a p p e t i z e r s

EDAMAME Japanese soy beans5

EDAMAME SPICY Japanese soy beans sautéed with spicy sauce6

INSALATA KAISEN Mixed salad with lettuce, oriental leaves, mixed fish and lightly salted sauce

15

GOMA WAKAME SALAD Fresh salad of slightly spicy seaweeds8

MISO SOUP Miso, wakame seaweed, tofu and chives4

WHITE RICE Steamed sushi rice4

TATAKI OF TUNA Freshly cooked seared tuna in black and white sesame crust with ponzu sauce and chives

17

TATAKI OF SALMON Sliced salmon seared in black and white sesame crust with ponzu sauce and chives

14

SALMON TARTARE INDUSTRIAL

Salmon tartare, shiso leaves, seasoned with salted sauce and chives

15

MIXED TARTARE Salmon and tuna tartare wrapped in belgian salad leaves, dressed with ponzu sauce and chives

18

SALMONE SAKÈ TERYAKI

Salmon steak, seared and nuanced with sakè and teryaki sauce

16

CARPACCIO Served with homemade sauce:lemon, orange, sake and soy

MIXED at the discretion of the chef 15

SEA BASS 15

TUNA 15

RICCIOLA 15

SALMON 13

CHIRASHI Bowl of rice and raw fish

MIXED at the discretion of the chef 16

TUNA 18

SALMON 14

o u r J a p a n e s e

TEMAKI Seaweed cone filled with rice with fish and other ingredients

IBIZA 2K18 Nori seaweed cone filled with avocado, cucumber and crab meat

7

SPICY TUNA Nori seaweed cone filled with tuna, Tabasco, chives and mayonnaise

7

SPICY SALMON Nori seaweed cone filled with salmon, Tabasco, chives and mayonnaise

6

SALMON AND AVOCADO Nori seaweed cone filled with salmon, avocado and mayonnaise

6

TUNA AND AVOCADO Nori seaweed cone filled with tuna, avocado and mayonnaise

7

IKURA Nori seaweed cone stuffed with salmon eggs 7

EBITEN Nori seaweed cone stuffed with fried shrimp, teryaki sauce and toasted almonds

7

SALMON AND PHILADELPHIA Nori seaweed cone stuffed with cooked salmon and Philadelphia

6

VEGAN Nori seaweed cone filled with seasonal vegetables at the discretion of the chef

5

NIGIRI 1 PORTION 2 PIECESRice balls accompanied by a slice of fish

SALMON 5

TUNA 6

RICCIOLA 5

SEA BASS 5

EBI Cooked shrimp 4

UNAGI Eel 6

SHRIMP CARABINIEROS Red shrimp 10

SASHIMI Raw fish

MIXED at the discretion of the chef 18

TUNA 18

SALMON 14

TUNA AND SALMON 16

AMA EBI 18

SCAMPI FISH AND SHRIMP 20

SCALLOP 18

GUNKAN1 PORTION 2 PIECESRice with fish and other ingredients wrapped outside by seaweed / fish

GUNKAN SALMON Outside salmon, rice and salmon tartare 7

GUNKAN TUNA Outside seaweed, rice and tuna tartare 8

GUNKAN INDUSTRIAL Outside seaweed, rice and crab meat 8

GUNKAN CAVIAR Outside seaweed, rice and caviar 20

HOSOMAKI 1 PORTION 6 PIECESSmall roll of rice wrapped with Nori seaweed

MIXED 8

TUNA 8

SALMON 7

CUCUMBER 5

AVOCADO 5

CHEF SELECTION

SUSHI MIX 12 Pieces 18

SUSHI E SASHIMI 20 Pieces 28

ABURI SUSHI SCALDED Oil and special sauce 10 pieces 16

FUTOMAKI Rice roll wrapped with Nori seaweed

FUTOMAKI Salmon, avocado, cucumber and Philadelphia 14

FUTOMAKI FRIED Fried salmon, Philadelphia and teryaki sauce 16

URAMAKIby Chef Sato

ToyoyukyExternal rice roll, with fish and other ingredients

CALIFORNIA Avocado, cucumber, crab meat 12

RAINBOW Cooked shrimp, avocado, cucumber, salmon, tuna and sea bass

15

SPICY TUNA Tuna, tabasco, chives and mayonnaise 13

INDUSTRIAL SAUDADE Marinated salmon tartare, avocado slices and teryaki sauce

14

SALMON AND AVOCADO Salmon, avocado and mayonnaise 12

TUNA AND AVOCADO Tuna, avocado and mayonnaise 13

NEW CALIFORNIA Avocado, cucumber, crab meat and smoked norwegian salmon

15

SOFT SHELL Fried crab, oriental salad, mayonnaise, teryaki sauce and orange tobiko

15

LOBSTER Pulp of lobster, mayonnaise, oriental mix, teryaki and tobiko sauce

22

DRAGON ROLL Unagi (Japanese eel), flying fish eggs and avocado 15

RAINBOW Fried shrimp, Philadelphia, salmon, tuna, sea bass and teryaki sauce

16

MIURAMAKI Cooked salmon, Philadelphia and teryaki sauce 11

SALMON AND PHILADELPHIA Fresh salmon with Philadelphia 13

EBITEN Fried shrimp, Philadelphia, toasted almonds and teryaki sauce

14

TIGER ROLL Fried shrimp, salmon eggs and outside salmon 16

TEMPURE Crushed and fried vegetables and / or fish

PRAWNS Fried prawns in homemade Japanese batter 15

INDUSTRIAL TEMPURA Prawns, Zucchini, Aubergines, Sweet Potatoes, Carrots 15

VEGETABLE Seasonal vegetables in homemade Japanese batter 10

o u rJ a p a n e s e

f o o d

YAKIMESHI Rice sautéed with ingredients of your choice

YAKIMESHI BEEF Yakimeshi with beef 13

YAKIMESHI SEA Yakimeshi with mixed fish 14

YAKIMESHI VEGETARIAN Yakimeshi with vegetables 12

YAKISOBA Sauteed buckwheat spaghetti

YAKISOBA SEA Yakisoba with Mazara red prawns and seasonal vegetables

20

YAKISOBA VEGETARIAN Yakisoba with vegetables 12

YIAKIUDON Typical Japanese spaghetti of durum wheat

YIAKIUDON CHICKEN Yiakiudon with chicken meat 13

YIAKIUDON SEA Yiakiudon with prawns and mixed fish 16

YAKIUDON VEGETARIAN Yakiudon with vegetables 12

GYOZA Typical homemade Japanese ravioli

GYOZA OF SHRIMP 14

GYOZA OF CHICKEN 12

GYOZA VEGETARIAN 11

BLACK CODEAlaskan CarbonaroMarinated black code with soy batter, sake, citrus fruit and baked au gratin ginger

18

TEPPANIAKY Typical Japanese grilled cooking

TEPPANIAKY BEEF Beef filet teppaniaky flamed with soy sauce and sakè 20

TEPPANIAKY FISH Mixed fish teppaniaky (shrimp, salmon and sea bass) flamed with citrus sauce

14

TEPPANIAKY CHICKEN Chicken teppaniaky flamed with teryaki sauce and sakè 13

YAKITORI Typical Japanese meat skewers

YAKITORI BEEF Beef fillet yakitori in teryaki sauce 18

YAKITORI CHICKEN Chicken yakitori in teryaki sauce 13

o u rd e s s e r t s

HAZELNUT PARFAIT Hazelnut parfait, raspberry coulis and crunchy crumble 10

CRISPY SLIPPER Crispy puff pastry with Madagascar vanilla cream and fresh strawberries

7

OUR MOCHI(TYPICAL JAPANESE

DESSERT)

Selection of mochi with mango, green tea and strawberry cheesecake

5

ANANAS FLAMBÉED Pineapple flambéed with sakè and mirin 6

SORBET OR ICE CREAM Sorbet or ice cream depending on availability 5

o u rs e l e c t i o no f w i n e s

WHITE WINELUGANA PRESTIGE Cà Maiol 20

LUGANA MOLIN Cà Maiol 28

LUGANA Le Morette/Valerio Zenato 20

LUGANA Santa Cristina 28

BROLETTINO Cà Dei Frati 28

CUSTOZA Cavalchina 20

SOAVE Sereole/Bertani 20

CHARDONNAY Arvum Pfitscher 20

SELIDA Gewurztraminer/Tramin 22

PEPI SAUVIGNON Tramin 22

VESPA BIANCO Bastianich 30

FRIULANO Marco Felluga 25

LEONE Tasca D’Almerita 25

SPARKLINGPROSECCO DOCG Villa Sandi 25

MATTIA VEZZOLA CRÈMANT Costaripa 35

BRUT FRANCESCO PRIMO Uberti 35

FRANCIACORTA SATEN Camossi 35

ALMA GRAN CUVEÈ BRUT Bellavista 50

COMARÌ DEL SALEM Uberti 58

CHAMPAGNESPECIAL CUVEÈ Bollinger 80

BLANC DE BLANCS Ruinart 100

BRUT Ruinart 70

VINTAGE 2008 Dom Perignon 200

BELLE EPOQUE Perier-Jouët 170

BRUT PREMIER CRU De Vilmont 70

CHIARETTI AND ROSÈ SPUMANTICHIARETTO ROSAMARA Costaripa 23

CHIARETTO ROSA DEI FRATI Cà dei Frati 25

CHIARETTO VALTENESI Cà Maiol 21

ROSÈ MATTIA VEZZOLA Costaripa 29

ROSÈ Bellavista 60

ROSÈ DEMI-SEC Villa 30

ROSERI Cà Maiol 20

RED WINESVALPOLICELLA RIPASSO Bertani 19

CAMPOSTARNE Costaripa 22

PINOT NERO 100% Corte Quaiara 36

CURTEFRANCA Uberti 16

TORREVENTO DI MANDURIA Torrevento 20

DRAFT BEER

ASAHI 0,2 l 4

ASAHI 0,4 l 5

BEERBIRRIFICIO SANT’ANDREA red strong bitter 0,33 l 7

BIRRIFICIO SANT’ANDREA fog blanche 0,33 l 7

DRINKS 3,5

WATER 3

COFFEE 1,5

COFFEE correct, decaffeinated, barley, ginseng 2

BITTER 4

THE AND TISANE 5

AT THE MIXTURELUGANA LE MORETTE Valerio Zenato 5

CUSTOZA Cavalchina 5

SELIDA Gewurztraminer 6

FRANCESCO PRIMO Uberti 7

PRIMITIVO IL RIFUGIO Conti Zecca 4

BRUT PREMIER CRU De Vilmont 8

COVERED AND EURO 3 SERVICE

The fish destined to be eaten raw or partially raw has been previously subjected to rapid abatement treatment (-20 °) for reasons of greater food safety in compliance with the provisions of EC Regulation 853/2004, Annex III, section VII, chapter 3, letter D, point 3. The list of allergens can be seen at the cash

desk according to the provisions of EC Reg. 1169/2011.