Aqua Kyoto
Menu with Prices in the UK

Saturday and Sunday multi-course Japanese brunch featuring starter platters, sushi & sashimi selections, choice of robata or bento main, and dessert.

Curated two-course express menu with choice of signature Japanese starter and main course (upgrade to 3 courses for £40.00).

Seven-course seasonal omakase tasting journey spanning Crystal Sushi, Rock Shrimp Tempura, Saikyo Miso Black Cod, Wagyu, and Sakura dessert.

Warm steamed young soybeans lightly tossed in flaky Maldon sea salt or smoky Japanese seven-spice shichimi pepper.

Savory dashi broth whisked with fermented Hiroshima white miso, silken tofu cubes, wakame seaweed, and finely sliced spring onion.

Char-grilled silky Japanese nasu aubergine glazed in sweet roasted sesame miso with caramelised black fig and toasted sesame seeds.

Pan-seared crisp dumplings stuffed with flaky black cod and ginger, served over vibrant mizuna herb miso emulsion.

Crisp-bottomed steamed dumplings filled with spiced Iberico pork and chicken, finished with smoky tomato miso dipping sauce.

Seared sashimi-grade tuna loin dressed with fermented tomato ponzu, aromatic shiso sorbet, and crispy lotus root.

Sweet pickled baby beetroots tossed with roasted sesame goma ponzu dressing and crisp puffed sesame rice crackers.

Sweet hand-picked white Devon crab meat with crunchy wakame, hijiki seaweed, and chilled green tomato chilli dashi.

Feather-light crispy tempura watercress fronds dusted with aromatic Japanese curry sea salt.

Crisp golden clusters of enoki mushrooms seasoned with umami shiitake XO salt and served with rich motodare mayonnaise.

Four crisp tempura-battered black tiger prawns served with warm dashi tentsuyu dipping broth and grated daikon radish.

Crisp bite-sized rock shrimp coated in signature spicy red chilli and roasted garlic mayonnaise.

Sweet spotted prawn nigiri topped with silky avocado mousse and glistening house-made citrus ponzu jelly.

Rich Scottish salmon belly nigiri finished with delicate garden mint leaf and translucent sake jelly.

Crisp sushi roll filled with English cucumber ribbons and crunchy pickled yellow daikon radish wrapped in toasted nori.

Uramaki roll uniting fresh Scottish salmon, sweet Orkney scallop, bright flying fish tobiko, and smoked daikon.

Crispy tempura soft-shell crab, avocado, tobiko roe, and spicy chilli mayonnaise rolled in seasoned sushi rice.

Finely chopped fatty bluefin tuna belly with spring onion, crispy leeks, ao nori seaweed flakes, and avocado.

Thick hand-cut sashimi slices of prime Scottish salmon served over crushed ice with freshly grated wasabi.

Buttery wild Japanese yellowtail sashimi sliced to order, accompanied by pickled ginger and shiso leaf.

Marbled medium-fatty bluefin tuna sashimi offering balanced melt-in-the-mouth richness and clean oceanic finish.

Prized prime belly cut of wild bluefin tuna with delicate marbling that dissolves effortlessly on the palate.

Master chef's sharing platter showcasing Edomae nigiri, O-Toro, Hamachi, Botan Ebi Crystal Sushi, and signature maki rolls.

Binchotan-grilled aubergine and blistered shishito peppers brushed with sweet goma sesame miso glaze.

Charcoal-seared free-range chicken thigh skewers basted in aromatic black truffle teriyaki tare.

Whole butterflied tiger prawns grilled over white oak charcoal with yuzu kosho butter and sea salt.

Thick bone-in pork chop marinated in aged red aka miso, charred on the robata with crisp Asian pear slaw.

Spatchcocked grilled baby chicken glazed in toasted sesame, garlic yakiniku, and bright yuzu citrus jus.

Three succulent lamb rack cutlets marinated in yuzu juice and purple shiso leaves, seared pink over binchotan coals.

72-hour sweet Kyoto white miso cured black cod fillet, caramelised to golden perfection with pickled hajikami ginger.

Panko-crusted Scottish salmon fillet fried golden crisp, served with spiced tonkatsu fruit glaze and finely shredded cabbage.

Tea-smoked Barbary duck breast sliced rosy pink with silky miso foie gras butter and cherry umeboshi reduction.

Flaky Patagonian toothfish fillet roasted with fragrant ginger, dashi soy glaze, and crispy leeks.

Seared medium-fatty bluefin tuna steak encrusted in tingling green sansho peppercorns with smoky tare jus.

Prized Japanese A5 Wagyu striploin served with a sizzling tabletop lava stone, truffle ponzu, and crispy garlic chips.

Fluffy steamed short-grain Koshihikari rice finished with black and white toasted sesame seeds.

Wok-tossed Japanese rice with diced seared Wagyu beef, shaved black truffle, spring onion, and crispy shallots.

Robata-charred Tenderstem broccoli spears glazed in roasted garlic soy and toasted almond flakes.

Tonka bean and vanilla panna cotta nestled in chocolate brownie soil, earthy matcha crumble, and tart raspberry sorbet.

Molten-centre roasted black sesame chocolate cake paired with house-churned Uji matcha green tea ice cream.

Vegan Valrhona Amatika dark chocolate mousse layered with genmai toasted rice crumble, spiced lychees, and lychee sorbet.

Showstopping table platter uniting seasonal mochi, exotic fruits, sorbets, chocolate delice, and signature sweet bites for four.

Japanese whisky shaken with roasted hojicha tea cordial, yuzu citrus, and aromatic bitters.

Velvety Japanese red peach purée topped with chilled Italian Prosecco in a tall flute.

Alcohol-free botanical aperitif blending Everleaf Mountain, cherry blossom, fresh yuzu juice, and sparkling soda.

Loose-leaf steamed Japanese Sencha or toasted brown rice Genmaicha brewed tableside in a traditional cast-iron teapot.

Chilled crisp Japanese yuzu sparkling soda or still/sparkling mineral water served over hand-carved ice.

Child-friendly bento box featuring glazed roasted salmon, edamame pods, cucumber hosomaki, and steamed white rice.

Crispy bite-sized chicken thigh karaage with mild sweet soy dip, fries, and a scoop of vanilla mochi ice cream.