Hotori Holborn Menu

Dinner Menu

• Edamame 1 review

  5.00
  Boiled or Grilled (v)
• Tsukemono 1 review

  5.00
  Assortment of Japanese Pickles (v)
• Agedashi Tofu 6 reviews

  7.00
  Fried Tofu in Dashi (v)
• Shishito Peppers with Bonito Flakes

  7.00
• Nasu Dengaku

  9.00
  Miso Glazed Aubergine (v)
• Octopus Sunomono

  10.00
  Octopus with Seaweed Salad in Dashi Vinegar
• Yellowtail Carpaccio

  14.00
• Katsuo no Tataki

  15.00
  Seared Skipjack Tuna with Dashi Vinegar
• Scallop Carpaccio

  16.00
  Hokkaido Scallops with Ume Shiso
• Wagyu Beef Tataki

  16.00
• Sashimi Trio

  25.00
  Chef’s Selections (9 pieces)

• Chicken Karaage

  9.00
• Kaki Fry

  9.00
  Deep Fried Oysters with Tartar Sauce and Tonkatsu Sauce
• Vegetable Tempura 5 reviews

  11.00
  (v)
• Spicy Japanese Scampi

  12.00
• Seabass Koume-Age

  13.00
  Seabass Parcel with Salted Plum and Shiso leaf
• Prawn Tempura

  16.00
• Softshell Crab Tempura

  17.00
• Mixed Tempura

  18.00

• Kaiso Salad

  7.00
  Seaweed with Vinaigrette Dressing (v)
• Hotori Salad

  8.00
  Grilled Vegetables with House Dressing (v)

• Grilled Salmon with Ponzu Sauce

  19.00
• Hamachi Kama

  20.00
  Grilled Yellowtail Collar with Ponzu Sauce (subject to availability)
• Miso Black Cod

  34.00
• A4 Kagoshima Wagyu Skewer

  32.00
  40g, subject to availability
• A4 Kagoshima Waygu

  82.00
  100g, subject to availability

• Hotori Set

  36.00
  Teba - Wing, Negima - Thigh with Spring Onion, Obi - Inner Thigh, Soriresu - Chicken Oyster, Tougarashi - Drumstick, Tsukene - Chicken Meatball with Soy Cured Egg Yolk
• Izakaya Set

  24.00
  Teba - Wing, Negima - Thigh with Spring Onion, Tougarashi - Drumstick, Tsukene - Chicken Meatball with Soy Cured Egg Yolk
• Special Yakitori Cuts of the day

  7.00
  Please check with our staff for availabilit
• Beak to Tail Set

  110.00
  Pre-booking only with 2 working days notice. Teba - Wing, Sabiyaki - Tender, Sasami - Breast, Negima - Thigh with Spring Onion, Tougarashi - Drumstick, Obi - Inner Thigh, Soriresu - Chicken Oyster, Nankotsu - Soft Bone, Engawa - Chicken Belly, Furisode - Chicken Shoulder, Bonjiri - Tail Meat, Seseri - Neck Meat, Hatsu - Heart, Sunagimo - Gizzard, Reba - Liver, Kawa - Chicken Skin, Tsukune - Chicken Meatball with Soy Cured Egg Yolk
• Individual Special Cut - Subject to Availability

  7.00
  Options include: 1. Hatsu – Heart, Red Shiso Sea Salt 2. Reba – Liver, Tare & Kombu Sea Salt 3. Sunagimo – Gizzard, Red Shiso Sea Salt 4. Kawa – Chicken Skin, Kombu Sea Salt & Truffle Dust 5. Nankotsu – Soft bone, Red Shiso & Shichimi 6. Bonjiri – Parson’s Nose, Kombu Sea Salt & Truffle Dust

• Onigiri 2 reviews

  7.00
  Rice Balls with Chicken Broth. A Choice of Mentaiko, Umeboshi, and Salmon.
• OChazuke

  7.00
  Rice in Tea and Dashi Broth. A Choice of Mentaiko, Umeboshi, and Salmon
• Soboro Don with 'Hot Spring' Egg and Chicken Broth

  8.00
• Homemade Miso Soup (v)

  4.00

• Mochi

  6.00
  A choice of mango & passionfruit, yuzu, and matcha
• Ice Cream 3 reviews

  6.00
  A choice of black sesame or match flavours
• Yuzu Sorbet

  6.00
  (v)
• Matcha Shiratama Zentai

  8.00
  Homemade Mochi, Red Bean Paste & Matcha Ice Cream

Lunch Menu

• Yakitori Bento with Chicken Breast

  19.00
  Chargrilled chicken breast with homemade tare sauce
• Grilled Salmon Bento

  21.00
  Chargrilled salmon fillet with homemade tare sauce
• Chicken Teriyaki Bento

  18.00
  Grilled chicken in teriyaki sauce
• Salmon Teriyaki Bento

  21.00
  Grilled salmon fillet in teriyaki sauce
• Chicken Karaage Bento

  17.00
  Deep fried bite-sized chicken
• Mixed Tempura Bento

  22.00
  Mixed tempura served with grated radish and dashi dipping sauce
• Vegetable Tempura Bento

  17.00
  Vegetable tempura served with grated raddish and dashi dipping sauce
• Grilled Vegetable Bento

  17.00
  Assortment of grilled vegetables
• Sashimi Bento

  27.00
  Mixed Sashimi: salmon, yellowtail, seabass
• Unagi Bento

  26.00
  Grilled freshwater eel with unagi sauce
• Miso Black Cod Bento

  38.00
  Grilled miso-marinated black cod
• Wagyu 'Surf & Turf' Bento

  42.00
  A4 Kagoshima Wagyu Skewer and Prawn Tempura
• A4 Waygu Beef Bento

  81.00
  A4 Kagoshima Wagyu 100g, subject to availability

• Edamame 1 review

  5.00
  Boiled or Grilled
• Shishito Peppers

  7.00
  With Bonito Flakes
• Chicken Karaage

  9.00
• Kaki Fry

  9.00
  Deep Fried Oysters with Tartar Sauce and Tonkatsu Sauce
• Octopus Sunomono

  10.00
  Octopus with Seaweed Salad in Dashi Vinegar
• Vegetable Tempura 5 reviews

  11.00
  Served with grated radish and dashi dipping sauce
• Spicy Japanese Scampi

  12.00
• Seabass Koume-Age

  13.00
  Seabass Parcel with Salted Plum and Shiso leaf
• Katsuo no Tataki

  15.00
  Seared Skipjack Tuna with Dashi Vinegar
• Prawn Tempura

  16.00
  Served with grated radish and dashi dipping sauce
• Softshell Crab Tempura

  17.00
  Served with ponzu, wasabi mayo and spicy mayo
• Mixed Tempura

  18.00
  Served with grated radish and dashi dipping sauce

Drinks Menu

• Japanese Gin & Tonic 1 review

  8.00
  Suntory Roku Gin (50ml), Fever-Tree tonic water
• Ume or Yuzu Spritz

  12.00
  Ume Shu (plum liqueur) or Yuzu Shu (Japanese citrus liquor), Prosecco
• Whisky Highball

  12.00
  Hatozaki Blended Whisky, soda water, citrus peel

• Shochikubai Mio Sparkling Sake (Hyogo, Japan)

  13.00
• Shichiken Junmai Sake (Yamanashi, Japan)

  15.00
• Kamoizumi Shusen ‘Three Dots’ – Junmai (Hiroshima, Japan)

  16.00
• Shichiken Junmai Ginjo Sake (Yamanashi, Japan)

  17.00
• Seitoku ‘Trapeza’ – Junmai Ginjo (Gunma, Japan)

  17.00
• Dewazakura ‘Oka’ – Ginjo (Yamagata, Japan)

  18.00
• Akitabare ‘Moonstone’– Daiginjo (Akita, Japan)

  19.00
• Shichiken Junmai Daiginjo Sake (Yamanashi, Japan)

  19.00

• Takara Shirakabegura – Junmai Daiginjo

  30.00
  Smooth and clean with delicate notes of melon and pear, a subtle sweetness and a hint of umami.
• Nanbu Bijin Tokubetsu – Junmai

  32.00
  Medium body with moderate acidity. Subtle notes of banana and flavours of pear and melon.
• Urakasumi 'Misty Bay’ – Junmai (Miyagi, Japan)

  34.00
  Gentle, smooth and savoury sake with a hint of peach, cotton candy and pepper.
• Gangi Mizunowa – Junmai Ginjo (Yamaguchi, Japan)

  38.00
  Fresh and elegant, with notes of tropical fruits and a crisp dry finish.
• Dassai 45 – Junmai Daiginjo Nigori (Yamaguchi, Japan)

  44.00
  Elegant Junmai Daiginjo Nigori. Creamy and a hint of sweetness. Velvety, lingering finish.

• Suntory Yamazaki 12yr

  21.00
  Medium-bodied with aromas of dried fruits and honey, it has a delicate, mellow taste with a lingering, wood-spice finish.
• Kurayoshi Pure Malt Whisky 18yr

  33.00
  Well-balanced with a mellow taste, showing sweetness and spiciness complimented by malty overtones. The finish is elegant and slightly smoky.

• Asahi Super Dry

  6.00
  330ml
• Asahi Super Dry 0% Alcohol

  6.00
  330ml

• Still and Sparkling Water (750ml)

  5.00
• Coke (33cl)

  3.00
• Diet coke (33cl)

  3.00
• San Pellegrino Lemonade (33cl)

  3.00
• Japanese Tea (pot)

  6.00
  A choice of Sencha or Hojicha

Wine List

• Terre di Rai Prosecco Extra Dry

  34.00
  Glera. Peach, grapefruit and jasmine. A soft and full-bodied Prosecco. The perfect aperitif.
• Léo Charruau Bullula Pet Nat Rosé

  44.00
  Cabernet Franc. Blood orange, pomegranate, and pink grapefruit. A precise and refined, organic, pet-nat from a young, rising star from the Loire.
• Langham Culver Classic Cuvee

  68.00
  Pinot Noir, Chardonnay, Pinot Meunier. Cranberry, cherry and apple blossom. Rich, world-class sparkling wine from a young and accomplished winemaker Tommy Grimshaw.
• Charles Heidsieck Brut Reserve

  98.00
  Chardonnay, Pinot Noir, Meunier. Apricot, greengages and toasted almonds. Long aged for complexity in the deep chalk cellars of the smallest and most admired Grand Marques.

• Familia Castaño Organic Macabeo

  30.00
  Macabeo. Quince, apple and pear. A smooth and refreshing organically made Macabeo grown high up on the sun-drenched hills of Yecla.
• Azevedo Vinho Verde

  34.00
  Loureiro, Alvarinho. Vibrant lime, nectarine and mango. A tropical and refreshing white made with sustainable farming on an ancient wine estate.
• Domaine Saint Louis Sauvignon Blanc

  38.00
  Sauvignon Blanc. Zesty pomelo, passion fruit and bright elderflower. A pure Sauvignon blanc made on an organic farm practising agroforestry.
• Gallina de Piel Ikigall

  44.00
  Xarel·lo, Malvasia de Sitges, Muscat. Peach, dried mandarine and fennel. Produced using old organic vines from the itinerant winemaking project of El Bulli's ex-head of wine, David Seijas.
• A&D Singular

  51.00
  Alvarinho, Avesso, Arinto, Malvasia Fina. Ripe pear, lychee and saline. A richer style of Vinho Verde that is handmade from a tiny organic vineyard.
• Dorper Chenin Blanc

  64.00
  Chenin Blanc. Melon, fresh green apple and straw. South African Chenin blanc at its very best made by sage hands from sustainable vineyards.
• Domaine des Carlines En Beaumont

  90.00
  Savagnin. White peach, lemon and flint smoke. A powerful yet balanced wine born from organic vineyards in Jura’s unofficial grand cru, Château-Chalon.
• Domaine des Carlines En Beaumont (Jura, France)

  90.00
  Savagnin. White peach, lemon and flint smoke. A powerful yet balanced wine born from organic vineyards in Jura’s unofficial grand cru, Château-Chalon.
• Donnafugata Sul Vulcano

  94.00
  Carricante. Mandarin, flint smoke and hay. A complex and mineral wine produced high up on Mount Etna as an ode to its goddess.
• Saint Aubin ‘Le Charmois’ Premier Cru

  120.00
  Chardonnay. Lemon zest, rich, buttery and toasty. A concentrated Chardonnay farmed biodynamically and made in the cellars of Château de Chassagne-Montrachet.

• Domaine de Castelnau Garenne Rosé (Languedoc, France)

  33.00
  Cinsault, Syrah. Wild strawberry, grapefruit and lemon zest. Sustainably made by an ex-melon farmer on land predominated by rabbits, Mediterranean sea breezes and grape vines.
• Matic Postopoma – Orange Wine (Stajerska, Slovenia)

  52.00
  Kerner, Riesling. Rich baked apples, wildflowers and apricots. Unfiltered wine with balanced acidity and a long, lingering finish.
• Clos Venturi 1769 Rosé (Corsica, France)

  58.00
  Sciaccarellu. Blood orange, strawberry and rose petals. This light and fresh wine is biodynamically farmed from vineyards that are worked by horses as opposed to machines.
• Ravensworth Orange Pinot Gris (Murrumbateman, Australia)

  72.00
  Pinot Gris. Full of aromas of quince, spice, red berries with an intriguing amaro twist to the finish.
• Troupe X Martin Diwald Welcome to the Jungle (Wagram, Austria)

  82.00
  Sauvignon Blanc, Grüner Veltliner, Riesling. Peach iced tea, ripe pear and smoky poblano chilli. A remarkable one-off wine from Martin Diwald’s biodynamic farm.

• Château Haut-Blanville Merlot (Pays d'Oc, France)

  33.00
  Merlot. Strawberry, violets and sweet spices. A supple style of Merlot that is sustainably made near the ancient city of Montpelier.
• Altos Las Hormigas Colonia Las Liebres (Mendoza, Argentina)

  38.00
  Bonarda. Plum, pink pepper and eucalyptus. Grown organically high above the Mendocian desert where the ants rule supreme.
• Mandrarossa Frappato (Sicily, Italy)

  42.00
  Frappato. Pomegranate, black cherry and star anise. A fresh and light, sustainably made red from Sicily’s indigenous Frappato grape variety.
• Casa Los Frailes Monastrell (Valencia, Spain)

  47.00
  Monastrell. Velvety dark cherry, intense blackcurrant and roses. A sleek and perfumed biodynamic wine, made and aged in these ancient 18th-century stone tanks.
• Léo Charruau Bois Pivain (Saumur-Champigny, France)

  51.00
  Cabernet Franc. Raspberries, violets and toast. A delicate Cabernet franc made by a father-and-son collaboration from organic vineyards littered with wildflowers.
• Domaine La Croix Gratiot Les Zazous (Pays d’Hérault, France)

  58.00
  Pinot noir. Cherries, prunes and cinnamon. A lively, silky and deep organic Pinot noir with all the stylings of its Mediterranean upbringing.
• G.D. Vajra Claré J.C. (Langhe, Italy)

  66.00
  Nebbiolo. Vibrant redcurrants, cranberries and spicy liquorice. This most elegant and fresh style of organic Nebbiolo is made from an ancient family recipe.
• Quinta de Santiago x Mira Do O SOU Dissidente (Portugal)

  78.00
  Alvarelhão (90%), Pedral, Borraçal, Cainho, Alvarinho. Lush red cherry, dried herbs and balsamic. A fresh and elegant, rock and roll inspired collaboration wine made from forgotten grape varieties.
• Nocturne Yallingup Cabernet Sauvignon (Western Australia, Australia)

  84.00
  Cabernet Sauvignon, Merlot, Malbec. Rich blackcurrant, plum and warming spice. A decadent and visionary Bordeaux blend from Margaret River made with minimal intervention.
• Racines Santa Rita Hills Pinot Noir (California, USA)

  124.00
  Pinot noir. Punchy dark cherry, sage and dark chocolate. A savoury Pinot noir born of high-calibre vineyards and made by high-calibre international winemakers.