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Our Menu

At Kawori, we offer a high level of Japanese cuisine, always respecting tradition with Mediterranean touches and always with a fresh and quality product.
UNUSUAL JAPANESE RESTAURANT

Cold Starters

It is the best way to start your experience, in them we look for soft and silky textures with citrus and fruit nuances… pure elegance.

Gilt-head bream Usuzukuri
11.90

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

SALMON USUZUKURI
10.90

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

SCALLOP USUZUKURI
13.50

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.

Scallops
5.00

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

TUNA AND AVOCADO TARTARE
10.90

With chopped wasabi, tomato jam and crispy lotus flower.

TURBOT USUZUKURI
13.50

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 TUNA BELLY
15.90

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.

UNUSUAL JAPANESE RESTAURANT

hot starters

There is no better way to continue than with typical Japanese and Asian starters that we give them a spin, merging the Mediterranean and Japanese culture, intense flavors predominate.

CRISPY CHICKEN GYOZA (2 UNITS)
4.90

With kabocha foam, miso and gorgonzola.

SHRIMP ROLLS (2 PIECES)
6.50

King prawns wrapped in brick pastry and cream cheese, accompanied by pickled green apple, chopped shiso and sweet chili and lime sauce.

TACO JAPAN MEX
9.80

Crunchy gyoza dough, accompanied by Iberian pork belly cooked chashu style, egg yolk cooked at low temperature with kimchee and orange, pico de gallo with sisho and yuzu vinaigrette, and cochinita pibil sauce with achiote and caramelized soy.

DIM SUM (4 PIECES)
15.90

Little bags of red prawn and steamed dai-dai, accompanied by Iberian pork broth and tonkotsu-style free-range chicken, with miso, thyme and Parmesan.

OXTAIL DIM-SUM (4 PIECES)
17.90

Stuffed with oxtail and oyster sauce, served with a honeyed shellfish base, black garlic, kombu soybeans, potato, Japanese-style pickled sitake mushroom and soybean sprouts.

HAMACHI DONUT
9.80

Creamy Idiazabal cheese fritter, covered with Hamachi, accompanied with Tobico Yuzu roe and smoked sauce.

A journey through our dishes

UNUSUAL JAPANESE RESTAURANT

Uramakis

We are looking for a fun game of flavors and textures that together create new taste experiences.

URAMAKI BY KANI
10.90

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

TUNA URAMAKI
10.90

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

TUNA BELLY URAMAKI
18.90

Filled with brie cheese coated in Japanese panko, takuan, and covered with tuna belly and grilled aubergine, tomato and thyme jam, black olive and Parmesan tapenade, grated botarga, tobiko-yuzu roe, aroma of rosemary and minced shiso

SHRIMP URAMAKI
10.90

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

IBERIAN URAMAKI
11.90

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

OCTOPUS URAMAKI
22.90

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.

IBERIAN URAMAKI MUSHROOMS
13.90

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

DUCK BREAST URAMAKI
17.90

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.

TEMPURA MAKI
9.80

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

Maki tropical (6 pieces)
13.90

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.

LOBSTER URAMAKI
24.90

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.

UNUSUAL JAPANESE RESTAURANT

Nigiris

With them we try to achieve a wide range of very varied flavors that in turn maintain a perfect balance and harmony.

SALMON NIGIRI
3.00

Flambéed with curry cream, mango and Japanese mustard, and tomato and thyme jam.

SALMON MUSHROOM NIGIRI
3.40

Flambéed with mushroom cream, yakiniku sauce, charcoal aroma and kabocha foam, miso and gorgonzola.

SEA BREAM NIGIRI
3.20

Flambéed, with confit fig in umesyu or mango (depending on the season), salmon roe, minced shiso and grated kaffir lime.

GOLDEN TAPENADE NIGIRI
3.20

Flambéed, with black olive and Parmesan tapenade, grated botarga and basil oil.

TUNA NIGIRI
3.20

With wasabi soy sauce, yuzu cream and white sesame foam.

TUNA BELLY NIGIRI
4.90

With mushroom cream and laminated fresh truffle.

DUCK NIGIRI
4.90

Flambéed and accompanied with syrup of fig, quince, pomegranate and citrus ponzu.

PRAWN NIGIRI
4.00

At low temperature, with wasabi soy sauce, lobster and kimchi foam, coconut milk, honey, rosemary and tobiko-yuzu roe.

SCALLOP NIGIRI
4.00

Flambéed with crunchy lotus root, basil cream, salmon roe, orange aroma and smoked oil.

SEA BASS NIGIRI
3.50

Flambéed with foie and tartufo cream.

EEL NIGIRI
4.90

Eel cooked Japanese style, accompanied by glazed foie micuit, raspberry and yuzu foam, sanso (Japanese pepper) and dehydrated strawberry tile.

IBERIAN FEATHER NIGIRI
4.00

Iberian feather cooked at low temperature and sealed on the grill with Pedro Ximenez reduction, accompanied with potato foam and kimchee, pickled shiitake, yuzu kosho and charcoal aroma.

WAGYU NIGIRI
4.40

Wrapped with Pak Choi leaf and served with romescu sauce with white sesame, smoked sauce and caramelized pumpkin glass.

NIGIRI OF CARABINIERI
7.90

Covered with sea urchin, accompanied with sisho citrus jelly, yuzu and umesyu air.

UNUSUAL JAPANESE RESTAURANT

Donburis

With the donburis we want to open the door to the world and show the daily cuisine of the Japanese country, always with our stamp of some nuances that make them kawori dishes.

KAISEN DON
10.90

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

CHILI CRAB CURRY
17.00

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.

Yakisoba
10.90

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

We work with the best quality raw material

UNUSUAL JAPANESE RESTAURANT

Meats

Here you can find traditional dishes and others of their own style, always respecting and using the traditional processes and techniques of Japanese cuisine.

MATURED OLD COW TATAKI
17.90

Beef cooked at low temperature tataki style, accompanied by rice croquette, sautéed pak-choi with kimchee sauce, all accompanied with our Kawori style sauce, with acid/sweet and slightly spicy touches, Japanese curry cream and mango, sesame black grain and aroma of rosemary.

JAPANESE BURGER
11.50

Japanese-style marinated pork accompanied by demi-glacé sauce, boletus, truffle cream, egg cooked at low temperature and potato chips.

We take care of every detail with the utmost dedication

UNUSUAL JAPANESE RESTAURANT

Desserts

In our desserts you can find mostly western interpretations reconverted and combined with Japanese and Asian ingredients.

CHOCOLATE COULANT WITH GINGER ICE CREAM
6.50

Accompanied by white chocolate cream and passion fruit.

BROWNIE SKEWER (2 UNITS)
6.90

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

CANDIED FRUITS WITH ROASTED GREEN TEA AND UMESYU
5.90

Accompanied by yuzu sorbet, Japanese pepper and peta zetas.

WHITE CHOCOLATE AND DAY-DAY CHEESECAKE
6.90

Accompanied by azuki foam, crispy plantain and dehydrated raspberry.

FRENCH TOAST
6.90

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

*You can find the references of the available wines in the section our wines.

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