WEEKEND MENU

- From Friday evening until Sunday lunchtime -

STARTERS

スターター

  • GILDA NIPONA9

    A fresher Japanese-inspired version with tuna, shiso, and pickles.

  • CHARCOAL-GRILLED EDAMAME WITH AÑANA SALT 8

    Grilled edamame with a subtle smoky touch and the mineral character of Añana salt.
    Vegetarian dish.

  • CRISPY JAPANESE BEEF & POTATO CROQUETTE 8

    Japanese-style beef and potato croquette served with Japanese tartar sauce.

  • MISO SOUP 4,5

    Vegan option.

  • FRIED EGGPLANT WITH BLACK MISO & SHISO10,5

    Silky eggplant with black miso, balanced by the fresh aroma of shiso.
    Vegetarian dish.

  • CREAMY EGG SALAD “TAMAGO SANDO” STYLE 9

    Creamy egg salad inspired by the classic Japanese Tamago Sando sandwich.
    Vegetarian dish.

  • WATERCRESS SALAD WITH PONZU & MISO 12,5

    Watercress with ponzu and miso dengaku, finished with a crunchy touch and vegan cheese.
    Vegan option.

  • SOMENOYA SILKEN TOFU: JAPANESE TRADITION WITH BEETROOT & SESAME10,5

    Artisanal Somenoya tofu made with organic soybeans.
    Vegetarian dish.

  • GRILLED SORLUT Nº2 OYSTER WITH SAKE BATH7

    Fresh oyster served over a warm shell.

  • CRISPY EEL WRAPPED IN SHISO13,5

    Served with wasabi guacamole.

FRESH

冷菜

  • SHIME SABA WITH APPLE GELATIN & SHISO 15

    Japanese-style cured mackerel with fresh apple notes and shiso aroma.

  • RAW RED PRAWN WITH PEANUT EMULSION & JAPANESE CHILI 14,5

    Inspired by “Ebi Mayo,” with a subtle nod to Spanish garlic prawns and a light spicy touch.

  • CHARCOAL-SEARED TUNA TATAKI 24

    110 g. Lightly grilled tuna with ponzu and the fresh contrast of onion.

  • IBERIAN WAGYU TARTARE WITH EGG YOLK16

    Hand-sliced Iberian Wagyu, with egg yolk and a hint of fried garlic.

JAPANESE FRIED DISHES

揚げ物

  • COD TEMPURA WITH SANSHO MAYONNAISE20

    Juicy and light, with the citrusy touch of sansho pepper.

  • MAITAKE TEMPURA WITH COFFEE & LEMON6

    A contrast between earthy coffee notes and fresh lemon.
    Vegetarian dish.

  • MAITAKE TEMPURA WITH MATCHA SALT & TENTSUYU11

    Traditional Japanese-style tempura served with matcha salt and tentsuyu.
    Vegan option available.

  • RED PEPPER TEMPURA WITH PIMENTÓN DE LA VERA & SHICHIMI8

    With smoky paprika notes and the subtle spice of shichimi.
    Vegetarian dish.

  • LEEK TEMPURA7

    Served with miso and creamy peanut butter.
    Vegetarian dish.

  • OYSTER TEMPURA WITH MATCHA7

    Japanese-style oyster tempura with delicate matcha notes.

  • FREE-RANGE CHICKEN KARAAGE12,50

    Served with strained Greek yogurt, lime, and umami sprinkles with curry essence.

    Recommended with a squeeze of lime and sake kasu vegan cheese.

CHARCOAL GRILL

JAPANESE ROBATA TECHNIQUE
メイン

  • TSUKUNE WITH EGG YOLK & DASHI12

    Juicy chicken skewers grilled over charcoal, served with egg yolk and dashi.

  • CHARCOAL-GRILLED SQUID WITH PANCETTA & KIMCHI 17

    Grilled squid and pancetta with smoky notes and a touch of kimchi spice.

  • CHARCOAL-GRILLED TORO TUNA SECRET CUT 28

    An unusual cut of tuna with miso and ñora pepper.

  • CHARCOAL-GRILLED BABY GEM LETTUCE WITH CITRUS6

    Smoky grilled lettuce balanced with citrus freshness.
    Vegetarian dish.

  • SMOKED EEL WITH CREAMY EGG & POTATO22

    Between Japan and Valencia, with eel, creamy egg, and potato.

  • CHARCOAL-GRILLED MAITAKE10

    Choose between butter, house sauce, or half & half +3,50

    Grilled maitake mushroom with smoky notes and rich texture.
    Vegetarian dish with a vegan option.

  • CHARCOAL-GRILLED TURBOT WITH YOKALOKA SAUCE26

    Local turbot with a delicate touch of rice vinegar.

  • CHARCOAL-GRILLED IBERIAN WAGYU25

    Grilled Iberian Wagyu beef with a sauce made from sake, miso, and Japanese mustard.
    Choose between apple and herb salad or grilled baby gem lettuce.

  • GRILLED SCARLET PRAWN8

    Pure red prawn flavor.

RICE & NOODLES

締め

  • COLD UDON WITH DASHI, PONZU & EGG YOLK20

    Handmade thin udon from Akita.
    Vegan option available.

  • WAGYU FRIED RICE15

    Stir-fried rice finished with grilled wagyu and its sauce.

  • JAPANESE WHITE RICE WITH KONJAC3,8

    Lighter style rice served with furikake.

    With natto (fermented soybeans) +3,5

    Vegan option.

DESSERTS

甘味

  • KAMIKU SMOKED SHEEP CHEESECAKE
13

    Smoked sheep’s milk cheesecake. Serves 2–3.
    Creamy and intense.

  • CRISPY MONAKA ICE CREAM WITH OGURA6,5

    Choice of vanilla or matcha.
    Served with monaka wafer, sweet red bean paste, and a small mochi.

  • SEASONAL MOCHI 6

    Strawberry with sweet red bean paste (anko).

  • Tiramisake
7

    Homemade kasutera sponge cake with mascarpone and sake kasu.

  • MELON CREAM SODA 6

    Melon soda with ice cream, a symbol of retro Japanese cafes.

Extras:

  • ARTISAN CARASAU BREADL4,5

    JAPANESE SPICY OIL3

10 % VAT included.

* If you suffer from any food allergy or intolerance, please contact our staff, so that they can offer you an option or dish suitable to your needs. You can also consult our allergen chart at any time.

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