Daily seafood variety with Nikkei sauces selection.
OSTRAS Speciale Normandie Poget
Speciale Normandie Poget
NAVAJAS Galicia / Delta del Ebro
Galicia / Delta del Ebro
BOGAVANTE Galicia
Galicia
SASHIMI MORIAWASE
Itamae fish and seafood selection.
TORO TARTAR
Bluefin tuna belly, black garlic soy, quail egg, Ossetra caviar, gold.
CEVICHE WASABI
Catch of the day, shrimp, wasabi, furikake.
SACHA NAVAJAS
Leche de tigre with cilantro, mango, Nikkei cecina, Amazonian chili.
HOTATE NISSEI
Hokkaido Scallops, truffled aji amarillo emulsion, masago arare..
ATÚN KUNSEI
Tuna tataki, crispy sweet potato, smoked yuzu ponzu, black quinoa.
TIRADITO PERÚ
Hamachi, uchucuta, avocado, pickled onions, crispy sweet potato.
CARPASSION
Salmon, passion fruit honey, crispy strips, lime.
NIKKEI SALAD
Lettuce mix, kyuri, crispy quinoa, almond chimichurri.
UCHU TUNA
Tuna tataki, avocado, truffled Peruvian chilli emulsion, chalaquita.
SHIROMI SPICY
White fish, Peruvian pepper and almond chimichurri, scallion, lime.
KATSU
Salmon belly, citrus zest, white truffle oil
EBI MENTAIKO
Shrimp, roasted rocoto sauce, Grana Padano.
HOTATE TRUFFLE
Hokkaido Scallops, white truffle butter, lime, Maldon salt.
LOBSTER MISO FOIE
AVOCADO BRASA
Torched avocado, ra-yu sauce, shoyu.
NIKU
Japanese A5 Wagyu beef, kabayaki sauce, lime.
TUNA FOIE
Tuna, foie gras, Nikkei tare, Maldon salt.
TUNA DAIKON
Bluefin tuna, avocado, aji amarillo ponzu and umeboshi, wrapped in Japanese turnip.
NORI FURAI
Salmon and avocado wrapped in crispy nori with tare sauce.
ANTIKU
Shrimp furai, avocado, Wagyu beef tartare, aji panca sauce.
VEGGIE TRUFFLE
Seasonal vegetables, black quinoa, and truffled yuzu ponzu.
CRISPY QUINUA
Shrimp tempura, snow crab, quinoa, batayaki sauce.
ROCOTO ABURI
Crispy shrimp, avocado, smoked bluefin tuna, rocoto aioli, crispy quinoa.
NIKKEI
White fish, avocado, crispy shrimp, acevichada sauce, Osk furikake.
*In accordance with food safety regulations (RD 1021/2022 and Regulation (EC) 853/2004), any raw or semi-raw fish served in our restaurant has been pre-frozen at -20 °C for at least 24 hours to prevent the Anisakis parasite.
