Filled with tuna, crispy wonton, chives, spicy mayo, topped with avocado and tofu feta base.

Filled with salmon, chives, spicy mayo and avocado, with salmon and wonton crispy topping, and maracuyá and eel dressing.

Filled with Salmon, Chives, Spicy Mayo and Avocado, with Salmon and Wonton Crispy topping, and Maracuyá and Eel dressing. Filled with Snow Crab, Chives and cucumber, with tuna, salmon and avocado topping, eel and ikura dressing and crispy wonton.

Filled with snow crab, chives, lettuce and avocado, with tobiko and shrimp tempura glazed in gochujang.

Filled with shrimp, asparagus and spicy mayo, with a topping of itogaki, eel and ikura dressing (salmon roe).

Filled with crab and wrapped in soybean paper, accompanied by truffle butter.

Nordic salmon.

Tuna Tenderloin.

Snapper.

Japanese octopus.

Salmon eggs.

Japanese medium-fatty fish.

Japanese Amberjack fish.

Caviar Oscietra is made of de russian 50 gramos

Wok rice with duck, garlic chips, demi-glace and micro coriander.

Wok rice with corn, cauliflower, spring onion, pickled red cabbage and double soy sauce.

Crispy rice molded with salmon topping and toban djan topped with ikura (salmon roe) and micro coriander.

Edamame glazed in sakura sauce, katsobushi and chilli threads.

Stuffed mushrooms, beef demi-glace, truffled cream and micro shiso.

Steam bao stuffed with short rib glazed in eel sauce, coleslaw, pickled purple cabbage and crispy kale.

Tempurated nori, beef fillet stuffing, teriyaki glaze, pico de gallo, yuzu gel and micro cilantro.

Filled with lobster, on a base of lobster bisque, crispy wonton and micro mint.

Bunapi mushroom, Oyster mushroom, Enoki, yuzu hollandaise and micro mint.

Truffled triple-cooked.

Japanese citrus in sorbet and cream accompanied by pistachio crisp, matcha tea cream and dry meringue.

White chocolate cream, chocolate and coffee crunch, accompanied by coriander seed and raspberry ice cream.

Venezuelan chocolate, milk chocolate mousse, passion fruit gel and chocolate sponge cake.

Coconut tres leches cake , dulce de leche whipped cream, coconut kenelle.

Fine cake with a liquid explosion of matcha and white chocolate, with coconut ice cream.

D.O.C.G. Prosecco, Italy, Glera

Cup: 7

Bottle: 35

Cup: 8

Bottle: 40

Cup: 8

Bottle: 40

Bottle: 190

Bottle: 65

Spanish A.O.C. Champagne, France, Pinot Noir, Pinot Meuniere, Chardonnay

Bottle: 150

A.O.C. Champagne, France, Pinot Noir, Pinot Meunier, Chardonnay

Bottle: 160

A.O.C. Champagne, France, Pinot Noir, Pinot Meunier, Chardonnay

Bottle: 300

Valle de Casablanca, Chile, Chardonnay y Pinot Noir

Bottle: 42

Mendoza, Argentina, Chardonnay

Bottle: 30

Mendoza, Argentina, Chardonnay

Cup: 7

Bottle: 34

Valle Bio Bio, Chile, Riesling

Bottle: 34

D.O. Rías Baixas, España, Albariño

Bottle: 30

D.O. Rueda, España, Verdejo

Cup: 6

Bottle: 34

D.O.Ca. Rioja, España, Viura

Bottle: 200

D.O.Ca. Rioja, España, Garnacha, Tempranillo

Bottle: 32

Bottle: 85

Cup: 5

Bottle: 25

Mendoza, Argentina, Carbernet Sauvignon, Malbec , Syrah

Bottle: 68

D.O.P. Utiel Requena, Bobal Espana

Bottle: 34

D.O. Ribera del Duero, España, Tinto fino y Merlot

Bottle: 250

D.O. Ribera del Duero, España, Tinto fino

Bottle: 270

Bottle: 180

D.O.Ca. Rioja, España, Tempranillo y Graciano

Bottle: 100

D.O.Ca. Rioja, Spain, Tempranillo and others

Bottle: 140

D.O.Ca. Rioja, España, Tempranillo, Graciano, Mazuelo y Garnacha

Bottle: 125

D.O.Ca. Rioja, Spain, Tempranillo, Graciano, Mazuelo and Garnacha

Bottle: 400

D.O.C.G. Barolo, Italy, Nebbiolo

Bottle: 85

Bottle: 85

Bottle: 90

Bottle: 45

Bottle: 45

Bottle: 50

Salvaje Vodka, cucumber and basil syrup, lemon juice and ginger beer

Cup: 11

Blanco Tequila, Cocuy, salted corn syrup, lemon juice, grapefruit soda

Cup: 11

Blanco Tequila, ginger syrup, smoked parchita juice and lemon

Cup: 11

Gin Tanqueray, lychee, raspberry, lemon and egg white

Cup: 9

Sta Teresa Linaje Rhum, mint, lemon, sugar and prosecco

Cup: 9

Whisky Grant 12, Yuzu, sour mix and egg white

Cup: 9

Reposado Tequila, agave, lemon and tajín

Cup: 9

Blanco Tequila, yuzu, lemon and togarashi

Cup: 9

Vodka, vainilla syrup, parchita, lemon and prosseco shot

Cup: 9

Vodka, lemon and spice mix salvaje

Cup: 9

Cup: 4

Cup: 8

Bottle: 80

Cup: 9

Bottle: 120

Cup: 7

Bottle: 90

Cup: 8

Bottle: 90

Cup: 8

Bottle: 100

Cup: 9

Bottle: 160

Cup: 9

Bottle: 100

Cup: 11

Bottle: 100

Cup: 12

Bottle: 110

Cup: 12

Bottle: 110

Cup: 25

Bottle: 253

Cup: 11

Bottle: 110

Glass: 8

Bottle: 100

Cup: 10

Bottle: 100

Cup: 40

Bottle: 300

Cup: 8

Bottle: 75

Cup: 8

Bottle: 75

Cup: 24

Bottle: 240

Cup: 8

Bottle: 75

Cup: 8.5

Bottle: 120

Cup: 50

Bottle: 470

Cup: 7

Bottle: 65

Cup: 8

Bottle: 85

Cup: 12

Bottle: 115

Cup: 25

Bottle: 220

Cup: 30

Bottle: 295

Cup: 21

Bottle: 190

Cup: 13.5

Bottle: 211

Cup: 18

Bottle: 213

Cup: 30

Bottle: 305

Cup: 15

Bottle: 145

Cup: 7

Bottle: 107

Cup: 16

Bottle: 150

Cup: 8

Bottle: 128

Cup: 10

Bottle: 90

Cup: 8

Bottle: 70

Cup: 7

Bottle: 70

Cup: 8

Bottle: 85

Cup: 22

Bottle: 230

Cup: 65

Bottle: 600

Cup: 11

Bottle: 100

Cup: 7

Bottle: 70

Cup: 9

Bottle: 80

Cup: 10

Bottle: 90

Cup: 11

Bottle: 100

Cup: 9

Bottle: 80

Cup: 11

Bottle: 100

Cup: 12

Bottle: 120

Cup: 20

Bottle: 241

Cup: 16

Bottle: 150

Cup: 7

Bottle: 60

Cup: 7

Bottle: 60

Cup: 26

Bottle: 289

Cup: 69.50

Bottle: 833

Cup: 7

Bottle: 104

Cup: 7

Bottle: 104

Cup: 10.50

Cup: 4

Cup: 6

Cup: 4

Cup: 4

Cup: 9

Cup: 5

Cup: 21

Bottle: 252

Cup: 7

Cup: 6

Cup: 10

Cup: 10

Cup: 3.5

Cup: 9

Cup: 4

Thin slices of kampachi with sudashi sauce, serranito pepper and micro cilantro.

Miso soup with toasted tofu, chives and lemon zest.

Cauliflower smoked in apple wood, filled with cauliflower coulis, tofu feta base with yellow chilli, spring onion oil, garlic chip, micro shiso and chilli threads.

Filled with crab and wrapped in soybean paper, accompanied by truffle butter.

Sea bass, bathed in ponzu emulsion, accompanied by robata-grilled asparagus and marinated sea beans.

Beef fillet matured, accompanied by yuzu hollandaise.

Filled with tuna, wonton crispy, chives, spicy mayo, with avocado topping and on a tofu feta base.

Filled with salmon, chives, spicy mayo and avocado, with salmon and wonton crispy topping, and maracuyá and eel dressing.

Filled with shrimp, asparagus and spicy mayo, with a topping of itogaki, eel and ikura dressing.

Cucumber, tempured asparagus, kampio, takuan, yamagobo, shibazuke topping, smoked pepper and avocado, accompanied with garlic ponzu soy.

White chocolate cream, chocolate and coffee crunch, accompanied by coriander seed and raspberry ice cream.