Japanese eel and prawn salad served on wakame, cucumber, fresh seasonal fruit, radish and extra-thin daikon slices with egg yolk and eel vinaigrette.

6 units of dashi-infused flour spheres, stuffed with octopus and spring onion with Japanese mayonnaise, okonomiyaki sauce and katsubushi.
Allergens: Gluten, Egg, Soy, Shelled Fruits.

6 Japanese shrimp and vegetable dumplings cooked in tepanyaki and served with Japanese vinaigrette sauce.

Tender soybeans with hot sauce.
Allergens: Soy.

Tender soybeans with Maldon salt.
Allergens: Soy.

Extra-thin bias cuts of tuna belly, cut with a Japanese knife, with truffle sauce, yuzu pearls, kizami wasabi, black flying fish roe, sprouts and fresh knife-cut vegetables.
Allergens: Gluten, Fish, Soy, Mustard.

Hamachi super-thin bias cuts, Japanese knife-cut, served with truffle and yuzu sauce, flying fish roe, yuzu pearls and rice caviar.
Allergens: Gluten, Fish, Soy.

Thin bias cuts of salmon, cut with a Japanese knife, served with Japanese sauce, orange and black flying fish roe, yuzu pearls, corn furikake and fresh vegetable cuts.
Allergens: Gluten, Fish, Soy.

Knife-cut red tuna cubes with a spicy touch of wasabi and emulsified avocado, with passion fruit sauce.
Allergens: Gluten, Mustard, Sesame.

Knife-cut salmon cubes with emulsified avocado, passion fruit sauce, rice caviar, vegetable caviar and crispy leeks.
Allergens: Gluten, Mustard, Sesame.

With kizami wasabi, our special sauce, Osetra caviar, gold leaf, and black ink crisp.

Slices of tuna, hamachi and salmon with fresh vegetables cut by knife. 15 units.
Allergens: Gluten.

Thin slices of salmon with passion fruit sauce, cilantro oil, kizami, and crispy rice pearls.

Thin cuts of fresh catch of the day, ceviche sauce, and sweet potato crisp.

Selected tuna belly slices with knife-cut fresh vegetables. 6 units.

Salmon slices with fresh knife-cut vegetables. 6 units.

Akami slices of bluefin tuna with fresh knife-cut vegetables. 6 units.

Soller red prawn with reduction of its heads fumet and kizami wasabi. 2 pieces.

Fresh eel slow-cooked with unagi sauce and Japanese pepper. 2 pieces.

With sea urchin emulsion and vegetable caviar. 2 pieces.

Wagyu, A5 aburi, dressing, and a touch of salt. 2 pieces.

With caramelized foie gras, wrapped in salmon with special sauce. 2 pieces.

4 units of raw tuna belly nigiris and 4 units of flambe salmon topped with chef’s details.

Flambéed salmon nigiris topped with various chef details. 8 units.

Flambé nigiris of eel (2 units), tuna belly (2 units), hamachi (2 units), salmon (2 units) topped with chef’s details.

Nigiris of tuna (2 units), hamachi (2 units), salmon (2 units) and salmon flambé (2 units) topped with chef’s details.

Raw salmon nigiri. 8 units.

Raw bull nigiris crowned with chef’s details.

4 units of bull nigiri and 4 units of hamachi crowned with chef’s details.

4 units of raw hamachi nigiri crowned with chef’s details.

Tuna and asparagus roll, covered with slices of fresh avocado, black tobiko roe, Japanese mayonnaise and spicy sauce. 8 units.
Allergens: Gluten, Egg, Fish, Soy, Sesame.

Vegetables in black tempura, Japanese mayonnaise, arugula, sun-dried tomato, topped with avocado, a touch of kimchi, and crispy leeks. 8 pieces.
Allergens: Gluten.

Tempura tiger prawn uramaki with avocado, covered with painted bluefin tuna with a special spicy sauce, wasabi kisami, rice caviar and fresh sprouts. 8 units.

Soft shell tempura, Japanese mayo, arugula, covered in Hamachi with wasabi kizami, tender sprouts and chef’s special sauce. 8 units.
Allergens: Gluten, Crustacean, Egg, Fish, Soy, Sesame.

Tempura tiger prawn roll with asparagus, covered with braised scallops, Japanese mayonnaise, yuzu truffle sauce, wasabi kizami, black caviar and tender sprouts. 8 units.
Allergens: Gluten, Crustacean, Egg, Soy, Mustard, Sesame.

Tempura roll with asparagus topped with tuna belly tartar with a variety of roe, kizami wasabi, truffle and sesame. 8 units.

Tiger prawn tempura roll with avocado, wrapped in salmon flambé with kimchi-mayo sauce, sichimi tougarashi, unagi sauce, tender shoots vegetable caviar and sprouts. 8 units.

Shitake mushrooms stuffed with diced tiger prawn, served with hot Japanese dashi broth, accompanied by bean sprouts and chives.

Tempura wonton stuffed with tofu, shiitake and boiled sweet potato with hot Japanese dashi broth, bean sprouts and baby sprouts.

Chopped and marinated salmon cooked in Teppanyaki, with Teriyaki sauce topped with fennel compote on seasonal vegetables, bean sprouts and baby sprouts.
Allergens: Gluten, Soy.

Aussie tataki-style sirloin steak served over seasonal vegetables and mushrooms with a special Japanese hot sauce, bean sprouts and crispy rice.
Allergens: Gluten, Soy.

Seasonal vegetable tempura served with tendashi sauce and grated daikon.

Soup based on homemade dashi broth and white miso paste with tofu, wakame, spring onion and Sansho pepper.

Origin Miyazaki Japan (130 gr.) with charcoal baby vegetables.

*according to weight.

Hot homemade callebaut black chocolate volcano, with black sesame ice cream and seasonal fruits.
Allergens: Gluten, Egg, Milk, Shelled Fruits.

Hot white chocolate matcha brownie with vanilla ice cream topped with homemade meringue and seasonal fruits.
Allergens: Gluten, Egg, Milk, Shelled Fruits.

Tasting of mochis (spheres of sweet glutinous rice paste filled with ice cream)

Japanese ice cream (Green tea, black sesame or vanilla) on crunchy biscuit and fruit.

Glazed dark chocolate bonbon with a black sponge base and creamy 70% valrhona chocolate interior and 64% dark chocolate mousse, with vanilla ice cream, black earth and fruit.
Allergens: Gluten, Egg, Milk, Shelled Fruits.

White chocolate scarf with a dark chocolate biscuit base filled with creamy white chocolate and a heart of passion fruit mousse with green tea ice cream, black earth and fruits.
Allergens: Gluten, Egg, Milk, Shelled Fruits.

Filled with raspberry mousse and white sponge, natural raspberry coulisse and white chocolate praline with Catalan cream.

Filled with light cheese mousse and white sponge, natural passion fruit coulisse, poached mango and creamy white chocolate with cheese and vanilla.