* All our fish has been frozen previously for more than 24 hours at a temperature of less than -20ºC. * Our staff has detailed information about the presence of allergens in the food we prepare. If you have any allergies or intolerance, please contact our staff.
SAKURA: Also called Japanese cherry blossom, it is one of the most known symbols of Japanese culture
TEPPANYAKI: The word teppanyaki is derived from “teppan”, which means iron plate, and “yaki”, which means grilled
HASHI: Sticks to eat
NIGIRI: Small portion of rice "hand down", covered by a thin cut of meat or fish and a dash of wasabi
MAKI: Rolls stuffed with rice and wrapped with a thin sheet of seaweed "nori"
URAMAKI: Rice roll with stuffing wrapped in seaweed
SASHIMI: Small and thin cut of fresh fish
WASABI: Prepared from the ground thick pungent greenish root of an Asian herb called “Wasabia”. Hot taste with a nasal itching sensation
GARI: Thinly sliced young ginger that has been marinated in vinegar
WAKAME: Seaweed used in the preparation of Miso Soup
MISO: Traditional Japanese seasoning produced by fermenting soybeans with salt.
TOFU: Also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks
TERIYAKI: It is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin and Sake
MIRIN: It is a type of rice wine similar to sake with a lower alcohol content and higher sugar content
SAKE: Alcoholic beverage typical from Japan that is made from fermented rice.
LICHI: Fruit of a Chinese tree of the soapberry family, consisting of a thin, brittle shell enclosing a sweet, jellylike pulp and a single seed.
Dress Code
To ensure a pleasant atmosphere in our restaurants, we ask guests to please refrain from wearing shorts or sportswear to dinner.
