Our Menu

OMAKASE

Tasting menus will be served for the whole table · Approximate duration 2.5 hours · Wine pairing available.

  • TASTING MENU KENSEI 85

    · Organic vegetable tsukemono
    · Clams with sake
    · Egg royale with salmon
    · Usuzukuri: Sea bass with daikon and carrot kimchi; Toro with "pico de Gallo"
    · Scallop and Japanese mushrooms on fire
    · Selected Kensei Nigiri
    · Miso-marinated salmon
    · Low-temperature wagyu with teriyaki sauce
    · Pre dessert / · Dessert / · Coffee and petit fours

  • CHEF TASTING MENU 150

    A tour of the best creations of Chef Victor Planas.
    LIMITED AVAILABILITY

  • EDOMAE TASTING MENU 80

    (maximum 4 people)

    · Sashimi moriawase
    · Usuzukuri with ponzu sauce
    · Selection of nigiri and hosomaki
    · Temaki Negitoro
    · Pre dessert
    · Dessert
    · Coffee and petit fours

A LA CARTE

STARTERS

  • 10. EDAMAME BEANS 5.25
  • 11. EDAMAME BEANS with Japanese garlic 7.5

    Edamame sautéed with garlic and ginger

  • 12. YAKITORI LOLLIPOP CHICKEN 13.50

    Low temperature and finished in robata, with wakame salad and spring onion

  • 13. EGGS ROYALE WITH SALMON 13.75 ( 2 units )

    Fried quail eggs, salmon tartare, Hollandaise sauce with yuzu kosho on a tapioca cracker.

  • 14. CLAMS WITH SAKE 19

    With ginger, kombu seaweed and jalapeño pepper.

  • 15. SCALLOPS AND JAPANESE MUSHROOMS ON FIRE 12 ( 2 units )

    With toasted butter and yuzu kosho.

SALADS & SOUPS

  • 17. Tsukemono 14,25

    Pickled and fermented ecologic vegetables, gelly tomato water, olive dust and cress

  • 18. Fried fresh tofu 14,25

    With citrus soy dressing, pickled onion, sichimi and cress

  • 19. Miso soup 9

    Iberian ham dashi broth, poached quail egg, tofu, spring onion and wakame seaweed

RAW SECTION

TARTAR

  • 20. Classic spicy tuna 22

    With tapioca crackers

  • 21. Fish and chips 19

    Yellow tail fish with Yuzu and truffle dressing, Canarian potato chips and tempura flakes.

  • 22. Negitoro brioche 25,25

    With sea urchin, gold paper and ginger. Add optional caviar · (+25)

USUZUKURI (CARPACCIO)

  • 26. Toro 22

    With “pico de Gallo” and mentaiko.

  • 27. Sea bass 18

    Garlic, daikon kimchi and carrot chips

  • 29. Japanese A5 Wagyu tataki 38

    Ginger, wasabi stem and leek chips

SASHIMI

  • 30. Tuna selection 32

    Three of the very best cuts of tuna. (9 slices)

  • 33. Salmon 15,75

    6 raw slices of the finest Norwegian Salmon

  • 34. Moriawase 42

    Selected cuts of fish and seafood. 5 varieties, 3 cuts each.

SUSHI

Nigiri (1 unit)

  • 40. Tuna loin with shoyu koji sauce 5,25
  • 41. Salmon cured in kombu seaweed with umeboshi créme fraiche 4
  • 42. White fish with fermented lemon 4
  • 43. Spicy tuna gunkan with fried quail egg 4,75
  • 44. Squid tartare over crispy black rice 4,25
  • 45. Toro with chipotle romesco sauce 6,50
  • 46. Scallop with Stilton cheese 4,50
  • 48. Japanese Wagyu A5 with foie gras 10
  • 50. Red shrimp 8,50
  • 52. Crayfish 10,50
  • 53. Elvers and garlic chips 15,75
  • 54. Caviar Ossetra 21
  • 55. Kabayaki eel 6

URAMAKI (rice outside)

  • 61. Scarlet prawn in tempura, avocado, tobiko roe and essence sauce 27
  • 62. Soft shell crab, avocado, masago roe and chili 22
  • 63. Snow crab, avocado and cucumber with tosazu sauce jelly 26
  • 64. King prawn fried in panko with avocado, popcorn powder and tare sauce 20
  • 65. Salmon, mango and avocado with spicy mayonnaise and coriander 18

FUTOMAKI (rice inside)

  • 66. Lobster and avocado, wrapped in soy and sesame paper with toasted butter sauce and ponzu 36,75
  • 60. Spicy tuna with low temperature egg 21

HOSOMAKI (classic)

  • 67. Tuna 13
  • 68. Salmon 11
  • 69. Avocado 10
  • 70. Cucumber 8
  • 39. CHEF SELECTION 52.5

    6 Kensei nigiris + 1 uramaki

EXTRAS: 71. Fresh Wasabi · 6 / 72. Ossetra caviar · 120

MAIN COURSES

  • 78. Authentic sliced Japanese A5 wagyu 86 (per 100gr)

    SUKIYAKI - Cooked at the table in the sukiyaki broth or ISHIYAKI - Cooked at the table on volcanic stone with fried rice of torreznos of its fat

  • 75. Kamameshi 28

    Mushroom rice, low temperature egg and truffle

  • 76. Lobster ramen 55

    With fresh noodles, marinated egg, squid Naruto and nori

  • 77. Low temperature wagyu 37

    With teriyaki sauce, celeriac purée and lotus chips

  • 79. Salmon marinated in miso 24,50

    Cooked hoba yaki style in magnolia leaf

  • 80. Glazed lamb shank 28

    With parsnip and ginger purée

TEMPURA

  • 91. Kakiage (vegetables) 14,75
  • 92. Prawns 18

SIDES

  • 93. Vegetable salad with rosemary and ginger dressing 8,50
  • 94. Baby spinach salad with sesame sauce 8,50
  • 95. Plain rice 5,25

DESSERTS

  • 121 Okinawa donuts 12

    Traditional donuts from the island of Okinawa. Made fresh to order and served with Valrhona chocolate and fresh strawberries.

  • 123 Yuzu mousse 10

    Filled with red fruit coulis on a cocoa crumble.

  • 125 Coconut tiramisu kakigori 10

    Our version of a coconut tiramisu in a traditional Japanese shaved ice dessert.

  • 127 Catalan cream mochi 9

    With lemon crumble, orange granita, caramel crunch and cinnamon sponge.

  • 128 Petit fours 14

    A selection of our artisan 'petit fours'

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Drinks Menu