Let your senses lead the way

Topped with truffle oil.

With shitake and truffle cream.

With ox tail sauce.

With American shrimp sauce.

With batashoyu sauce.

Natural / ponzu sauce.

With chestnut cream, mandarin sauce and grated truffle.

Noodles and wok vegetables.

Scallop, Palamós prawn, toro and seafood with yuzu vinaigrette and mandarin sauce.

With Earl Grey oil and red prawn teriyaki sauce.

With pine nuts, truffle and red prawn teriyaki sauce.

With avocado, red prawn sauce and lime.

With Palamós red prawn teriyaki sauce.

With Palamós red prawn teriyaki sauce.

With Palamós red prawn teriyaki sauce.

With panko prawn, avocado and a flame-seared red prawn topping.

With prawn and garlic sauce.

With salmon roe.

With salmon roe and ponzu sauce.

Amberjack sashimi with yuzu kosho, wasabi root and grated ginger.

With mild pico de gallo.

With avocado and apple vinaigrette.

With avocado, tomato and onion, and ginger vinaigrette.

Belly-fat tuna with onion, capers and mustard, steak-tartare style.

With soy sauce and green shiso.

With avocado and cream cheese.

Grilled tuna with micuit, topped with tuna and caramelized foie.

With panko shrimp, avocado and a flame-seared salmon topping.

With panko shrimp, avocado and a flame-seared scallop topping.

With spring onion and cream cheese. Tempura roll.

With spring onion and cream cheese. Tempura roll.

With asparagus, avocado, cucumber, lettuce, cream cheese and crispy onion.

With tempura crab, avocado and lettuce.

15 pieces, 5 varieties of fish.

34 pieces. Chef’s selection.

6 pieces, 6 varieties of flame-seared nigiri.

6 pieces, 6 varieties of nigiri.

With seasonal vegetables.

With tempura sauce, daikon and ginger.

With shitakes and snow peas.

Rice base with black trumpet mushrooms and grilled eel or duck magret.

With miso sauce, mirin and egg yolk.

With miso sauce, mirin and egg yolk.