Menu SLVJ
Madrid Velazquez
Tuna, crispy wonton, chives, spicy mayo, with avocado topping and tofu-feta base.
Salmon, chives, spicy mayo and avocado, with salmon topping, crispy wonton, and passionfruit and eel seasoning.
Snow crab, chives and cucumber, with tuna, avocado and salmon topping, and eel, ikura (salmon roe) and crispy wonton seasoning.
Tuna and Kimchee-seasoned chives, with avocado, kizami wasabi and tempura flakes topping.
Snow crab, chives, lettuce and avocado, with tobiko and gochujang-tempured and frosted fobster topping.
Shrimp, asparagus and spicy mayo, with itogaki topping, and eel and ikura seasoning (salmon roe).
Soft shell, snow crab, avocado, tobiko, asparagus and chives, with spicy seasoning and lettuce and ikura topping (salmon roe).
With crab and wrapped in soy paper, and accompanied with truffled butter.
With cucumber, asparagus, lettuce, kampio, smoked pepper and avocado, served with garlic ponzu sauce.
Tempured watercress and chard, with bluefin tuna topping and black garlic butter.
With snow crab and chives, topped with hamachi sashimi and guacamole, toro tartar, truffled egg sauce and porcini.
Asparagus, avocado, spicy mayo and serrano pepper.
1 California roll and 9 nigiris.
1 California roll and 9 nigiris.
9 sashimis.
9 sashimis.
Japanese scallops.
Gilt-head bream.
Japanese omelette.
Nordic salmon.
Sea urchin (only in season).
Tuna fillet.
Freshwater eel.
Japanese squid.
Japanese octopus.
Salmon roe.
Softwater prawn.
Fatty tuna.
Medium-fatty tuna.
Medium-fatty Japanese fish.
Amberjack Japanese fish.
Grilled foie gras with eel sauce.
O-Toro, chives and wasabi.
Tuna and chives.
Salmon and wasabi.
Cucumber and sesame.
Salmon roe and quail egg.
Toro tartar with kimchee sauce and soy paper.
Bluefin tuna fillet tartar.
Ponzu marinated salmon, ikura (salmon roe), avocado and truffle.
Tuna, mayo garlic ponzu, avocado and tempura flakes.
Thin octopus slices, miso powder and sudashi vinaigrette, served with a hot stone-plate.
Salmon tiradito, gochujang powder, miso, yuzu vinegar and micro shiso.
Tuna tiradito, red miso, ponzu vinaigrette with garlic.
Thin kampachi slices, crispy potatoes, yellow ají sauce and micro shiso.
Ripe mango, green mango, red radish, cucumber.
Wok-fried rice with mushrooms, seasonal vegetables and roast duck.
Wok rice with corn, cauliflower, green onion and pickled red cabbage.
Sautéed wok rice, sliced wagyu, ikura (salmon roe) and low-temperature cooked egg.
Fresh noodles, meat, poached egg, green onion and fresh corn.
Miso soup with a fish base, toasted tofu, chives and lemon zest.
Japanese style pickled baby vegetables.
Cauliflower with smoked cauliflower coulis, yellow ají sauce and feta-tofu sauce.
Tempura rock shrimps with wasabi, fried kale and green onions.
King salmon, spicy mayo, ikura (salmon roe) and coriander.
Glazed edamame in sakura sauce, chili threads and katsuobushi.
Stuffed with lobster, in a base of lobster bisque, crispy wonton and micro mint.
Maitake mushroom, beef demi-glace, truffled cream.
Stuffed with smoked short rib, white cabbage and pickled red cabbage.
Tuna, gochujang, avocado, tapenade, red onion, cherry tomatoes and cilantro.
Wok-fried beef with teriyaki, pico de gallo, yuzu gel, napa with kimchee, caramelized onion on crispy nori.
Branzino in ponzu yuzu sauce SLVJ style. (2-3 p)
Scarlet shrimp on the grill with hollandese yuzu sauce, ichimi togarashi. (unit price.)
Robata grilled sea bream crowned with garlic chips, micro shiso and maldon salt, served with ponzu yuzu.
Bluefin tuna (akami) grilled on the robata with ponzu sauce.
Japanese plum-glazed white fish in a swiss chard bed.
Ponzu-glazed salmon grilled on the robata, served with bok choy and soy seasoning.
Short rib, smoked 12 hours in apple tree wood. (2 pax).
Sirloin with glazed hollandese yuzu sauce and robata grilled mushrooms.
Japanese Black Angus skirt steak grilled on the robata.
Japanese wagyu grilled on the robata.
Grilled on the robata with shiso butter and ponzu.
Teriyaki sauce-glazed lamb, crispy wonton, served with Brussels sprouts in kimchee sauce.
Organic chicken marinated in miso and smoked with aromatic herbs.
Avocados with ponzu sauce.
Fresh corn with shiso and soy butter.
Wild mushrooms, with ponzu sauce, hollandese, green onions and yuzu.
Confit on the inside, crispy on the outside.
Crispy brussels sprouts in kimchee sauce. (Only in season).
Original wasabi.
Sliced fresh truffle 5grs.
Sliced fresh truffle 10grs.
Cream and yuzu sorbet on a sponge cake, pistachio brittle and dry meringue.
White chocolate cream, chocolate and coffee brittle, served with coriander seeds ice cream and raspberries.
Venezuelan chocolate, milk chocolate mousse, passionfruit gel, chocolate cake.
Tres Leches, caramel coated coconut, chantilly cream, lime and coconut ice cream.
Matcha tuile, matcha cake, matcha mousse, passionfruit gel and coconut ice cream.
(Yamada Nishiki)
Bottle: 490
(Yamada Nishiki) 50%
Cup: 8
Bottle: 56
(Gohyakumangohu) 70%
Bottle: 90
A.O.C. Champagne, Pinot Noir
Bottle: 700
Bottle: 120
Bottle: 160
Cup: 16
Bottle: 120
Bottle: 110
Bottle: 120
Bottle: 135
Bottle: 270
Bottle: 160
A.O.C. Champagne, Pinot Noir, Pinot Meunier, Chardonnay
Bottle: 600
A.O.C. Champagne, Pinot Noir
Bottle: 700
A.O.C. Champagne, Pinot Noir y Chardonnay.
Bottle: 120
Bottle: 360
D.O. Cava Xarel-lo, Macabeo y Parellada
Bottle: 120
Chordonnay Parellada Xarello
Cup: 9
Bottle: 40
Bottle: 45
D.O. Rueda, Verdejo
Cup: 6
Bottle: 28
D.O. Alella
Bottle: 35
D.O. Rueda, Verdejo.
Bottle: 32
D.O. Rueda, Verdejo.
Bottle: 65
D.O. Rueda, Verdejo
Bottle: 90
D.O. Rías Baixas, Albariño.
Bottle: 120
D.O. Rueda, Verdejo.
Bottle: 38
D.O. Rueda, Verdejo.
Bottle: 70
D.O. Rueda, Verdejo
Bottle: 150
D.O. Rueda, Verdejo.
Bottle: 40
D.O. Rías Baixas, Albariño
Bottle: 33
D.O. Rías Baixas, Albariño
Bottle: 35
D.O. Rías Baixas, Albariño.
Cup: 6
Bottle: 28
D.O. Rías Baixas, Albariño.
Bottle: 58
D.O. Valdeorras, Godello.
Cup: 6
Bottle: 28
D.O. Valdeorras
Bottle: 40
100% Riesling.
Bottle: 50
D.O. Riesling
Bottle: 65
D.O. Ca. Rioja, Viura
Bottle: 75
D.O.Ca. Rioja Chardonnay, Garnacha Blanca
Bottle: 110
D.O. Penedes, Moscatel de grano menudo / Sauvignon blanc / Gewürztraminer
Bottle: 35
D.O. Penedés, Incrocio manzoni.
Bottle: 90
V.T. de Castilla y León
Bottle: 60
D.O. Conca de Barberá 100% Chardonnay
Bottle: 98
D.O. Penedés Sauvignon Blanc
Bottle: 42
D.O. Ribeiro
Bottle: 35
Sancerre
Bottle: 74
IGT Toscana 100% Sauvignon blanc
Bottle: 250
D.O.C. Langhe 100% Chardonnay
Bottle: 390
Russian River Valley 100% Chardonnay
Bottle: 59
Russian River Valley 100% Albariño
Bottle: 60
Bottle: 155
Borgoña 100% Chardonnay
Bottle: 155
A.O. C Montagny 100% Chardonnay
Bottle: 66
Borgoña Chardonnay
Bottle: 121
A.O.C. Val De Loire 100% Sauvignon Blanc
Bottle: 300
D.O. Madrid, Garnacha.
Bottle: 60
D.O. Rioja
Cup: 6
Bottle: 28
D.O. Ribera del Duero
Cup: 6
Bottle: 28
Rioja, tempranillo
Bottle: 30
Ribera, tempranillo
Bottle: 30
Rioja, tempranillo
Bottle: 29
Ribera, tempranillo
Bottle: 62
Listan Negro. Islas Canarias
Bottle: 35
Grenache. Tempranillo. Mavasía. Graciano. Viura.
Bottle: 42
D.O. Ribera del Duero, Tinta Fina, Merlot y Cabernet Sauvignon
Bottle: 38
D.O. Ribera del Duero, Tinta Fina, Merlot y Cabernet Sauvignon
Bottle: 84
D.O. Ribera del Duero, Tinto Fino.
Bottle: 95
D.0 Ribero del Duero, Tinta Fina.
Bottle: 40
D.O. Ribera del Duero, Tinto Fino, Cabernet Sauvignon y Merlot
Bottle: 70
D.O. Ribera del Duero, Tinta Fina.
Bottle: 150
D.O Castilla y León Ribera del Duero Cabernet Sauvignon Tempranillo
Bottle: 450
D.O. Ribera del Duero Tinto Fino, Merlot y Malbec.
Bottle: 240
D.O. Ribera del Duero, Tinto fino.
Bottle: 65
D.O. Ribera del Duero, Tinto Fino.
Bottle: 135
D.O. Ribera del Duero, Tinto Fino.
Bottle: 104
D.O.Ca Rioja, Tempranillo, Garnacha y Mazuelo
Bottle: 42
D.O.Ca. Rioja Tempranillo Graciano Mazuelo Garnacha
Cup: 7.50
Bottle: 45
D.O. Cabernet Sauvignon. Petit Verdot. Cabernet Franc
Bottle: 180
D.O.Ca. Rioja, Tempranillo y Mazuelo
Bottle: 280
D.O. Ca Rioja, Tempranillo.
Bottle: 190
D.O.C. Rioja, Tempranillo, Graciano, Mazuelo y Garnacha.
Bottle: 82
V.T. de la Tierra de Castilla, Cabernet Sauvignon.
Bottle: 98
V.T. de la Tierra de Castilla, Syrah.
Bottle: 86
V.T. Cadíz, Tintilla de Rota, Petit Verdot, Cabernet Sauvignon y Syrah.
Bottle: 55
Rioja, tempranillo
Bottle: 165
D.O.P. Abadía Retuerta, Petit Verdot.
Bottle: 155
D.O.P. Abadía Retuerta, Tempranillo.
Bottle: 88
D.O.Toro, Tinta de Toro
Bottle: 280
D.O. Toro, Tinta de Toro.
Bottle: 1900
D.O. Campo de Borja, Garnacha.
Bottle: 200
D.O. Sierra de Málaga, Petit Verdot.
Bottle: 65
D.O Jumilla, Monastrell y Garnacha.
Bottle: 70
D.O. Sierra de Málaga, Pinot Noir.
Bottle: 65
D.O. Ca. Priorat Cariñena Garnacha, Cabernet Sauvignon, Syrah.
Bottle: 50
D.O. Ca. Priorat, Garnacha, Cariñena, Garnacha, Macabeo y Pedro Ximénez.
Bottle: 87
D.O. Ca. Priorat, Cabernet Sauvignon.
Bottle: 150
D:O. Bierzo, Mencía y Alicante Bouschet.
Bottle: 140
D.O. Bierzo, Mencía.
Bottle: 75
D.O. Bierzo, Mencía
Bottle: 1750
D.O. Vinos de Madrid, Garnacha.
Bottle: 40
Vi de Taula, Monastrell, Giró y Garnatxa Tintorera
Bottle: 60
D.O. Bierzo descendientes de J. Palacios
Bottle: 38
Appellation Pessac-Léognan Contrôlée, Cabernet Sauvignon, Merlot, Cabernet Franc.
Bottle: 900
Piamonte, Nebbiolo
Bottle: 180
Lodi-California Zinfandel
Bottle: 50
Châteauneuf-du-Pape Garnacha, Mourvèdre, Cinsault, Syrah.
Bottle: 160
Pomerol (Burdeos) Cabernet Franc, Merlot.
Bottle: 11000
Pauillac Cabernet Franc, Cabernet Sauvignon, Merlot
Bottle: 1700
A.O.C. Saint Emilion, Cabernet Franc, Cabernet Sauvignon, Merlot
Bottle: 475
Saint-Estèphe Cabernet Franc, Cabernet Sauvignon, Malbec, Merlot, Petit Verdot.
Bottle: 89
Saint-Estéphe, Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot
Bottle: 150
D.O. Rioja
Cup: 7
Bottle: 40
D.O. Costers del Segre
Cup: 5
Bottle: 26
A.O.C. Côtes de Provence Cinsault, Garnacha tinta, Syrah, Vermentino
Bottle: 380
Bottle: 100
D.O. Jerez
Cup: 7
Bottle: 50
Oporto
Cup: 7
Bottle: 65
D.O. Jerez
Cup: 7
Bottle: 40
D.O. Jerez
Cup: 8
Bottle: 40
A.O.C. Barsac
Cup: 30
Bottle: 180
D.O. Alicante
Cup: 8
Bottle: 80
Bottle: 6
Bottle: 6
Bottle: 5
Bottle: 5
Bottle: 5
Bottle: 6
Tanqueray Ten Gin, white chocolate, citrus, cream and flowers and yuzu mix, perfect combination to accompany our Dinamita roll.
Cup: 14
Ciroc Ultrapremium Vodka, ginger syrup, citrus, peach and jasmine London Essence, refreshing and spiced cocktail.
Cup: 14
Don Julio white tequila, miso, rice, aloe vera, jalapeño, green shisho and wasabi cotton. If you like a Margarita, try our most Japanese version, perfect to accompany our nigiris and sashimis.
Cup: 14
Tequila Don Julio blanco, mezcal Casamigos, corn syrup, chipotle, togarashi salt, grapefruit and pink pepper London essence, perfect to accompany our rolls.
Cup: 14
Gin Tanqueray Ten, elderflower, spicy watermelon, citric scents and champagne Perrier Joüet.
Cup: 14
Ciroc Ultrapremium Vodka, lemongrass, cucumber and basil syrup, citric scents and ginger beer, refreshing drink with spicy notes.
Cup: 14
Rum Zacapa 23, coconut rum, coconut water, pandam, curry pineapple and citrus, our version of the Piña Colada, for the most tropical palates.
Cup: 14
Bulleit Bourbon, melon, lime, coconut water, pandam and matcha tea soda.
Cup: 14
Tanqueray Ten gin, umeshu, wakamomo, passionfruit, refreshing and fruity drink in the purest SLVJ style.
Cup: 14
Zacapa 23 rum, citrus, roast pineapple, sesame, quito orange and passionfruit foam, toasted and tropical tastes in two textures, a good accompaniment for our robata dishes.
Cup: 14
Brandy, triple sec, citrus, fruits and and cava.
Bottle: 35
Brandy, triple sec, citrus, fruits and champagne Perrier Joüet.
Bottle: 80
Seedlip Spice, citrus, basil and ginger fizzy drink.
Cup: 12
Seedlip Grove, citrus, passionfruit, peach and jasmine london essence.
Cup: 12
Tanqueray Ten gin, citrus, lychee, raspberries.
Cup: 14
Capucana cachaça, cinnamon, red berries, citric scents.
Cup: 14
Whisky, yuzu-shu, citric scents and ginger.
Cup: 14
Ciroc Ultrapremium Vodka, lemon, sesame, spice mix SLVJ and tomato juice.
Cup: 14
Ciroc Ultrapremium Vodka, vanilla, passionfruit, lime and champagne Perrier Joüet.
Cup: 14
Tequila Don Julio reposado, agave syrup, citrus, tajín salt.
Cup: 14
Rum Zacapa 23, coconut and pandam water, lime.
Cup: 14
Sake, aperol, peach london essence, jasmine, cava.
Cup: 14
Zacapa 23 rum, mint, lime, sugar and champagne Perrier Joüet.
Cup: 14
Tequila Don Julio blanco, triple sec, yuzu and tajín salt.
Cup: 14
Zacapa XO rum, walnut bitters, pineapple sugar.
Cup: 40
Pisco Gobernador, lime, sugar, passionfruit, eggwhite and angostura.
Cup: 14
Tequila Don Julio 1942, agave, citric scents, chipotle salt.
Cup: 35
Cup: 14
Bottle: 150
Shot Glass: 10
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 14
Bottle: 150
Shot Glass: 8
Bottle: 350
Cup: 14
Bottle: 8
Shot Glass: 150
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 16
Bottle: 180
Shot Glass: 10
Bottle: 380
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 20
Bottle: 220
Shot Glass: 14
Cup: 35
Bottle: 370
Shot Glass: 25
Bottle: 950
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 20
Bottle: 220
Shot Glass: 14
Cup: 20
Bottle: 220
Shot Glass: 14
Bottle: 450
Cup: 20
Bottle: 220
Shot Glass: 14
Cup: 40
Bottle: 400
Shot Glass: 30
Cup: 50
Bottle: 450
Shot Glass: 35
Cup: 35
Bottle: 370
Shot Glass: 25
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 22
Bottle: 220
Shot Glass: 14
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 40
Bottle: 400
Shot Glass: 35
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 14
Bottle: 150
Shot Glass: 10
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 20
Bottle: 250
Shot Glass: 15
Cup: 30
Bottle: 350
Shot Glass: 20
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 30
Bottle: 300
Shot Glass: 25
Cup: 35
Bottle: 350
Shot Glass: 30
Cup: 35
Bottle: 350
Shot Glass: 30
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 35
Bottle: 350
Shot Glass: 30
Cup: 55
Bottle: 550
Shot Glass: 40
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 40
Bottle: 350
Shot Glass: 35
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 16
Bottle: 200
Shot Glass: 10
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 30
Bottle: 350
Shot Glass: 25
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 16
Bottle: 220
Shot Glass: 8
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 30
Bottle: 350
Shot Glass: 30
Cup: 45
Bottle: 400
Shot Glass: 35
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 8
Bottle: 120
Shot Glass: 5
Cup: 8
Bottle: 120
Shot Glass: 5
Cup: 8
Bottle: 120
Shot Glass: 5
Cup: 8
Bottle: 120
Shot Glass: 5
Cup: 8
Bottle: 120
Shot Glass: 5
Cup: 8
Bottle: 120
Shot Glass: 5
Cup: 8
Bottle: 120
Shot Glass: 5
Cup: 8
Bottle: 120
Shot Glass: 5
Cup: 8
Bottle: 120
Shot Glass: 5
Bottle: 6
Bottle: 6
Bottle: 6
Bottle: 6
Bottle: 6
Bottle: 6
Bottle: 6
Bottle: 6
Bottle: 6
Bottle: 6
Disponible de lunes a jueves de 13:30 a 16:00
Miso soup with a fish base, toasted tofu, chives and lemon zest.
Salmon, chives, spicy mayo and avocado, with salmon topping, crispy wonton, and passionfruit and eel seasoning.
Tuna, crispy wonton, chives, spicy mayo, with avocado topping and tofu-feta base.
With crab and wrapped in soy paper, and accompanied with truffled butter.
With cucumber, asparagus, lettuce, kampio, smoked pepper and avocado, served with garlic ponzu sauce.
Ponzu-glazed salmon grilled on the robata, served with bok choy and soy seasoning.
Organic chicken marinated in miso and smoked with aromatic herbs.
Robata grilled sea bream crowned with garlic chips, micro shiso and maldon salt, served with ponzu yuzu.
Beef and teriyaki.
Wok rice with corn, cauliflower, green onion and pickled red cabbage.
Ripe mango, green mango, red radish, cucumber.
Gohan rice.
Avocados with ponzu sauce.
White chocolate cream, chocolate and coffee brittle, served with coriander seeds ice cream and raspberries.
