Sexy Fish London
Menu with Prices in the UK

Thinly sliced Japanese yellowtail, sliced serrano chilli, fresh coriander cress, and green mandarin ponzu sauce.

Diced bluefin tuna dressed in white truffle oil, oscietra caviar, egg yolk emulsion, and crisp nori crackers.

Flash-seared Japanese wagyu beef tenderloin, micro watercress, garlic chips, pickled shallots, and fragrant truffle ponzu.

Scottish king salmon tartare tossed with avocado, ginger soy dressing, and served with house sesame seed crackers.

Crispy roasted duck meat tossed with chilled watermelon cubes, cashews, pomegranate seeds, and hoisin citrus glaze.

Crispy bite-sized rock shrimp tossed in spicy creamy yuzu mayonnaise with pea shoots and lime.

Crispy flash-fried baby squid seasoned with sea salt, Szechuan pepper, red chillies, and garlic aioli.

Steamed delicate dim sum dumplings stuffed with Canadian lobster tail and king prawns, served with spicy dashi broth.

Pan-fried Japanese gyoza filled with seasoned wagyu beef mince and rich foie gras, paired with black vinegar dip.

Handmade steamed and pan-crisped dumplings filled with juicy king prawns, spring onion, and ginger.

Steamed whole young soy beans sprinkled with crunchy Maldon sea salt crystals.

Wok-charred edamame pods tossed in garlic oil, sweet soy, and spicy shichimi togarashi seasoning.

Diver-caught king scallops seared on the robata grill with pickled jalapeño dressing and sweet soy reduction.

Robata-grilled skewers of tender Chilean seabass glazed with spicy red miso and toasted sesame.

Chef's ultra-premium sashimi selection featuring Bluefin otoro, chutoro, yellowtail, Scottish salmon, and sweet botan ebi on crushed ice.

Eight pieces of master sushi: Bluefin tuna, salmon, yellowtail, seabass, unagi, and wagyu beef with chef glaze.

Fresh diced bluefin tuna, fiery sriracha mayonnaise, scallions, and cucumber rolled with sesame seeds.

Fresh Scottish salmon, creamy Hass avocado, flying fish roe, and light yuzu mayonnaise.

Tempura soft shell crab, avocado, spicy mayonnaise, flying fish tobiko, and sweet unagi drizzle.

Torched Japanese wagyu beef wrapped around asparagus, topped with fresh black truffle shavings and sweet tare.

Real fresh Alaskan snow crab meat, cucumber, ripe avocado, and Japanese mayonnaise coated in orange tobiko.

Hamachi yellowtail, pickled jalapeño, coriander, and yuzu soy wrapped in seasoned sushi rice.

Melt-in-the-mouth premium fatty bluefin tuna belly over hand-pressed seasoned sushi rice.

Pristine sliced Scottish salmon over warm sushi rice with a touch of freshly grated wasabi.

Tender Japanese yellowtail with citrus nikiri soy brush.

Charcoal-grilled glazed freshwater unagi eel brushed with caramelized eel sauce.

Three succulent cuts of bluefin fatty tuna belly served on ice with fresh wasabi root.

Thick hand-cut slices of rich Scottish king salmon.

Three slices of buttery Japanese yellowtail kingfish sashimi.

Alaskan black cod marinated 48 hours in spicy saikyo sweet miso, grilled over Japanese binchotan charcoal until caramelized.

Thick fillet of Chilean seabass slow-roasted over robata coals, basted with rich red miso, ginger, and mirin glaze.

Fresh British whole Dover sole grilled on bone over charcoal with yuzu butter, capers, and shiso herb seasoning.

Charcoal-grilled Scottish king salmon steak brushed with house aged teriyaki sauce and toasted sesame seeds.

Split giant tiger prawns charred over charcoal, basted in melted shiso herb butter and fresh lime juice.

Miyazaki Japanese A5 Grade wagyu sirloin with intricate marble score 11, seared over charcoal with wasabi sea salt and ponzu dip.

Grain-fed USDA Prime ribeye steak grilled over binchotan coals, carved and topped with spicy chimichurri miso sauce.

Tender English lamb cutlets marinated in Korean spicy gochujang, charred over open embers with sweet garlic glaze.

Spatchcocked corn-fed baby chicken grilled over coals until skin is blistered and crisp, glazed with sweet ginger teriyaki.

Giant Alaskan king crab leg split and roasted on charcoal embers, served with warm citrus ponzu butter.

Whole Scottish native lobster grilled over robata charcoal with garlic shichimi butter and lime.

Crispy, airy Japanese tempura tiger prawns served with warm dashi dipping broth and grated daikon radish.

Light tempura of asparagus, sweet potato, shiitake mushroom, baby corn, and lotus root with tentsuyu sauce.

Sweet lobster meat in crispy golden batter, served with spicy sweet chilli mayonnaise and lime.

Japanese short-grain rice stir-fried with diced wagyu beef, spring onions, egg, and crunchy garlic chips.

Spicy aged Korean kimchi and pork belly fried rice topped with a soft-poached Japanese onsen egg and sesame.

House fried rice tossed with sweet tiger prawns, diced scallops, edamame, and scallions in seafood XO sauce.

Thick udon noodles wok-fried with tiger prawns, squid, scallops, cabbage, and spicy tare glaze.

Buckwheat soba noodles tossed with sautéed Japanese maitake, shimeji mushrooms, and black truffle oil.

Steamed tenderstem broccoli tossed in toasted sweet sesame sauce and topped with crunchy fried quinoa.

Charcoal-grilled green asparagus spears brushed with smoked ponzu vinaigrette and toasted sesame.

Halved Japanese aubergine slow-roasted and glazed with sweet caramelized red miso and toasted sesame seeds.

Crispy thin fries tossed in black truffle oil, Maldon sea salt, and finely crushed roasted nori seaweed flakes.

Robata-grilled sweetcorn ribs brushed with spicy togarashi compound butter and lime.

Bowl of premium Japanese short-grain sticky white rice sprinkled with black sesame.

Shiitake, eringi, and shimeji mushrooms pan-roasted with garlic, soy, and mirin butter.

Tender baby spinach leaves tossed in rich toasted Japanese sesame dressing with crispy shallot crunch.

Velvety baked vanilla cheesecake with exotic fruit gel, mango-passionfruit compote, and coconut tuile.

Valrhona molten dark chocolate cake with a melting center, paired with ceremonial matcha green tea gelato.

Freshly fried mini doughnuts rolled in cinnamon sugar, served with warm dark chocolate dipping ganache.

Crisp butter pastry filled with tart Japanese yuzu curd, torched Italian meringue, and refreshing shiso leaf sorbet.

Handcrafted chewy rice mochi balls filled with gelato: Mango, Ceremonial Matcha, and Coconut.

Artfully carved dragon fruit, pineapple, starfruit, rambutan, and passionfruit served over crushed ice.

Roku Gin, dragon fruit cordial, yuzu liqueur, and champagne float garnished with gold leaf.

Casamigos Blanco Tequila, pink grapefruit soda, lime juice, agave, and smoked chilli salt rim.

Hibiki Japanese Whisky, Umeshu plum liqueur, aromatic bitters, and torched orange peel.

Fresh yuzu juice, lemongrass syrup, sparkling soda, and mint bouquet.

Crushed fresh dragon fruit, mint leaves, lime juice, cane sugar, and chilled soda.

Bottled still mineral water from the French Alps.

Italian effervescent sparkling mineral water.

Steaming pot of premium loose-leaf Sencha green tea from Shizuoka, Japan.

Ceremonial Japanese Uji matcha whisked with steamed oat milk.