You are in Madrid Canalejas
Sushi Bar
Spicy Tuna
Spicy Salmon
Shrimp Roll
Dinamita
Vegan Roll
Scarlet Shrimp Roll
Tuna, crispy wonton, chives, spicy mayo, with avocado topping and tofu-feta base.
Salmon, chives, spicy mayo, wanton cripy and avocado, with salmon topping and boribo dresisng
Shrimp, asparagus and spicy mayo, with itogaki topping, and eel and ikura seasoning (salmon roe).
With crab and wrapped in soy paper, and accompanied with truffled butter.
Cucumber, tempured asparagus, lettuce and kampio, with shibazuke, smoked pepper and avocado, accompanied with yuzu-kosho soy.
Japanese rice with an assortment of fishes.
Scarlet shrimp marinated with kimchee, chive and miso sauce.
Shrip tempura, chives, tobajan sauce and bluefin tuna topping.
Nordic salmon.
Tuna fillet.
Freshwater eel.
Salmon roe.
Fatty tuna.
Medium-fatty tuna.
Medium-fatty Japanese fish.
Amberjack Japanese fish.
Ponzu marinated salmon, ikura (salmon roe), avocado and truffle.
Tuna, mayo garlic ponzu, avocado and tempura flakes.
Marinated with garlic mayo, avocado sauce and serrano pepper.
Lemon fish usuzukuri seasoned with ponzu sauce, lime, kaffir, serrano pepper and micro coriander.
Chutoro tartar, beef tomato, kimchee, caviar and tempured baby squids.
Tuna tiradito, red miso, garlic ponzu vinaigrette, garlic chips.
Thin salmon slices, seasoned with yuzu.
To Share
Cauliflower Boom
Rock Shrimp Tempura
Salmon Crispy Rice
Lobster Dumplings
Truffled Mushroom Dumplings
SLVJ Japanese Tacos
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), coriander.
Stuffed with lobster, in a base of lobster bisque, crispy wonton and micro mint.
Maitake mushroom, beef demi-glace, truffled cream.
Sautéed flank, yuzu and napa paste, on a nori crispy base.
With butter and topped with purple shiso.
Robata
Roasted Branzino
Wagyu A5
Grilled Avocado
Fresh Corn a la robata
Branzino in ponzu yuzu sauce SLVJ style. (2-3 p)
Sirloin in grill with robata grilled mushrooms and hollandaise of yuzu.
Japanese wagyu flambéed with brandy.
Topside flank low-temperature cooked for 48h, robata grilled leek and parnsip purée.
Avocados with ponzu sauce.
Fresh corn with shiso and soy butter.
Crispy brussels sprouts in kimchee sauce. (Only in season).
Leek grilled on the robata, accompanied with miso sauce and yuzu.
Japanese whole rice seasoned with rice vinegar.
Complements
Sliced fresh truffle 5grs.
Sliced fresh truffle 10grs.
Desserts
Yuzu & Yuzu Pie
Matcha Volcano
Cream and yuzu sorbet on a sponge cake, pistachio brittle and dry meringue.
Fine cake with a liquid explosion of matcha and white chocolate, with coconut ice cream.
Wine & Sakes
Yamada Nishiki 50%
Cup: 8
Bottle: 35
Miyama nishiki + Hitogochi 70%
Bottle: 72
A.O.C. Champagne, Pinot Noir, Pinot Meunier, Chardonnay
Bottle: 120
A.O.C. Champagne, Pinot Noir, Pinot Meuniere, Chardonnay
Bottle: 120
A.O.C. Champagne, Pinot Meunier, Pinot Nero.
Bottle: 135
A.O.C. Champagne, Pinot Nero.
Bottle: 130
Cup: 12
Bottle: 90
D.O Cava, España, Chardonnay, Xarel•lo, Parellada.
Cup: 9
Bottle: 40
D.O Cava, España, Pinot Noir, Xarel•lo, Trepat.
Bottle: 45
D.O Rías Baixas, Albariño
Bottle: 140
D.O Costers Del Segre, Chardonnay, Xarel Lo, Albariño
Cup: 6
Bottle: 34
D.O Rueda, Verdejo.
Cup: 5
Bottle: 27
D.O Rueda, Verdejo.
Bottle: 32
D.O. Rías Baixas, Albariño
Cup: 6
Bottle: 30
D.O Rías Baixas, Valle del Salnés , Albariño
Bottle: 30
D.O. Bierzo, Godello
Cup: 6
Bottle: 28
D.O Rioja, Viura.
Bottle: 80
D.O.P Vino de pago, Chardonnay.
Bottle: 94
I.G.P Vino de la tierra de Castilla, La Malvar.
Bottle: 32
D.O Marlborough, New Zeland, Sauvignon Blanc.
Cup: 7
Bottle: 52
A.O.C Borgoña, Chardonnay.
Bottle: 255
Bottle: 45
D.O Costers del Segre, Garnatxa negra, Pinot noir.
Cup: 6
Bottle: 34
D.O.Ca Rioja, España, Tempranillo y Mazuelo
Bottle: 280
D.O Ribera del Duero, Tinta del pais.
Cup: 6
Bottle: 27
D.O Rioja, Tempranillo, Garnacha y Graciano.
Cup: 6
Bottle: 27
D.O Rioja, Tempranillo, Graciano, Mazuelo, Garnacha.
Cup: 10
Bottle: 50
D.O Rioja, Cariñena, Mazuelo, Tempranillo, Garnacha tinta, Garnacha negra.
Bottle: 48
D.O Ribera del duero, Tinto Fino, Merlot.
Bottle: 42
D.O Rioja, Tempranillo, Garnacha.
Bottle: 60
D.O Vinos de Madrid, Garnacha tinta.
Bottle: 58
D.O Penedés, Cabernet Sauvignon.
Bottle: 150
D.O Toro, Tinta de Toro
Bottle: 75
D.O Ribera del duero, Tinto Fino, Cabernet Sauvignon.
Bottle: 620
D.O Jerez-Xérès-Sherry, Palomino Fino.
Cup: 7.5
Bottle: 65
D.O Manzanilla, Sanlúcar de Barrameda, Palomino Fino.
Cup: 8
Bottle: 40
D.O Jerez-Xérès-Sherry, Amontillado, Palomino Fino.
Cup: 10
Bottle: 75
Bar
Cup: 14
Bottle: 150
Shot Glass: 10
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 12
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: 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: 16
Bottle: 180
Shot Glass: 10
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
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 14
Bottle: 180
Shot Glass: 8
Cup: 30
Bottle: 350
Shot Glass: 25
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 22
Bottle: 220
Shot Glass: 14
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 55
Bottle: 550
Shot Glass: 40
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 35
Bottle: 350
Shot Glass: 30
Cup: 40
Bottle: 350
Shot Glass: 30
Cup: 40
Bottle: 350
Shot Glass: 30
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 18
Bottle: 200
Shot Glass: 12
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: 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: 18
Bottle: 200
Shot Glass: 12
Cup: 45
Bottle: 300
Shot Glass: 30
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 20
Bottle: 220
Shot Glass: 14
Cup: 30
Bottle: 350
Shot Glass: 25
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 18
Bottle: 200
Shot Glass: 12
Cup: 14
Bottle: 150
Shot Glass: 8
Cup: 16
Bottle: 180
Shot Glass: 10
Cup: 8
Bottle: 150
Shot Glass: 5
Cup: 8
Bottle: 150
Shot Glass: 5
Cup: 8
Bottle: 150
Shot Glass: 5
Cup: 8
Bottle: 150
Shot Glass: 5
Cup: 8
Bottle: 150
Shot Glass: 5
Cup: 8
Bottle: 150
Shot Glass: 5
Cup: 8
Bottle: 150
Shot Glass: 5
Cup: 8
Bottle: 150
Shot Glass: 5
Cup: 8
Bottle: 150
Shot Glass: 5
Cup: 8
Bottle: 150
Shot Glass: 5
Cup: 8
Bottle: 150
Shot Glass: 5
Cup: 8
Bottle: 150
Shot Glass: 5
Cup: 8
Bottle: 150
Shot Glass: 5
Cup: 8
Bottle: 150
Shot Glass: 5
Cup: 8
Bottle: 150
Shot Glass: 5
Cup: 8
Bottle: 150
Shot Glass: 5
Cup: 12
Bottle: 150
Shot Glass: 5
Cocktails
Sake, tomato water, mix of acidic scents and Salvaje dressing.
Cup: 12
Rum Zacapa 23, coconut water shrub, arugula, raspberry and oblaat.
Cup: 12
Gin Tanqueray Ten, cherry, citrus scents, and ginger foam and yuzu.
Cup: 12
Tequila Don Julio Blanco, kaffir lime cordial, lemongrass, pandam, apple light foam and oyster leaf.
Cup: 12
Ciroc Ultrapremium vodka, lime, coconut water syrup and pandam, coconut cream and clarified with goat milk kefir.
Cup: 12
Rum Zacapa 23, coconut rum, coconut water, pandam, curry pineapple and citric scents.
Cup: 12
Whisky Johnnie Walker Black Label, sauternes, amontillado (sherry wine), acidic scents.
Cup: 12
Bulleit bourbon, melon, lime, coconut water, pandam and matcha tea soda.
Cup: 12
Samburu Menu (55)
Every day from 13:00h - 16:00h and from 20:00h - 23:00h
Nordic salmon.
Lemon fish usuzukuri seasoned with ponzu sauce, lime, kaffir, serrano pepper and micro coriander.
Bluefin tuna fillet tartar.
King salmon, spicy mayo, ikura (salmon roe), coriander.
Maitake mushroom, beef demi-glace, truffled cream.
Cauliflower with smoked cauliflower coulis, yellow ají sauce and feta-tofu sauce.
Ponzu-glazed salmon grilled on the robata, served with bok choy and soy seasoning.
Fine cake with a liquid explosion of matcha and white chocolate, with coconut ice cream.
Cream and yuzu sorbet on a sponge cake, pistachio brittle and dry meringue.
*In accordance with Royal Decree 1021/2022, this establishment informs that the fish to be consumed raw has been frozen at -60ºC for a minimum of 24 hours.