Restaurant Barcelona / Shibui / Menu
Otaru duck breast with miso and foie sauce
Gluten free
With truffle salt
Fries with truffle oil and salt flakes
Light spicy touch
Stuffed homemade dumplings, cooked on the grill (6 pieces)
Plate of fish or raw seafood cut into small pieces and marinated in a preparation of citrus marinade, chopped onion, salt, pepper and coriander
Cultivated in Upper Normandy, 2 meters deep with underground rivers of fresh water which gives it a change of flavor, first salted and once in the mouth sweet and fleshy, reaching perfection and roundness
Cooked at low temperature with yuzu wasabi sauce
Mix of seaweed and cucumber sonomono macerated
Mix of seaweed and mézclum with crispy crab
A preparation of finely chopped raw fish or meat
Soup prepared with miso, tofu and shitake
Seafood soup with organic Japanese noodles and mushrooms
Japanese fry varied
Japanese noodles with assorted vegetables
Vegetable, seafood and sauteed Japanese mushrooms
Japanese noodle with sauteed vegetables and sirloin
Rice with Iberian prey, vegetables and organic Japanese mushrooms
Japanese white rice with furikake and sesame
Black Alaskan cod with seasonal mushrooms, soy sauce and sake
With Japanese mushroom parmentier and sesame sauce
Grilled scallops with foie gras and miso sauce
Japanese fondue with veal, tofu and vegetables
Authenticated Japanese meat with a base of ecological mushrooms
Chicken leg in teriyaki sauce and violet potato puree
Tuna slices with hummus and sesame
Fillet of bonito with grated tomato in ponzu sauce
Shells of butter fish, with salmorejo base, crunchy cured meat and truffle oil
Qagyu meat slices with soy sauce and ginger
Tuna belly with black garlic oil and natural wasabi
With pico de gallo and citrus soy sauce
Algae roll stuffed with salmon, cheese and avocado (8 pieces)
Seaweed roll stuffed with tuna, arugula and tobiko (8 pieces)
Seaweed roll stuffed with shrimp, avocado, Japanese mayonnaise and arugula (8 pieces)
Seaweed roll stuffed with eel, hearts of palm and mushrooms
Small rice cylinder with nori seaweed on the outside
Small rice cylinder with nori algae outside. With sonomono and roe of herring
Rice coated nori leaf slices stuffed with salmon, tomago, Japanese mayonnaise covered with furikake (8 pieces)
Nori seaweed coated rice rolls stuffed with tuna, avocado and caramelized onions (8 pieces)
Rice-coated nori-leaf seaweed rolls filled with arugula, semi-dried tomato and buffalo mozzarella (8 pieces)
Nori seaweed coated rice rolls stuffed with salmon, sesame and avocado mix (8 pieces)
Rice ball covered in fish (2 units)
Rice ball covered with fish (tuna belly) (2 units)
Piece of fresh fish (5 units)
Piece of fresh fish (5 units) (Tuna belly)
Salmon roll with battered cheese in panko
Roll of duck foie and strawberry jam
Crunchy crab roll and Japanese mayonnaise
Avocado Hosomaki tempurizado with three textures of salmon
Shrimp tempura with cream cheese, salmon and avocado
Large algae cone in individual format, filled with rice, spicy tuna and asparagus
Large algae cone in individual format, filled with rice
Rice balls wrapped with nori seaweed stuffed with salmon roe
Rice balls wrapped with nori seaweed stuffed with herring roe
Rice balls wrapped with nori seaweed stuffed with spicy tuna with tobico roe (flying fish)
Rice balls wrapped with nori seaweed stuffed with eel with Japanese mushrooms and quail egg
4 units of california and 4 of uramakis
Varied fish slices
Tuna and salmon
Varied of makis, sashimi and nigiris
Varied of makis, sashimi and niguiris
