PRAWN AND QUAIL EGG DIM SUM

(1 unit)

Served with light wild asparagus sauce and white miso butter

 

FRIED BABY SQUID BAO SANDWICH

(1 unit)

Bao stuffed with fried baby squid, shiso leaf and wasabi mayo

 

GAZPACHO NONAME

Tomato, strawberry, lucuma and sweet thai gazpacho. Served with garnish

 

NONAME SALAD

Wakame, kanikama, raw salmon, kimuchi, tobiko and black tanuki

 

HOT DOG

(1 unit)

Oxtail hot dog (homemade), brioche bread, tomagashi, tupinambor and black garlic

 

SALMON TACO

(2 units)

With acevichado sauce, pickled onion and guacamole

 

CRYSTAL PRAWN NEMS

Crystal prawn fried in Iberian ham oil

 

NONAME MUSSELS

Galician mussels served with Noname dressing and noodles

 

TUNA PIZZA

Tuna tataki pizza with aioli, fried capers and soya-sesame vinaigrette

 

RAMEN GYOZA

Gyozas stuffed with ramen meat, served with broth and tare

 

AVOCADO STUFFED WITH BALFEGO TUNA TARTARE COVERED WITH ANDALUSIAN AJO BLANCO

 

GREEN SALAD WITH WHITE PRAWN VEIL

Green salad, beans, tiger prawn and free-range fried egg

 

ROCK SHRIMP TEMPURA

with kimuchi-chipotle mayonnaise

 

MONKFISH CARPACCIO

Thin sliced monkfish, yuzu tomato water, rocoto oil, chive oil and huacatay

WILD SEA BASS SASHIMI

Marinated 10 h in seeds and served with jalapeño dressing

 

SALMON SASHIMI

(9 cuts)

 

SEA BREAM TIRADITO

Tangerine emulsion, pickled radishes, citrus sprouts and pineapple tiger milk, basil and ginger

 

RED TUNA TARTARE

Served with free-range egg yolk

 

HAMACHI SASHIMI

(9 cuts)

 

RED TUNA SASHIMI

(9 cuts)

Akami, chutoro and toro

FOIE NIGIRI

(2 units)

Hot foie with mole poblano sauce and dried fruit bread

 

SEABASS NIGIRI

(2 units)

With shallot confit, vanilla oil and black garlic point

 

GUNKAN

(2 units)

Red tuna tartare gunkan with fennel vinaigrette

 

DAILY TEMAKI

 

SCALLOP NIGIRI

(2units)

With galician “ajada”, spirulina, avocado and sweet potato chip

 

CUBAN NIGIRI

(2units)

Cuban-style rice (quail egg, homemade tomato and fried plantain)

 

HAMACHI NIGIRI

(2units)

Marinated hamachi, japaleño oil and truffle pate

 

RED TUNA NIGIRI

(2units)

With tomato gel and two-colour straw potatoes.

 

RUMP CAP NIGIRI

(2units)

With tonnato sauce and parmesan coral

 

STEAK TARTAR OR SPICY TUNA CRISPY RICE

(4 units)

 

TUNA URAMAKI

Spicy tuna uramaki, tobiko roe, black sesame, avocado and homemade kimuchi sauce

 

YELLOWTAIL ROLL

Yellowtail roll braised with truffled mayonnaise, stuffed with kanikama marinated with Japanese mayo and yuzu

 

DUCK PEKIN ROLL

Futomaki stuffed with marinated duck in hoisin, carrot, turnip, cucumber, hoisin mayo and crispy duck skin

 

TEMPURA

Prawn tempura roll, cream cheese, wakame, chives, kimchi and eel sauce

 

ALASKA ROLL

Seared scallop Uramaki with tuna, avocado and cream cheese.