NIKKEI PIZZA CROCCANTE DI QUINOA E SALMONE € 12 Quinoa croccante, salmone al lime, guacamole, capperi, mais e ajimarillo CEVICHE € 12 "Leche de tigre" all'acqua di pomodoro e lime, polpo, branzino e seppia CAUSA € 12 Potato and octopus with rocoto chili shitake and soya marinated salmon MANZO ALLA SOIA € 12 Soy marinated beef with grilled lettuce NIGIRI FOIE € 10 Grilled nigiri foie gras RISO E MARE € 10 Rice sautéed with soya, vegetables, octopus and seabass SPAGO DI SOBA € 14 Soba spaghetti with turnip filangé, carrot and celery with duck sauce GUNKAN MAKI WITH SALMON AND TUNA € 8 Raw salmon or tuna with fish eggs
FUSION NIKKEI ROUTE A Nikkei platter with a 5 course culinary experience
SIDE DISHES € 6
Quinoa and vegetables
SOUPS RAMEN SHITAKE € 15 Udon, shiitake broth, fresh shiitake, tofu, marinated egg and spring onion RAMEN POLLO € 18 Udon, chicken broth, crunchy chicken, pak choi, spring onion, marinated egg
Noodle soup with vegetable spaghetti € 12
Miso and small onions € 6
SASHIMI & SUSHI CLASSIC SASHIMI € 16 Fish and crustaceans SASHIMI IN SEA WATER € 16 Fish and seaweed
SUSHI SPECIAL € 25
16 sushi pieces
MAKI-SUSHI € 15
PERLA - Scallops, seabass with lime, cucumber and mayonnaise with flying fish roe INDIAN SPICY TEKKA - Red tuna and spicy mango sauce
SALMON JALAPENO - Salmon with jalapeno pepper and fresh cheese
EBY MAMI - Fried prawn, avocado and spicy mayonnaise
SPIDER MAKI - Crab tempura and red masago eggs FUTO MAKI - Asparagus, piquillo pepper, cucumber and wasabi mayonnaise
NIGIRI 4 pieces € 9, 6 pieces mix € 14
Scallops, lime and parsley
Tuna and ajimarillo
Seabass with flying fish eggs
Salmon and ginger
Octopus with sweet pepper powder
Nigiri Mix 12 pieces € 25
TEMPURA Prawns and vegetables € 15 (extra prawn € 3 cad.)
Greens and seaweed € 12
Succumb to seduction with a sweet treat to finish off your gourmet meal. With their unforgettable presentation and taste, Peter Brunel's and Loretta Fanella’s creations are more than just desserts: they are exquisite dishes with soul.
Fusion dessert menu - by chef Peter Brunel and Loretta Fanella Sigh of Lima, raspberry and pisco € 10
Cioccolate cream, smoked paprika and mango € 10
Egg and potato cream, black sesame and red guava ice cream € 10
Small bites of our Nikkei Cuisine CAUSA - Potato with octopus and rocoto € 8
CEVICHE - Lime "tigers milk", octopus, seabass and squid € 8
SOY BEEF - Beef marinated in soy sauce with grilled lettuce € 12
FRIED YUCCA € 6
GUNKAN MAKI WITH SALMON OR TUNA - Raw salmon or tuna in seaweed with fish roe or natural € 6
SEEBASS AND PEACH - Sea bass carpaccio, oil and salt with peaches € 6
SOBA SPAGHETTI - Miso and salmon roe € 8
From 5.00 PM to 7.00 PM don't miss our Happy Hour: all cocktails at 10 € !
All cocktails: 15 €
#VioletLikeArtichokes Fresh, Vegetable, Citrusy
We transformed Puerto Rican Bacardi rum and local artichokes from Empoli into an aromatic liqueur, combined with the freshness of bergamot and the delicate fragrance of celery.
#TheSmallTown Warm, spicy, smoked
Crossing the Marradi atmosphere, in the Florentine countryside, a journey of flavors through roasted chestnuts, Asian spices, lapsang souchong tea, chestnut shochu and bergamot.
#LookingForTheYogibear Fresh and Balsamic
Looking for the bear we crossed stretches of mountain pine and organic vodka VKA, incredibly in his den we found a distilled spirit of hay, rosemary, hops, thyme and persimmon mousse.
#WalkInTheForest Sweet, Bitter, Spicy
On this journey mushroom aroma's blend with Prato Only Ju gin, sake with white bitter; and Perilla's distillate enrichening the essence.
#MessageInTheBottle Full bodied, spicy, fresh
A message of flavors from overseas, notes of Pisco Tabernero with cardamom, miso with soy and sake, sriracha sauce, all balanced by the sweet and aromatic notes of Tuscan pumpkin.
#ExpresiónDeLaTierra Vegetable, fresh, sparkling
The silver Patron tequila is enhanced by fresh notes of spinach, accompanied by the aroma of olive bitter and made sparkling with citrus freshness and apple cider.
#HillyFog Fresh, Full bodied, spicy
A trip amongst the Tuscan hills to discover truffle flavors with Calvados Drouin, apple puree and acidic carrots, all heightened by spicy ginger.
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