AMBERJACK CEVICHE | 72
Grilled Bruschetta, yellow tomatoes vinaigrette, preserved lemon, fresh herbs & yuzu 
SQUARES | 68
Red tuna tartare, crispy rice, truffle avocado, green chili, togarashi & sesame oil
AMBERJACK SASHIMI | 66
Ponzu, tomato cream, sweet basil, celery leaf flakes & puffed rice
CRISPY RICE CUBES | 72
Spicy amberjack, crispy rice, shoyu & yuzu koshō
FISH CHAPAPI | 78
Sea bass wrapped in thin tampura, “taco style” guacamole, Asian green salsa, meant and cilantro
shrimp cubes | 74

CRISPY CALAMARI | 64
Crispy calamari rings with togarashi, green chili lime, aioli & yuzu kosho
CRYSTAL SHRIMP | 68
Citrus butter and togarashi, chili, garlic, chives, basil oil & Japanese milk bun
WHITE SEA BASS SKEWER | 92
Thin noodels, white sea bass in soy and ginger glaze, cilantro, hot chili, mustard leaf salsa, dashi stockand tomatoes
SEA BASS | 66
Roasted sea bass fillet, sake and lemongrass broth, eggplant in miso & basil oil
SALTWATER FISH FROM THE ROBATAYAKI | 82
Tomato curry, grilled okra & asparagus beans, wild spinach & kaffir lime
CHICKEN GYOZA | 64
Crispy dumplings, roasted leek and green onion, chili oil & corn foam
UDON PASTA | 82
Pulled beef ragu, kaffir lime and tomatoes, chili oil, fresh mint & veal broth
TATAKI | 78
Veal sirloin, crispy potatoes, veal broth & soy caramel
BUCHER’S SKEWER | 98
Butcher’s stake roasted on the robata grill, potato gratin, creamed corn,brown butter, lemon grass, chili and ginger
NeMS | 75
Crisped rice paper, duck leg confit, Root vegetables, fresh herbs and a chili lime vinaigrette
 green vegetables ROBATAYAKI | 58
Asparagus, green bean, charred cabbage and charocal broccoli, goat yogurt and chili-lime vinaigrette
 beef fillet rabatayaki | 104
Wasabi-potatoes puree, Asian chimichurri, artichoke fries and a sweet lamb broth
CHICKEN tampura SALAD | 62
Red cabbage, lalique lettuce, cucumber, coriander, miso, citrus and peanut butter vinaigrette
green salad | 56
Iceberg and baby gem lettuce, pickled vegetables, cucumber, mint, caramelized peanuts and crunchy nori, yuzu, honey and an olive oil vinaigrette
seabass FILLET | 142
Green vegetables, charred cabbage, dashi, lemon butter & herb oil
MISO SALMON | 128
Roasted zucchini, shitake mushrooms, wild spinach, Jerusalem artichoke cream
szechuan CHICKEN | 94
Glazed chicken skewer, charred cabbage, potato cream, coriander & green onion
 OSAKA STYLE lams chops | 152
Potatoes puree, Jerusalem artichoke fries, bok choy, green bean, beef broth
TOKYO STEAK | 79 (per 100 gr)
Thinly sliced sirloin on the bone, truffle-potatoe puree, miso beef broth (by weight)