Menu Salvaje
Paris
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 (salmon roe) topping.
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.
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.
Hamachi, asparagus, avocado, spicy mayo and serrano pepper.
1 roll and 9 nigiris.
1 roll and 9 nigiris.
9 sashimis.
9 sashimis.
Splendid alfonsino.
Japanese fish.
Japanese scallops.
Gilt-head bream.
Nordic salmon.
Sea urchin (only in season).
Tuna fillet.
Silver seabream.
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.
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, garlic ponzu vinaigrette, garlic chips.
Thin kampachi slices, crispy potatoes, yellow ají sauce and micro shiso.
Ripe mango, green mango, red radish, cucumber.
With yellow pepper foam.
Wok fried rice with roast duck.
Wok rice with corn, cauliflower, green onion and pickled red cabbage.
Sautéed wok rice, sliced wagyu, ikura and low-temperature cooked egg.
Fresh noodles, meat, hard-boiled egg, green onion and fresh corn.
Miso soup with toasted tofu, green onion 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 chives.
King salmon, spicy mayo, ikura (salmon roe), coriander.
Sakura sauce glazed edamames, coriander 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, red onion, cherry tomatos and coriander.
Sautéed flank, yuzu and napa paste, on a nori crispy base.
Branzino in ponzu yuzu sauce, Salvaje style. (2-3 p)
Scarlet shrimp on the grill with hollandese yuzu sauce, ichimi togarashi. (P.U.)
Robata grilled turbot crowned with garlic chips, micro shiso and maldon salt, served with ponzu yuzu. (2-3 ppl)
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 with 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 lavender.
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.
Ocras with kimchee sauce.
Yuzu sorbet, yuzu cream, pistachio crumble, dry meringue, black sesame sponge cake.
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.
Gin, white chocolate, citric scents, cream and flowers and yuzu mix, perfect combination to accompany our Dinamita roll.
Cup: 18
Vodka, ginger syrup, citric scents, peach and jasmine London Essence, refreshing and spiced cocktail.
Cup: 16
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 shashimis.
Cup: 20
White tequila, mezcal, corn syrup, chipotle, togarashi salt, grapefruit and pink pepper London Essence, perfect to accompany our rolls.
Cup: 20
Vodka, lemongrass, cucumber and basil syrup, citric scents and ginger fizzy drink, refreshing drink with spicy notes.
Cup: 18
Rum, coconut rum, coconut water, pandam, curry pineapple and citric scents, our version of the Piña Colada, for the most tropical palates.
Cup: 18
Bourbon, melon, lime, coconut water, pandam and matcha tea soda.
Cup: 20
Rum, citric scents, roast pineapple, sesame, quito orange and passionfruit foam, toasted and tropical tastes in two textures, a good accompaniment for our robata dishes.
Cup: 20
Vodka ciroc, lime, coconut and pandam syrup, coconut cream, clarified with goat milk.
Cup: 20
Tequila, kaffir lime cordial, lemon-grass, pandam, apple shrub and oyster leaf.
Cup: 20
Seedlip spice, citric scents, basil and ginger fizzy drink.
Cup: 14
Seedlip groove, citric scents, passionfruit, cardamom and rhubarb London Essence.
Cup: 14
Mint, lemon, sugar and soda.
Cup: 14
Pineapple juice, coconut cream, lime, coconut syrup and pandam.
Cup: 14
Gin, lychee liqueur, lime and raspberries.
Cup: 18
Vodka, vanilla, passion fruit, citric scents and champagne.
Cup: 16
Tequila, agave, citric scents, chipotle salt.
Cup: 18
Rum, coconut water, pandan, lime.
Cup: 16
Rum, mint, lime, sugar and champagne.
Cup: 18
Tequila, triple sec, lime, jalapeño and chipotle.
Cup: 18
Pisco, lime, sugar, passion fruit, eggwhite and angostura.
Cup: 18
Suze, white vermouth, pineau des charentes, orange bitter, peach and jasmine drink.
Cup: 18
Red vermouth, americano gancia, gin, punt e mes, rhubarb, milk clarified.
Cup: 18
Amer picon, cognac, grenadine, pink lemonade.
Cup: 18
Chardonnay wine, green charteuse, marraschino liqueur, lime, fresh basil.
Cup: 18
Cup: 14
Bottle: 150
Cup: 14
Bottle: 150
Cup: 14
Bottle: 150
Cup: 14
Bottle: 150
Cup: 14
Bottle: 150
Cup: 14
Bottle: 150
Cup: 16
Bottle: 160
Cup: 16
Bottle: 160
Cup: 16
Bottle: 160
Cup: 16
Bottle: 160
Cup: 18
Bottle: 180
Cup: 18
Bottle: 180
Cup: 18
Bottle: 180
Cup: 20
Bottle: 200
Cup: 20
Bottle: 200
Cup: 20
Bottle: 200
Cup: 20
Bottle: 200
Cup: 22
Bottle: 220
Cup: 22
Bottle: 220
Cup: 26
Bottle: 260
Cup: 14
Bottle: 150
Cup: 16
Bottle: 150
Cup: 14
Bottle: 150
Cup: 16
Bottle: 160
Cup: 16
Bottle: 160
Cup: 18
Bottle: 180
Bottle: 350
Cup: 22
Bottle: 220
Cup: 22
Bottle: 220
Cup: 24
Bottle: 240
Bottle: 1200
Cup: 14
Bottle: 150
Cup: 14
Bottle: 150
Cup: 18
Cup: 24
Cup: 16
Cup: 50
Bottle: 500
Cup: 16
Bottle: 150
Cup: 16
Bottle: 160
Cup: 22
Bottle: 220
Cup: 24
Bottle: 240
Cup: 30
Bottle: 300
Cup: 40
Bottle: 400
Cup: 45
Bottle: 450
Cup: 45
Bottle: 450
Cup: 16
Bottle: 150
Cup: 16
Bottle: 160
Cup: 18
Bottle: 180
Cup: 24
Bottle: 240
Cup: 25
Bottle: 250
Cup: 26
Bottle: 260
Cup: 28
Bottle: 280
Cup: 28
Bottle: 280
Cup: 28
Bottle: 280
Cup: 28
Cup: 28
Cup: 29
Bottle: 290
Cup: 30
Bottle: 300
Cup: 32
Bottle: 320
Cup: 34
Cup: 35
Bottle: 350
Cup: 35
Bottle: 350
Cup: 35
Bottle: 350
Cup: 38
Cup: 45
Bottle: 450
Cup: 54
Cup: 80
Cup: 95
Cup: 14
Bottle: 150
Cup: 16
Bottle: 160
Cup: 16
Bottle: 160
Cup: 18
Bottle: 180
Cup: 14
Bottle: 150
Cup: 14
Bottle: 150
Cup: 14
Bottle: 150
Cup: 14
Bottle: 150
Cup: 14
Bottle: 150
Cup: 14
Bottle: 150
Cup: 14
Bottle: 150
Cup: 14
Bottle: 150
Cup: 14
Bottle: 150
Cup: 14
Bottle: 150
Cup: 14
Bottle: 150
Cup: 14
Bottle: 150
Cup: 14
Bottle: 150
Cup: 16
Bottle: 160
Cup: 16
Bottle: 160
Cup: 16
Bottle: 160
Cup: 16
Bottle: 160
Cup: 16
Bottle: 160
Cup: 16
Bottle: 160
Cup: 18
Bottle: 180
Cup: 18
Bottle: 180
Cup: 20
Bottle: 200
Cup: 20
Bottle: 200
Cup: 20
Bottle: 200
Cup: 20
Bottle: 200
Cup: 22
Bottle: 220
Cup: 24
Bottle: 240
Cup: 30
Bottle: 300
Cup: 30
Bottle: 300
Cup: 35
Bottle: 350
Cup: 16
Bottle: 160
Cup: 16
Bottle: 160
Cup: 16
Bottle: 160
Cup: 18
Bottle: 180
Cup: 18
Bottle: 180
Cup: 20
Bottle: 200
Cup: 20
Bottle: 200
Cup: 20
Bottle: 200
Cup: 22
Bottle: 220
Cup: 45
Cup: 50
Bottle: 550
Cup: 55
Bottle: 550
Cup: 150
Bottle: 1500
Cup: 330
Cup: 22
Cup: 22
Cup: 50
Cup: 24
Cup: 300
Cup: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 10
Cup: 10
Cup: 10
Cup: 10
Cup: 10
Cup: 12
Cup: 12
Cup: 12
Cup: 14
Cup: 14
Cup: 14
Bottle: 150
Cup: 36
Cup: 36
Cup: 16
Bottle: 160
Cup: 18
Bottle: 180
Glass: 8
Glass: 8
Glass: 8
Glass: 9
Glass: 9
Glass: 8
Glass: 8
Glass: 8
Glass: 8
Glass: 8
Glass: 8
Glass: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 8
Cup: 10
Cup: 8
Monday to Friday, from 12:00 to 15:00 (except on holidays). 45€ (two courses) or 55€ (three courses)
Miso soup with toasted tofu, green onion and lemon zest.
Tuna, wonton crispy, chives, spicy mayo, with avocado topping and tofu-feta base.
Ponzu-glazed salmon grilled on the robata, served with bok choy and soy seasoning.
White chocolate cream, chocolate and coffee brittle, served with coriander seeds ice cream and raspberries.
Monday to Friday from 12:00 to 15:00 (except on holidays). 55€ (two courses) or 65€ (three courses)
Miso soup with toasted tofu, green onion and lemon zest.
Maitake mushroom, beef demi-glace, truffled cream.
40-days cured filet mignon, glazed hollandese yuzu sauce with robata mushrooms.
Tres leches, caramel coated coconut, chantilly cream, lime and dulce de leche ice cream.
