Kibotaberna

Salad of seaweed, mesclun, cabbage, radishes, miso sauce and sesame.

Seaweed salad with sesame vinaigrette sauce, scallop tataki and ikura.

Pork empanadas cooked at low temperature with mushrooms and ginger.

With miso sauce, onion confit and pico de gallo.

Corvina macerated in ponzú sauce, tiger milk, seaweed, shiso bud and corn field.

Futomaki stuffed with spicy tuna, shitaki, tobico with a touch of lime zest and special room.

Uramaki stuffed with mushrooms and avocado, topped with spicy tuna tartar.

Uramaki stuffed with avocado and enoki, covered with slightly spicy salmon tartar with supreme wakami.

Roll with seaweed on the outside stuffed with salmon, avocado, ykura and chives.

Uramaki stuffed with cucumber, shitaki, shiso and enoki. Covered with avocado, cloud of nuts and candied onion.

Uramaki stuffed with bluefin tuna shitaki and avocado. Covered with soasado bull and katzuobushi.

Uramaki of salmon tartar with onion confit, shitaki, sauce acevichada, grated lime, quinoa suffered and ikura.

Roll with seaweed on the outside stuffed with bluefin tuna tartar, arugula, asparagus, shitaki and caramelized onions.

Roll with seaweed on the outside stuffed kawayaki eel cacera, enoki mushrooms, ikura, crunchy onion and black sesame.

Roll with seaweed on the outside covered with salmon tartar, topping of caramelised foie gras, taré sauce and crunchy mango.

Niguiris varied with the special touch of the house, 10 pieces.

Varied sushi, 22 pieces.

Fish cut selected by sushiman, 24 pieces.

No Furai covered in avocado with yuzu mayonnaise

with cucumber, Tobico roe, mushrooms, tempura, arugula, sparagos

Tuna tartar with arugula, tempura, mushrooms, tobico roe and black truffle in oil

Futomaki stuffed with salmon, avocado, cream cheese and Japanese onion

Fried rice wok with vegetables and mushrooms.

Fried rice with seasonal vegetables with Iberian press and squid.

Fried rice with vegetables and lagostino.

Seasonal vegetables with Iberian press.

Ask for the flavors.

Green tea and sake.