Tempura prawn, seared mixed fish carpaccio, sesame oil and yuzu soy sauce.
Uramaki Ebi Aburi Special
Raw shrimp carpaccio and Mazara del Vallo red prawn tartare, seared in yuzu-soy sauce.
Uramaki Hamachi jalapeno
Yellowtail, avocado, and jalapeno.
Uramaki Unaghi foie gras
Avocado and cucumber, eel with seared foie gras and unagi sauce.
Uramaki Hotate Hokkaido
Aburi Hokkaido scallop, ikura and avocado
Seared whole lobster with sesame oil, yuzu soy sauce, avocado, chives, and ginger.
Hokkaido scallop, Mazara del Vallo red prawn, Ikura, Galician sea urchin and Kizami Wasabi.
Uramaki Astice gratinato
Tempura shrimp, flame-seared lobster, and spicy mayo tobiko
Tuna, tuna belly tartare, scallop, green onion, Kaluga Amur caviar.
Uramaki Amaebi Flambè
White fish tartare, seared red prawn carpaccio, chives, and ginger.
Seared Wagyu beef, asparagus, truffle.
Uramaki Temaki Unaghi
Seaweed nori cracker, eel with kabayaki sauce
dimsum, soup and pasta
A selection of dimsum, soup and pasta
4 pieces of grilled meat ravioli
Composizione dim sum
5 pieces of mixed steamed dumplings.
4 pieces of crystal skin steamed dumplings with shrimp and Xiaoshan bamboo filling
4 pieces of steamed ravioli stuffed with scallop.
4 pieces of vegetable dumplings in crystal pastry with vegetable filling
4 pieces of Wagyu beef and truffle ravioli
Stir-fried spaghetti, crispy vegetables, shrimp.
Rice with king crab and asparagus tobiko
Sauteed buckwheat pasta with crispy vegetables and squid
Fish and vegetables in batter and fried
Large prawn and seasonal vegetables
Mazara del Vallo langoustine, amazu ponzu, jalapeno.
Scallop nest in phyllo pastry with wasabi mayonnaise.
ROBATA which means "fireplace" specializes in Japanese charcoal cuisine. A tradition first introduced by ancient fishermen who used boxes of burning charcoal to heat food while collecting the catch of the day. 2 pieces of skewered food cooked over charcoal.
Sweet and sour chicken skewers with scallions
Wagyu and Jalapeno with wafu dressing
Scallop, tomato, and kizami wasabi
Asparagus with wafu sauce and sesame
Marinated miso corn
Royal crab claw with creamy mayo
Glazed salmon with soy sauce and cucumber.
Grilled eel and foie gras
Charcoal-grilled fatty tuna belly with fresh wasabi
Ventresca di tonno scottato sulla carbonella e wasabi fresco
Menù Business Lunch
Discover our bento for a perfect lunch break during the workweek
15 pcs. of the freshest treasures of the sea, selected daily, served on a bed of rice, ginger, wasabi premium and soy sauce
Tuna and tuna, kizami, wasabi served on a bed of rice, ginger, premium wasabi and soy sauce
Akami Sake Tartare
Tuna and salmon tartare with its toppings, served on a bed of rice, premium wasabi and soy sauce
Eel cooked on charcoal and steamed finish, cucumber zukemono topping, served on a bed of rice
Alaska black carbonaro marinated in miso wrapped in kataifi, lobster, ikura, served on a bed of rice
Wagyu beef seared on charcoal, seasonal vegetables, served on a bed of rice, wasabi kizami and soy sauce
Experience our Japanese cuisine, where the lotus flower symbolizes the beauty that comes from purification and the path to perfection.