unnamed (1)

MONTADITOS

Squid and iberian panceta

5.20

Scallop and foie 

4.50

Tuna mushipan with wasabi emulsion

4.50

NIGIRIS

Eel and teriyaki

4.30

Madurated picaña

3.60

Mackerel with botarga

3.60

Blow-torched toro 

5.20

Toro and ponzu

5.20

Squid and sea urchin

5.80

STARTERS

Oysters Poget Nº2 – Marennes Oléron
With ponzu and ikura
With miso ajoblanco
Grilled with «escabeche»

5.50

Dry aged fore rib of beef Tataki

14.50

Gyozas with «butifarra» and fava beans

14.00

Yellowtail fish with hoisin sauce

18.50

Portobello with black pepper miso sauce

14.00

Butterfish, sea urchin and black truffle

19.80

SURF AND TURF

Peas stew with cuttledfish and katsuobushi

22.00

Red mullet «suquet» with foie

19.90

Puff pastry with red prawns, mushrooms and onion miso

18.90

Artichoke flower with eel

17.50

THE "A LA PAR"

Grilled fish of the day
Ponzu butter sauce and chirashi

9.00/100gr

Fore rib of beef
Padrón pepper and french fries

14.00/100gr

Quail of Bresse filled with duxelles
Potato parmentier and grilled bread

28.00

Extra fresh Wasabi from Yamaaoi

3.00

Extra black truffle – Melanosporum

3.80/1gr

Bread ration

2.00

DESSERTS

Mandarin kakigori with vanilla cream

6.20

Charcoal broil chocolate mochi and coffee icecream

6.50

Ningyo-yaki filled with soy ice cream and caramel

6.50

Yuzu and Caramelia chocolate mushipan

7.50