Fresh

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With citrus vinaigrette, artichoke fritters, caper powder and Grana Padano cheese.(100 g)

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With fresh vegetables. (130 g)

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Pacific shrimp with tatemado habanero chili sauce. (200 g)

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Marinated heirloom tomato with pesto, olive oil and fresh burrata cheese. (350 g)

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With avocado, capers, green olives and citrus vinaigrette. (100 g)

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Fresh kampachi and braised octopus with tiger's milk. (170 g)

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To the Fire

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Creamy cheese blend, wood-fired wagyu trompo-style meat, and confit spring onion. (240 g)

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Roasted and smoked in the Josper with various dressings. (1 pc)

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Stuffed with shredded ribs and baked in gravy. (3 pcs)

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Trimming toasted tortillas with mashed avocado and New York sautéed in garlic. (3 pcs)

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Served with epazote corn tortillas. (90 g)

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Traditional recipe accompanied with potato. (100 g)

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Imported cheese mix. (160 g)

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Breaded with Cajun and katakuriko, served with Sriracha sauce and soy mayonnaise. (180 g)

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With grilled vegetables. (150 g)

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With grilled caramelized peppers, mango pico de gallo and habanero ash. (250 g)

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