An Artful Taste of Japan

Day— Night exquisite taste) into itsdishes, transforming quality of sushi(process of agingfishto deliver The kitchen incorporates traditional Edomae style one thatisharmonious to the palate. sourced locallyand from Japan,the outcome is Japanese cookingwiththe finestartful ingredients the melodic flow of nature. Blending together tastes asnature intended, styleechoes itsculinary At Bisushima,where everything lives, grows and A new flow of omakase can relish infrom Shima(Day) to Bisu(Night). conveys the transformative journey thatguests Born from these two elements, the concept and sanctuary. and party. SHIMAisthe Japanese word for island BISU represents the Egyptian godof hedonism Bisushima isthe amalgamationof 2key elements: Bisu+Shima Japanese dishes. produce into well-balanced and flavoursome

Encapsulating the rhythm of nature

The boundless expression of nature is vividly depicted in its logo symbol, a Japanese Flycatcher that is meant to represent freedom and paradise. Everything that surrounds us become a part of who we are. Hence, the brand elements and the illustrations of Bisushima depict “kintsugi”.

Together, the geometric design of the identity and these elements come full circle, illustrating the abstract Japanese concept of “enso” – the oneness of life.

Marrying the sun & the sea

Inspired by the words BISU (an Ancient Egyptian god of music and dance) and SHIMA (the Japanese word for island) – an artistic expression that Design marries the sun and the sea – the binding of these two concepts beautifully evoke the tranquillity and balance of Japan’s paradise islands, paired with a dash of playfulness. —

To bring this euphoric concept to life, Bisushima’s interiors showcase a balance of natural wood and stone that brings its guests closer to earth. Its modern aesthetic and design vividly displays dark marble tables and beautifully accented with wood furnishings. Playing upon the concept

of natural light by utilising its floor to ceiling windows, its interiors provide a truly transformative atmosphere for its guests at any time of day. Brand Concept Cold Appetisers Fresh Oysters (4 pcs) £20 Spicy gochujang, cucumber mizore vinegar with konbu jelly, salsa sauce & yuzu dressing

Fresh Oysters (8 pcs) £40 Spicy gochujang, cucumber mizore vinegar with konbu jelly, salsa sauce, yuzu dressing, lemon dressing, ponzu & grated momji radish, shiso dressing & coriander dressing

Fresh Oysters (3 pcs) £38 Malakhoff Imperial Caviar, black truffle, sea urchin & ikura

Homemade Tofu & Vegetables £10

Homemade Tofu & Smoked Salmon £14 Tofu puree, smoked salmon & vegetables with tosazu jelly

Lobster & Cauliflower £16 Steamed native lobster, cauliflower puree with tosazu jelly

Sea Urchin & Carrot £20 Sea urchin, carrot puree with soy caramel

Botan Ebi & Caviar £36 White soy sauce & kimquat

Toro & Caviar £55 Chopped dry aged marbled tuna & Malakhoff Imperial Caviar

Seasonal Mixed Vegetables £18 Served with sesame dressing

Vegan Vegan Option Available Chef's recommendation Carpaccio Mackerel Carpaccio £18 Mackerel sashimi, pointed cabbage with shiso dressing

Seabream Carpaccio £22 Seabream sashimi, bottarga, pickled cucumber & tosazu dressing

Trout Carpaccio £20 Trout sashimi, ikura & red radish in yuzu dressing & tosazu jelly

Wild Seabass Carpaccio £22 Wild seabass sashimi, shiso & sesame in ponzu dressing

Scallop Carpaccio Scallop sashimi & green radish with yuzu dressing £26

Tuna Carpaccio Tuna sashimi, seasonal greens, micro herbs, soy marinated £34 egg yolk nori dressing

Toro Carpaccio £39 Dry-aged toro sashimi, seasonal greens, micro herbs, horseradish with white soy anchovy dressing

Chef's suggestion: Add black truffle (5g) to your carpaccio for £15 Fried, hot & sharing dishes FRIED DISHES

Baby Squid Kara-Age £15 Deep-fried baby squid, served with a coriander dressing

Yuan Chicken Kara-Age £14 Deep-fried yuan marinated corn-fed chicken thigh & yurinchi sauce

Pork Tonkatsu £16 Japanese style breaded Berkshire pork loin, Japanese tomato sauce

£24 Shrimp Tempura Shrimp tempura served with Tensuyu sauce

SHARING DISHES to be shared between 2 people

Grilled Fish Of The Day £MP Fresh local catch grilled in the Josper oven, served San Sebastian style

Grilled Native Whole Lobster £MP Josper oven grilled native blue shelled lobster, served San

Sebastian style

Vegan Vegan Option Available Chef's recommendation HOT DISHES

Agedashi Tofu £15 Fried tofu, seasonal vegetables & ankake sauce

Ankake Seabream £20 Agedashi Seabream, shiitake, herb, dry leek & vegetable sauce

Pithivier Pie £26 Slow-cooked Highland wagyu short-rib, wrapped in homemade puff pastry

Sauteed Scallops £24 Scottish hand-dived scallops, seasonal greens & cauliflower sauce Chef's suggestion: Add black truffle (5g) for £15

Lobster Tempura & Sauteed Scallops £38 With black truffle & yuzu miso

Vegan Vegan Option Available Chef's recommendation Grill & Sides GRILL

Yuan Chicken Risotto £18 Grilled corn-fed yuan infused chicken, Japanese risotto & shiitake

Shio Koji Pork £22 Shio Koji infused roasted Berkshire pork shoulder, seasonal greens & potato puree

Grilled Lamb £24 Lamb cutlets, potato puree, eggplant, Genghis Khan sauce Chef's suggestion: Add black truffle (5g) for £15

Yuan Miso Chilean Seabass £34 Yuan miso marinated Chilean seabass & sauteed seasonal greens

A5 Joshu Wagyu Sirloin Steak (150g) £86 Robata grilled A5 wagyu sirloin steak from Gunma (Japan) & grilled seasonal greens

SIDES

Miso Soup £5 Japanese Pickles £5 Sashimi Chef’s selection of sashimi £25 3 kinds by 3 pieces each

Chef’s selection of sashimi £45 5 kinds by 3 pieces each

Chef’s selection of sashimi £65 7 kinds by 3 pieces each

2 pieces each: Tamago / Japanese Omelette £5 Masu — trout £6 Saba — mackerel £6 Tai — sea bream £7 Suzuki — wild sea bass £8 Hotate — scallop £10 Akami — dry aged tuna £12 Toro — dry aged rich marbled tuna £16 Botan — ebi / jumbo sweet prawn £14 Uni — sea urchin £15 Ikura — sake infused Salmon roe £10 Premium Mini Donburi Ikura £22 Sake infused Salmon roe

Kaisen Chirashi £22 Chef's selection of sashimi

Toro & Akami £28 Dry aged tuna & tuna belly

Toro & Uni £32 Dry aged tuna belly & Sea urchin

Vegetable Chirashi £15

Vegan Vegan Option Available Chef's recommendation Nigiri Chef‘s selection of nigiri (6pc) £30 Chef‘s selection of nigiri (8pc) £40 Premium Chef‘s selection of nigiri (10pc) £60

1 piece each: Tomago — Japanese omelette £3 Masu — trout £4 Saba — mackerel £4 Tai — sea bream £5 Suzuki — wild sea bass £6 Hotate — scallop £7 Akami — dry aged tuna £9 Toro — dry aged rich marbled tuna £12 Botan ebi — jumbo sweet prawn £9 Uni — sea urchin £13 Ikura — sake infused salmon roe £7 Malakhoff Imperial Caviar £19 Rolls —— Hosomaki

Large rolls — Futomaki Hosomaki – rolls 6 pieces each:

Kappa — cucumber £6 Kanpyo — sweet soy marinated gourd £8 Tekka — tuna £12 Masu Shiso — trout shiso £12 Hotate — scallop £14 Gari Saba — mackerel with ginger £12 Botan Ebi — Jumbo Sweet Prawn £16 Toro Taku — dry aged rich marbled £18 tuna with picked radish

Futomaki – large rolls Futomaki — assorted vegetables (5 pcs) £10 Kaisen Futomaki — assorted fish (5 pcs) £25 Toro — dry aged rich marbled tuna £60 with picked radish (8pc)

Vegan Vegan Option Available Chef's recommendation Desserts Matcha & White Chocolate Terrine £9 Served with Vanilla Ice Cream

Yuzu & White Chocolate Terrine £9 Served with Yuzu Ice Cream

Lemon Pie £12 Served with Sake Kasu Sorbet

Mont Blanc £12 Served with Yuzu Ice Cream Yogurt

Chocolate fondant £14 Served with Matcha Ice Cream

Assorted Fruits £10 Served with Shiratama & Cardamon Syrup

Petits Four £4 Financier miso, sesame tuille & chocolate tonka bean

Vegan Vegan Option Available Chef's recommendation