Hikari restaurant london menu

Classic Bento Box. Vegetarian Bento Box can be made vegan. Children's Bento Box. Chicken Teriyaki Donburi. Vegetable Spicy Garlic Donburi. Tekka Donburi. Chirashi Donburi. Salmon or Yellowtail Tartare with Caviar. Toro Tartare with Caviar. Yellowtail Jalapeno. New Style Sashimi. Seafood Ceviche. Tuna Tataki with Tosazu. Sashimi Salad with Matsuhisa Dressing. Lobster Salad with Spicy Lemon Dressing. Field Greens with Matsuhisa Dressing. Vegetable Hand Roll with Sesame Sauce. Crispy Rice with Spicy Toro.

Sea Bass Sashimi Dry Miso. Seared Salmon Karashi Sumiso. Baby Spinach Salad Dry Miso. Avocado Salad. Beef Tenderloin Tataki with Ponzu. Black Cod Miso. Baby Tiger Shrimp with Three Sauces. Shrimp and Lobster with Spicy Lemon Sauce. Lobster Wasabi Pepper. Shrimp Spicy Garlic. Seafood Toban Yaki. Beef Toban Yaki. Soft Shell Crab Kara-age with Ponzu. King Crab Tempura Amazu Ponzu. Lobster Tempura with Tamari Honey Sauce. Kelp Salad.

Courgette Tataki with Ponzu. Tomato Ceviche. Shiitake Mushroom Salad. Grilled Asparagus Dry Miso. Vegetable Spicy Garlic. Tenderstem Broccoli. Nasu Miso. Warm Mushroom Salad. Vegetable Toban Yaki. Mushroom Toban Yaki. Spicy Seafood. Served with Choice of Sauces. Shojin - Vegetable Selection. Shiitake Mushroom. Sesame Chilli Edamame. Price per piece.

Sea Bass. Sea Bream. Salmon Egg. Smelt Egg. Sweet Shrimp. Jumbo Shrimp. Freshwater Eel. Spicy Salmon. Spicy Yellowtail. Japanese Wagyu Beef. Scallop and Smelt Egg. Eel and Cucumber. Shrimp Tempura. Soft Shell Crab Roll. Executive Pastry Chef: Regis Cursan. Chocolate Bento Box.

Fuji Apple Crumble. Suntory Whisky Cappuccino. Selections of Ice Creams and Sorbets. Selection of Mochi Ice Cream per pc. If you have any dietary requirements or food allergies please inform your waiter. Crispy Okra. Price per piece - 2 pieces minimum.

King Crab. Japanese Wagyu Beef 6pcs. Lobster Quinoa Ceviche. Baby Artichoke Salad. Black Cod Butter Lettuce. Creamy Spicy Snow Crab. Spicy Chicken Tacos 6pcs. Experience one of Chef Nobu's multi-course tasting menus. For last orders of Omakase, please speak with your waiter. Cup Sushi Selection. Glass 75ml. Bottle Passito di Noto Planeta , Sicily, Italy. Bottle 50cl. Royal Tokaji Aszu 5 Puttonyos , Hungary.

Bottle 75cl. All served by 50ml. Fonseca LBV 'Unfiltered'. Fonseca 10 Year Old Tawny. Croft Hokusetsu Ume Shu. All wines contain sulphites. Vintage, pricing and availability are subject to change. Maestro Dobel tequila with a smoky touch of mezcal stirred with sweet vermouth and maraschino liqueur, served straight up. With The good and The bad and The ugly days now behind you enjoy an invigorating concoction with muscular nuances garnished nonetheless with a bullet casing.

A concoction of Bushmills Black Bush Irish whiskey, white vermouth, creme de figue and Aperol, with a dash of mezcal. Smoky as the fiery tragedy of destruction and sweet as the rebuild that followed. This cocktail is served in a martini glass smudged with ash and presented on a charred coaster as the old distillery would have looked after the fire destroyed it.

A flavoursome creation with Macchu Pisco, clear grape juice, apricot brandy liqueur and bitters, served in a martini glass wrapped in Peruvian inspired textile. A creation as pure as the land where it originated, with a minimal but colourful embellishment.

Japanese Whiskey Suntory Toki, Cream Alameda sherry, Hendrick's gin sublimely stirred with Belsazar white vermouth and served with an ice shard. Four of the greatest minds in modern history sat on their armchair and engaged in a debate while sipping a drink. We imagined that drink and brought it to you. JJ Whitley vodka, fresh jalapeno, ginger liqueur, basil leaves and a touch of citrus. Refreshing and spicy. Served in a martini glass. Red chilli-infused sake and shochu, triple sec, lime juice and agave syrup.

JJ Whitley gin, forest berries and citrus symphony with a touch of Chartreuse liqueur. Served elegantly and deliciously in a martini glass. Haitian dandelion liqueur with JJ Whitley gin, sweet vermouth, Campari and burdock bitters. An updated version of the classic 'Japanese Highball' with added tobacco liqueur and sakura tea syrup served with Fever Tree smoky ginger ale and Japanese whiskey.

Bacardi Anejo 4 Rum, rosehip liquor and Velvet Falernum, served sensually in a martini glass with a red rope. Sweet and bold flavours. A variation of a classic with the herbal liqueurs favoured by the intelligentsia of the s, the same intelligentsia whom will meet a miserable end in the homonymous novel.

Served in a delightfully garnished short glass worthy of 'Alice in Wonderland'. JJ Whitley gin, yuzu sorbet, elderflower syrup and lemon juice topped up with soda. Served long and foamy. All lovingly made with a distilled non-alcoholic spirit of six unique Botanicals, blended together without any alcohol or sugar. Rose syrup and rose essence, asian leaves, citrus and Seedlip Garden served short.

Pale white skin tone colour with red 'lips' in a martini glass. Seedlip Spice, maple syrup, apple juice, fresh rosemary sprig, tonka bean bitters and lemon juice. Ideally served on those long sunny work days on a field. Berries and Japanese Calpis come together in this refreshing long drink. Sencha tea with citrus apple puree. Earl Grey tea with citrus raspberry puree. Jasmine flower tea with white peach puree. Peroni 'Libera' 0.

JJ Whitley. Ketel One. Grey Goose. Grey Goose Le Citron. Grey Goose La Vanille. Stolichnaya Elit. Four Pillars Shiraz. Tanqueray No. Copperhead Black Batch. London to Lima. Monkey Ki No Tea. Roby Marton. Four Roses Yellow Label. Four Roses Small Batch. Buffalo Trace. Woodford Reserve. American Eagle Sazerac Straight Rye. Hancock's President's Reserve. Van Brunt Stillhouse Rye. WhistlePig Rye Hudson Manhattan Rye. George T Stagg. Eagle Rare 17 Vintage Selection.

Suntory Toki. Suntory Hakushu Distiller's Reserve. Suntory Hakushu Suntory Yamazaki Distiller's Reserve. Suntory Yamazaki Suntory Hibiki Kaiyo Mizunara Oak.

Nikka Miyagikio Single Malt. Chivas Regal Chivas Regal Royal Salute Johnnie Walker Black. Shrimp tempura, yum sauce, cucumber and masago topped with crab, tempura crunch, masago, yum sauce and unagi sauce. Soft shell crab, yum sauce and masago topped with torched tuna and salmon, garlic sauce, spicy mayo, sriracha.

Shrimp tempura and cucumber topped with salmon, avocado, screaming sauce and unagi sauce. Soft shell crab, yum sauce and siracha topped with spicy tuna, avocado wrap and spicy masago garlic sauce. Soft shell crab, masago, yum sauce and siracha topped with albacore, garlic sauce and scallions. Soft shell crab mix, cucumber,. Top salmon, albacore, scallions.

Sauce: garlic ponzu. Inisde: spicy tuna , cucumber, avocado. Top albacore, fried onions, seaweed salad, masago. Sauce: screaming o sauce. Inside: spicy yellowtail, cucumber, avocado. Top: yellowtail, scallions. Sauce: Yuzu. Inside: spicy tuna, cream cheese, jalepeno. Inside: Cajun albaacore, masago, avocado, scallions. Sauce; spicy garlic ponzu, Hikari hot sauce.

Inside: spicy crab , cucumber. Top: seared super white fish, scallions. Inside: spicy softshell crab mix, shrimp tempura, avocado. Top: seared Cajun albacore, daikon radish. Sauce screaming of sauce. Spicy tuna, cream cheese, jalapeno flash-fried topped with spicy mayo, eel sauce, masago and green onions. In: shrimp, tempura, mixed fish and avocado.

Top: spicy crab. Sauce: eel sauce and spicy mayo. In: cbi, cream cheese, crab, avocado and eel. Top: masago. Sauce: eel sauce and hikari sauce. In: rice and crab. Top: spicy salmon, avocado, jalapeno, scallions and sriracha. Sauce: eel sauce. In: vegetable tempura. Top: kaiwari and fruit salsa. Sauce: mango sauce and eel sauce. In: spicy tuna, cream cheese and jalapeno.

Top: kalwari and fruit salsa. Sauce: spicy mayo and eel sauce. In: spicy crab. Top: cheddar and mozzarella cheese and crunch. Sauce: eel sauce and spicy yum. In: crab and avocado. Topped: cream cheese, scallops, masago and scallions. Sauce: yumyum and eel sauce. In: crab, avocado and cream cheese. Top: baked salmon. In: cream cheese, spicy crab and avocado. Top: salmon. Sauce: spicy mayo and sriracha. Salmon scallions topped with cream cheese, yum sauce, unagi sauce, masago and scallions.

In: shrimp tempura, avocado, cream cheese and cucumber. Top: baked crab sticks. In: crab and kalwari. Wrapped in salmon with yuzu, dot of yumyum and sriracha sauce. In: softshell crab mix and cucumber. Top: salmon, albacore and scallions. In: soft shell crab. Top: spicy tuna and avocado. In: yumyum, sriracha and garlic ponzu sauce.

In: spicy tuna and cucumber avocado. Top: albacore, fried onions, seaweed and masago, Sauce: screaming o sauce. In: spicy yellowtail and cucumber. Top: yellowtail. Sauce: yuzu sauce and scallions. Top: Cajun albacore, masago, avocado and scallions. Sauce: spicy garlic ponzu and hikari hot sauce. In: fried salmon, avocado and cream cheese.

Top: crunch. Sauce: spicy mayo. In: spicy crab and cucumber. Top: seared super white fish and scallions. Sauce: garlic pozu. Top: avocado, masago and scallion. In: salmon, jalapeno, cream cheese and avocado. Top: spicy tuna. Top: torched tuna and torched salmon. Sauce: garlic ponzu, spicy mayo and sriracha. In: softshell crab, crab, cucumber, avocado and gobo.

In: spicy mayo, tuna, avocado and cucumber. Top: salmon, lemon and jalapeno slices. In: spicy tuna and spicy crab. Top: tuna and scallions. Sauce: spicy garlic ponzu. In: crab, cucumber and avocado. Top: yellowatil, salmon and lemon slices.

Sauce: ponzu. Top: tempura snapper, crab and scallions. Top: albacore and scallions. In: albacore and cucumber. Top: tuna, salmon, avocado, masago and scallions. Sauce: spicy ponzu. In: salmon, eel and cucumber. Top: albacore and avocado. Sauce: screaming o sauce and eel sauce. In: spicy tuna and avocado. Topped: tuna and scallions. In: California roll. Top: tuna, salmon and yellowtail, eel shrimp and avocado. Top: ebi shrimp and avocado. Top: tuna, crunch, masago and scallions.

Sauce: garlic ponzu and yum yum sauce. Salmon cream cheese with avocado topped with salmon, fresh lemon squeeze and scallions.