Lucky Cat by Gordon Ramsay
Menu with Prices in the UK

Finely diced yellowfin tuna tossed with sriracha, sesame oil, and shiso ponzu, served atop crisp tempura nori seaweed crackers.

Flash-seared Japanese Wagyu beef slices smoked over cherrywood, served with black truffle ponzu, crispy garlic chips, and spring onion.

Delicate cuts of sashimi-grade yellowtail kingfish dressed in white truffle oil, yuzu soy reduction, and micro coriander.

Thinly shaved wild sea bass drizzled with green chilli citrus ponzu, olive oil, and crunchy ginger matchsticks.

Hand-moulded seasoned sushi rice topped with premium Loch Duart Scottish salmon and fresh Shizuoka wasabi.

Hand-pressed nigiri rice topped with succulent line-caught yellowfin tuna loin, brushed with aged nikiri soy.

Torched A5 Kagoshima Wagyu beef over seasoned rice with freshly grated winter truffle and sweet soy.

Tasting assortment of Loch Duart salmon, yellowfin tuna, and Hiramasa kingfish, served with pickled ginger and grated wasabi.

Crispy tiger prawn tempura and avocado rolled inside rice, draped with kabayaki glazed freshwater eel, tobiko, and unagi sauce.

Chopped Atlantic salmon with spicy kewpie mayonnaise, cucumber, toasted sesame seeds, and shichimi togarashi.

Panko-fried whole soft shell crab, pickled daikon radish, avocado, and spicy yuzu kosho mayonnaise.

Charred green asparagus, creamy avocado, cucumber, and black truffle mayonnaise rolled in sesame-coated sushi rice.

Crispy shredded duck leg inside fluffy lotus-leaf steamed buns with cucumber ribbons, spicy hoisin, and fluttering katsuobushi flakes.

14-hour braised pork belly glazed in sweet soy mirin reduction, pickled mustard greens, and crushed toasted peanuts.

Pan-fried Japanese dumplings packed with minced Wagyu beef, water chestnuts, and ginger, served with chilli soy dipping sauce.

Translucent steamed dim sum dumplings filled with whole wild king prawns and Chinese chives, with black vinegar sauce.

Handmade steamed dumplings stuffed with shiitake, king oyster mushrooms, and winter black truffle essence.

Wild Alaskan black cod cured for 48 hours in Kyoto sweet saikyo miso, charred over binchotan white charcoal with pickled ginger stem.

Pure Japanese A5 Wagyu sirloin grilled medium-rare over charcoal, accompanied by fresh Shizuoka wasabi and smoked sea salt.

Tender chicken thigh and scallion skewers glazed with house-made 10-year aged tare sauce and toasted sesame.

Crisp-skinned British pork belly cubes seasoned with sea salt and shichimi pepper, brushed with ginger soy glaze.

Thick slices of Japanese king oyster mushrooms basted in garlic sweet soy and vegan mirin butter.

Double-cut British lamb chops rubbed with spicy Korean gochujang paste, grilled over flame with sesame cucumber relish.

Dry-aged Gressingham duck breast with crispy spiced skin, served with tart spiced plum sauce and bok choy.

Crispy double-fried chicken breast morsels tossed in sticky gochujang chilli honey sauce, roasted peanuts, and scallions.

Pan-seared Chilean sea bass cooked in a sizzling stone clay pot with ginger, spring onions, shaoxing wine, and light soy.

Silken tofu simmered in fermented spicy bean paste with Sichuan peppercorns, scallions, and shiitake mushrooms.

Lace-battered jumbo wild tiger prawns fried crisp, served with tentsuyu dipping broth, grated daikon, and ginger.

Delicate crispy tempura of Japanese sweet potato, asparagus, lotus root, and shiso leaf with tentsuyu dip.

Steamed young soy bean pods seasoned with flaky Maldon sea salt or tossed in spicy garlic togarashi oil.

Baby Shanghai bok choy flash-fried in the wok with sesame oil, Shaoxing wine, and golden crunchy garlic slivers.

Steamed tenderstem broccoli florets drizzled with creamy roasted Japanese goma sesame dressing.

Wok-tossed Japanese rice with diced Wagyu beef, fried garlic crisps, spring onion, and slow-poached onsen egg.

Fragrant steamed rice wok-fried with free-range eggs, diced spring onions, and light soy sauce.

Premium short-grain Japanese sushi rice, steamed fluffy with delicate natural sweetness.

Wheat noodles in a creamy spiced sesame chilli broth topped with minced spiced duck, bok choy, and crushed peanuts.

Warm, light Japanese yuzu soufflé baked to order, served with molten white chocolate sauce and yuzu sorbet.

Valrhona dark chocolate mousse bar layered with sweet white miso salted caramel, chocolate crunch, and vanilla ice cream.

Chewy Japanese sweet rice dough parcels filled with matcha green tea, mango passionfruit, and toasted black sesame ice cream.

Chilled slices of dragon fruit, sweet papaya, lychee, and fresh Asian pear with lime leaf syrup.

Roku Japanese gin, Campari infused with toasted nori seaweed, and sweet Umeshu plum sake over hand-carved ice.

Suntory Toki Japanese whisky, yuzu sparkling soda, fresh grapefruit peel, and peach blossom bitters.

Muddled fresh green shiso leaves, sweet lychee purée, fresh lime juice, and chilled ginger ale.

World-renowned premium Japanese sake milled down to 23% of the rice grain; extraordinarily floral, delicate, and velvety.

Crisp, ultra-dry, and refreshing Japanese draught lager with Karakuchi dry finish (5.0% ABV).