SAKURA

Gin Roku Sakura Bloom, Noilly Prat, “Hommage aux cerises Euskaren”, Patxaran Egiazki This cocktail is a delicate bridge between the Basque Country and Japan, blending Roku Sakura Bloom gin with a house-made cherry syrup and a touch of Egiazki patxaran. A floral and indulgent harmony, where Japanese tradition meets the flavors of Euskadi.

UMELIA

Hakutsuru Umeshu Genshu, elderflower, verjuice, sparkling white wine, sparkling water. This sparkling cocktail blends the floral elegance of Umeshu Genshu and elderflower with the freshness of verjuice, all lifted by a hint of Espelette pepper. A vibrant meeting of Japanese and French traditions.

YUZU DES DUNES

Shochu Reverence, Noilly Prat, dry curaçao Yuzu Ferrand, “Spritz des Dunes” This Negroni twist blends the finesse of Japanese shochu with the floral bitterness of Spritz des Dunes, elevated by a vibrant touch of yuzu. A flavorful journey between the Atlantic coast and Japan.

HIKARI

Kyomi White rum, matcha, lime, wasabi A bold and refined Daiquiri, blending Okinawan white rum, Japanese matcha, and a hint of wasabi — striking a vibrant balance between sweetness, acidity, and heat.

ÉLIXIR VÉGÉTAL

Haku Vodka infused with cucumber, green shiso, verjuice, absinthe, sparkling water This cocktail combines Japanese freshness, with Haku cucumber vodka and shiso syrup, with French elegance from a touch of absinthe, creating a sophisticated drink that evokes a Japanese garden with a hint of Parisian insolence.

ÉCUME DES VENTS

Clarified cocktail. Ming River Sichuan Baijiu infused with samphire, mango nectar, lime, honey, ginger, Nunshen Genmaicha green tea "Écume des Vents" blends the floral intensity of baijiu and the sweetness of mango, with an earthy touch of Genmaicha, clarified with milk for crystalline purity, evoking a journey between the Basque Country and Kyoto.

ROUGE BASQUE

Red Osco, rice vinegar, “Tribute to Euskaren cherries”, red shiso, Espelette pepper "Rouge Basque" blends the fruity intensity of Euskaren cherry, the structure of Osco red, and the umami notes of rice vinegar, enhanced by a syrup of red shiso and Espelette pepper, for an alcohol-free drink full of panache.

FLORAL ESSENCE

Lychee puree, Nunshen jasmine tea, rice vinegar, jasmine, Penja pepper "Floral Essence" is a refined mocktail that blends jasmine tea, lychee, and a touch of rice vinegar acidity, elevated by Penja pepper. A delicate and contemporary sensory experience.

Miso soup

Wakame salad

Edamame

Tempura shrimp - 5 pcs

Maracuja Tiradito

Salmon marinated in a Maracuja sauce, radish, coriander

Yuzu soy sauce Tiradito

Salmon marinated in yuzu soy sauce, cucumber, red onion, aji amarillo pepper, spring onion

Salmon sushi - 3 pcs

Salmon sushi x Maison Rova Caviar - 3 pcs

Nikkei Mahi-mahi sushi - 3 pcs

Nikkei Mahi-mahi sushi, passion fruit, mango, red onion, Japanese spices, and coriander

Garden saumon - 8 pcs

Salmon, avocado, fresh mint and coriander leaves, crisp lettuce leaf

Salmon and avocado california - 8 pcs

Salmon, avocado, sesame seeds

California veggie - 8 pcs

Crunchy cucumber, fresh carrots, daikon pickles, pickled red cabbage, guacamole, beet sprouts, black sesame seeds, wasabi sesame seeds, spicy mayo

Crying Tiger rolls - 8 pcs

Lacquered tuna, avocado, cucumber, fresh mint, sesame seeds, red chili, coriander leaves

Maracuja rolls - 8 pcs

Panko-breaded shrimp, avocado, flambéed salmon, Maracuja sauce, Japanese spice mix

Truffle rolls - 8 pcs

Truffle rolls, panko-breaded shrimp, carrots, cucumber, sea bream, teriyaki sauce, truffle-flavored oil, summer truffle carpaccio, mayonnaise, chives

Mochi trilogy

Chocolate mousse

Black sesame, yuzu coulis, lime zest