CHEF TASTING MENU
................................$A tour of the best creations of chef Víctor Planas with seasonal products, unique dishes that you can only try in this exceptional menu. LIMITED AVAILABILITY
TASTING MENU KENSEI
................................$· Organic vegetable tsukemono · Clams with sake · "Royal" egg with salmon · Usuzukuri · Seabass with daikon and carrot kimchi · Toro with pico de gallo · Scallop and Japanese mushrooms grilled · Kensei nigiri selection · Low-temperature wagyu with teriyaki sauce · Dessert · "Petit fours"
JAPANESE GARLIC EDAMAME
................................$Edamame sautéed with garlic, ginger and sichimi
"ROYAL" EGGS WITH SALMON
................................$Salmon tartare, hollandaise sauce with yuzu kosho, quail egg on wheat crisp
CHICKEN KATSUCURRY KOROKKE
................................$Japanese croquettes of chicken wings fried in panko, Japanese curry and fermented cabbage salad
CLAMS WITH SAKE
................................$With sake broth, ginger, kombu seaweed and jalapeño
SEARED SCALLOPS AND JAPANESE MUSHROOMS
................................$With browned butter and yuzu kosho
MISO SOUP
................................$Dashi broth, miso, Iberian ham, poached quail egg, tofu, spring onion and wakame seaweed
PRAWN TEMPURA
................................$With daikon, ginger and tentsuyu sauce.
TSUKEMONO
................................$Organic pickled and fermented vegetables (3 months), tomato water jelly, avocado shio koji
VEGETABLES AND ROMAINE LETTUCE SALAD
................................$Vegetables, romaine lettuce, fried tofu, avocado and tomato marinated in sunomono with rosemary and ginger vinaigrette
SPICY TUNA
................................$With tapioca chips.
NEGITORO BRIOCHE
................................$Tuna tartare, sea urchin, gold paper and ginger. *Ossetra caviar option (supplement) +26
TORO
................................$With pico de gallo and mentaiko
SEA BASS
................................$With daikon and carrot kimchi, garlic chips and coriander sprouts.
MORIAWASE
................................$Selected cuts of fish and seafood. 5 varieties, 3 cuts each.
TUNA SELECTION
................................$Tasting of the three parts of tuna: akami, chutoro and toro. ( 9 cuts )
SALMON
................................$6 cuts of the best Norwegian salmon
SEA BASS
................................$6 cuts of local sea bass
AKAMI
................................$6 cuts of tuna loin
ŌTORO
................................$6 cuts of tuna belly
Tuna loin
................................$with shoyu koji sauce and kizami wasabi
Salmon
................................$cured in kombu seaweed with umeboshi crème fraîche
Sea bass
................................$with fermented lemon and coriander
Tuna belly
................................$gunkan with fried quail egg
Raw Scallop
................................$tartare on crispy black rice
Toro
................................$with romesco chipotle
NORWAY LOBSTER
................................$RED PRAWN
................................$Kabayaki eel
................................$Wagyu A5
................................$AKAMI
................................$With shoyu koji sauce and kizami wasabi
CURED SALMON
................................$In kombu seaweed with umeboshi crème fraîche
SEABASS
................................$With fermented lemon and coriander
SQUID TARTARE
................................$On crispy black rice
SCALLOP
................................$With Stilton cheese
JAPANESE WAGYU A5
................................$With foie gras
ARANCINI
................................$Of sukiyaki tuna
CAVIAR
................................$Ossetra
GUNKAN
................................$Spicy tuna and quail egg
ATLANTIC SEABASS
................................$Marinated, with avocado, shiso and pistachio
NORWEGIAN SALMON
................................$Avocado, cucumber and tosazu jelly
AVOCADO
................................$Shio koji avocado, coriander and sesame
SCARLET PRAWN (4 cuts)
................................$Avocado, tobiko, tenkasu and its own essence sauce
SOFT-SHELL CRAB
................................$Masago roe and chilli sauce
PRAWNS
................................$Fried in panko, avocado, popcorn powder and tare sauce
LOBSTER (4 cuts)
................................$Avocado, soy paper and sesame with toasted butter and ponzu sauce
TUNA
................................$Spicy tuna tartare, green asparagus and arare
JAPANESE WAGYU A5 (100g)
................................$Cooked at the table on volcanic stone (ISHIYAKI), served with fried rice with pork cracklings from its own fat
LOW TEMPERATURE WAGYU
................................$With teriyaki sauce, celeriac purée and lotus root chips
SEAFOOD TOBAN YAKI
................................$Casserole of lobster, red prawn, scallop, clams, okra, green asparagus and konjac noodles
MISO-MARINATED SALMON
................................$Cooked Hoba Yaki style on a magnolia leaf
LAMB SHANK
................................$Glazed, with parsnip and ginger purée
Kamameshi
................................$Mushroom rice
Gohan
................................$Traditional white rice.
Okinawa Donuts
................................$Traditional donuts from the island of Okinawa. Made fresh to order and served with Valrhona chocolate and fresh strawberries
Yuzu mousse
................................$Filled with red fruit coulis on a cocoa crumble
Coconut tiramisu kakigori
................................$Our version of a coconut tiramisu in a traditional Japanese shaved ice dessert
Catalan cream mochi
................................$With white chocolate, crunchy cinnamon, mango and citrus coulis
chocolate daruma
................................$With smoked cheese ice cream, sugared nuts and cointreau
Petit Fours
................................$A selection of our artisan 'petit fours'