Mallorca Restaurant Week
Every day: 13:15 to 15:30 hs.
A proposal designed for midday, offering a quick yet sophisticated gastronomic journey, perfect for enjoying during a special break.
Includes a glass of wine or beer.
Disponible de Domingo a Jueves
A proposal designed with a sophisticated gastronomic journey, ideal to enjoy during a special break.
Includes a glass of wine or beer.
Step 1
With truffled honey, crunchy vegetable and corn crisp, limequat and Mallorcan black pork sobrassada crumbs.
Step 2
With crunchy and demi-glace sauce.
Step 3
With nods to the island. 4 units.
Step 4
With potato foam and crispy leek.
Omakase 6 Steps
To share – min. 2 people.
Six steps that celebrate the purity and richness of Japanese cuisine, highlighting each ingredient with traditional and modern techniques.
Step 1
Step 2
Step 3
Flamed salmon nigiri with unique chef’s touches that enhance their flavor and texture. 4 pieces.
Step 4
Step 5
Step 6
Omakase 8 Steps
To share – min. 2 people.
Cuts of toro, hamachi, salmon accompanied by citrus and umami flavours, combining flavours and textures.
Step 1
Step 2
Knife-cut salmon cubes with emulsified avocado, passion fruit sauce, rice caviar, vegetable caviar and crispy leeks.
Step 3
Extra-thin slices of belly of beef and akami, served with wasabi kazami and sauce with a truffle touch.
Step 4
Extra: Osetra caviar (5 g) for an additional €12 per person.
Step 5
Step 6
Step 7
Step 8
Omakase 9 Steps
To share – min. 2 people.
Step 1
A selection of takoyaki, gyozas, and canory, presented with creativity and authentic flavor.
Step 2
Step 3
Step 4
Step 5
Extra: Osetra caviar (5 g) for an additional €12 per person.
Step 6
Step 7
Shitake mushrooms stuffed with diced tiger prawn, with hot Japanese dashi broth, bean sprouts and chives.
Step 8
Step 9
Importado desde Miyazaki y cocinado a la perfección en robata, este plato final es el epítome del lujo y el arte culinario japonés. (120g).
Starters
Prawns Gyozas
6 Japanese shrimp and vegetable dumplings cooked in tepanyaki and served with Japanese vinaigrette sauce.
Duck Gyozas
Sunomono-uzaku
Spicy Edamame
Tender soybeans with hot sauce.
Allergens: Soy.
Edamame
Tender soybeans with Maldon salt.
Allergens: Soy.
Raw Bar
Toro Usuzukuri
Extra-thin bias cuts of tuna belly with truffle sauce, yuzu pearls, kizami wasabi, black flying fish roe, sprouts and fresh knife-cut vegetables.
Allergens: Gluten, Fish, Soy, Mustard.
Hamachi Usuzukuri
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.
Salmon Usuzukuri
Thin bias cuts of salmon with Japanese sauce, orange and black flying fish roe, yuzu pearls, corn furikake and fresh vegetable cuts.
Allergens: Gluten, Fish, Soy.
Tuna Tartare
Tuna cubes with straw potatoes and passion fruit sauce.
Allergens: Gluten, Mustard, Sesame.
Salmon tartare
Knife-cut salmon cubes with emulsified avocado, passion fruit sauce, rice caviar, vegetable caviar and crispy leeks.
Allergens: Gluten, Mustard, Sesame.
Toro Tartare
Sashimi Mix
Slices of tuna, hamachi and salmon with fresh vegetables cut by knife. 16 units.
Allergens: Gluten.
Salmon Tiradito
Hamachi Tiradito
Toro Sashimi
Salmon Sashimi
Tuna Sashimi
Nigiris
Red Prawn
Eel
SCALLOPS WITH SEA URCHIN
Wagyu Miyasaki A5
Eel Gunkan
Toro & Salmon Aburi
Aburi Salmon
Special Aburi Mix
Clasic Table of Nigiris
Salmon Table
Raw Toro Table
Toro & hamachi
Raw Hamachi
Sushi
Spicy Tuna Uramaki
Tuna and asparagus roll with avocado, black tobiko roe, Japanese mayonnaise and spicy sauce. 8 units.
Allergens: Gluten, Egg, Fish, Soy, Sesame.
Yasai Uramaki
Vegetables in black tempura, Japanese mayonnaise, arugula, sun-dried tomato, avocado, kimchi and crispy leeks. 8 pieces.
Allergens: Gluten.
Ebi Toro
Tempura tiger prawn uramaki with Japanese mayonnaise, avocado, seared toro, kizami wasabi and masago rice. 8 units.
Uramaki Soft Shell Crab
Soft shell tempura, Japanese mayo, arugula, Hamachi, wasabi kizami and chef’s special sauce. 8 units.
Uramaki Ebi Vieiras
Tempura tiger prawn roll with asparagus, braised scallops, Japanese mayonnaise, yuzu truffle sauce, wasabi kizami, black caviar and tender sprouts. 8 units.
Allergens: Gluten, Crustaceans, Egg, Soy, Mustard, Sesame.
Ebi Uramaki
Tiger prawn tempura roll with avocado, salmon flambé, kimchi-mayo sauce, sichimi tougarashi, unagi sauce, vegetable caviar and sprouts. 8 units.
Hot dishes
Shitake Agedashi
Tofu Agedashi
Salmon Teriyaki
Marinated salmon with teriyaki sauce, spinach and potato foam.
Allergens: Gluten, Soy.
Gyu-Tataki
Premium sirloin tataki with potato foam, shimeji mushrooms, and demi-glace sauce.
Allergens: Gluten, Soy.
Wagyu Miyasaki A5
Tiger prawn tempura
Vegetable tempura
Miso Soup
Desserts
Asamayama
Hot homemade callebaut black chocolate volcano, with vanilla ice cream and seasonal fruits.
Allergens: Gluten, Egg, Milk, Dry Fruits.
Matcha Brownie
Hot white chocolate matcha brownie with vanilla ice cream topped with homemade meringue and seasonal fruits.
Allergens: Gluten, Egg, Milk, Dry Fruits.
Mochis
Spheres of sweet glutinous rice paste filled with ice cream.
Ice Cream
Kabuki
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, Dry Fruits.
Maiko
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, Dry Fruits.
Raspberry Kokoro
Filled with raspberry mousse and white sponge, natural raspberry coulisse and white chocolate praline with Catalan cream.
Mango Kokoro
Allergen Information
Nuestra carta contiene los siguientes alérgenos: gluten, pescado, mariscos, soja, mostaza, huevos, sésamo y lácteos.
Si tiene alguna alergia o intolerancia, no dude en informarnos para adaptar su experiencia gastronómica.
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