Soba noodles, peanuts wafu vinaigrette, yuzu and seasonal vegetables in Korean marinade
Thinly sliced vegetables with spicy Thai seasoning, glass noodles, peanuts, herbs and chili
Grill scalded iceberg lettuce, dashi hollandaise, hazelnuts, parmesan and bottarga
Long cooked eggplant with tomato confit – white miso sauce, mirin-ginger vinaigrette and fresh leaves
Seared Tuna with 9 peppers crust. Served with black eggplant, Jerusalem artichoke cream and Korean chili sauce
Salmon cubes and pineapple salsa, with apple and herbs consume, Tobiko and pickled chili
Raw fish platter served with a variety of techniques and unique dressings
White fish, jalapeño-lime vinaigrette, olive oil, red onion, arugula, green chili and seasonal fruit
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 and crispy rice pearls. 3 units.
Changing seasonal fish, yellow scorpion sauce and corn furikake. 3 units
Dashi butter, Ethiopian pepper and carnation-lime teriyaki. 3 units
Salmon, katzbushi rice furikake topping, king ponzu and tariyaki. 3 units
Double tuna, ponzu koji, Szechuan teriyaki, spring onion and furikake. 3 units
Tuna tataki, rice topping seasoned with home-made togarashi. 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
Salmon roll,seared in silan and ginger, with cream cheese, asparagus and avocado. With cooked salmon tartar toping and Furikake,
Seared tuna, arugula, kanpyo, avocado and sweet potato, with cucumber wrap. 4 units
A roll without rice. Salmon, tuna, white fish, arugula, avocado and kanpyo, with cucumber wrap. 4 units
Tuna, avocado and kanpyo, tuna and tuna tartare topping, crispy rice pearls. 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
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, wasabi aioli, cactus salsa and .green leaves. 1 pcs.
Steamed fish dumplings, served with yuzu creme fraiche, citrus ponzu and green oil. 3pcs.
Steamed and streaded dumplings, filled with long cooked meet in miso, demi-glace and authentic home made spice mix. 3pcs.
Salmon sautéed in brown butter, served with black risotto, cashew nuts and smoke
Steamed white fish with butter puree, whipped beurre blanc, koji mirin and tubiko
Tuna tataki, rice topping seasoned with home-made togarashi. 2 units
Smoked Madagascar vanilla ice cream, black sesame crumble, cardamom meringu and coffee infusion with hyssop and roses
Coconut ice cream balls dipped in maccha chocolate, on passion fruit cream, maccha meringue, wasabi coconut crumble and finger lime
Chocolate cake rich with olive oil, ganache, crispy olive pans, twill and berries
