A curated Omakase meny by Chef Kazuo Harada is a renowned brasilian-japanese chef, 2 Michelin Star Winner and named chef of the year by Veja Comer & Beber magazine, His restaurant is well know for offering the best asian food in Sao Paulo, He has also been recognized by The Best Chef Awards
Omakase Food Menu
Omakase Menu $1,900.00 MXN | Omakase Wine Pairing Menu $3,400 MXN
Edamame
Frijoles de soya japoneses, delicadamente sazonados con salsa de ostión y flor de sal | Japanese soybeans, delicately seasoned with oyster sauce and fleur de sel
Kaki Tokubetsuna
Ostión fresco esmeradamente acompañado con yema de huevo de codorniz, hueva de pescado y erizo | Fresh oyster elegantly paired with quail egg yolk, roe, and uni
Manila
Pesca del día, infusionado con leche de coco, cebolla, jengibre, cilantro y cacahuate tostado | Catch of the day, infused with coconut milk, onion, ginger, chili, coriander, and toasted peanuts
Shake Nuta
Esquisito sashimi de salmón acompañado con yema de huevo de codornis y delicada salsa shiro miso | Exquisite salmon sashimi, paired with fresh quail egg yolk and delicate shiro miso sauce.
Sushi de Foi Gras y Callo de Hacha Trufado | Sushi Foie Gras & Truffled Scallop
Una refinada fusión de foie gras sellado y callo de hacha infusionado con esencia de trufa | A refined fusion of seared foie gras and scallop infused with truffle essence
Langostinos Honk Kong | Honk Kong Prawns
Langostinos sellados en wok, elevados con jengibre, cebollines, ajo, nuez pecana caramelizada y salsa de ostión | Wok-seared prawns, elevated with ginger, scallions, garlic, caramelized pecan nuts, and oyster sauce
Cha Gio Vietnamita
Delicado papel de arroz relleno con cerdo, champiñones y chiles asiáticos, servidos con lechuga crujiente, hierbas aromáticas y salsa de citricos | Delicate rice paper roll filled with pork, asian mushrooms, and chili, served with crisp lettuce, aromatic herbs, and citrus sauce.
Pato Peking | Peking Duck
Muslo y contramuslo de pato crujiente servido with puerros y pepinos frescos en una tortilla artesanal y aceite de jengibre con pimientos y salsa tradicional hoisin | Crispy duck thigh and drumstick served with leeks and fresh cucumbers in an artisanal pancake and ginger oil with chili pepper and traditional hoisin sauce
Costillas de Wagyu Wagyu Ribs
Costilla corta de wagyu lentamente cocinada, complementada por un pure sedoso de calabaza japonesa (kabocha) y un rico caldo de hueso | Slow-cooked Wagyu short ribs, complemented by silky kabocha purée and a rich bone broth reduction
Postre | Dessert
Fresa, ruibarbo y calpico | Strawberry, rhubarb, and calpico
Maridaje | Wine Pairing
Omakase Wine Pairing Menu $3,400 MXN
Edamame
Riesling Tres Raíces, San Miguel Allende, Mexico
Kaki Tokubetsuna
Pinot Noir Tenuta del Morer, Friulli-Venecia, Italia
Manila
Albariño Juanito, Rias Baixas, España
Shake Nuta
Pinot Grigio Tenuta del Morer, Friulli-Venecia, Italia
Sushi de Foi Gras y Callo de Hacha Trufado | Sushi Foie Gras & Truffled Scallop
Chardonnay Calixa Monte Xanic, Valle San Vicente, Mexico
Langostinos Honk Kong | Honk Kong Prawns
Sauvignon Blanc Goutte DÁrgent, Valle de Leyda, Chile
Cha Gio Vietnamita
Merlot Fuente Viña, Castilla y León, España
Pato Peking | Peking Duck
Chianti Il Palazzo, Toscana, Italia
Costillas de Wagyu | Wagyu Ribs
Shiraz Casa Madero V Rose, Valle de Parras, Mexico
Postre | Dessert
Grenache Fleur de Provance, Francia
