October 5, 2022

Rooftop sushi and omakase restaurant Bisushima to launch Shima Hour

Experience the new beverages and treats menu neglecting Trafalgar Square
The concise menu will use guests a signature cocktail from Bisushimas thoroughly curated list, along with a tasty small plate– all priced at ₤ 20. As we move into autumn, it is the ideal spot to see the light change and the sun go down whilst taking pleasure in the brand new Shima Hour menu.
Cocktails on offer are the Hanafubuki (Hendricks Gin, Sakura, Raspberry, Rose, Egg White and LEC Soda), the Shibumi (Zacapa 23 Rum, Sherry Manzanilla, Coconut and Matcha), Shinrin Yoku (Roku Gin, Dill, Pine, Lemon and Egg White) and Natsukashi (Pampero Blanco Rum, Passion Fruit, Pineapple and Tonka). The Shima Aperitivo hour will run from 6pm until 7.30 pm, Tuesday– Saturday, from Tuesday 14th September.
Bisushima first opened its doors in early 2020, and weathered the series of lockdowns by adding a takeaway and shipment component to their business, offering the capital with artistic Japanese dishes throughout the periods of closure. The dine-in experience is what keeps guests returning, the big dining-room features a sushi bar and open cooking area at one end where guests can see their food being prepared. In the center of the room, tables and comfortable banquettes face the windows out to the terrace and supply the perfect setting for a long lunch or supper. The menu is the work of restaurateur and chef owner Sergey Men and provides a modern-day take a look at the food of Japan, focussing on sourcing excellently priced, high quality active ingredients to display the simplicity of the food.
A brand-new a la carte menu is also readily available from Thursday 16th September including beginners such as Fresh oysters with yuzu dressing, ponzu jelly and cucumber dressing, together with luxury offerings of Botan ebi and caviar– sliced dry aged marbled tuna and Exmoor Oscietra caviar. There is a devoted carpaccio menu celebrating the quality and freshness of their fish, this includes mackerel, scallop, yellowtail and toro carpaccios served with fresh garnishes. Next to the cold starters are a variety of hot dishes that in part comprise the Shima treat offering.
For the mains, Grilled Iberico pluma pork loin, fennel, hacho and cherry miso sauce, Unagi Kabayaki– Grilled dry aged eel, onsen tamago rice with truffle or Tofu Ankake– Fried tofu, seasonal veggies & & ankake sauce take center phase. Order with sides of Mushroom with egg yolk, Japanese pickles and Gomae spinach in sesame sauce.
Last but not least, fresh sushi is prepared on website to order, futomaki, sashimi, donburi and hotomaki are separately priced with a range of fresh fish and vegetable choices available.
Towards the opposite of the dining establishment is a long bar where the experienced group of bartenders produce well-thought out mixed drinks that comprise the Shima Hour offering. As well as mixed drinks, Bisushima has a substantial choice of sakes consisting of 10 by the glass options, to accommodate all tastes and permit restaurants to attempt a wide array.

The concise menu will use visitors a signature cocktail from Bisushimas thoroughly curated list, alongside a scrumptious little plate– all priced at ₤ 20. As we move into fall, it is the ideal spot to view the light modification and the sun go down whilst enjoying the brand new Shima Hour menu.
The menu is the work of restaurateur and chef owner Sergey Men and offers a modern-day appearance at the food of Japan, focussing on sourcing outstandingly priced, high quality ingredients to display the simpleness of the food.
A new a la carte menu is likewise readily available from Thursday 16th September including starters such as Fresh oysters with yuzu dressing, ponzu jelly and cucumber dressing, along with luxury offerings of Botan ebi and caviar– chopped dry aged marbled tuna and Exmoor Oscietra caviar.

Bisushimas Shima Hour introduces on Tuesday, 14th September and will run from 6pm to 7:30 pm, Tuesday- Saturday.
bisushima.com

Leave a Reply

Your email address will not be published. Required fields are marked *