Includes a glass of wine or beer.

Fine cuts of fish selected by the chef, accompanied by delicate sauces and crunchy touches that provide contrast and freshness.

Allergens: Gluten, Fish, Soy.

Dumpling filled with beef cooked at a slow temperature, on a crispy sheet and accompanied by an intense demi-glace reduction.

A journey of bold flavors, Japanese technique, and exceptional ingredients. Designed to be shared and enjoyed with all the senses.

“A proposal created for those who value the product and the detail.”

A fresh, delicate bite full of intention. The perfect beginning to awaken the palate.

Allergens: Gluten, Crustaceans, Eggs, Soy, Dairy, Fish.

Crispy eggplants marinated in our special white miso sauce, toasted sesame, and katsuobushi flakes. A vegetal nod with deep umami.

Allergens: Gluten, Soy, Sesame, Crustaceans.

Hand-cut cubes of tuna belly and loin served over avocado emulsion with passion fruit sauce, vegetable pearls, and citrus touches. A balance of creaminess, acidity, and texture.

Allergens: Gluten, Eggs, Fish, Soy, Crustaceans.

Hamachi nigiri with black truffle, flame-seared salmon nigiri with unagi sasa and special kimchi, and slow-cooked eel nigiri.A sequence of flavors and temperatures that honors Edomae-style rice.

Dumplings filled with low-temperature cooked beef and demi-glace reduction. Technique and comforting flavor.

Thin slices of salmon in passion fruit emulsion, accompanied by mango ragout, kizami wasabi, coriander oil, crunchy rice pearls, and creative touches by the chef. Freshness, sweetness, and balance.

Allergens: Gluten, Eggs, Fish, Soy, Mustard.

Tempura tiger prawn with green asparagus, seared fresh scallop, kewpie mayo, truffle sauce, yuzu kizami wasabi, and vegetable caviar. A refined and flavorful fusion.

Allergens: Gluten, Crustaceans, Egg, Soy, Molluscs, Fish.

A journey through Japanese haute cuisine that blends elegance, purity, sensitivity, and technique. Each course is designed to move without excess, and to express beauty through flavor. A story told plate by plate.

A welcome bite, fresh and delicate. A gesture of hospitality to open this gastronomic voyage.

Premium hand-cut salmon over avocado and passion fruit emulsion, vegetable pearls, and crispy leek. A balance of freshness, creaminess, and acidity.

Allergens: Gluten, Eggs, Fish, Soy, Mustard, Sesame.

Traditional itamae techniques: raw hamachi with truffle, raw toro with kizami wasabi, and flame-seared salmon with unagi sauce. A contrast of textures and temperatures with Japanese identity.

Allergens: Gluten, Fish, Soy.

Thin slices of Balfegó tuna belly and loin, served with truffle sauce, kizami wasabi, and tender sprouts. Purity and umami in their subtlest form.

Allergens: Gluten, Fish, Soy

Robata-grilled scallops, flambéed and served with white miso cream, cured yolk, and crispy Iberian guanciale. Japanese inspiration with a Mediterranean soul.

Delicate hamachi slices in yuzu emulsion, sweet potato crisps, and a hint of coriander oil with rocoto. Vibrant, fresh, and aromatic.

Allergens: Gluten, Eggs, Fish, Soy

Golden gyozas filled with confit duck, plum and ginger reduction. A warm, aromatic bite with balanced acidity.

Allergens: Gluten, Eggs, Soy, Sesame

Low-temperature cooked tiger prawn and shiitake, wrapped in light tempura and served with hot dashi broth. Aroma, texture, and deep umami.

Allergens: Gluten, Fish, Soy.

Scallop nigiri with sea urchin emulsion and vegetable caviar. Gunkan with slow-cooked eel and caramelized foie, wrapped in aburi salmon and special sauce. Two intense, contrasting, and harmonious bites.

A gastronomic journey through the purest essence of Japan. 11 moments that explore tradition and innovation, where freshness, seasonality, harmony, and fire intertwine.
"An experience told dish by dish."

A welcome bite, fresh and delicate. A gesture of hospitality that opens this gastronomic journey.

Crispy eggplant marinated in our special miso sauce, with toasted sesame seeds and dried bonito flakes. Soft textures with pronounced umami notes.

Allergens: Gluten, Soy, Sesame, Crustaceans

Premium hand-cut salmon over avocado and passion fruit emulsion, vegetable pearls, and crispy leek. A balance of freshness, creaminess, and acidity.

Allergens: Gluten, Eggs, Fish, Soy, Mustard, Sesame.

Traditional itamae techniques: raw hamachi with truffle, raw toro with kizami wasabi, and flame-seared salmon with unagi sauce. A contrast of textures and temperatures with Japanese identity.

Thin slices of Balfegó tuna belly and loin, served with truffle sauce, kizami wasabi, and tender sprouts. Purity and umami in their subtlest form.

Allergens: Gluten, Fish, Soy

Robata-grilled scallops, flambéed and served with white miso cream, cured yolk, and crispy Iberian guanciale. Japanese inspiration with a Mediterranean soul.

Delicate hamachi slices in yuzu emulsion, sweet potato crisps, and a hint of coriander oil with rocoto. Vibrant, fresh, and aromatic.

Allergens: Gluten, Eggs, Fish, Soy

Golden gyozas filled with confit duck with a plum and ginger reduction. A warm and aromatic bite with balanced acidity.

Allergens: Gluten, Eggs, Soy, Sesame

Low-temperature cooked tiger prawn and shiitake, wrapped in light tempura and served with hot dashi broth. Aroma, texture, and deep umami.

Allergens: Gluten, Fish, Soy.

Scallop nigiri with sea urchin emulsion and vegetable caviar. Gunkan with slow-cooked eel and caramelized foie, wrapped in aburi salmon and special sauce. Two intense, contrasting, and harmonious bites.

Japanese A5 wagyu cut cooked over robata, with grilled edamame and reduced demi-glace. Precision fire technique for a deep and memorable finale. If you have allergies or intolerances, please consult your server.

Allergens: Celery