Anticuchos Hot + Wok Sushi Chilled +

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SUSHI ANTICUCHOS RUKA SPICY TUNA 18 BLACKENED OCTOPUS 13 yellowfin tuna. cucumber. avocado. puffed quinoa. togarashi. spicy spicy harissa mayo. sesame bbq. ginger slaw. amarillo mayo* CHAR SIU CHICKEN 12 CRISPY ROCK SHRIMP 19 kung pao. stir fry pickles. steamed buns. cashews. asian pear. avocado. soy paper. aji amarillo mayo. florida rock shrimp. BABY STREET CORN 9 garlic rancho. parmesan. lime. chili oil. cilantro. BBQ EGGPLANT 15 miso teppanyaki. crispy sweet potato. cucumber. serrano. black sesame. WAGYU STEAK 15 korean bbq. wasabi-rocoto salsa. yuzu kosho butter.* TUNA TERIYAKI 18 sesame seared tuna. spicy hamachi. cucumber. shiso. salsa verde. wasabi tobiko. jalapeno.* KING TUPAC 17 hamachi. spicy salmon. avocado. grilled onion. miso glaze. spicy coconut.* HOT + WOK PHOENIX SUNRISE 17 torched salmon. spicy surimi crab. avocado. cucumber. chili oil.* WOK CHARRED SCALLION ROTI 12 dajing feta dip. sesame. cauliflower escabeche. HAMACHI AMARILLO 17 spicy tuna. quinoa. avocado. grilled peppers. cucumber. acevichado HALIBUT MAYOYAKI 19 sauce. yuzu-amarillo* okinawan sweet potato puree. sesame-garlic mayo. mango ceviche. salsa criolla. GREENWAY 16 kung pao tofu. grilled scallion. cucumber. rancho. yuzu-aquachile. PORK BELLY KUSHIKATSU 13 pea greens. hot mustard oil. aji amarillo sauce. sweet and sour chowchow. panko. lime. cilantro. LOMI LOMI SALMON 16 SEARED BOK CHOY MUE 11 hawaiian salmon ceviche. green onion. cucumber. jalapeno. rocoto chili butter. mushroom sauce. kimchee furikake. passionfruit-brown butter vinaigrette. scallion oil. macadamia nuts. * DAN DAN NOODLES 13 sichuan mushrooms. aji panca chili oil. chinese broccoli. pickled TORCHED DYNAMITE LOBSTER 26 mustard. peanuts. cucumber. avocado. green onion. pickled mango. dynamite sauce. tobiko. shoestring potato. CHICKEN FRIED RICE 15 char siu chicken. garlic sauce. egg. BEEF SHORT RIB TATAKI 25 papas dulce. shiitake bacon. basil. asian pear. smoked blue cheese 14 huancaina. spicy ponzu. togarashi. CORN FRIED RICE * summer corn. heirloom tomato. salsa verde. cotija cheese. pickled onion. lime mayo. SCATTERED SUSHI 19 tuna sashimi. salmon ceviche. surimi crab. sushi rice. quinoa. 14 avocado. spicy mayo. yuzu. red onion. LIMA STYLE FRIED CALAMARI * leche de tigre-garlic butter. red onion. chilies. bonito. JAPANESE FRIED CHICKEN 13 CHILLED + RAW quinoa. andean fritter mayo. brown butter honey. togarashi. bonito. CHAO SHOU PORK WONTONS 17 aji panca chile oil. black vinegar. cilantro crema. crispy sweet KALE SALAD 11 potato. red quinoa. grilled corn. marinated manchego cheese. cilantro crema. kale chips. PLANCHA BROCCOLI 14 peruvian pepper curry. spicy peanuts. lentil-broccoli fritters. CHILLED OYSTERS CHALACA 11 east coast oysters. salsa criolla. aji crema. peruvian black mint. * PRIME CORAZON DE RIBEYE (24 OZ.) 90 shokupan chili-garlic toast. miso buttered mushrooms. curly salt & LOBSTER CEVICHE 22 pepper chips. piri amarillo sauce.* buttered corn puree. cilantro. red onion. leche de tigre. purple potato crisp. aji panca. TUNA POKE 17 grilled avocado puree. grapefruit. aji chili. cucumber. fried shallot. cilantro* Please be advised that consuming raw, cooked to order or under cooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illnesses. There are a HAMACHI CEVICHE 16 lot of ingredients in our kitchen, and not all ingredients are listed on every dish. pineapple-ponzu. avocado. almond. red onion. yucca & sweet potato Please tell us if someone in your party has a dietary allergy prior to ordering food.* crisps.*.

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Saltados La Previa Salads Con Pan Causa Barra
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9789401437578.Pdf
CONTENTS 6 Introduction 10 About 12 About this book 15 Locations (+ overview recipes) 15 Tokyo 16 Osaka 18 Fukuoka 19 ...and beyond! TOM'S STORY 21 Mission ramen 44 Izakaya in Kyoto 62 Team-building Japan 75 Fukuoka – The home of tonkotsu 84 Ramen noodle bar 114 On the road 137 Eat ’till you drop 180 Tokyo food crawl 192 A chef’s table TOMOKO AND MIHO 24 Good food and lots of laughter 33 Miso 100 Bento 107 Sake and shochu 133 Okonomiyaki: Hiroshima-Yaki and Osaka-Yaki 142 The shopping street Tenjinbashisuji Shotengai 164 Izakaya and tachinomiya THE BASICS 196 Dashi 198 Cooked rice 199 Sushi rice and katsuobushi salt 200 Chicken stock and vegetarian ramen stock 202 Eggs in soy sauce, marinated bamboo shoots and gyoza dipping sauce 203 Marinated braised pork, shiitake-seaweed butter and tonkatsu sauce 204 Shiodare, Misodare, Basildare and Tantandare 206 Sweetened adzuki beans 208 The Japanese language 210 Addresses 214 Index 5 INTRODUCTION Street food in Japan: you don’t immediately Ask any chef in the world about his favourite think of streets and squares full of food carts country for eating out and nine times out of ten or pavements decked with tables and chairs... the answer will be “Japan”. Japanese cuisine has The country with the most Michelin stars in the its own unique identity as well as many external world is associated mainly with sushi and sashimi influences. The most significant influence, as is and seldom, if ever, with street food. But this is the case in the rest of Asia, comes from Chinese wrong because sushi used to be street food; it cuisine: ramen noodles are originally Chinese.
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1 Resúmenes 1
.. PROGRAMA COOPERATIVO CEnTROAMERICAIIO PARA EL MEJORAMIEnTo DE (IJLTIVOS ALIMEIITl(IOS 1RESÚMENES 1 Del 17 al 21 de marzo 1986 San Salvador, El Salvador, C.A -@- XXXII REUNIÓN ANUAL PROGRAMA COOPERATIVO CENTROAMERICANO PARA EL MEJORAMIENTO DE CULTIVOS ALIMENTICIOS San Salvador, El Salvador, 17 - 21 de marzo, 1986. , RESUMENES DE TRABAJOS , MINISTERIO DE AGRICULTURA Y GANADERIA CENTRO DE TECNOLOGÍA AGRÍCOLA San Salvador, El Salvador, 1986. COMITÉ ORGANIZADOR PRESIDENTA: BERTHA AMELIA AMAYA DE BELLOSO VICEPRESIDENTE: ROBERTO RODRÍGUEZ, SANDOVf1L SECRETARIO: SALVADOR GONZALEZ TESORERO: ROMEO L6PEZ SÁNCHEZ VOCAL: NAPOLEÓN PUENTE MÁRQUEZ AUDITOR: JORGE ALBERTO SERMEÑO COORDINADOR GENERAL: VÍCTOR MANUEL RODRÍGUEZ ALVARADO , COMITE DE PUBLICACIONES CARLOS RIVAS , SALVADOR GONZALEZ JUAN ANTONIO FLORES FIDEL ANGEL TARIO AGRADECIMIENTOS El Comité Organizador de la XXXII Reunión Anual del Programa Cooperativo Centroamericano para el Mejoramiento de Cultivos Alime!!_ ticios, agradece muy especialmente al personal Secretaria] y del O~ partamento de Comunicaciones del Centro de Tecnología Agrícola del Ministerio de Agricultura y Ganadería, por su renovada demostración de espíritu de servicio, constancia y abnegación para que la Memo ria de los Resúmenes se publicara en forma oportuna. Esta pub,icación co;,tíene los tésÜmG,kS dE; lo·-.; avances y resulte dos de las investigaciones realizadas en los países miembros del Progra ma Cooperativo Centroamericano para el Mejoramiento de Cultivos Alimen ticios, PCCMCA, los cuales fueron presentñdus en ·1a XXXII Reunión Anual, celebrada en San Salvador, El Salvador, Centro América, del 17 al 21 de marzo de 1986. A su debido tiempo, el Comité Organizador editará y publicará la Memoria correspondiente a los trabajos presentados en esta Reunión. Comité Organizador INDICE DE AUTORES I.
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Pequeños Asador Al Lado Postre
Menu #1 $42 per person PEQUEÑOS Ensalada de Palmito fresh hearts of palm, blood orange, baby gems, cucumber, meyer lemon vinaigrette Empanadas de Carne beef, raisins, egg, potato, olives, chimichurri Ceviche Mixto squid, shrimp, ono, rocoto, fried corn ASADOR Chuleta pork chop 14oz Asado Mixto chorizo, morcilla, flap loin, shortrib, potatoes, shishito peppers AL LADO Chilero house made spicy pickled vegetables Acelga dino kale, crimini mushrooms, chili flake, butter POSTRE Churros house made fritters, dark chocolate and dulce de leche dipping sauces Prepared Family Style for the Entire Table Limited to groups of up to 40 Note: both entrees contain pork Menu #2 $50 per person PEQUEÑOS Ensalada de Palmito fresh hearts of palm, blood orange, baby gems, cucumber, meyer lemon vinaigrette Empanadas de Carne beef, raisins, egg, potato, olives, chimichurri Ceviche Mixto squid, shrimp, ono, rocoto, fried corn Vigorón pork belly, cabbage, jalapeño, crispy yucca, lime ASADOR Chuleta pork chop 14oz Bife de Chorizo new york steak 13oz Pollo a la Vara chicken, corn, onion, aji amarillo AL LADO Chiles a la Parrilla grilled shishito peppers, salt, lime, aioli Papas roasted potatoes, chimichurri butter POSTRE Churros house made fritters, dark chocolate and dulce de leche dipping sauces Prepared Family Style for the Entire Table Menu #3 $58 per person PEQUEÑOS Ensalada de Palmito fresh hearts of palm, blood orange, baby gems, cucumber, meyer lemon vinaigrette Ceviche Mixto squid, shrimp, ono, rocoto, fried corn Empanadas de Carne beef, raisins, egg, potato,
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Restaurant Credit Suisse Cupola / Galleria
Restaurant Credit Suisse Cupola / Galleria Lundi, 07 août Mardi, 08 août Mercredi, 09 août Jeudi, 10 août Vendredi, 11 août SOUPE SOUPE SOUPE SOUPE SOUPE Thurgauer Rieslingsuppe Zucchetti-Kräutercrème Lattichcrème Klare Gemüsesuppe Broccolicrème Croutons 2.50 / CS 2.50 / RUAG 2.50 2.50 / CS 2.50 / RUAG 2.50 2.50 / CS 2.50 / RUAG 2.50 2.50 / CS 2.50 / RUAG 2.50 2.50 / CS 2.50 / RUAG 2.50 MENU ONE MENU ONE MENU ONE MENU ONE MENU ONE Paniertes Schweinsschnitzel Riz-Casimir Ungarisches Rindsgulasch Spaghetti-Plausch Schweins-Piccata Zitrone Pouletgeschnetzeltes (Fleisch Züri-Oberland) Sieben verschiedene hausgemachte Saucen "Milanaise" Pommes frites Kokos-Currysauce Peperoni,Kartoffeln Menusalat Kräuterrisotto Glasierte Karotten Reis Hausgemachte Spätzli Zucchetti Fruchtcocktail Broccoli env. 1025 kcal / Fleisch: Schweiz env. 885 kcal / Fleisch: Schweiz env. 995 kcal / Fleisch: Schweiz Fleisch: Schweiz env. 1015 kcal / Fleisch: Schweiz 15.50 / CS 10.80 / RUAG 12.00 15.50 / CS 10.80 / RUAG 12.00 15.50 / CS 10.80 / RUAG 12.00 15.50 / CS 10.80 / RUAG 12.00 15.50 / CS 10.80 / RUAG 12.00 BUFFET CHAUD BUFFET CHAUD BUFFET CHAUD BUFFET CHAUD BUFFET CHAUD Belgien Schweiz Argentinien Vietnam Balkan Flämisches Kalbfleisch Emmentaler Brätschnitzel Rindfleisch-Stiffado Lachs-Stew Cevapcici Miesmuscheln Kalbsadrio Milanesas (Poulet) Poulet,Ananas, Seehecht Biersauce Rotweinjus Chimichurri Cashewnüsse Ajvar Currysauce Limetten-Pfeffersauce Salsa criolla Süsssaure Sauce Koreander-Joghurt Bratkartoffeln Spiralen Spinatreis Tamarindensauce Paprikareis Nudelpfanne
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Okonomiyaki PLAN YOUR VISIT
INSPIRE: Your Trip to Japan in paid partnership with MATADOR network JAPAN • FOOD When you fly Japan’s premium airline, your culinary journey begins the moment you step aboard. ANA (All Nippon Airways) brings the flavors of Japan to the skies, serving dishes crafted by award-winning chefs. You’ll arrive in Tokyo with appetite whetted, from where they offer more domestic direct flights than any other airline. Let this itinerary guide you to some of the best culinary experiences in Japan. 1 HAKONE Kuro tamago PLAN YOUR VISIT Where: Sengokuhara 1251, Hakone The most notable delicacy of Hakone, kuro tamago, has an odd appearance. Translating literally to “black eggs,” they’re chicken eggs that are slow-boiled When: 9am – 4pm, or until sold out in the geothermal pools of the Owakudani valley, a process that blackens the Cost: eggshell. 500 yen (five eggs per bag) Notes: Local legend says that eating one of these eggs promotes longevity, adding The Hakone Ropeway may be closed seven years to your life. You’ll need a little luck to find them, though, as due to volcanic activity; if so, check local bus routes to reach the iconic frequent volcanic activity in Owakudani can make the area impassable. Kurotama shop, or consider one of the many shops in Hakone proper. JAPAN • FOOD 2 HIROSHIMA Okonomiyaki PLAN YOUR VISIT Where: 5-13 Shintenchi, Hiroshima is known for its unique take on okonomiyaki, a savory cross Naka Ward, Hiroshima between an omelette and a pancake cooked on an open griddle and made When: with egg-and-flour batter, cabbage, and a kitchen sink’s worth of toppings and Hours vary by restaurant mix-ins (okonomiyaki literally means “cook what you like”).
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Pisco Y Nazca Doral Lunch Menu
... ... ··············································································· ·:··.. .·•. ..... .. ···· : . ·.·. P I S C O v N A Z C A · ..· CEVICHE GASTROBAR miami spice ° 28 LUNCH FIRST select 1 CAUSA CROCANTE panko shrimp, whipped potato, rocoto aioli CEVICHE CREMOSO fsh, shrimp, creamy leche de tigre, sweet potato, ají limo TOSTONES pulled pork, avocado, salsa criolla, ají amarillo mojo PAPAS A LA HUANCAINA Idaho potatoes, huancaina sauce, boiled egg, botija olives served cold EMPANADAS DE AJí de gallina chicken stew, rocoto pepper aioli, ají amarillo SECOND select 1 ANTICUCHO DE POLLO platter grilled chicken skewers, anticuchera sauce, arroz con choclo, side salad POLLO SALTADO wok-seared chicken, soy and oyster sauce, onions, tomato wedges, arroz con choclo, fries RESACA burger 8 oz. ground beef, rocoto aioli, queso fresco, sweet plantains, ají panca jam, shoestring potatoes, served on a Kaiser roll add fried egg 1.5 TALLARín SALTADO chicken stir-fry, soy and oyster sauce, onions, tomato, ginger, linguini CHICHARRÓN DE PESCADO fried fsh, spicy Asian sauce, arroz chaufa blanco CHAUFA DE MARISCOS shrimp, calamari, chifa fried rice DESSERTS select 1 FLAN ‘crema volteada’ Peruvian style fan, grilled pineapple, quinoa tuile Alfajores 6 Traditional Peruvian cookies flled with dulce de leche SUSPIRO .. dulce de leche custard, meringue, passion fruit glaze . .. .. .. ~ . ·.... ..... ................................................................................. traditional inspired dishes ' spicy ..... .. ... Items subject to
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Tigre Menu 5:16
APERITIF CHARCUTERIE $26 House cured duck prosciutto, finocchiona, cappocolo, raw milk comte, truffled pecorino ARIA $11 Vermouth Martini Blanco, Aloe Vera, Lime, Soda RUGIDO $11 Vermouth Rouge Dolin, Strawberry Citrus, Fennel Tonic Water UN MAR DE PLATA $13 Gin, Ambrato Vermouth, Pink Peppercorn, Cucumber, Thyme, Lemon FIERRO $13 Fiero, Amaro Bonollo, Bourbon Whiskey, Lemon, Rhubarb CHOCO JUNGLE $13 Flor de Caña, Vermouth Rouge Dolin, Lemon, Pineapple, Chocolate Bitter For your convenience, an 18% gratuity charge will be included in your check. ENTRADAS LUNA ROJA $22 Tuna tartare, beet-strawberry-tomato gazpacho, roasted macadamia, aioli PALMITO SALAD $15 Grilled heart of palm, chicories, shaved fennel & parmesan, preserved lemon vinaigrette BUÑUELOS $12 Swiss chard, kale & aged gouda beignets CROQUETAS $12 Creamy blue crab croquettes, tomatillo salsa verde REMOLACHAS AL RESCOLDO $15 Coal roasted beets, truffled cashew crema, tangerine, roasted hazelnuts, mint PATAGONIAN PRAWN ROLL $18 Butter toasted brioche, prawn head alioli, old bay chips Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. PLATOS FUERTES MAINS MILANGA $28 Breaded heritage pork chop, charred napa cabbage slaw, spicy apple butter POLLITO A LA PIEDRA $28 Half roasted chicken, braised kale, king oyster mushroom, chicken au jus SPRING PASTA $24 Fresh pappardelle, spring greens, meyer lemon cream, spicy mustard leaves SEABASS $38 Patagonian Seabass, braised leeks, pink peppercorn yuzu beurre blanc, sunchoke chips MOJO VERDE MUSSELS $22 Herb broth, preserved lemon, anchovy toast BURGER $20 Beef & bone marrow, Red Lancaster cheese, onion jam + hand cut fries For your convenience, an 18% gratuity charge will be included in your check.
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À La Carte Take-Out Menu À La Carte Take-Out Menu
ANDINA RESTAURANT ANDINA RESTAURANT À la Carte Take-Out Menu À la Carte Take-Out Menu Piqueos & Platos de Fondo Small Plates LOMO SALTADO An iconic Peruvian dish of Cascade Natural beef tenders wok-fried with garlic, onions, ENSALADA SOLTERITO ají amarillo, tomatoes, and soy sauce; served with papas fritas and garlic rice. 22 Summer salad of new potatoes, fresh corn, cherry tomatoes, Peace Seedling Farm favas, queso fresco, and sliced botija olives, tossed in a SECO A LA NORTENA rocoto-lime dressing. 14 An old family recipe from Northern Peru. Lamb shank slow cooked in a cilantro- beer sauce, served with guiso de frijoles, garlic rice and salsa criolla. 32 CAUSA MORADA DE CAMARONCITOS Lime-infused purple potato timbale layered with Oregon bay shrimp and AJÍ DE GALLINA cucumber in a rocoto-lime aioli; garnished with avocado. 12 Peru’s comfort food: shredded chicken in a creamy and lightly spiced aji amarillo- sofrito peanut sauce served over garlic rice and Yukon gold potatoes. 18 ANTICUCHOS DE POLLO Favorite Peruvian streetfood: ají mirasol-marinated chicken kebabs served QUINOA CON VERDURAS DE LA HUERTA with salsa de rocoto. 9 A warm summer dish of cooked red and black quinoa - the Incan “mother of all grains” - tossed with seasonal vegetables, avocado, lime juice, and mint. Vegan POLLO FRITO NIKKEI and Gluten-Free. 16 Fried chicken in the Japanese-Peruvian tradition, with a soy, sake, and mi- rin marinade. Served with crunchy pickled jicama and togarashi aioli. 9 ADOBO AREQUIPEÑO A traditional dish of Southern Peru: tender pork marinated and slow cooked in EMPANADAS DE CARNE adobo de ají panca y rocoto, served with sweet potato and purple potato.
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Ceviches Y Tiraditos Starters Salads
CEVICHES Y TIRADITOS CLASSIC 70 Mediterranean Sea bass, confit octopus, cancha corn, rocoto leche de tigre CAMARONES AL COCO 65 Shrimps, fresh coconut, orange, mint, onion, coriander SALMON AGUACHILE 65 Salmon, xnipec salsa, aguachile, cucumber chili oil HAMACHI & PASSION FRUIT 70 Yellow tail, onion, coriander, passion fruit, habanero chili powder STARTERS GUACAMOLE Y PATO 55 Ripe avocado, tomato, onion, crispy duck carnitas TOASTADA DE PULPO 75 Confit octopus, olives, avocado, coriander, capers, escabeche mayo, crisp tortilla TACOS DE COSTILLA 60 Slow cooked short ribs, pickled onions, macha sauce EMPANADAS DE PANCA BEEF 75 Tenderloin, cheese, onion, spicy Amarillo sauce SALADS GRILLED GEM LETTUCE 70 Heirloom beetroot, palm hearts, salsa criolla, yellow chili dressing, pecorino romano MELI SALAD 70 Fresh tomatoes, garlic vinegar, avocado, goat cheese, endives, pumpkin seed dressing QUINOA Y ATUN 60 Red quinoa, cherry tomato, cucumber, corn, onion, sweet corn, seared tuna Gluten, Dairy, Seafood, Nuts, Vegetarian Gluten Free items are available upon request. All prices are in UAE Dirhams and inclusive of 7% municipality fees, 10% service charge and 5% VAT. GRILL Served with confit potatoes, tomatoes and grilled garlic DEL MAR (FROM THE SEA) (S) PULPO 135 Slow cooked Spanish Octopus CAMARONES 125 Grilled King Prawns, Ajillo sauce NORWEGIAN SALMON 105 BARRAMUNDI FILLET 115 DE LA TIERRA (FROM THE LAND) SIGNATURE PALM GRILL BURGER 110 Angus beef patty, salsa criolla, guacamole, chipotle mayo, brioche bun ARGENTINIAN RIB EYE 160 SKIRT STEAK 125 BEEF SHORT RIB 135 BEEF SKEWER 125 POLLO A LA BRASA 110 Herb infused corn fed baby chicken AUSTRALIAN LAMB CHOPS 165 SAUCES Chimichurri, Guajilo Veal Jus, Mushroom Sauce, Ajillo sauce SIDES SWEET POTATO FRIES 35 TRUFFLE FRIES 35 ESQUITES 35 Charred sweet corn, chipotle mayo, pecorino romano PAPAS AL AJILLO 35 Baby confit potatoes, mojo sauce, guajillo chilli MIX GREEN VEGETABLES 35 Asparagus, green beans, herb oil Half Board Supplement AED 60 Gluten, Dairy, Seafood, Nuts, Vegetarian Gluten Free items are available upon request.
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Botika Menu Dinner 01 16 19.Pdf
Chifa CHINESE (CANTONESE)-PERUVIAN • nikkei JAPANESE-PERUVIAN • cebichE QUINTESSENTIAL PERUVIAN DISH COMPOSED WITH FRESH SEAFOOD QUICKLY MARINATED IN A LECHE DE TIGRE WOK & GRILL ANtOJOS Sushi• WOK• GRILL• Cebicheria Small Plates YUQUITAS Yucca fries, trio of house made sauces 8 leche detigre FLAVORS AND INFLUENCES FROM ASIA AND SOUTH AMERICA BY CHEF GERONIMO LOPEZ POTSTICKERS Pork and cabbage panseared dumplings, miso, black tea & sake broth, spicy mustard 11 BOTIKA EMPANADAS Andean-style empanadas, today’s fi lling, creamy “capchi” sauce 12 the spine of peruvian cebiche, A MIXTURE OF lime juice, aji rocoto, garlic , celery andginger garlic,celery thespineofperuviancebiche,AMIXTUREOFlimejuice,ajirocoto, SUSHI & CEBICHE CHARRED BEETS Avocado, quinoa, goat cheese, thai basil, citrus, pickled aji chilies 13 SUSHI NIKKEI STEAMED BUNS Braised pork belly & chicharron, turmeric pickled jicama, cucumber, radish, hoisin sauce 13 SASHIMI & NIGIRI Selection of two: Ahi Tuna, Wild Isles Salmon, Hamachi, “Skye” steel head trout, Broiled eel, daily catch Half Dozen 17 CHARRED SEASONAL VEGETABLES Charcoal oven roasted seasonal vegetables, quinoa, “ajvar”, goat cheese 15 DRAGON ROLL Tempura shrimp, avocado, crispy kanikama salad, rocoto aioli 15 CRAB SALAD TOSTONES Aji Amarillo & citrus dressed crab salad, avocado, tobiko 15 CEBICHE ROLL Salmon, mango & avocado salad, topped with marinated “tiradito”, toasted sesame 17 COMPARTIR For the Table BOTIKA FEATURE Ask your server about today’s selection 17 SPICY EGGPLANT NOODLES Grilled tofu, bok choy, ginger-garlic stir-fry, fresh herbs, cashews 19 cebiche LOMO SALTADO 6oz. Stir-fried beef tenderloin, fries, rice, sunny side egg, sweet plantain puree, “siyao”, pickled aji 25 CEBICHE “MOCHE” Fresh catch, passion fruit- aji rocoto “leche de tigre”, sweet potato, red onion, choclo, chiftles 16 JALEA Assorted lightly fried seafood, salsa criolla, avocado, charred lime, tostones 26 CEBICHE MIXTO Bay scallops, shrimp, crispy fried calamari, beet & grapefruit “leche de tigre”, SHORT RIB NOODLES 8oz.
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Soup, Salads & Starters Nigiri & Sashimi (2 Pcs Per Order)
REGULAR ROLLS OR TEMAKI (HAND ROLLS) HOSOMAKI STYLE (THIN ROLLS) AVO MAKI | avocado roll 9 KAPA MAKI | cucumber roll 9 SAKE MAKI | salmon & spring onion roll 11 TEKKA MAKI | tuna & spring onion roll 11 HAMACHI MAKI | yellowtail & spring onion 13 SOUP, SALADS & STARTERS KANI MAKI | crab roll 10 MISO SOUP | tofu Japanese clear soup 6 EDAMAME | boiled soy beans 6 SUSHI ROLLS: URUMAKI STYLE WAKAME SALAD | seaweed salad 8 (MEDIUM ROLLS) CRAB SALAD | thinly sliced cucumber, masago, surimi crab & seaweed salad 11 ALASKA MAKI | salmon & avocado roll topped with salmon 17 OMAKASE SALAD | marinated lump of crab with cucumber, masago & seaweed salad 15 SPECIAL ANAKYA MAKI | crispy eel & cream cheese 18 GYOZAS | Japanese deep fried style dumpling 12 KUSHIKATSU | “Kushiage” Japanese deep fried CATERPILLAR MAKI | salmon & tuna roll topped with avocado, wakame & masago 19 skewered steak 13 SHRIMP TEMPURA | 5 pcs shrimp tempura 13 DRAGON MAKI | eel & cucumber roll topped with eel, avocado & masago 19 VEGGIE TEMPURA | mixed vegetables 11 EBITEM MAKI | shrimp tempura, cucumber & SHRIMP & VEGGIE TEMPURA| 3 pcs of cream cheese rolled on rice crispies 18 shrimp & mixed veggie tempura 15 RAINBOW MAKI | avocado & cucumber roll topped with salmon, tuna, yellowtail & crab 19 NIGIRI & SASHIMI GARDEN MAKI | mixed veggie tempura of sweet (2 PCS PER ORDER) potato, carrot, zucchini & white onions 15 MAGURO | Tuna 8 VERY GREEN MAKI | baby spinach, lettuce, cucumber, carrot, avocado & wakame 14 SAKE | Salmon 8 MANCHEBO SPECIAL MAKI | salmon & cream HAMACHI | Yellowtail 9 cheese roll, topped with mixed crab & salmon salad SABA | Smoked mackerel 9 with mango (spicy) 19 UNAGI | Smoked eel 9 SAKE ANAKYA MAKI | salmon & avocado roll topped with eel 19 IKURA | Salmon roe 11 MASAGO | Capelin roe 10 SUSHI PLATTER EBI | Shrimp 8 SUSHI / SASHIMI | 5 pieces of assorted nigiri, 6 KAPA | Cucumber 4 pieces of assorted sashimi and 4 pieces of caterpillar roll 50 AVO | Avocado 5 V - Vegetarian | VG - Vegan | GF - Gluten-free Please let your server know if you have any allergies and / or dietary restrictions.
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