuzushu, Heiwa, Wakayama prefecture, Japan
    90/180

SPARKLING - CHAMPAGNE

  • Mandois Brut Premier Cru, Blanc de blancs
    165
    2017
  • Parrina Brut, Bricconcello, Tuscany, Italy
    95
    NV

WHITE

  • RIESLING
    155
  • Trocken Haus Klosterberg, Markus Molitor, Mosel, Germany
    90
    2021
  • Reserve, Domaine Weinbach, Alsace, France
    125
    2020
  • CHARDONNAY
  • Director’s cut chardonnay, Francis Ford Coppola, Sonoma, CA, USA
    140
    2021
  • Pouilly Fuisse Vielles Vignes, Pascal Rollet, Bourgogne, France
    150
    2021
  • SAUVIGNON
    135
  • Sancerre L’Arstides, Vieilles Vignes, Thomas Labaille, Loire, France
    140
    2022
  • Te Mata, Hawke’s Bay, New Zealand
    110
    2022

ROSE

  • Provence Rosé, Terres Blanches, France
    110
    2021

ORANGE

  • Imagine, Pinot Gris, Domaine Loberger, Alsace, France
    105
    2020

RED

  • PINOT NOIR
    110
  • Pinot Noir Wagram, Anton Bauer, Austria
    110
    2020
  • Gevrey Chambertin Clos Prieur, Frédéric Esmonin, Bourgogne, France
    160
    2020
  • CABERNET SAUVIGNON
  • Director´s Cut, Francis Ford Coppola, Coppola Winery, Alexander Valley California, USA
    150
    2018
  • OTHER BLENDS
    145
  • Weingut Reichsrat von Buhl, Spatburgunder, Deidesheim, Germany
    125
    2017

SWEET WINES

  • Vieux pineau des chanteres, Chateau le Montifaud, Pierre Vallet Cognac, France
    110
    NV
  • Tetuna, Trockenbeerenausles, Goldenits, Austria, 37,5cl
    150
    2015
  • Spring, Muscat, Marcel Deiss, Alsace, France
    115
    2018

COCKTAILS & DRINKS

MARKET ASIAN CLASSICS

SEE WHOLE COCKTAIL LIST
  • THE MARKET PASSION
    135
    Absolut Elyx Vodka , passion fruit, mulberry tea, ginger juice & lime
  • SAKE ME UP
    145
    Beefeater 24 gin, Sake, Campari, Rhubarb syrup, Ginger, lemongrass cordial & lime
  • YUZU SOUR
    145
    Beefeater 24 gin, yuzu, citrus oleo saccharum & egg whites
  • SALTED ESPRESSO
    150
    Havana Club 7 rum, Kahlua, caramel, espresso, sea salt & blackcurrant dust

NEW ASIAN SEASONAL

  • LYCHEE GARDEN
    145
    Absolut Elyx Vodka, lychee, ginger liqueur, lime
  • PANDAN ROYAL
    145
    Ki No Bi gin, sweet vermouth, Dry Curacao, pandan, pineapple, orgeat, lime
  • TOKYO SOUR
    145
    Choya sake, Campari, Cocchi sweet vermouth, yuzu & egg whites
  • KYOTO NEGRONI
    155
    Ki No Bi gin, Shochu, Umeshu & Campari

GIN AND TONICS

  • MALFY LEMON TONIC
    125
    Malfy lemon gin, Fever-tree Mediterranean tonic & lemon
  • ROKU TONIC
    125
    Roku gin, Fever-Tree Indian tonic & lemon thyme
  • 24 TONIC
    125
    Beefeater 24, Fever-Tree Elderflower tonic & lemon thyme
  • MONKEY TONIC
    140
    Monkey 47 gin, Fever-Tree Indian tonic, lemon & blueberries
  • HAMMER TONIC
    135
    Geranium gin Fever-Tree Indian Tonic & grapefruit

VIRGIN COCKTAILS

  • BERRY PASSION
    65
    Passion fruit, seasonal berries, ginger beer & fresh lime

BEER

33 CL

  • CARLSBERG DRAUGHT BEER
    45
  • YAKIMA DRAUGHT BEER
    55
  • KIRIN ICHIBAN
    65
  • SAPPORO
    65
  • ASAHI
    65
  • KIRIN ICHIBAN ALCOHOL FREE
    45

COFFEE

  • ESPRESSO
    30
  • DOUBLE ESPRESSO
    40
  • MACCHIATO
    35
  • CORTADO
    35
  • CAPPUCINO
    50
  • CAFFE LATTE
    50

DRINKS

  • LONGDRINK 4 CL.
    110
    House spirit plus soda
  • PREMIUM LONGDRINK 4 CL.
    135
    Premium spirit plus soda

JAPANESE WHISKEY

  • NIKKA PURE MALT RED
    150
  • NIKKA MIYAGIKO
    140
  • HIBIKI SUNTORY
    170
  • HAKUSHU 12 Y/O
    200

WHISKEY

  • CHIVAS REGAL
    80
  • FOUR ROSES SINGLE BARREL
    90
  • GLENLIVET FOUNDER’S RESERVE
    115
  • ABERLOUR A’BUNADH
    120
  • LAGAVULIN 16
    160

ALA CARTE SET MENUES

TERMS FOR PARTIES

THE OMAKASE MENU

645

  • JAPANESE CABBAGE AND CUCUMBER SALAD
    Tonkatsu miso dressing, sesame, spring onions
  • MISO SOUP
    Miso stock, tofu, seaweed
  • GYOZA WAGYU
    Miso truffle sauce, springonion, wagyu beef
  • ORANGE MISO PORK
    Duroc pork, orange miso glaze, pickled jalapeno, spring onion
  • TUNA TATAKI
    Bluefin tuna tataki, daikon, mango, thai chili, kizami wasabi
  • SUSHI
    Chef’s choice of maki roll
  • MIXED SASHIMI
    Chef’s selection of sashimi
  • BLACKENED COD
    Miso marinated Black cod, yuzu miso, tempura shiso, pickled daikon
  • BEEF STRIPLOIN
    Roasted chimichurri, grilled jalapenos, radish
  • MARKET DUCK AND PANCAKES
    Braised duck leg with plum glaze, pancakes, cucumber, leeks, crispy chilli oil, hoisin sauce
  • GREEN BEANS
    Green beans, miso truffle creme, summer truffle
  • COCONUT SORBET
    Passionfruit coulis, lime

THE MENU

395

  • BEEF TARTARE
    Smoked oil, raspberry, apple, kimchi sesame
  • JAPANESE CABBAGE AND CUCUMBER SALAD
    Tonkatsu miso dressing, sesame, spring onions
  • ORANGE MISO PORK
    Duroc pork, orange miso glaze, pickled jalapeno, spring onion
  • SALMON ROLL
    Cucumber, chive, dill mayo
  • HAMACHI SASHIMI
    Yuzu truffle sauce, yuzu shallots, trout roe
  • GRILLED DUCK BREAST
    Plumkimchi, Earl Grey tea glaze, Five spice
  • BROCCOLINI
    Fried broocolini, garlic, cashew nuts
  • CHEF’S RICE
    Jasmin rice with teriyaki, chili mayo, sesame, spring onion
  • CHOCOLATE FONDANT
    Blackberry ice cream, yuzu and lemongrass gel, lavender tuile

NEW YEARS EVE MENU

1095

Wine Menu 1095

  • 1st servering
  • FRESH OYSTER
    Thai chili, fish sauce, lime, chives
  • YUZU & APPLE
    Yuzu, green apple, trout roe
  • PUFFED RICK & DUCK
    Duck, duck skin mayo, seaweed dust
  • WINE
    2018 Mandois Brut Premier Cru, Blanc de Blancs, Champagne, France
  • 2st servering
  • WAGYU TARTAR
    Rossini caviar, shallots, coriander
  • OTORO SASHIMI
    Chive emulsion, cashew nuts
  • AKAME NIGIRI
    Smoked soya, wasabi
  • HAMACHI SASHIMI
    Yuzu truffle, radish
  • WINE
    Loibner Gruner Veltliner, PX Pichler, Wachau, Austria
  • 3st servering
  • BLACKENED COD
    Misu yuzu sauce, sesame
  • LOBSTER
    Edamame pure, Thai herbs
  • WINE
    Savigny les Beune, Domaine de la Vougeraie, Bourgogne, France
  • SAKE
    Terada Honke, Junmai Muroka Shizenshu – Gonin Musume, Chiba Prefecture, Japan
  • 4st servering
  • WAGYU STRIPLOIN A5
    Sancho pepper, spring onion
  • BROCCOLINI
    Truffle, miso
  • WILD MUSHROOM
    Asian herbs, yuzu butter
  • WINE
    2019 Chambolle Musigny, Jean-Claude Boisset, Bourgogne, France
  • 6st servering
  • ASIAN CHOCOLATE
    Passionfruit, miso
  • SAKE
    Kizan Ginjo, Chikumanishiki Shuzo Saku, Nagano Prefecture, Japan