Starters

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.

 

SALMON TACO

(2 units)

With acevichado sauce, pickled onion and guacamole.

 

EDAMAME HUMMUS AND CHINESE SCARLET SHRIMP BREAD

 

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.

 

TUNA PIZZA

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

 

ROCK SHRIMP TEMPURA

with kimuchi-chipotle mayonnaise.

Raws

SALMON SASHIMI

(9 cuts)

 

SEA BREAM TIRADITO

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

 

SCARLET SHRIMP TAILS IN GARLIC

Brushed with garlic oil and yellow pepper dressing.

 

HAMACHI USUZUKURI

Usuzukuri of fresh hamachi with jalapeño and soy sauce with chili and yuzu.

 

LEMONFISH MARINATED IN SEEDS

Served with a soft puree of peas and horseradish and pickled horn of plenty.

 

RED TUNA TARTARE

Served with free-range egg yolk.

 

PRAWN CARPACCIO

Served with our Noname dressing.

 

RED TUNA SASHIMI

(9 cuts)

Akami, chutoro and toro.

 

NONAME SASHIMI

(9 cuts)

Nigiris & Rolls

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.

 

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.

Robata

WAYEGA

Rubia Gallega and Waygu beef burger, horseradish mayonnaise and caramelised onion, quail egg, rocket and brioche bread.

 

CHICKEN WINGS

Chicken wings a la robata, lightly fried in the wok and Korean bbq toast.

 

VACIO TACO

(2 units)

Vacio taco with Rubia Gallega beef a la robata marinated in apple and soy juice, accompanied by Korean pesto with wheat pancakes.

 

CARRILLERA IBÉRICA

Iberian pork cheek, mashed potatoes, merken sauce, black olives and crispy onions.

 

RUBIA GALLEGA TATAKI

Rubia Gallega beef tataki, pickled mushrooms and mustard seed dressing.

 

IBERIAN “SECRETO”

Pork cut marinated in fermented chilies and served with Canarian potatoes and mojo verde sauce.

 

COD AND CHINESE NOODLES

With kimchi consommé.

 

ROASTED MONKFISH

Monkfish roasted in robata with spicy tomato aguachile.

 

NONAME OCTOPUS

Octopus a la robata on Chinese aubergines in squid ink, smoked salt, aioli, chipotle and purple potato crystals.

 

MARROW

Marrow of veal accompanied by tartar of scarlet shrimp and Chinese bread.

 

T-BONE

Galician sirloin beef and sirloin brochette, accompanied by mac & cheese.

Postres

CARROT CAKE

 

TARTA JAPONESA

 

BANOFEE

 

FLAN CON CRUBLE DE CÍTRICOS

 

SUSPIRO DE ANANAS

 

HELADOS ARTESANOS

Desayunos

BEBIDAS

Café cortado, solo y con leche

Té e infusiones especiales

Cola Cao

 

HUEVOS

Huevos benedictine

Huevos benedictine con salmón

Tostada con aguacate y huevo poché

 

TOSTADAS

Con aceite de oliva y tomate

Con mantequilla y mermelada

 

MOLLETES DE ANTEQUERA

Lomo ibérico

Paletilla ibérica

Salchichón

Chorizo

Carne mechada con papada ibérica

 

DULCE

Croissant

Napolitana de chocolate