Our Menu

With tiger milk, basil cream, tobiko-yuzu roe and kaffir lime aroma.

With mango seasoned with shiso vinaigrette, basil cream, pickled beetroot, salmon roe and grated botarga.

Seasoned with yuzu miso sauce, passion fruit, red dried tomato and basil pesto, seafood cream with sweet-spicy chili, sea grapes and Thai grapefruit aroma.

Flambéed with oxtail butter, accompanied with aji-lulo, salmon roe, and crowned with an air of sake and passion fruit.

Seasoned with jalapeño and cucumber aguachile, accompanied by plankton cream, pickled apple in shisho, and an air of Japanese plum liqueur.

With chopped wasabi, tomato jam and crispy lotus flower.

Seasoned with a coconut, honey and rosemary sauce, seaweed cream with mascarpone, beetroot jelly, orange slices, yuzu cream, salmon roe, orange aroma and crispy plantain.

Cuttlefish battered with panko topped with tuna belly tartare, accompanied by minced shiso, furofuki-daikon, kumquat confit with cinnamon, basil oil and a sweet/sour sauce base.

Bathed in yuzu vinaigrette, accompanied by caramelized lime and flambéed foie, topped with date chutney, shiso and raspberries.

Filled with crumbled crab, covered with a rainbow of salmon, mango, topped with glazed raspberry foam and foie gras with dried strawberry crisps.

Shredded tuna with Japanese spices, covered with fresh tuna and shiso leaf, accompanied by seaweed and mascarpone cream, white sesame foam with pickled beetroot.

Filled with flaked tuna with Japanese spices and takuan, and covered with flamed tuna belly and aubergine, tomato and thyme jam, black olive and Parmesan tapenade, tobiko-yuzu roe, aromas of basil and chopped shiso.

Prawn tempura, crumbled crab, covered with avocado, lobster foam with kimchee, leche de tigre, tobiko-yuzu roe, and crispy plantain.

Stuffed with boletus croquette, covered with Iberian ham, truffle cream and Pedro Ximénez reduction.

Filled with Soft Shell Crab and grilled aubergine, covered with octopus, mojo picón, sea urchin and potato crystals, and accompanied by octopus tartare with a crunchy tapioca base, live orange wedge, date chutney, almagro aubergine , daikon and Japanese-style pickled sitake mushroom.

Boletus rice base covered with suckling lamb cooked at low temperature, accompanied by kimchi cabbage fermented by us, mint and cumin cream, and the suckling lamb chop itself.

Filled with crab croquette covered with flambéed scallop and accompanied with kimchee and lime sauce, kimchee cabbage fermented by us, crowned with crunchy plantains.

Filled with boletus croquette covered with Iberian ham, mushroom cream, laminated black truffle and Pedro Ximénez reduction.

Filled with tempura bimi, takuan and vegetables, covered with low-temperature duck breast. Garlic eryngii mushroom carpaccio, foie foam, soy and blood orange reduction and caramelised orange crunch.

Filled with salmon and brie with a touch of smoke, citrus maldon and basil cream.

With soy paper wrapper, stuffed with crab croquette, covered with Galician spider crab tartare, seafood cream with sweet-spicy chili, salmon roe and crispy dehydrated pineapple.

Stuffed with soft-shell crab in tempura, cream cheese, covered with low-temperature Canadian lobster and seasoned with a Japanese gazpacho-style sauce, citrus yuzu cream, salmon roe, crispy squid ink and kaffir lime zest.

Filled with braised sea bream, red onion and avocado, covered with salmon and shrimp, accompanied by anchovy cream, topped with shiitake mushrooms.

Filled with tempura enoki mushroom and braised leek, covered with the scarlet shrimp itself, and accompanied by egg yolk paste infused with umeboshi (Japanese plum paste).

Three types of sashimi-style filleted fish accompanied by white rice and salmon roe.

We accompany it with udon pasta, blue shell crab from the lagoon, Japanese curry, chili, lime, and two options, coriander or sisho leaf, and Pedro Ximénez.

Wok sautéed wheat noodles with vegetables and seafood accompanied by dried bonito and basil cream.

Chocolate and black sesame, banana tempura with kinako and vanilla mochi, accompanied by jasmine tea and coconut cream.

Accompanied by yuzu sorbet, Japanese pepper and peta zetas.

Sweet-spicy chocolate bomb and Japanese plum liqueur, accompanied by passion fruit cremè-brulee and candied strawberries with balsamic.

Accompanied by azuki foam, crispy plantain and dehydrated raspberry.

Bathed in white sesame English cream, glazed with brown sugar, accompanied by lychee ice cream and candied kumquat.

Creamy cheesecake baked in the Basque style, with a pancake base, apple confit in daidai and accompanied by matcha tea foam.