HIYASHI ZENSAI
TUNA TRUFFLE
Tuna, Peruvian chili emulsion, truffle, kyuri chalaquita with black crackers.
SKIN SALAD
Romaine lettuce mix, kyuri, quinoa, almond chimichurri and skin kabayaki.
AKAMI TARTAR*
Tuna, garlic shoyu, avocado mayo, nori cracker.
EBI TACO
Shrimps, truffled ají amarillo, kyuri, shari, crispy nori.
YAKI ZENSAI
TAKO PANCA
Crispy octopus, panca miso sauce, potato foam, edamame, truffle oil, chalaquita.
PISCO RIBS
Baby back, citrus pisco glaze, coriander, cacao nibs.
HOTATE PHILLO
Scallops wrapped in phyllo strips with miso-rocoto sauce, lemon zest and Maldon salt.
NIKKEI HARUMAKI
Crispy roll stuffed with beef, criollo panca-tare and yellow pepper sauce.
TUMBO SHRIMP
Crispy shrimps with slightly spicy tumbo sauce.
INCA GYOZA
Duck confit, caramelized onions, shiitake, ají amarillo sauce.
HOTATE PARMA (2 pieces)
Scallops, ají panca curry, parmesan cheese, lime.
FRUTOS DO MAR AO FOGO
Sautéed seafood, butter, togarashi and lime.
ZENSAI
TOKUSEN
PATO MOCHERO
Crispy duck leg, wok rice, shiitake, smoked pork, passion fruit-acerola honey.
WAGYU CHAHAN
Tenderloin, onsen egg, foie gras sauce, wok rice, furikake.
KUROI RAMEN
Chargrilled seafood, ramen noodles, curry squid ink cream, cherry tomatoes.
SHIROMI MISOYAKI
White fish with miso-coconut butter and lime zest.
EBI TOBANJAN
Sautéed shrimps with shiitake, spicy garlic sauce, lime, grilled kimchi.
SALMON CRIOLLO
Marinated in miso, tare glaze, pickled red onion, ají amarillo sauce.
BALSAMIC TRUFFLE
Grilled tenderloin, sautéed mushrooms, white truffle oil, miso mashed potato.
NIKU KABAYAKI
A5 Japanese Wagyu on hot stone, panca-tare sauce, yuzu kosho sauce.
