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 tuna and chives, with kimchee dressing and avocado, kizami wasabi and tempura flaked topping.

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.

Filled with cucumber, tempura aparagus, kampio, takuan, yamagobo, a topping of shibazuke, smoked pepper and avocado, accompanied by ponzu.

With snow crab and chives, topped with hamachi sashimi, toro tartar, truffled egg sauce and porcini.

1 california roll and 9 nigiris.

1 roll tekka maki and 9 nigiris.

9 types of japanese fish.

9 types of japanese fish.

Japanese fish.

Japanese scallops.

Golden snapper.

Nordic salmon.

Sea urchin.

Tuna Tenderloin.

Snapper.

Freshwater eel.

Japanese squid.

Japanese octopus.

Salmon eggs.

Fatty tuna.

Japanese medium-fatty fish.

Japanese Amberjack fish.

Lenguado.

Caviar Oscietra is made of de russian 50 gramos

Tuna, chives and wasabi.

Salmon and wasabi.

Cucumber and sesame.

Salmon strips, gochujang powder, miso, yuzu vinegar and micro shiso.

Wakame mesclun, cucumber threads, green mango threads, ponzu sauce, sesame and micro shiso.

Thin slices of octopus, with sudashi vinaigrette, nori powder, miso powder, micro coriander, chilli threads and crispy capers, accompanied by a hot volcanic stone.

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.

Shanton soup base, fresh noodles, beef, poached egg, spring onion and fresh corn.

Jasmine wok rice topped with ikura (salmon roe), micro shiso, soft boiled egg and 4oz flat meat.

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.

Tempura shrimp with wasabi mayo, crispy kale, spring onion and wasabi oil.

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.

Branzino in wild style yuzu ponzu sauce.

Robata Salmon, soy dressing and bok choy.

Roast Short Rib smoked for 12 hours in apple wood.

Teriyaki glazed lamb with crispy wonton crispy and served with brussels sprouts in kimchee sauce.

Punta trasera Angus beef con guasaca de miso y kisami wasabi.

Truffled with ponzu sauce.

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

Truffled triple-cooked.

Crispy brussel sprouts in kimchee sauce.

Fresh corn with shiso and soy butter.

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.

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

Cup: 7

Bottle: 45

Cup: 7

Bottle: 40

Bottle: 40

Bottle: 70

Bottle: 190

Bottle: 190

Bottle: 65

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

Bottle: 130

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

Bottle: 160

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

Bottle: 130

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

Bottle: 450

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

Bottle: 233

Valle de Casablanca, Chile, Chardonnay y Pinot Noir

Bottle: 42

Mendoza, Argentina, Chardonnay

Cup: 7

Bottle: 34

Valle Casa Blanca, Chile, Sauvignon Blanc

Bottle: 32

Valle Bio Bio, Chile, Riesling

Bottle: 34

Argentina-Mendoza Chardonay

Bottle: 30

Bordeaux Blanc

Bottle: 41

D.O. Rías Baixas, Spain, Albariño

Bottle: 85

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

Mendoza, Argentina, Pinot Noir

Bottle: 33

Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec y Petit Verdot. Boedeaux; France.

Bottle: 41

D.O.P. Utiel Requena, Bobal Espana

Bottle: 40

D.O. Ribera del Duero, España, Tempranillo

Bottle: 55

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

Bottle: 250

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

Bottle: 270

D.O. Ribera del Duero, España, Tinto fino y Cabernet Sauvignon

Bottle: 480

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

Bottle: 650

D.O. Alicante

Bottle: 45

Bottle: 180

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

Bottle: 140

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

Bottle: 75

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. Toscana, Italy, Sangiovese

Bottle: 34

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

Bottle: 85

Cup: 7

Bottle: 40

Bottle: 85

Bottle: 111

Bottle: 30

Bottle: 90

Bottle: 250

Bottle: 50

Cup: 11

Red fruits vodka, ginger and vanilla syrup, parchita and peach rosewater soda

Cup: 11

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

Cup: 11

Tanqueray gin, apple sour mix and umeshu liquor

Cup: 11

Tanqueray gin, pepper and ají jam, watermelon and sour mix

Cup: 11

Sta Teresa Linaje rhum, liquor and coconut cream, cocnut water, pandam syrup and curry

Cup: 11

Cacique 500 rhum, roasted pineapple, lemon, sesaem oil and parchita foam

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

Grant 12 whisky, melon liquor, coconut water and pandam syrup, matcha tea and tonic water

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

Pisco, parchita, lemon, sugar 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

Watermelon Juice, lemon, sugar and tabasco

Cup: 7

Cup: 4

Cup: 8

Bottle: 85

Cup: 9

Bottle: 120

Cup: 7.50

Bottle: 120

Cup: 7

Bottle: 60

Cup: 8

Bottle: 70

Cup: 9

Bottle: 130

Cup: 9

Bottle: 100

Cup: 11

Bottle: 100

Cup: 12

Bottle: 110

Cup: 9

Bottle: 80

Cup: 12

Bottle: 110

Cup: 31

Bottle: 253

Cup: 11

Bottle: 110

Glass: 8

Bottle: 100

Cup: 20

Bottle: 100

Cup: 40

Bottle: 300

Cup: 8

Bottle: 95

Cup: 24

Bottle: 280

Cup: 8

Bottle: 95

Cup: 24

Bottle: 240

Cup: 40

Bottle: 380

Cup: 8

Bottle: 95

Cup: 8.5

Bottle: 120

Cup: 50

Bottle: 450

Cup: 7

Bottle: 65

Cup: 8

Bottle: 85

Cup: 12

Bottle: 115

Cup: 25

Bottle: 220

Cup: 30

Bottle: 295

Cup: 65

Bottle: 600

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: 75

Cup: 8

Bottle: 85

Cup: 22

Cup: 65

Bottle: 600

Cup: 8

Bottle: 70

Cup: 11

Bottle: 100

Cup: 7

Bottle: 70

Cup: 8

Bottle: 70

Cup: 9

Bottle: 80

Cup: 10

Bottle: 90

Cup: 11

Bottle: 100

Cup: 12

Bottle: 120

Cup: 12

Bottle: 120

Cup: 14

Bottle: 140

Cup: 14

Bottle: 150

Cup: 16

Bottle: 194

Cup: 50

Bottle: 500

Cup: 14.50

Bottle: 234

Cup: 25

Bottle: 200

Bottle: 380

Cup: 7

Cup: 45

Bottle: 450

Cup: 27

Bottle: 297

Cup: 17

Bottle: 170

Cup: 9

Bottle: 80

Bottle: 1200

Bottle: 1200

Cup: 45

Bottle: 450

Cup: 20

Bottle: 241

Cup: 31

Bottle: 370

Cup: 16

Bottle: 150

Cup: 7

Bottle: 60

Cup: 7

Bottle: 60

Cup: 14.50

Bottle: 172

Cup: 26

Bottle: 289

Cup: 69.50

Bottle: 833

Cup: 7

Bottle: 104

Cup: 7

Bottle: 104

Cup: 10.50

Cup: 4

Cup: 4

Cup: 6

Cup: 4

Cup: 4

Cup: 9

Cup: 5

Cup: 21

Bottle: 252

Cup: 6

Cup: 10

Cup: 10

Cup: 11

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.