Gillardeau (1 unit).

Bao of Iberian pork belly with yellow chilli sauce.

Steamed pork or prawns.

Traditional miso soup with shiitake mushrooms.

Croaker ceviche with yellow chilli tiger’s milk.

Accompanied by a light yuzu-wasabi sauce and sempio seaweed.

Steamed soy bean pods seasoned with black garlic salt.

With a creamy yellow chilli sauce.

Selection of tosaka, wakame, suginori seaweed and meclum lettuce.

Cuts of lemon fish with ponzu and truffle oil.

Thinly sliced lemon fish served with yuzu mayonnaise.

Atlantic salmon au gratin with miso and black garlic touch.

Cod au gratin with miso and hints of black garlic.

Lemon fish, red tuna, Atlantic salmon, avocado, mezclum and cucumber topping with wasabi yuzu sauce.

Atlantic salmon, wild prawns, avocado, teriyaki sauce and lime slices.

Tuna, salmon and lemon fish thick roll, watercress, tobiko, kampio and takuan.

Filled with avocado, snow crab, tuna on the outside and yuzu mayonnaise.

Filled with snow crab, cucumber, avocado, tobiko and wakame topping.

Salmon, cucumber, salmon topping, yuzu gratin.

Riofrío smoked sturgeon, tenkatsu, kampio and yuzu mayonnaise.

Atlantic salmon nigiri.

Atlantic salmon with caramelised sugar, yuzu mayonnaise.

Lemon fish with truffle pasta.

Atlantic salmon with pasta and truffle butter.

Grilled eel nigiri with kabayaki sauce.

Nigiri made with wild prawns.

Scallop Nigiri with lime zest.

Lean loin of Almadraba red tuna.

Almadraba bluefin tuna belly.

Almadraba red tuna belly and chives.

Hirazukuri of Almadraba red tuna loin.

Hirazukuri of red tuna belly from Almadraba.

Atlantic salmon loin.

Fine cuts of lemon fish.

Heura au gratin with miso, black garlic rain and orange wedges.

Ramen noodle salad with heura, tamago, cucumber, tomato and tenkatsu flakes.

Thinly sliced aubergines served with miso sauce.

Futomaki stuffed with tamago, shitake, asparagus, takuan, avocado and sesame seeds.

Cucumber, avocado, heura with spicy garlic mayonnaise and tenkatsu on the outside.

Heura, tenkatsu, kampyo and yuzu mayonnaise.

Chunks of tofu with pasta and truffle oil.

With wakame, tenkatsu and yuzu mayonnaise.

White chocolate volcano with ice cream, sauce and sesame biscuit.

Sponge cake made of marching sponge, dipped in three types of milk and served with matcha tea ice cream.

With mango from the Axarquía.