À La Carte
Small bites to open the palate
Zensai
Edamame
(V · GF)Steamed young soybeans, lightly salted with Sicilian sea salt or tossed in a shichimi and sesame glaze.
Gyoza — Pan-Fried Dumplings
Hand-folded dumplings filled with local prawn, ginger, and spring onion, served with a ponzu dipping sauce.
Miso Soup
(V · GF)Traditional dashi-based white miso with silken tofu, wakame seaweed, and spring onion.
Tuna Tataki
(GF)Seared Favignana bluefin tuna, sliced thin, finished with ponzu, grated daikon, and micro herbs.
Chawanmushi
(GF)Silky Japanese savoury egg custard with sea urchin, local clams, and dashi — steamed to order.
Hand-pressed, two pieces per order
Nigiri
Maguro — Bluefin Tuna
(GF)Wild-caught Favignana tuna, hand-pressed on warm seasoned rice with a touch of wasabi.
Chutoro — Medium Fatty Tuna
(GF)Silky, richly marbled belly tuna from the Strait of Sicily — pressed and served immediately.
Hamachi — Yellowtail
(GF)Silky Japanese amberjack with yuzu kosho and a whisper of micro shiso.
Sake — Salmon
(GF)Atlantic salmon from certified sustainable fisheries, brushed lightly with soy.
Tai — Sea Bream
(GF)Delicate Sicilian sea bream, lightly cured in kombu, with a touch of sudachi citrus.
Ebi — Tiger Prawn
(GF)Hand-peeled local tiger prawn, briefly poached, pressed with a pinch of sea salt.
Hotate — Scallop
(GF)Sweet Sicilian scallop, seared for three seconds, finished with truffle oil and sea salt.
Uni — Sea Urchin
(GF)Fresh sea urchin from the waters off Favignana, pressed on rice with a flake of gold leaf.
Six pieces per order
Maki Rolls
Spicy Tuna Roll
Chopped bluefin tuna with togarashi mayo, cucumber, and sesame seeds — a house classic.
Dragon Roll
(CN)Prawn tempura inside, avocado outside, topped with tobiko and a spicy mango glaze.
Tuna & Truffle Roll
(GF)Maguro with pickled daikon, shiso, and a drizzle of Sicilian black truffle oil.
Vegetable Maki
(V · GF)Cucumber, avocado, pickled daikon, and shiso wrapped in nori and sesame rice.
Pure cuts, served with wasabi and pickled ginger
Sashimi
Sashimi Selection — 5 cuts
(GF)Chef's daily selection: tuna, salmon, yellowtail, sea bass, and red prawn of Mazara. Served on shiso with freshly grated wasabi.
Sashimi Selection — 8 cuts
(GF)Extended selection including seasonal rarities — ask your server what the sea provided today.
Temaki — Tuna Hand Roll
(GF)A crisp nori cone filled with warm rice, spicy maguro, and cucumber — eaten immediately by hand.
Temaki — Salmon & Avocado
(GF)Nori cone with fresh salmon, ripe avocado, tobiko, and a stripe of house soy glaze.
Japanese sweets to close the meal
Kanmi
Matcha Panna Cotta
(GF · V)Silky ceremonial matcha panna cotta with a yuzu curd and candied yuzu zest.
Mochi Ice Cream
(GF)Hand-rolled mochi filled with black sesame, yuzu, or matcha gelato — two pieces per order.
Chocolate & Miso Fondant
(CN)Warm dark chocolate fondant with white miso caramel, served with vanilla bean ice cream.
Hojicha Crème Brûlée
(GF)Classic crème brûlée infused with roasted hojicha tea, caramelised to order at the table.
The Omakase Experience
Omakase — "I leave it to you." Our most complete expression of the kitchen, this multi-course journey unfolds entirely at the chef's discretion. Expect twelve to sixteen courses across nigiri, sashimi and small composed dishes, each accompanied by a curated sake pairing selected from our cellar of small-batch producers across Japan.
Ready to surrender to the omakase? Reserve your seat at the counter.
Sake, Spirits & Tea
The perfect pairing
Sake — By the Glass
Dassai 45 Junmai Daiginjo
Delicate and floral, with notes of melon, pear, and a clean, mineral finish. Yamaguchi Prefecture.
Hakutsuru Sayuri Nigori
Unfiltered and lightly cloudy, with a rich, creamy texture and sweet rice character.
Ozeki Dry Junmai
Crisp and dry with a clean umami backbone — an ideal companion for nigiri and sashimi.
Kurosawa Junmai Kimoto
Full-bodied, earthy, and complex with a long finish. Pairs beautifully with richer fish.
Sparkling Junmai Daiginjo
Fine effervescence with fragrant white blossom and fresh citrus — a celebratory pour.
Rare and considered
Japanese Spirits & Wine
Nikka From The Barrel
A powerful, complex Japanese blended whisky — sweet oak, dried fruit, and a long spiced finish.
Suntory Toki Highball
Suntory Toki whisky, sparkling water, and a lemon twist — light and endlessly refreshing.
Shōchū — Iichiko Silhouette
Barley shōchū from Ōita, served straight or with water — gentle, clean, and versatile.
Sicilian Natural Wine — White
Rotating selection of minimal-intervention whites from local Sicilian producers. Ask your server.
Sicilian Natural Wine — Red
Rotating selection of Nero d'Avola and Frappato from small island producers. Ask your server.
For every moment
Japanese Tea & Soft Drinks
Ceremonial Matcha
Stone-ground Uji matcha, prepared and whisked to order in the traditional style.
Hojicha — Roasted Green Tea
Warm and earthy with a toasty, low-caffeine character. Served hot or cold.
Sencha
Classic Japanese green tea — grassy, vegetal, and refreshing. Served hot.
Yuzu Lemonade
House-pressed yuzu juice, cane sugar, and sparkling water — bright and aromatic.
San Pellegrino Sparkling
750ml — naturally carbonated Italian mineral water.
East meets west
Cocktails
Yuzu Negroni
Roku gin, Campari, sweet vermouth, and fresh yuzu juice — a Japanese spin on an Italian classic.
Shiso Sour
Shōchū, fresh shiso, lemon, egg white, and a dash of matcha bitters — herbaceous and silky.
Hinoki Spritz
Hinoki-infused sake, elderflower, sparkling water, and cucumber — light, aromatic, and clean.
Tokyo Mule
Japanese vodka, yuzu sake, ginger beer, and lime — served in a copper cup over crushed ice.