• MACARELA WRAPPED IN PICKLED CARROT AND TURNIP
SALTY COOKIE WITH SALMON, MISO AND CHIVES
BREADED FISH WITH AMARANTH
KAISO SEAWEED WITH TOMATO AND CUCUMBER
SOUP
• MISO WITH SATOIMO, SHRIMP AND NOPAL
SASHIMI
• FINE CUT OCTOPUS AND SCALLOP
SUSHI
• BREADED SHRIMP ROLL AND AVOCADO INSIDE WITH KANI SALAD ON TOP
SEA FOOD
• SEALED TUNA WITH GARLIC AND BUTTER SAUCE
MEAT
• SIRLOIN WITH BUTTER, ROSEMARY AND SAKE WITH MISO SAUCE AND CHILI, ACCOMPAINED BY ASPARAGUS AND CHILE MORRON
DESSERT
• ROASTED GREEN TEA FLAN
SYOKADO
• FRIED WONTON STUFFED WITH CHEESE
• RENKON BATHED IN VINEGAR WITH SMOKED SALMON
• BROCCOLI WITH BLACK MISO
• CUCUMBER AND WAKAME SUNOMONO
• TAMAGOYAKI
• ROASTED SALMON CHEEK
• SHRIMP AVOCADO AND SOY SAUCE WITH WASABI
• FISH AND CARROT TEMPURA
• TORINANBAN
