Tsunami Clapham Menu

Har Gau, three pieces

Three pieces

Gai Sui Mai, three pieces

Hai Sui Mai, three pieces

Three pieces

Gow Choi Gau, three pieces

Xiao Long Bao, four pieces

Two pieces

Cha Sui Bao, two pieces

Two pieces

Four pieces

Four pieces

Four pieces

Four pieces

Steamed soya beans with smoked sea salt

Pan fried with butter

Japanese aubergine grilled in sesame paste

Fried tofu in potato starch with grated daikon in kombu dashi, topped with bonito flakes (vegetarian version available)

Four pan-fried parcels with chicken, cabbage, carrot & scallion. Served with chilli dip

Four pan-fried stuffed dumplings with cabbage, carrot & mushroom. Served with chilli dip

Four steamed dumplings, served with chilli sauce dip

Three prawns wrapped in kataifi (string) pastry & creamy spicy dip

With enoki mushroom and masago in a creamy spicy sauce

New style. Squid tossed in salt & chilli pepper seasoning, chilli mayo dip

Two skewers, drizzled with our home-made chilli oil bits

Three grilled chicken and scallion bamboo skewers with our peri peri sauce

Seared with hot olive oil, drizzled in ponzu and sesame seeds

Seared slices of tuna & daikon served with ginger ponzu sauce

Sesame ponzu dressing, jalapeño chilli slices and coriander

Raw, two pieces

Raw, two pieces

Two pieces

Two. Fried chicken in breadcrumbs with kimchi coleslaw, coriander, scallion, pickled kappa and spicy Aji Morillo mayo

Two. New style. Fluffy bao buns filled with roasted pork belly, pickled kappa, truffle mayo and spicy mayo

Two. Cauliflower deep fried in tempura batter, tossed in our sticky Korean sauce, with kimchi slaw & mixed baby leaves

Two. With our delicious BBQ chocolate sauce, kimchi slaw, pickled cucumber, chillies and mixed baby leaves

Six pieces. Chef’s choice seasonal vegetables

Four fresh tiger prawns

Fresh shrimp, squid, scallop & white fish

Fresh tiger prawns (head on) with seasonal vegetables

Head on, in skewers, glazed with sweet and spicy yuzu kosho

Fresh scallops, prawn (head on), salmon & squid with seasonal vegetables

180g grilled Alaskan black cod marinated in yuzu miso sauce

Kazami wasabi butter ponzu sauce, garnished with fresh scallion, chives and coriander

180g grilled Scottish Angus rib-eye, exotic mushrooms & truffle sauce

180g grilled Scottish Angus rib-eye with our home-made spicy dynamite sauce

New recipe. Served on green beans in hoi-sin miso

Three organic best-end lamb cutlets with Korean kimchi spices

180g

Served in sesame dressing

Triple-cooked cauliflower bites in light tempura batter, tossed in a pan with sweet and sour gochujang Korean base sauce, finished with sesame seeds

Chef’s selection

Seasonal mixed vegetables, butter yuzu soy dashi

Fried tofu steak served with exotic mushroom & truffle sauce

Japanese pickles & kimchi

Shiitake mushroom, tofu, scallion, seaweed, coriander and chilli garlic, sesame seed oil

Wakame seaweed, tofu, scallion in kombu miso dashi

Light soy kombu dashi with scallion

Our signature lobster roll served with lobster tempura on top, home-made spicy mayo and a garlic ponzu butter dipping sauce

Inside-out roll with shrimp tempura & scallion inside, wrapped with eel & avocado outside, served with eel sauce

Cut roll with tuna, snow crab, salmon, yellowtail, shrimp, avocado, kampyo, tamago, tobiko, cucumber & scallion, wrapped in nori

Our award-winning inside-out roll filled with shrimp tempura, avocado & cucumber, topped with spicy mayo & eel sauces, finished with tobiko & scallion

Inside-out roll filled with shrimp tempura, avocado & asparagus, topped with blue fin tuna, ponzu & spicy mayo

Shrimp tempura with avocado, covered with seared salmon, spicy mayo and unagi sauce

Futomaki style with soft shell crab tempura, avocado, scallion, cucumber wrap with eel tare

Grilled BBQ Japanese eggplant with teriyaki base, on top of a sushi roll with Japanese pickles, avocado, cucumber and scallion

Marinated and pickled fresh mackerel fillet with oshinko Japanese pickled daikon, cucumber and avocado

3 salmon, 2 blue fin tuna, 2 seabass, 2 yellowtail

2 yellowtail, 2 blue fin tuna, 2 mackerel, 2 scallop, 2 salmon, 2 sea bass, 2 shrimp, wasabi tobiko

Nigiri / Sashimi

Nigiri / Sashimi

Nigiri / Sashimi

Nigiri / Sashimi

Nigiri / Sashimi

Nigiri / Sashimi

Nigiri / Sashimi

Nigiri / Sashimi (2pc)

Maki / Temaki

Maki / Temaki

Maki / Temaki

Maki / Temaki

Maki / Temaki

Maki / Temaki

Maki / Temaki

Maki / Temaki

Maki / Temaki

Maki / Temaki

Maki / Temaki

Maki / Temaki

New

Maki / Temaki

Maki / Temaki

Chocolate fondant with a matcha lava centre, served with a home-made scoop of ice cream

Mixed berries sauce and a home-made scoop of ice cream

A hauntingly smooth matcha custard beneath a crisp caramelised sugar shell

Two Japanese rice cakes filled with ice-cream. Vanilla, coconut, chocolate, strawberry or mango

1 / 2 / 3 scoops. Green tea, vanilla, toffee, mango or ube. Sorbet: strawberry, raspberry or mango

Inspired by Italian tradition, a velvety scoop drenched in matcha green tea or espresso coffee

For two. Chocolate fondant, cheesecake and scoops of home-made ice creams

A bold blend of Wray & Nephew, pineapple and spiced rums, velvet falernum, grenadine and a touch of Tsunami guava purée. Finished with a flaming passionfruit garnish for a vibrant burst of tropical flavour.

Our award-winning cocktail with Whitley Neill Gin, Tsunami Yuzushu and a champagne reduction. Shaken with fig jam for a smooth, aromatic finish.

A tropical take on the piña colada with pineapple-infused rum, coconut rum and RumChata, finished with a splash of Tsunami pineapple purée and coconut cream.

Toki Suntory Japanese whisky infused with fresh strawberries, balanced with coconut rum and a touch of lime and sugar syrup. Served with dragon fruit.

Coconut rum balanced with pineapple and elderflower, topped with lemonade and caramelised pineapple.

Rose-infused vodka, lime, sugar and lychee purée. Garnished with skewered lychee and edible flowers.

A mojito-style cocktail with Sailor Jerry spiced rum, passionfruit liqueur, vanilla and matcha green tea, topped with Prosecco and a side of Campari.

An organic hibiscus margarita combining premium tequila, fresh lime and delicate hibiscus for a balanced, refreshing floral profile.

Vodka infused with buzz button flowers, lemongrass and dried black lime, shaken with citrus juices and finished with a limoncello and chilli sugar rim.

A long, refreshing Japanese-style watermelon cocktail built on Zubrowka vodka, with our Tsunami special watermelon and matcha reduction.

A refined take on the Old Fashioned with Toki Suntory Japanese whisky infused with ginseng and Angostura bitters. Stirred, chilled and served with honey-soaked cherries.

Pineapple-infused rum with blue curaçao, vibrant passion fruit and a delicate citrus finish, rounded with smooth vanilla notes.

Elderflower vodka, lychee and vanilla with aloe vera and rose jam, topped with rosé Champagne and finished with strawberry sorbet.

Peach liqueur and Xanté pear cognac, enhanced by the crisp effervescence of brut Champagne.

Lychee purée and fresh mint, topped with non-alcoholic prosecco.

Pineapple purée, coconut milk, lychee purée and lime.

Cranberry juice, strawberry purée, lime and fresh mint.

Apple juice and lemonade with a twist of lime.

Passion fruit and vanilla syrup lifted with non-alcoholic prosecco.

Veneto, Italy. ABV 11.5%. Light, crisp Prosecco with green apple, pear and white blossom. Pairs with sushi rolls, sashimi and appetisers.

Champagne, France. ABV 12.5%. London house-style champagne with fine mousse, fresh lemon zest and a subtle brioche note. Pairs with salmon tataki, grilled scallops and chicken yakitori.

Champagne, France. ABV 12.5%. Red fruit, dried almonds and subtle smoky aromas. Rich and creamy with vibrant red berry notes. Pairs with spicy tuna rolls, beef, gyoza and dragon roll.

Italy. ABV 11%. A fresh, fruity wine with a bouquet of tropical and citrus fruit. Pairs with salads, sashimi, miso soup, vegetable gyoza, salmon & avocado sushi.

Burgundy, France. ABV 12.5%. Fresh citrussy nose with stone and exotic fruits, a vibrant palate. Pairs with avocado maki, creamy dishes, seafood & sushi.

Languedoc, France. ABV 12%. Fresh and vibrant with white peach, green apple and minerals, bright zippy palate. Pairs with salt & chilli pepper squid, oysters and grilled scallops.

Western Cape, South Africa. ABV 13%. Intense minerality, freshness and layers of tropical fruit. Pairs with hamachi yellowtail, spicy tuna rolls and seaweed salad.

Rioja, Spain. ABV 12.5%. Bright green apple, citrus and green pepper with a touch of toast. Pairs with grilled pork belly, wasabi pepper chicken and rich seafood dishes.

Rías Baixas, Spain. ABV 13%. White stone fruit, white flowers and anise on the nose, textural palate with a zippy finish. Pairs with sashimi platters, spicy tuna rolls and grilled sea bass.

Commune di Gavi DOCG, Italy. ABV 12.5%. Zesty and floral with a lemony finish. Pairs with snow crab shumai, yellowtail tartare and chicken katsu.

Loire Valley, France. ABV 12.5%. Floral, crisp nose of nettle, gooseberry and freshly cut grass, taut palate with ample fruit richness and lively acidity. Pairs with yellowtail tartare, spicy edamame and nigiri selections.

Sicily, Italy. ABV 10.5%. Light-to-medium bodied and juicy Sicilian Syrah. Pairs with beef, lamb cutlets and mushroom dishes.

Cariñena, Spain. ABV 13.5%. Fruit-forward nose of strawberry and black fruit, medium-bodied with a spicy finish. Pairs with grilled meats, teriyaki dishes and rich umami flavours.

La Rioja, Argentina. ABV 12.5%. Deep coloured with dark berry fruits, hints of violet and a chocolate note. Pairs with grilled meats, teriyaki dishes and mushroom-based plates.

Burgundy, France. ABV 12.5%. Fresh nose of cherry and red berries, soft and fresh palate. Pairs with sushi, sashimi and lighter meat dishes.

Rhône Valley, France. ABV 14.5%. Black cherry, peony and cacao bean, fleshy and plump palate with a touch of pink pepper. Pairs with chargrilled dishes, beef tataki and rich umami flavours.

Languedoc, France. ABV 13%. Raspberry and blackberry leading to a generous palate with dark berry fruits, a touch of oak and a note of rhubarb on the finish. Pairs with sushi, sashimi and lighter meat dishes.

France. ABV 12%. Pale pink, fresh crushed summer fruits and a hint of citrus leaf. Dry and crisp with a long strawberry-laced finish.

Spain. ABV 13%. Pale coloured with pears and citrus, herbs and toast, medium-bodied and crisp. Pairs with salmon dishes, sushi & sashimi.

25ml each: Tsunami House Sake, Kimoto Junmai, Yuzushu Ume No Yado. Served cold.

Smooth and well balanced, gentle rice notes and a subtle touch of sweetness, clean dry finish. Enjoy slightly warmed or chilled.

Junmai, 65% polishing, 15% ABV. Complex Junmai made with the traditional Kimoto method. Matches chicken, pork and grilled fish. Enjoy slightly warmed or chilled.

Junmai Daiginjo, 60% polishing, 16.5% ABV. Pear-like aroma. Complements full-flavoured dishes and works as an aperitif.

Yuzu flavoured sake, 8% ABV. Strong yuzu citrus flavour, balanced acidity, subtle sweetness. Chilled or on the rocks.

Umeshu flavoured sake, 13% ABV. Infusing the finest plums from the Furusawa/Kishu region, traditional method with a hint of brandy. Chilled or on the rocks.

300ml bottle. Junmai Taru, 70% polishing, 13.7% ABV. Aged in casks of Japanese Yoshino cedar (Taru), giving pleasant aroma and refreshing taste. Enjoy chilled or slightly warm.

Nikka Coffey Grain (45%), Nikka Coffey Malt (45%) and Nikka From The Barrel (51%). All product of Japan.

Toki Japanese Whisky (43%), Yamazaki Distiller’s Reserve (43%) and Hibiki Japanese Harmony (43%). All product of Japan.

Diplomático Reserve Exclusive (40%, Venezuela), Goslings Bermuda Black (40%, Bermuda) and Kraken Black Spiced (40%, Trinidad).

ABV 51.4%. Double-matured blend, big-boned and bursting with character, plenty of winter spice, toffee, caramel and vanilla.

ABV 45%. Grain whiskey made mainly from corn in a continuous Coffey still. Corn notes, sweet and vibrant, lasting on the finish.

ABV 43%. Carefully selected whiskies from Hakushu, Yamazaki and Chita. Silky with a subtly sweet and spicy finish.

ABV 43%. Pure and very clean, sweet lime, green fruits then a hint of smoke from peat. Light to the point of fragility.

ABV 43%. A fresh and fruity whiskey, full of red fruit and a touch of sherry cask, with Mizunara (Japanese oak) matured whiskey in the mix.

ABV 43%. A light, approachable and moreish blend with enticing notes of orange peel, sweet apricots, cinnamon and white chocolate.

ABV 37.5%

ABV 37.5%

ABV 40%

ABV 40%

ABV 41.3%

ABV 43%

ABV 41.3%

ABV 47.3%

ABV 0.00%

ABV 45%

ABV 40%

ABV 41.4%

ABV 43%

ABV 37.5%

ABV 40%

ABV 40%

ABV 37.5%

ABV 40%

ABV 63%

ABV 40%

ABV 39%

ABV 40%

ABV 43%

ABV 40%

ABV 40%

ABV 45%

ABV 38%

ABV 38%

ABV 40%

ABV 40%. A luxurious blend of Grande Champagne and Borderies Cru with figs, peppercorns, sandalwood, blackcurrant, vanilla and cracked pepper.

ABV 40%. Cognac fine champagne. Vanilla, dried apricot and candied pear, with hints of liquorice.

ABV 40%. Intense and fruity with oaky notes, grilled almonds and fresh grapes. Full-bodied finish with hazelnut and red berries.

ABV 40%

pint / half

pint / half

ABV 5.2%, 330ml

Non-alcoholic, 330ml

ABV 4.6%, 330ml

ABV 5%, 330ml

ABV 4%

ABV 4%

ABV 0.05%

ABV 28%

ABV 11%

ABV 25%

ABV 40%

ABV 17%

ABV 15%

Hazelnut, ABV 20%

ABV 17%

ABV 16.5%

ABV 15%

ABV 40%

ABV 38%

ABV 34%

ABV 15%

ABV 38%

ABV 38%

ABV 32%