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pick up your favorites and enjoy them wherever you like
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eS
|
en
nigiri sampler
CLassic | 定番
protein variety
x6u
· $
29.500
x2u Trout, truffle oil, sea salt.
x2u Shiromi, spicy mayo, pachikay.
x2u Red tuna, ponzu sauce, scallion.
x12u
· $
41.700
x2u Trout, truffle oil, sea salt.
x2u Trout, batayaki, tajín.
x2u Trout, nori sauce.
x2u Shiromi, spicy mayo, pachikay.
x2u Shiromi, umami, scallion.
Trout | マス
variedad de proteínas
x6u
· $
27.000
x2u Trout, truffle oil, sea salt.
x2u Trout, batayaki, tajín.
x2u Trout, nori sauce.
x12u
· $
39.700
x4u Trout, truffle oil, sea salt.
x4u Trout, batayaki, tajín.
x4u Trout, nori sauce.
sashimi sampler
CLÁSICO | 定番
protein variety
x6u
· $
27.200
x2u Trucha, aceite de trufa y sal marina.
x2u Shiromi, mayo spicy y pachikay.
x2u Atún rojo, ponzu, verdeo.
x12u
· $
38.000
x2u Trucha, aceite de trufa y sal marina.
x2u Trucha, batayaki y tajín.
x2u Trucha, salsa nori.
x2u Shiromi, mayo spicy y pachikay.
x2u Shiromi, umami y verdeo.
TRUCHA | マス
variedad de proteínas
x6u
· $
26.100
x2u Trucha, aceite de trufa y sal marina.
x2u Trucha, batayaki y tajín.
x2u Trucha, salsa nori.
x12u
· $
37.900
x4u Trucha, aceite de trufa y sal marina.
x4u Trucha, batayaki y tajín.
x4u Trucha, salsa nori.
chirashi
SUSHI RICE TOPPED PROTEINS AND FRESH SEASONAL INGREDIENTS BASED ON AVAILABILITY.
Toppings included in every option:
Pachikay · Furilot · Furikake · Avocado · Spicy mayo · Umami · Cucumber · Scallion · Sesame
Classic
· $
40.000
590 GR
8 Shiromi cuts & 4 Trout sashimis.
Trout
· $
39.500
590 GR
8 Trout cuts & 4 Trout sashimi.
Shiromi
· $
41.900
590 GR
8 Shiromi cuts & 4 Shiromi sashimi.
Veggie
· $
36.200
620 GR
Marinated tofu, inari tofu, shiitake, avocado, mango and cucumber.
Han
· $
28.300
360 GR
5 Trout cuts & 2 Shiromi sashimi.
ADDS-ONS AVAILABLE:
Scallops, batayaki
$
6.500
Shrimps, hisosu
$
3.500
Red tuna tartar
$
4.400
Avocado cubes
$
2.600
Torched
Spicy
Vegetarian
Our menu and products are subject availability. We prioritize the quality of our ingredients. We recommend checking before ordering.
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