Cooked white rice, perfect as an accompaniment.

Japanese soup prepared with broth dashi and miso pasta, with enoki mushrooms, onion and kombu seaweed.

Boiled soy beans with a special touch.

Saewwed salad with thinly sliced cabbage, sweet miso sauce and crispy onion.

Mezclum, nori seaweed, pickles, tofu cubes and cherry tomatoes with special sauce.

Salmon cut into slices over a pure aubergine and pop corn black rice.

Japanese dumplings stuffed with pork jowl and mushrooms or with vegetables (6 uds).

Japanese dumplings stuffed with pork jowl and mushrooms or with vegetable. (6 pieces)

Grilled Japanese dumplings stuffed with “ rabo de toro “ meat “ and foie micuit. (6 units)

Sautéed rice with vegetables and cubes of chicken.

Buckwheat Soba sauteed with vegetables and prawns.

Fresh Delta eel cooked in dashi shoyu, wasabi, green shiso and unagi sauce.

Steamed homemade bread stuffed with bacon cooked at low temperature with homemade pickles.

Steamed homemade bread stuffed with tempura soft shell crab and special sauce.

Tuna dumplings macerated with house sauce, crunchy nori seaweed and quinoa pop corn.

Sashimi sushi varied. 18-20 pieces.

3 hosomakis: salmon, tuna and vegan. 24 pieces.

3 uramakis: tuna roll + moshi roll + futomako. 22 pieces.

Nigiris varied seasoned with the chef’s touch. 10 units. 2 tuna + 2 mackerel + 2 salmon + 2 jack mackerel + 2 llecha.

Sashimi varied. 25-27 pieces.

Nigiris of three types of tuna. 12 pieces

4 toro + 4 bluefinn + 4 chutoro

Note: tuna types may vary according to market.

Salmon Sashimi. 9-10 pieces.

Salmon and tuna sashimi. 9-10 pieces.

Raw tuna cut. 9-10 pieces.

6 salmon nigiris and 6 tuna nigiris. 12 pieces.

Uramaki stuffed with salmon and avocado breaded with toasted sesame.

Uramaki stuffed with tuna and avocado breaded with toasted sesame.

Uramaki stuffed with varied marinated fish, wakame gum, avocado and tuna tataki.

Hosomaki stuffed with tuna.

Hosomaki stuffed with SALMON.

Uramaki stuffed with homemade kimchi, avocado and coated with soasada tuna belly.

Futomaki stuffed crab with tempura soft skin, avocado, pickled cucumber and enokis.

Hosomaki breaded in panko and fried with salmon tartar and unagi sauce.

Uramaki stuffed with shiitake, avocado, crunchy onion and covered with eel from the Delta de l’Ebre.

Uramaki of salmon tartar with crispy shrimp and acevichada sauce.

Uramaki with salmon, fried aubergine, wakame and wasabi sauce with honey.

Uramaki stuffed with cod with a nori and tobiko.

Hosomaki stuffed with avocado and tuna tartar with a spicy touch on top.

Hosomaki stuffed with avocado and salmon tartar with a spicy touch on top.

Tuna Nigiri.

Salmon Nigiri.

Toro Nigiri.

eel Nigiri.

Red shrimp nigiri.

caballa Nigiri.

Jurel Nigiri.

Japanese traditional cup of rice paste filled with green tea.

Japanese traditional cupcake of rice paste filled with chocolate.

Green tea and cava.

Our cake of white chocolate, matcha and walnuts.

Our cheese cake.

D.O. Bourgogne

D.O. Rueda
Verdejo and Viura

D.O. Castilla y León
Verdejo

D.O. Rías Baixas
Albariño, Lourerio blanco and Caiño blanco

D.O. Penedès
Cabernet Sauvignon, Cariñena, Merlot

D.O. Ribera del Duero
Tinto Fino

Craft beer from Garage teachers.
BERLINER WEISSE (FRAMBUESA) 6.0% vol. 0.44lts can

Sake with cereal taste, dry drink, good structure and broad acidity.
180 ml glass can.

Craft beer from Garage friends.

SESSION IPA LUPULADA WITH YEAST LALBREW 5.2% vol. 0.44lts can.

Craft beer from Garage friends.
IPA 4.9% vol. 0.44lts can.