Menu
Kataifi scallops with yuzu and truffle sauce
Crunchy sushi rice with spicy tuna tartare and tobiko
Low temperature eggs with purgatorio sauce and pecorino cheese crumble
Red miso soup with monkfish, nasturtium and bread croutons
Prawn ceviche greek style
Takoyaki (japanese octopus-filled balls, red ginger, chives, spices)
Oshizushi with marinated salmon, avocado and shiso teriyaki sauce
Tuna tartare with coconut milk, yuzu, wasabi mayonnaise and yuzu zest
Duck tataki with orange sauce, crunchy onion and belgian endive
Harumaki with crab and shiso
Cirashi with teriyaki chicken and leek
Raw Fish | Red prawns and langoustines served with ponzu sauce (per piece)
Raw fish | Oysters served with ponzu sance (per piece)
10 pieces
20 pieces
30 pieces
Bao
Smoked pulled pork with marinated red cabbage
Prawns, avocado mayo sweet chili and cornflakes
Grilled eel with scrambled eggs, okonomi sauce and almond
Japanese potato salad with vegan mayo and peanuts
Gyoza
Prawns
Pork
Vegetables
Cold cuts
Cold cuts and Cheeses with mustard and focaccia
Udon Thai Style (Pad thai with prawns, vegetables and cashew nuts
“Monograno Felicetti” Spaghettone with courgette, clams, mussels and lemon sauce in brine
Casareccia with black garlic sauce, smoked burrata and orange zest
Ramen with Japanese pork chop, enoki mushrooms, corn, nitamago eggs and chive
Tagliatelle pasta with lemon, cooked & raw prawns, basil oil and olive powder
Paccheri with amberjack ragout, broccoli, olives, roasted tomatoes, burnt lemon powder and broccoli powder
“Monograno FelicettiI” rigatone carbonara style
Marinated salmon, liquid koji rice, wasabi leaves, seven Japanese spices, fried lotus root (It might seem raw, but it's cooked!)
Ribeye with aji panca and aji amarillo sauces and smoked potatoes
Cauliflowers cutlet with mediterranean salad and truffle cheese fondue
Mixed tempura (prawns, squid, vegetables)
Straganoff beef fillet with herbs crouton
Japanese mochi filled with ice cream
Chocolate catalana cream with red fruits crumble and porcini foam
Traditional tiramisu
Ginger bavarese with pear sauce and chocolate pralines
Every Sunday from October to April we serve a super brunch buffet. A dedicated proposal ranging from sweet to savoury, from traditional to Asian.
Cocktails & more