Edo Asia

Steamed soya beans with sea salt

Spicy cabbage

With silk tofu, seaweed and spring onion

Pan grilled dumplings served with Yuzu-Ponzu sauce

Pan grilled dumplings served with Yuzu-Ponzu sauce

Crispy deep fried squid with homemade chilli sauce

Japanese style fried chicken-marinated ginger and garlic served with homemade creamy dressing

Salt & pepper, garlic, dry chilli and spring onion

Cabbage, takoyaki sauce, Japanese mayonnaise sauce and bonito flakes

Caught salmon, avocado, cucumber, tobikko, lemon juice with spicy Japanese dressing

Carpaccio of salmon marinated with homemade sumiso, wasabi, citrus

Seared bonito tuna with seasonal salad, yuzu-ponzu sauce

Carpaccio of hamachi marinated with Japanese dressing wasabi & citrus

Avocado & mixed cress salad, seasoning with salt & pepper and top tofu with homemade salad dressing

With sesame

Mixed seafood, wasabi sauce, garnished with tobiko

Light Japanese batter, served with creamy sauce and teriyaki sauce

3 prawns and 6 selection vegetables light batter, served with creamy sauce and teriyaki sauce

A collection of the best seasonal vegetables and mushrooms serve with creamy sauce and teriyaki sauce

15 pieces of salmon, sea bass, fresh scallops, sweet prawn and tuna. A selection of sashimi chosen by our Japanese culinary chef.

7 kinds of 21 pieces of the most popular sashimi trio - salmon, tuna, arctic surf clam, fresh scallop, yellow tail, sea bass and sweet prawn.

4 kinds of 12 pieces sashimi, 8 pieces nigiri, 8 pieces California roll, tuna tartare.

4 kinds of 12 pieces sashimi, 6 pieces nigiri, 8 pieces dragon roll, 6 pieces prawn tempura roll, 6 pieces salmon roll and tuna tartare.

salmon, avocado, garnished with sesame

salmon tempura, cucumber, unagi sauce

cucumber, tuna, spicy mayo sauce, garnished with sesame

cucumber, avocado, crabmeat sticks, mayo sauce and tobiko

wrapped with avocado, Japanese pickles, cucumber, tofu skin

Prawn tempura, cucumber, avocado, Japanese caviar on top with mayo unagi sauce

Deep fried soft shell crab, avocado, cucumber and tobiko on top with spicy mayo and unagi sauce

A vegan version of popular sushi roll, made with a selection of vegan ingredients, wrapped with marinated wasabi leaf and served with fresh locally grown wasabi

Fried mix vegetables, teriyaki sauce, teriyaki mushroom on top with deep fried shredded potato

Crabmeat sticks with cucumber, avocado, variety fish slices on top and tobiko

Unagi, avocado, seared salmon on top with tobiko and mayo unagi sauce

Cucumber, chopped tuna, sliced tuna on top, homemade chilli oil, fresh chilli, spicy mayo and unagi sauce

Tempura prawn, cucumber and unagi sesame on top

Katsu prawn, cucumber and fresh mango on top with tobiko and mayo unagi sauce

Katsu prawn, cucumber and salmon on top with tobiko and mayo unagi sauce

Unagi, avocado, cucumber, Japanese caviar on top with volcano sauce, bonito flakes and dry seaweed

Asparagus, truffle oil, cucumber, sliced wagyu beef on top, garnished with black pearl tobiko

Well seasoning with saiko miso, served with seasonal vegetables

Well selected Japanese wagyu gently seared cubes, served with sweet soy and wasabi

Sea bass with aromatic garlic, ginger and sweet soya sauce serve with seasonal vegetables

Grilled duck breast with black pepper sauce, served with grilled asparagus

Grilled with teriyaki sauce serve with seasonal vegetables

Grilled with teriyaki sauce and grill seasonal vegetables, garnished with sesame

Marinated with salt & pepper, grilled with mint sauce serve with seasonal vegetables

Grilled with black pepper sauce and grill seasonal vegetables

Serve with daikon oroshi, pickle and garnished with sesame

Well grilled with ginger and soya sauce, garnished with garlic and spring onion

Fried chicken in a light batter, cooked in homemade sweet sauce flavoured with chilli, with roasted almonds and crisp cucumber

Cooked with red pepper, green pepper, aubergine, fine beans, mint, onion and chilli

Cooked with red pepper, green pepper, aubergine, fine beans, mint, onion and chilli

Onion, pepper, coriander, spring onion and dry chilli

Steam pancake, crispy duck, cucumber, spring onion and duck sauce

Fried tender stem broccoli with ginger and garlic

Grilled skewer of chicken with yakitori sauce

with teriyaki sauce

with cumin seasoning

with spring onion

Spicy pickled cabbage

Minced salmon, soy bean, egg, teriyaki sauce and crispy onion

Minced unagi, egg and spring onion

Minced wagyu beef, black truffle oil and garnished with black tobiko

Cubes of scallops, prawn, squid, and soy bean

Japanese noodle with seasonal vegetables, garnished with Japanese kizaminori

With sea salt

Japanese style fried chicken-marinated ginger and garlic served with homemade creamy dressing

Steamed pancake, crispy duck, cucumber, spring onion and duck sauce

Onion, pepper, coriander, spring onion and dry chilli

Fried chicken in a light batter, cooked in homemade sweet sauce flavoured with chilli, with roasted almonds and crisp cucumber

Fried tender stem broccoli with garlic and ginger

Spring onion

With sea salt

With teriyaki sauce and creamy sauce

4 kinds of sashimi and golden dragon roll

Red pepper, green pepper, mint, aubergine, fine beans

Grilled with teriyaki sauce serve with seasonal vegetables

Fried tender stem broccoli with garlic and ginger

Spring onion

With sea salt

Pan grilled dumplings served with yuzu-ponzu sauce

A collection of the best seasonal vegetables and mushrooms served with creamy sauce and teriyaki sauce

Wakame seaweed salad, 2 pieces sweet tofu skin nigiri, garden time sushi roll, 4 pieces tamagoyaki

Onion, pepper, coriander, spring onion and dry chilli

Fried tender stem broccoli with garlic and ginger

With sesame

With sea salt

Japanese style fried chicken-marinated ginger and garlic served with homemade creamy dressing

With teriyaki sauce and creamy sauce

With teriyaki sauce

Chef’s selection

Well seasoning with saiko miso, served with seasonal vegetables

Onion, pepper, coriander, spring onion and dry chilli

Cooked with red pepper, green pepper, aubergine, fine beans, mint, onion and chilli

Fried tender stem broccoli with ginger and garlic

Spring onion

With sea salt

Japanese style fried chicken-marinated ginger and garlic served with homemade creamy dressing

Steamed pancake, crispy duck, cucumber, spring onion and duck sauce

Onion, pepper, coriander, spring onion and dry chilli

Fried chicken in a light batter, cooked in homemade sweet sauce flavoured with chilli, with roasted almonds and crisp cucumber

Fried tender stem broccoli with garlic and ginger

Spring onion

With sea salt

With teriyaki sauce and creamy sauce

4 kinds of sashimi and golden dragon roll

Red pepper, green pepper, mint, aubergine, fine beans

Grilled with teriyaki sauce serve with seasonal vegetables

Fried tender stem broccoli with garlic and ginger

Spring onion

With sea salt

Pan grilled dumplings served with yuzu-ponzu sauce

A collection of the best seasonal vegetables and mushrooms served with creamy sauce and teriyaki sauce

Wakame seaweed salad, 2 pieces sweet tofu skin nigiri, garden time sushi roll, 4 pieces tamagoyaki

Onion, pepper, coriander, spring onion and dry chilli

Fried tender stem broccoli with garlic and ginger

With sesame

With sea salt

Japanese style fried chicken-marinated ginger and garlic served with homemade creamy dressing

With teriyaki sauce and creamy sauce

With teriyaki sauce

Chef’s selection

Well seasoning with saiko miso, served with seasonal vegetables

Onion, pepper, coriander, spring onion and dry chilli

Cooked with red pepper, green pepper, aubergine, fine beans, mint, onion and chilli

Fried tender stem broccoli with ginger and garlic

Spring onion

Light, fruity, elegant and zingy. 135 East Hyogo Dry Gin, pineapple sugar, lemon juice, plum bitter, egg white, Peychaud’s bitters.

Spicy and complex, with a little kick. Hatozaki Japanese Blended Whiskey, sake, homemade sapphire liqueur, wasabi katsuobushi.

Refreshing, complex, green and fruity. Tequila Mi Campo Reposado, Akashi Tai Yuzushu, umeshu, lychee juice, Japanese shiso bitters.

Refreshing, energising, and light. Shochu, matcha, lemon juice, honey syrup, ginger beer.

Bubbly, gentle, and refreshing. Dolce Vita, crème de bergamote, chocolate bitters, sparkling sake, soda, prosecco.

Zingy and mouth-warming. Lychee, Boatyard Vodka, Briottet Crème De Cacao, apple pie syrup, gingerbread syrup, lemon juice, habanero bitters, raspberry lychee juice.

Refreshing, umami, and delicate. Doorly’s 3, shiso syrup, umami bitters, shochu, yuzu-flavoured sake, lime juice, soda.

Umami old fashioned, you can’t go wrong. Sesame paste (Tahini), brown miso paste, Nikka Coffey Malt, bitters.

Bittersweet, coating, after-dinner treat. Doorly’s 5 orange infused, Mozart chocolate liqueur, coffee liqueur, vanilla syrup, coffee.

Sweet and floral, with umami and a touch of citrus. Thai herb infused Boatyard Vodka, lychee liqueur, seaweed syrup, lime juice.

Silky, smooth, gentle, and delightful. Briottet Crème De Cacao, yogurt liqueur, calvados, apple puree, cinnamon.

Fruity, sweet, and palate-pleasing. Doorly’s 5, lychee, guava, passion fruit, lime juice, Falernum liqueur, pimento bitters.

Tropical fusion: pomegranate, coconut, and mango zest. Pomegranate purée, coconut purée, mango purée, pineapple juice and orange juice.

Floral jasmine meets tangy apple, with a chocolate hint. Jasmine syrup, apple juice, lime juice, chocolate bitter.

Refreshing aloe blend, fruity bursts, ginger-spiced finish. Aloe Vera, lemon juice, lychee pure, vanilla syrup, black cherry syrup, ginger beer, raspberry, icing sugar.

A non-vintage Champagne embodying the house style of Pol Roger. A harmonious blend of Pinot Noir, Pinot Meunier, and Chardonnay, it delivers notes of green apple, citrus, and biscuit.

A sweeter style of Champagne, indicated by the “Demi-Sec” term. Crafted for richness with sweeter characteristics, this champagne pairs well with desserts and rich dishes.

A refined, deep, structured example of Pinot-dominant rosé Champagne, with 15% Pinot Noir still wine, giving red berry fruit, aged over 6 years.

Vintage Champagnes capture the essence of exceptional years. The 2015 vintage is a reflection of the vineyard conditions and climate from that year.

Named in honour of Sir Winston Churchill, this cuvée from Pol Roger is their prestige Champagne. The 2013 vintage would reflect the qualities of that year. Churchill had a close relationship with the Pol Roger family, and this cuvée aims to be in a style that he would have appreciated: robust, mature, and full-bodied.

“Blanc de Blancs” designates a Champagne exclusively from Chardonnay grapes. The 2013 vintage from Telmont encapsulates the freshness, elegance, and minerality that the Chardonnay grape offers in the Champagne region.

Bright lemon hue. Floral aromas melded with fresh peach, citrus, and green apple. A dry and refreshing palate that concludes with a lasting finish.

Bright ruby red. Aromas of redcurrant and blackberry, complemented by a hint of spice. The palate is smooth and round.

Aromas of lemongrass, peach, and apricot. Rich, full-bodied taste intertwined with floral, herbal notes, and a touch of elegant minerality.

Aromas of blackberry, blackcurrant, sour cherry, and raspberry. Palate offers cherry, pepper, cedar, and hints of eucalyptus.

Fresh apple aroma with floral hints of orange blossom and elderflower. Palate bursts with citrus, acacia, and a subtle spritz.

White fruit and citrus aroma, graced with a touch of anise. Fresh palate brimming with peach, lemon zest, almond, and melon.

Blackcurrant jam, cherries, and violet aromas. Full-bodied with structural tannins and hints of tobacco and vanilla.

An intense aroma of gooseberry, passionfruit, and freshly cut grass. The palate resonates with citrus and tropical fruit, showcasing a characteristic vibrancy.

A wine that exudes elegance, aroma, and rich texture. Subtle stone fruit aromas paired with hints of citrus, leading to a flinty, multi-layered finish.

Lemon preserve and roasted cashew nuts meet a touch of custard apple and kaffir. The palate is bright, highlighted with green apple and a hint of oak.

Floral and fruity nose with hints of citrus. A buttery palate, refreshed by an invigorating acidity and a lasting finish.

A refreshing minerality with a characteristic apple aroma. The palate reveals a delightful fatness balanced by a crisp acidity.

Ripe red and black fruit aromas with oak and spice. Over the years, it evolves to include leather and truffle.

Aromatic and floral, featuring intricate zesty fruits on the palate. Concludes with a dry, flinty finish. Perfect as an aperitif or alongside seafood.

Concentrated plum and spice aromas with vanilla hints. Medium-bodied with soft tannins and notes of black cherries.

Rich and full-bodied palate, with structural tannins. Concentrated notes of plums-in-brandy, blackberry, and dried herbs.

Aromas of ripe red berries, black cherries, and plum with light oaky nuances. A rich, concentrated wine with supple tannins.

Intense cherry colour with purple shades. Seductive aromas of red and black fruits with hints of vanilla and liquorice.

Toasted wood and cocoa along with sweet spices and hints of tobacco, leather and nutmeg on the palate mingled with notes of mushroom.

Classic aromas of cedar, cassis, and pencil shavings. A typical St-Julien character with drying tannins, cassis fruit, and meatiness.

A lustrous pale straw hue, this sparkling wine carries a bouquet of flowers and fruits. The nose captures the essence of sour pear, green apple, and lychee.

The nose unveils the romantic aroma of rose petals, redcurrant, and a touch of thyme. This sparkling rosé is ethereal and exhibits playful hints of red fruits, including raspberries and wild strawberries.

Hailing from the Golden State, this rosé brings forth the rich aroma of strawberry ice cream. The palate is dominated by a vibrant berry profile, ending in an off-dry finish.

Exhibiting a pale peach shade with subtle pink undertones, this rosé radiates elegance. The nose is vibrant and rich, swirling with aromas of cherry, vineyard peach, apricot, orange zest, and freesia.

Crisp, dry and light. A perfect introduction into sake. Served hot.

Sweet, zesty and light. Infused with citrus and fruit for a crisp and fresh taste.

Luxurious. Full of decadent and delicious plum flavours. A great alternative to a dessert wine.

Full-bodied and structured sake, Unami laden palate with a luxurious mouth feel and notes of walnut and banana. Served hot.

Banana and honey with white flower notes and a citrus finish.

Superbly balanced. Peach and melon notes. The peak of sake craft.

A great alternative to rich and dry white and rose wines over dinner.

Tedorigawa Iki Na Onna Daiginjo is also known as Lady Luck. Brewed in small amounts for the Association of Lady Sake Retailers, this is similar to a crisp Chardonnay. Superb chilled with fish.

Delicate nose with notes of green banana, wild flowers and a hint of pear drops. The palate is silky and elegant with a cool vibrant finish and a gentle minerality.

(40% ABV)

(40% ABV)

(43% ABV)

(46% ABV)

(46% ABV)

(46% ABV)

(45% ABV)

(51.4% ABV)

(45% ABV)

(45% ABV)

(43% ABV)

(46% ABV)

(50.5% ABV)

(51.5% ABV)

(61.3% ABV)

(43% ABV)

(40% ABV)

43% ABV

60% ABV

46% ABV

43% ABV

43% ABV

50% ABV

50% ABV

57.7% ABV

54.2% ABV

46.3% ABV

46.3% ABV

55.5% ABV

61.1% ABV

46% ABV

46% ABV

45.7% ABV

42.4% ABV

40% ABV

46% ABV

43% ABV

44% ABV

(40% ABV, France)

(40% ABV, France)

(40% ABV, France)

(40% ABV, France)

As a Louis XIII fortress, Edo Asia has been granted exclusive status as an ambassador for the most prestigious spirit in the World. So we would like to invite you to enjoy a range of measures starting from a 15ml tasting.

(40% ABV, 70cl, France)

(40% ABV, 1.5L, France)

(42% ABV, France)

(40% ABV, France)

(40% ABV, Loire Valley, France)

(40% ABV, Jalisco, Mexico)

(40% ABV, Jalisco, Mexico)

(55% ABV, Jalisco, Mexico)

(40% ABV, Jalisco, Mexico)

(40% ABV, Jalisco, Mexico)

(40% ABV, Oaxaca, Mexico)

(40% ABV, Jalisco, Mexico)

(40% ABV, Jalisco, Mexico)

(44% ABV, Mexico)

(40% ABV, Mexico)

(25% ABV, Kagoshima Prefecture)

(41% ABV, Kumamoto Prefecture)

(25% ABV, Kuma region, Kumamoto Prefecture)

(41% ABV, County Fermanagh, Northern Ireland)

(40% ABV, Poland)

(40% ABV, Latvia)

(40% ABV, Japan)

(40% ABV, Japan)

(40% ABV, New Zealand)

(44% ABV, New Zealand)

(42% ABV, Hyogo, Japan)

(46% ABV, Scotland, UK)

(41% ABV, Italy)

(47% ABV, Japan)

(44% ABV, Scotland, UK)

(45.1% ABV, Kyoto, Japan)

(40% ABV, England, UK)

(42% ABV, Netherlands)

(42% ABV, Netherlands)

(40% ABV, Barbados)

(40% ABV, Barbados)

(40% ABV, Barbados)

(48% ABV, Barbados)

(43% ABV, Barbados)

(43% ABV, Haiti)

(40% ABV, Barbados)

(40% ABV, Jamaica)

(57% ABV, Jamaica)

(46% ABV, Jamaica)

(40% ABV, Japan)

Asahi is a popular Japanese lager known for its clean, crisp, and refreshing taste.

A non-alcoholic version of the famous Asahi beer, delivering the same refreshing taste without the alcohol.

A traditional cider from Cornwall, offering a crisp, dry flavour and aromatic apple notes.

The world’s first pale lager, Pilsner Urquell is renowned for its golden hue, crisp taste, and slightly bitter finish.

A Belgian-style witbier from the Kiuchi Brewery, infused with delicate notes of coriander, orange peel, and nutmeg.

A premium lager from Spain, celebrated for its crisp, refreshing flavour and a hint of Galician bitterness.

The remarkable Japanese delicacy is a green Japanese bancha tea with brown toasted rice added. It is a Japanese favourite. This came about because rice was cheaper than tea, so the tea was bulked up with rice. Today we drink it because of its wonderful toasty taste. A full-bodied and sweet green tea with a delightful bakery character.

Sencha is Japan’s most popular teas. Sakura is Japanese for Cherry Blossom. Just the right amount of cherry has been added to give this tea a sublime mixture of sweetness and astringency.

Steamed soya beans with sea salt

Spicy cabbage

With silk tofu, seaweed and spring onion

Pan grilled dumplings served with Yuzu-Ponzu sauce

Pan grilled dumplings served with Yuzu-Ponzu sauce

Crispy deep fried squid with homemade chilli sauce

Japanese style fried chicken-marinated ginger and garlic served with homemade creamy dressing

Salt pepper, garlic, dry chilli and spring onion

Cabbage, takoyaki sauce, Japanese mayonnaise sauce and bonito flakes

Caught salmon, avocado, cucumber, tobikko, lemon juice with spicy Japanese dressing

Carpaccio of salmon marinated with homemade sumiso, wasabi, citrus

Seared bonito tuna with seasonal salad, yuzu-ponzu sauce

Carpaccio of hamachi marinated with Japanese dressing wasabi citrus

Avocado mixed cress salad, seasoning with salt pepper and top tofu with homemade salad dressing

With sesame

Mixed seafood, wasabi sauce, garnished with tobiko

Light Japanese batter, served with creamy sauce and teriyaki sauce

3 prawns and 6 selection vegetables light batter, served with creamy sauce and teriyaki sauce

A collection of the best seasonal vegetables and mushrooms serve with creamy sauce and teriyaki sauce

15 pieces of salmon, sea bass, fresh scallops, sweet prawn and tuna. A selection of sashimi chosen by our Japanese culinary chef.

7 kinds of 21 pieces of the most popular sashimi trio - salmon, tuna, arctic surf clam, fresh scallop, yellow tail, sea bass and sweet prawn.

4 kinds of 12 pieces sashimi, 8 pieces nigiri, 8 pieces California roll, tuna tartare.

4 kinds of 12 pieces sashimi, 6 pieces nigiri, 8 pieces dragon roll, 6 pieces prawn tempura roll, 6 pieces salmon roll and tuna tartare.

salmon, avocado, garnished with sesame

salmon tempura, cucumber, unagi sauce

cucumber, tuna, spicy mayo sauce, garnished with sesame

cucumber, avocado, crabmeat sticks, mayo sauce and tobiko

wrapped with avocado, Japanese pickles, cucumber, tofu skin

Prawn tempura, cucumber, avocado, Japanese caviar on top with mayo unagi sauce

Deep fried soft shell crab, avocado, cucumber and tobiko on top with spicy mayo and unagi sauce

A vegan version of popular sushi roll, made with a selection of vegan ingredients, wrapped with marinated wasabi leaf and served with fresh locally grown wasabi

Fried mix vegetables, teriyaki sauce, teriyaki mushroom on top with deep fried shredded potato

Crabmeat sticks with cucumber, avocado, variety fish slices on top and tobiko

Unagi, avocado, seared salmon on top with tobiko and mayo unagi sauce

Cucumber, chopped tuna, sliced tuna on top, homemade chilli oil, fresh chilli, spicy mayo and unagi sauce

Tempura prawn, cucumber and unagi sesame on top

Katsu prawn, cucumber and fresh mango on top with tobiko and mayo unagi sauce

Katsu prawn, cucumber and salmon on top with tobiko and mayo unagi sauce

Unagi, avocado, cucumber, Japanese caviar on top with volcano sauce, bonito flakes and dry seaweed

Asparagus, truffle oil, cucumber, sliced wagyu beef on top, garnished with black pearl tobiko

Well seasoning with saiko miso, served with seasonal vegetables

Well selected Japanese wagyu gently seared cubes, served with sweet soy and wasabi

Sea bass with aromatic garlic, ginger and sweet soya sauce serve with seasonal vegetables

Grilled duck breast with black pepper sauce, served with grilled asparagus

Grilled with teriyaki sauce serve with seasonal vegetables

Grilled with teriyaki sauce and grill seasonal vegetables, garnished with sesame

Marinated with salt pepper, grilled with mint sauce serve with seasonal vegetables

Grilled with black pepper sauce and grill seasonal vegetables

Serve with daikon oroshi, pickle and garnished with sesame

Well grilled with ginger and soya sauce, garnished with garlic and spring onion

Fried chicken in a light batter, cooked in homemade sweet sauce flavoured with chilli, with roasted almonds and crisp cucumber

Cooked with red pepper, green pepper, aubergine, fine beans, mint, onion and chilli

Cooked with red pepper, green pepper, aubergine, fine beans, mint, onion and chilli

Onion, pepper, coriander, spring onion and dry chilli

Steam pancake, crispy duck, cucumber, spring onion and duck sauce

Fried tender stem broccoli with ginger and garlic

Grilled skewer of chicken with yakitori sauce

with teriyaki sauce

with cumin seasoning

with spring onion

Spicy pickled cabbage

Minced salmon, soy bean, egg, teriyaki sauce and crispy onion

Minced unagi, egg and spring onion

Minced wagyu beef, black truffle oil and garnished with black tobiko

Cubes of scallops, prawn, squid, and soy bean

Japanese noodle with seasonal vegetables, garnished with Japanese kizaminori

With sea salt

Japanese style fried chicken-marinated ginger and garlic served with homemade creamy dressing

Steamed pancake, crispy duck, cucumber, spring onion and duck sauce

Onion, pepper, coriander, spring onion and dry chilli

Fried chicken in a light batter, cooked in homemade sweet sauce flavoured with chilli, with roasted almonds and crisp cucumber

Fried tender stem broccoli with garlic and ginger

Spring onion

With sea salt

With teriyaki sauce and creamy sauce

4 kinds of sashimi and golden dragon roll

Red pepper, green pepper, mint, aubergine, fine beans

Grilled with teriyaki sauce serve with seasonal vegetables

Fried tender stem broccoli with garlic and ginger

Spring onion

With sea salt

Pan grilled dumplings served with yuzu-ponzu sauce

A collection of the best seasonal vegetables and mushrooms served with creamy sauce and teriyaki sauce

Wakame seaweed salad, 2 pieces sweet tofu skin nigiri, garden time sushi roll, 4 pieces tamagoyaki

Onion, pepper, coriander, spring onion and dry chilli

Fried tender stem broccoli with garlic and ginger

With sesame

With sea salt

Japanese style fried chicken-marinated ginger and garlic served with homemade creamy dressing

With teriyaki sauce and creamy sauce

With teriyaki sauce

Chef’s selection

Well seasoning with saiko miso, served with seasonal vegetables

Onion, pepper, coriander, spring onion and dry chilli

Cooked with red pepper, green pepper, aubergine, fine beans, mint, onion and chilli

Fried tender stem broccoli with ginger and garlic

Spring onion

With sea salt

Japanese style fried chicken-marinated ginger and garlic served with homemade creamy dressing

Steamed pancake, crispy duck, cucumber, spring onion and duck sauce

Onion, pepper, coriander, spring onion and dry chilli

Fried chicken in a light batter, cooked in homemade sweet sauce flavoured with chilli, with roasted almonds and crisp cucumber

Fried tender stem broccoli with garlic and ginger

Spring onion

With sea salt

With teriyaki sauce and creamy sauce

4 kinds of sashimi and golden dragon roll

Red pepper, green pepper, mint, aubergine, fine beans

Grilled with teriyaki sauce serve with seasonal vegetables

Fried tender stem broccoli with garlic and ginger

Spring onion

With sea salt

Pan grilled dumplings served with yuzu-ponzu sauce

A collection of the best seasonal vegetables and mushrooms served with creamy sauce and teriyaki sauce

Wakame seaweed salad, 2 pieces sweet tofu skin nigiri, garden time sushi roll, 4 pieces tamagoyaki

Onion, pepper, coriander, spring onion and dry chilli

Fried tender stem broccoli with garlic and ginger

With sesame

With sea salt

Japanese style fried chicken-marinated ginger and garlic served with homemade creamy dressing

With teriyaki sauce and creamy sauce

With teriyaki sauce

Chef’s selection

Well seasoning with saiko miso, served with seasonal vegetables

Onion, pepper, coriander, spring onion and dry chilli

Cooked with red pepper, green pepper, aubergine, fine beans, mint, onion and chilli

Fried tender stem broccoli with ginger and garlic

Spring onion

Light, fruity, elegant and zingy. 135 East Hyogo Dry Gin, pineapple sugar, lemon juice, plum bitter, egg white, Peychaud’s bitters.

Spicy and complex, with a little kick. Hatozaki Japanese Blended Whiskey, sake, homemade sapphire liqueur, wasabi katsuobushi.

Refreshing, complex, green and fruity. Tequila Mi Campo Reposado, Akashi Tai Yuzushu, umeshu, lychee juice, Japanese shiso bitters.

Refreshing, energising, and light. Shochu, matcha, lemon juice, honey syrup, ginger beer.

Bubbly, gentle, and refreshing. Dolce Vita, crème de bergamote, chocolate bitters, sparkling sake, soda, prosecco.

Zingy and mouth-warming. Lychee, Boatyard Vodka, Briottet Crème De Cacao, apple pie syrup, gingerbread syrup, lemon juice, habanero bitters, raspberry lychee juice.

Refreshing, umami, and delicate. Doorly’s 3, shiso syrup, umami bitters, shochu, yuzu-flavoured sake, lime juice, soda.

Umami old fashioned, you can’t go wrong. Sesame paste (Tahini), brown miso paste, Nikka Coffey Malt, bitters.

Bittersweet, coating, after-dinner treat. Doorly’s 5 orange infused, Mozart chocolate liqueur, coffee liqueur, vanilla syrup, coffee.

Sweet and floral, with umami and a touch of citrus. Thai herb infused Boatyard Vodka, lychee liqueur, seaweed syrup, lime juice.

Silky, smooth, gentle, and delightful. Briottet Crème De Cacao, yogurt liqueur, calvados, apple puree, cinnamon.

Fruity, sweet, and palate-pleasing. Doorly’s 5, lychee, guava, passion fruit, lime juice, Falernum liqueur, pimento bitters.

Tropical fusion: pomegranate, coconut, and mango zest. Pomegranate purée, coconut purée, mango purée, pineapple juice and orange juice.

Floral jasmine meets tangy apple, with a chocolate hint. Jasmine syrup, apple juice, lime juice, chocolate bitter.

Refreshing aloe blend, fruity bursts, ginger-spiced finish. Aloe Vera, lemon juice, lychee pure, vanilla syrup, black cherry syrup, ginger beer, raspberry, icing sugar.

A non-vintage Champagne embodying the house style of Pol Roger. A harmonious blend of Pinot Noir, Pinot Meunier, and Chardonnay, it delivers notes of green apple, citrus, and biscuit.

A sweeter style of Champagne, indicated by the “Demi-Sec” term. Crafted for richness with sweeter characteristics, this champagne pairs well with desserts and rich dishes.

A refined, deep, structured example of Pinot-dominant rosé Champagne, with 15% Pinot Noir still wine, giving red berry fruit, aged over 6 years.

Vintage Champagnes capture the essence of exceptional years. The 2015 vintage is a reflection of the vineyard conditions and climate from that year.

Named in honour of Sir Winston Churchill, this cuvée from Pol Roger is their prestige Champagne. The 2013 vintage would reflect the qualities of that year. Churchill had a close relationship with the Pol Roger family, and this cuvée aims to be in a style that he would have appreciated: robust, mature, and full-bodied.

“Blanc de Blancs” designates a Champagne exclusively from Chardonnay grapes. The 2013 vintage from Telmont encapsulates the freshness, elegance, and minerality that the Chardonnay grape offers in the Champagne region.

Bright lemon hue. Floral aromas melded with fresh peach, citrus, and green apple. A dry and refreshing palate that concludes with a lasting finish.

Bright ruby red. Aromas of redcurrant and blackberry, complemented by a hint of spice. The palate is smooth and round.

Aromas of lemongrass, peach, and apricot. Rich, full-bodied taste intertwined with floral, herbal notes, and a touch of elegant minerality.

Aromas of blackberry, blackcurrant, sour cherry, and raspberry. Palate offers cherry, pepper, cedar, and hints of eucalyptus.

Fresh apple aroma with floral hints of orange blossom and elderflower. Palate bursts with citrus, acacia, and a subtle spritz.

White fruit and citrus aroma, graced with a touch of anise. Fresh palate brimming with peach, lemon zest, almond, and melon.

Blackcurrant jam, cherries, and violet aromas. Full-bodied with structural tannins and hints of tobacco and vanilla.

An intense aroma of gooseberry, passionfruit, and freshly cut grass. The palate resonates with citrus and tropical fruit, showcasing a characteristic vibrancy.

A wine that exudes elegance, aroma, and rich texture. Subtle stone fruit aromas paired with hints of citrus, leading to a flinty, multi-layered finish.

Lemon preserve and roasted cashew nuts meet a touch of custard apple and kaffir. The palate is bright, highlighted with green apple and a hint of oak.

Floral and fruity nose with hints of citrus. A buttery palate, refreshed by an invigorating acidity and a lasting finish.

A refreshing minerality with a characteristic apple aroma. The palate reveals a delightful fatness balanced by a crisp acidity.

Ripe red and black fruit aromas with oak and spice. Over the years, it evolves to include leather and truffle.

Aromatic and floral, featuring intricate zesty fruits on the palate. Concludes with a dry, flinty finish. Perfect as an aperitif or alongside seafood.

Concentrated plum and spice aromas with vanilla hints. Medium-bodied with soft tannins and notes of black cherries.

Rich and full-bodied palate, with structural tannins. Concentrated notes of plums-in-brandy, blackberry, and dried herbs.

Aromas of ripe red berries, black cherries, and plum with light oaky nuances. A rich, concentrated wine with supple tannins.

Intense cherry colour with purple shades. Seductive aromas of red and black fruits with hints of vanilla and liquorice.

Toasted wood and cocoa along with sweet spices and hints of tobacco, leather and nutmeg on the palate mingled with notes of mushroom.

Classic aromas of cedar, cassis, and pencil shavings. A typical St-Julien character with drying tannins, cassis fruit, and meatiness.

A lustrous pale straw hue, this sparkling wine carries a bouquet of flowers and fruits. The nose captures the essence of sour pear, green apple, and lychee.

The nose unveils the romantic aroma of rose petals, redcurrant, and a touch of thyme. This sparkling rosé is ethereal and exhibits playful hints of red fruits, including raspberries and wild strawberries.

Hailing from the Golden State, this rosé brings forth the rich aroma of strawberry ice cream. The palate is dominated by a vibrant berry profile, ending in an off-dry finish.

Exhibiting a pale peach shade with subtle pink undertones, this rosé radiates elegance. The nose is vibrant and rich, swirling with aromas of cherry, vineyard peach, apricot, orange zest, and freesia.

Crisp, dry and light. A perfect introduction into sake. Served hot.

Sweet, zesty and light. Infused with citrus and fruit for a crisp and fresh taste.

Luxurious. Full of decadent and delicious plum flavours. A great alternative to a dessert wine.

Full-bodied and structured sake, Unami laden palate with a luxurious mouth feel and notes of walnut and banana. Served hot.

Banana and honey with white flower notes and a citrus finish.

Superbly balanced. Peach and melon notes. The peak of sake craft.

A great alternative to rich and dry white and rose wines over dinner.

Tedorigawa Iki Na Onna Daiginjo is also known as Lady Luck. Brewed in small amounts for the Association of Lady Sake Retailers, this is similar to a crisp Chardonnay. Superb chilled with fish.

Delicate nose with notes of green banana, wild flowers and a hint of pear drops. The palate is silky and elegant with a cool vibrant finish and a gentle minerality.

(40% ABV)

(40% ABV)

(43% ABV)

(46% ABV)

(46% ABV)

(46% ABV)

(45% ABV)

(51.4% ABV)

(45% ABV)

(45% ABV)

(43% ABV)

(46% ABV)

(50.5% ABV)

(51.5% ABV)

(61.3% ABV)

(43% ABV)

(40% ABV)

43% ABV

60% ABV

46% ABV

43% ABV

43% ABV

50% ABV

50% ABV

57.7% ABV

54.2% ABV

46.3% ABV

46.3% ABV

55.5% ABV

61.1% ABV

46% ABV

46% ABV

45.7% ABV

42.4% ABV

40% ABV

46% ABV

43% ABV

44% ABV

(40% ABV, France)

(40% ABV, France)

(40% ABV, France)

(40% ABV, France)

As a Louis XIII fortress, Edo Asia has been granted exclusive status as an ambassador for the most prestigious spirit in the World. So we would like to invite you to enjoy a range of measures starting from a 15ml tasting.

(40% ABV, 70cl, France)

(40% ABV, 1.5L, France)

(42% ABV, France)

(40% ABV, France)

(40% ABV, Loire Valley, France)

(40% ABV, Jalisco, Mexico)

(40% ABV, Jalisco, Mexico)

(55% ABV, Jalisco, Mexico)

(40% ABV, Jalisco, Mexico)

(40% ABV, Jalisco, Mexico)

(40% ABV, Oaxaca, Mexico)

(40% ABV, Jalisco, Mexico)

(40% ABV, Jalisco, Mexico)

(44% ABV, Mexico)

(40% ABV, Mexico)

(25% ABV, Kagoshima Prefecture)

(41% ABV, Kumamoto Prefecture)

(25% ABV, Kuma region, Kumamoto Prefecture)

(41% ABV, County Fermanagh, Northern Ireland)

(40% ABV, Poland)

(40% ABV, Latvia)

(40% ABV, Japan)

(40% ABV, Japan)

(40% ABV, New Zealand)

(44% ABV, New Zealand)

(42% ABV, Hyogo, Japan)

(46% ABV, Scotland, UK)

(41% ABV, Italy)

(47% ABV, Japan)

(44% ABV, Scotland, UK)

(45.1% ABV, Kyoto, Japan)

(40% ABV, England, UK)

(42% ABV, Netherlands)

(42% ABV, Netherlands)

(40% ABV, Barbados)

(40% ABV, Barbados)

(40% ABV, Barbados)

(48% ABV, Barbados)

(43% ABV, Barbados)

(43% ABV, Haiti)

(40% ABV, Barbados)

(40% ABV, Jamaica)

(57% ABV, Jamaica)

(46% ABV, Jamaica)

(40% ABV, Japan)

Asahi is a popular Japanese lager known for its clean, crisp, and refreshing taste.

A non-alcoholic version of the famous Asahi beer, delivering the same refreshing taste without the alcohol.

A traditional cider from Cornwall, offering a crisp, dry flavour and aromatic apple notes.

The world’s first pale lager, Pilsner Urquell is renowned for its golden hue, crisp taste, and slightly bitter finish.

A Belgian-style witbier from the Kiuchi Brewery, infused with delicate notes of coriander, orange peel, and nutmeg.

A premium lager from Spain, celebrated for its crisp, refreshing flavour and a hint of Galician bitterness.

The remarkable Japanese delicacy is a green Japanese bancha tea with brown toasted rice added. It is a Japanese favourite. This came about because rice was cheaper than tea, so the tea was bulked up with rice. Today we drink it because of its wonderful toasty taste. A full-bodied and sweet green tea with a delightful bakery character.

Sencha is Japan’s most popular teas. Sakura is Japanese for Cherry Blossom. Just the right amount of cherry has been added to give this tea a sublime mixture of sweetness and astringency.

Steamed soya beans with sea salt

Spicy cabbage

With silk tofu, seaweed and spring onion

Pan grilled dumplings served with Yuzu-Ponzu sauce

Pan grilled dumplings served with Yuzu-Ponzu sauce

Crispy deep fried squid with homemade chilli sauce

Japanese style fried chicken-marinated ginger and garlic served with homemade creamy dressing

Salt & pepper, garlic, dry chilli and spring onion

Cabbage, takoyaki sauce, Japanese mayonnaise sauce and bonito flakes

Caught salmon, avocado, cucumber, tobikko, lemon juice with spicy Japanese dressing

Carpaccio of salmon marinated with homemade sumiso, wasabi, citrus

Seared bonito tuna with seasonal salad, yuzu-ponzu sauce

Carpaccio of hamachi marinated with Japanese dressing wasabi & citrus

Avocado & mixed cress salad, seasoning with salt & pepper and top tofu with homemade salad dressing

With sesame

Mixed seafood, wasabi sauce, garnished with tobiko

Light Japanese batter, served with creamy sauce and teriyaki sauce

3 prawns and 6 selection vegetables light batter, served with creamy sauce and teriyaki sauce

A collection of the best seasonal vegetables and mushrooms serve with creamy sauce and teriyaki sauce

15 pieces of salmon, sea bass, fresh scallops, sweet prawn and tuna. A selection of sashimi chosen by our Japanese culinary chef.

7 kinds of 21 pieces of the most popular sashimi trio - salmon, tuna, arctic surf clam, fresh scallop, yellow tail, sea bass and sweet prawn.

4 kinds of 12 pieces sashimi, 8 pieces nigiri, 8 pieces California roll, tuna tartare.

4 kinds of 12 pieces sashimi, 6 pieces nigiri, 8 pieces dragon roll, 6 pieces prawn tempura roll, 6 pieces salmon roll and tuna tartare.

salmon, avocado, garnished with sesame

salmon tempura, cucumber, unagi sauce

cucumber, tuna, spicy mayo sauce, garnished with sesame

cucumber, avocado, crabmeat sticks, mayo sauce and tobiko

wrapped with avocado, Japanese pickles, cucumber, tofu skin

Prawn tempura, cucumber, avocado, Japanese caviar on top with mayo unagi sauce

Deep fried soft shell crab, avocado, cucumber and tobiko on top with spicy mayo and unagi sauce

A vegan version of popular sushi roll, made with a selection of vegan ingredients, wrapped with marinated wasabi leaf and served with fresh locally grown wasabi

Fried mix vegetables, teriyaki sauce, teriyaki mushroom on top with deep fried shredded potato

Crabmeat sticks with cucumber, avocado, variety fish slices on top and tobiko

Unagi, avocado, seared salmon on top with tobiko and mayo unagi sauce

Cucumber, chopped tuna, sliced tuna on top, homemade chilli oil, fresh chilli, spicy mayo and unagi sauce

Tempura prawn, cucumber and unagi sesame on top

Katsu prawn, cucumber and fresh mango on top with tobiko and mayo unagi sauce

Katsu prawn, cucumber and salmon on top with tobiko and mayo unagi sauce

Unagi, avocado, cucumber, Japanese caviar on top with volcano sauce, bonito flakes and dry seaweed

Asparagus, truffle oil, cucumber, sliced wagyu beef on top, garnished with black pearl tobiko

Well seasoning with saiko miso, served with seasonal vegetables

Well selected Japanese wagyu gently seared cubes, served with sweet soy and wasabi

Sea bass with aromatic garlic, ginger and sweet soya sauce serve with seasonal vegetables

Grilled duck breast with black pepper sauce, served with grilled asparagus

Grilled with teriyaki sauce serve with seasonal vegetables

Grilled with teriyaki sauce and grill seasonal vegetables, garnished with sesame

Marinated with salt & pepper, grilled with mint sauce serve with seasonal vegetables

Grilled with black pepper sauce and grill seasonal vegetables