SKIN SALAD
Romaine lettuce mix, kyuri, quinoa, almond chimichurri and skin kabayaki.
AKAMI TARTAR
Tuna, garlic shoyu, avocado mayo, nori cracker.
EBI TACO
Nori tempura, shrimps, trufled ají amarillo, kyuri, ikura.
NIKU TARTAR
Mignon, foie with miso, panca-yakiniku sauce and nori crackers.
HOTATE PHILLO
Scallops wrapped in phyllo strips with miso-rocoto sauce, lemon zest and Maldon salt.
TATAKI SALAD
Seared tuna, lettuce mix, caesar Nikkei sauce, cherry tomato, avocado.
TUMBO SHRIMP
Crispy shrimps with slightly spicy tumbo sauce.
INCA GYOZA
Duck confit, caramelized onions,
shiitake, ají amarillo sauce.
FRUTOS DO MAR AO FOGO
Sautéed seafood, togarashi-butter, ginger, lime.
HOTATE PARMA (2 pieces)
Scallops, ají panca curry, Grana Padano, lime.
PISCO RIBS
Baby back, citrus pisco glaze, coriander, cacao nibs.
ZENSAI
TOKUSEN
PATO MOCHERO
Crispy duck leg, wok rice, shiitake,
smoked pork, passion fruit-acerola honey.
WAGYU CHAHAN
Mignon, foie gras tare, wok rice,
onsen egg, katsuo furikake.
KUROI RAMEN
Chargrilled seafood, black curry noodles, cherry tomatoes, spicy mayo.
SHIROMI MISOYAKI
White fish with coconut and miso butter.
EBI TOBANJAN
Sautéed shrimps with shiitake,
spicy garlic sauce, lime, grilled kimchi.
SALMON CRIOLLO
Miso marinated, smoked tare,
pickled red onion and nori crackers.
BALSAMIC TRUFFLE
Mignon, white truffle oil, miso mashed potato and sauteed mushrooms.
