A menu made to share
Sumo is Japanese technique with the rest of Asia invited to the table. Sushi from the cold kitchen, wok and robata from the hot one, and a bar that treats yuzu as seriously as it treats whisky.
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Ebi ringo maki
Prawn, apple, chilli mayo
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Shigeki wok
Charred greens, garlic, soy butter
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Salmon art
Cured salmon, yuzu, sesame
Sourced close, served fresh
Fish from the Norwegian coast, vegetables from growers we know by name, and a kitchen that plans its menu around what is actually in season. Less waste, better plates.
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