Reserve
Reserve

Travelling Cuisine

1

Stårtērs

  • Oysters4 | 4,5

    natural, seasoned or char grilled

  • Tuna Tartare16

    dressed Osaka style with crunchy rice paper

  • Chilli Crab Brioche12

    indonesian-style royal crab stew in brioche bread

  • Vague Omelette14

    Free-range eggs with black potatoes, katsuobushi, okonomi sauce and Japanese mayonnaise

  • Tomatoes12

    pickled in vegan dashi, basil and smoked oil

  • Green Papaya Salad12,5

    Green papaya, mango, red onion and peanuts with Thai lime and sesame dressing.

  • Wild Ceviche18

    tempered in the grill in banana leaves with yellow chili pepper and coconut "leche de tigre"

  • Aguachile Toasts10

    Crispy tacos with Mexican marinated shrimps, cucumber, coriander and spring onion. (2u)

  • Rib Tacos14

    robata grilled pork rib with sweet and sour tamarind sauce (2u)
Starters
Main Course
2

Yåkitøri

  • Scarlet Shrimp24

    char grilled (1ud)

  • Satay Ssam8

    chicken tsukune yakitori wrapped in lettuce with peantus and red curry sauce (2ud)

  • Shiitake8

    Shiitake mushrooms and asparagus glazed with Chinese 5 spices (2ud)

  • Nikkei Octopus8

    finished on the grill, in bao bun and glazed with anticuchera sauce, cucumber and garden herb (1ud)

  • Meatballs8

    of dry aged beef, finished in the robata with teriyaki sauce (2ud)
3

Måîn Cøursēs

  • Wantan of King Prawn18

    ginger and emulsion of their heads

  • Black Cod20

    miso marinated and charcoal grilled on the robata with pak choi, fennel and apple

  • Robata Grilled Cauliflower15

    with tikka masala sauce, yogurt, coconut and fresh herbs

  • Pork Belly Bao Burger16

    teriyaki glazed pork belly, samjang sauce, home made kimchi, garlic chips and fresh herbs

  • Thai Lasagna20

    of beef cheeks in red curry with a bouquet of aromatic herbs

  • Char Siu25

    Iberian "pluma" glazed with 5 Chinese spices and steamed jasmine rice

  • Angus Bulgogi22

    Korean-style marinated Uruguayan angus rib eye, cooked on the robata. It is accompanied by jasmine rice.
Soups
Desserts
4

Pøstrēs

  • Pandan Crême Brûlée9

    caramelize with yuzu gelee

  • Chocolate9

    Venezuelan chocolate ganache, cacao soil, coconut emulsion

  • ChocoBlanco10,5

    white chocolate cream, passion fruit and mango, yogurt ice cream and crispy mango and yogurt