RAW BAR
TRUFFLED KING SALMON TIRADITO
Thinly sliced salmon with gochujang powder, miso, yuzu vinegar, and micro shiso.
48.000 COP
AMBER JACK TIRADITO
Thin slices of Amber Jack rolled with crispy potato threads, bathedin a yellow chili leche de tigre, and finished with micro cilantro.
57.000 COP
YELLOW FINE TATAKI
Thinly sliced yellowfin tuna served over a garlic ponzu base.
80.000 COP
SCALLOP TIRADITO
Thin slices of scallops bathed in garlic ponzu, finished with orange marmalade and sesame oil.
AGOTADO
STONE OCTOPUS
Thin slices of octopus with miso powder and sudachi vinaigrette, served on a hot stone.
62.000 COP
NIGIRI - SASHIMI
ITAMAE NIGIRI SELECTION
Combination of nine nigiris selected by Itame.
225.000 COP
SAKE
Salmon
25.000 COP
TAMAGO
Japanese omelet
AGOTADO
KURUMA - EBI
Japanese shrimp
26.000 COP
SEA BREAM
Mediterranean fish
AGOTADO
TAKO
Japanese octopus
30.000 COP
THAI SNAPPER
Snapper
AGOTADO
YELLOW FINE
Tuna loin
25.000 COP
UNAGUI
Freshwater eel
36.000 COP
HOTATE
Scallop
AGOTADO
IKA
Japanese squid
25.000 COP
HAMACHI
Medium-fat Japanese fish
48.000 COP
HOSOMAKI
Japanese sushi roll - 6 Pieces
SAKE MAKI
Salmon and wasabi
29.000 COP
KAPPAMAKI
Cucumber and sesame
20.000 COP
TAI MAKI
White fish
AGOTADO
SUSHI BAR - ROLLS
DINAMITA
Crab filling wrapped in soy paper, served with truffled butter. 4 pieces.
44.000 COP
AKIRA ROLL
Tuna marinated with Japanese spices, wok-sautéed bok choy with sakura and tempura leek, served over kimchi mayo and topped with chutoro and tomato concassé. 4 pieces.
40.000 COP
VEGAN ROLL
Filled with kampyo, shibazuke, smoked pepper, asparagus, and avocado, served with garlic ponzu. 8 pieces.
30.000 COP
KAKAROTO TIGER
Tempura roll filled with unagi, salmon, scallion, and crispy wonton, served over a ginger sauce, topped with tuna and finished with garlic ponzu. 5 pieces.
48.000 COP
RAINBOW
Filled with snow crab and cucumber, topped with tuna, avocado, and salmon, finished with eel sauce, ikura (salmon roe), and crispy wonton. 8 pieces.
48.000 COP
SPICY TUNA
Filled with tuna, crispy wonton, and scallion, mayo-tobandjan, topped with avocado and tofu feta base. 8 piezas.
48.000 COP
SHRIMP ROLL
Shrimp, asparagus, and mayo-tobandjan filling, topped with itogaki, eel sauce, and ikura (salmon roe). 6 piezas.
48.000 COP
SPICY HAMACHI
Filled with tempura asparagus, hamachi, and mayo-tobandjan, topped with hamachi sashimi, serrano pepper, and ajinomoto gel. 8 pieces.
70.000 COP
SPICY SALMON
Salmon, scallion, mayo-tobandjan, and avocado filling, topped with salmon, crispy wonton, and passion fruit eel sauce. 8 piezas.
52.000 COP
SALMÓN KURABU
Filled with soft-shell crab, wonton, and gochujang sauce, with cucumber and avocado, topped with salmon, orange reduction, tomato, and scallion. 8 piezas.
75.000 COP
FUJI ROLL
Filled with snow crab, scallion, lettuce, and avocado, topped with masago and tempura prawns glazed in gochujang. 6 piezas.
70.000 COP
SLVJ ROLL
Filled with añeos cream and scallion, topped with hamachi sashimi, guacamole, tuna tartare, truled egg sauce, and boletus mushrooms. 6 piezas.
AGOTADO
TEMAKI O HAND ROLL
Sushi in cone shape wrapped in nori seaweed, one piece per order.
KAPPAMAKI
Vegetarian
34.000 COP
SAKE MAKI
Salmon
42.000 COP
TAI MAKI
White fish
AGOTADO
GUNKAN
Heart-shaped sushi wrapped in nori seaweed with a base of rice and protein.
SAKE
Salmon
36.000 COP
TUNA
Tuna
36.000 COP
IKURA
Salmon roe
48.000 COP
FOR SHARING
GLAZED AND SPICY EDAMAME
Edamame glazed with sakura sauce and bonito flakes.
25.000 COP
SLVJ JAPANESE PIZZA
Yellowfin tuna, gochujang, purple onion, chives, and cilantro.
40.000 COP
CAULIFLOWER BOOM
Cauliflower with smoked cauliflower coulis, yellow chili, and tofu feta dressing.
42.000 COP
ROCK SHRIMP TEMPURA
Tempura prawns with wasabi-mayo dressing, purple cabbage, and scallion.
52.000 COP
SLVJ JAPANESE TACOS
Skirt steak glazed with teriyaki sauce, yuzu and napa sauce, served on crispy nori. 2 pieces
45.000 COP
SHORT - RIB BUNS
Steamed baos filled with smoked short rib, purple cabbage, and napa slaw. 2 pieces
45.000 COP
TRUFFLED MUSHROOM DUMPLINGS
Filled with mushrooms and served with demi -glace and truffe cream. 4 pieces
45.000 COP
LOBSTER DUMPLINGS
Lobster-filled dumplings with lobster bisque base, crispy wonton, and micro mint. 4 pieces.
45.000 COP
SALADS
SLVJ SALAD
Fresh pak choi sprouts and smooth watercress dressed with saiko miso mayo, finished with crispy bread crumbs and avocado.
32.000 COP
WAKAME KUY-KUY SALAD
Ripe mango, green mango, celery, cucumber, and wakame.
32.000 COP
ROBATA - SEA
OCTOPUS SKEWERS
Grilled octopus skewers on the robata, brushed with shiso butter and nished with cilantro. 2 pieces.
78.000 COP
SEA BASS
Ponzu butter base, served with grilled asparagus on the robata.
AGOTADO
GROUPER
Served with Asian chard glazed in saiko-base sauce.
AGOTADO
CATH OF DAY
Fresh 630 g catch grilled on the robata, served with pickled vegetables and yuzu ponzu sauce.
AGOTADO
ROASTED SALMON
Glazed with ponzu, served with sautéed chard.
86.000 COP
ROBATA - LAND
TENDERLON SLVJ
230 g beef tenderloin with demi-glace sauce, crispy potato threads, and grilled mushrooms on the robata.
92.000 COP
LAMB SHANK
Lamb glazed with teriyaki sauce, crispy wonton, and Brussels sprouts in kimchee sauce.
130.000 COP
PICANHA
400 g American-style picanha, grilled on the robata, seasoned with salt and pepper.
AGOTADO
SKIRT STEAK
280 g American-style skirt steak grilled on the robata, with salt and pepper.
160.000 COP
GRILLED AND SMOKED SHORT RIB
12-hour smoked short rib grilled on applewood (8 oz).
180.000 COP
ANGUS NEW YORK STEAK
500 g Angus striploin steak.
280.000 COP
AMERICAN PRIME TOMAHAWK
American tomahawk steak – 1.4 kg.
520.000 COP
ROBATA - FARM
GRILLED AVOCADO
Chargrilled avocado with ponzu sauce.
28.000 COP
BRUSSELS SPROUTS
Crispy Brussels sprouts in kimchee sauce.
38.000 COP
GRILLED WILD MUSHROOMS
Seasonal mushrooms with scallion and soy butter.
38.000 COP
POTATOES SLVJ
Soft inside, crispy outside.
28.000 COP
ESPARAGUS
Finished on the robata.
30.000 COP
RICE / SOUPS
MISO SOUP
Miso soup with tofu, scallion, and lemon zest.
24.000 COP
WOK VEGGIE FRIED RICE
Wok-fried rice with corn, cauliflower, scallion, and pickled red cabbage.
46.000 COP
SLVJ RISOTO
Japanese risotto with dashi base, Orellana and shiitake mushrooms, finished with beef demi-glace.
AGOTADO
ANGUS BEEF FRIED RICE
Wok-fried rice with crispy socarrat, ikura (salmon roe), beef tenderloin slices, egg, and scallion.
96.000 COP
DUK FRIED PICE
Wok-fried rice with cont duck, corn, shiitake mushrooms, carrot, beef demi-glace, and nished with truffle oil.
92.000 COP
DESSERTS
COCONUT 3 MILKS
Coconut sponge cake soaked in three milks, topped with dulce de leche cream and coconut ice cream, served with raspberries and orange zest.
34.000 COP
ÍCHIGO & CREAM
White chocolate and coee cream with chocolate crunch, served with raspberry sorbet and coriande
34.000 COP
MATCHA VOLCANO
Matcha and white chocolate mousse with house made coconut ice cream.
34.000 COP
YUZU & YUZU PIE
Yuzu cream and sorbet over sponge cake, pistachio crocant, and meringue crisps.
34.000 COP
CACAO SLVJ
Venezuelan chocolate, milk chocolate mousse, passion fruit gel, and chocolate sponge.
34.000 COP
CRISPY AVOCADO
Crispy wonton filled with strawberry gana-che, yuzu whipped cream, and avocado lime ice cream.
36.000 COP
