Soba noodles, wafu peanuts vinaigrette, yuzu & seasonal vegetables.
Long cooked eggplant with tomato confit – white miso sauce, mirin-ginger vinaigrette & fresh leaves.
Thinly sliced vegetables with spicy Thai peanuts seasoning, glass noodles, peanuts, herbs & chili.
Seared Tuna with 7 peppers crust. Served with black eggplant, Jerusalem artichoke cream & Korean chili sauce.
Salmon cubes with pineapple and truffle salsa, apple-herbs consume, red onion and pickled chilly
Sea fish in leche de Romanshte, avocado and sweet potato cream, Cholpa corn, seasonal fruit and green oil.
Raw fish platter served with a variety of techniques and unique dressings
Beef tartare, japanese barbeque sauce, egg yolk and spicy nori twill
Slightly seared beef slices, herbs, pomegranates, crispy shallots, mustard vinaigrette, yuzu, maple and sesame oil
Ponzu koji, teriyaki, myple, house wasabi-hon, yuzu kosho & rice pearls. (3 units)
Yellow tail fish, yellow scorpion sauce & corn furikake.
Torched ginger-togarashi butter, lime & teriyaki.
Tamaki Cho-toro tuna "ice cream" Nori seaweed, shiso leaves, teriyaki seasoned rice, chili oil and ponzu jelly. (2 units)
Nori seaweed, rice, avocado cream,fish slice cooked on a Japanese charcoal grill, yuzu aioli and umasho sauce. (2 units)
Roll with salmon & avocado filling, salmon & avocado topping. Spicy crispy kaddaif & .Old Jaffa teriyaki. 8 units
I/O White fish, chives and avocado, with salmon, tuna and white fish topping, yuzu aioli, green onion and sesame. 8 units
A roll without rice. Salmon, tuna, white fish, arugula, avocado and kanpyo, with cucumber wrap. 4 units
Salmon and white fish, crunchy vegetables salsa seasoned with teriyaki, chili oil ponzo and togarashi strings.
Tuna, avocado & Kampyo, tuna topping, crispy rice pearls, truffle aioli. 8 units
White fish in tempura, avocado, tuna topping, habanero gomae, aioli kosho, spring onion and sesame. 8 units
Salmon marinated in lemon and chili, white fish topping, crispy leek and Peruvian chili vinaigrette. 8 units
I/O Salmon, cucumber, leaves, sweet potato, Kampyo and avocado. Ceviche and coriander topping. 8 units
Salmon, avocado and Gouda cheese, with yuzu kosho aioli, carrot cream, furikake and spring onion topping. 4 units
Fried fish in crispy "rice pearl" tempura, fresh corn flour tortilla, kosho aioli, cactus salsa and leaves. (2 unit)
Steamed fish dumplings, served with yuzu creme fraiche, citrus ponzu and green oil. (3 units).
Salmon sautéed in brown butter, served with black risotto, cashew nuts and smoke
Fish and leek seared on a Japanese charcoal grill on Cauliflower and almond cream, bisque, crispy red onion & yuzu-chili powder.
Fish skewer seared on a Japanese charcoal grill, "butter potato" puree, and vegetable demi glace.
Seared white fish on “butter potato” puree, beure blanc with dashi and sake, lemongrass and mirin
Thin slices of selected piece of meat, salted leaves and vegetables pickled and ponzo