SASHIMI OF PERFECT YELLOWTAIL & 100% TORO SALMON
Posted by miki on December 4, 2018
With ume plum vinegar and pickled fresh wasabi, Begonia and red shiso leaves.
TEMPURA SOFT-SHELL CRAB
Posted by miki on November 1, 2018
With ceviche of scallops, fresh pineapple, pineapple oil, lime, green jalapeno, lime sea-salt.
SALMON GRAVLAX “CARPACCIO”
Posted by miki on November 1, 2018
Cured with Tanqueray gin and Juniper, with radishes, fresh horseradish leaves, and “ikra” of tobiko, with toasted Pain de mie bread.
“SOPA DE TARASCA”
Posted by miki on December 4, 2018
Mexican traditional winter soup of pink beans, smoked tomatoes, Ancho chilis, with lime, sour cream and toasted pumpkin seeds.
RAW ZUCCHINI SALAD a la ROME
Posted by yaniv on September 5, 2017
Fresh julienne zucchini, white truffle oil, lemon and Pecorino Romano. One of the simplest and best ways to start your meal.
“FAKE PORCINIS”
Posted by yaniv on June 8, 2017
A plate of Giant King Mushrooms, marinated for 2 days in porcini essence. Grilled with olive oil, cracked pepper, parsley and Italian parmesan. If you close your eyes, you will be sure you are in Rome eating fresh porcinis from the grill.
