YARO MENU - 2,690MXN
4 Courses - 12 Dishes + Welcome Drink
FIRST COURSE
| Chef Kentaro Shibayama |
SUMASHI SHRIMP SOUP
Washoku Style, Clarified Dashi
| Chef Daniel Lozano |
“UNAGI” EGGPLANT
Oyster Sauce, Shoyu Marinade, “Carbon” Shari
WAGYU TARTAR
Brioche Bread, Ikura, Tar Tar Original Sauce, Seaweed Powder
SECOND COURSE
| Chef Kentaro Shibayama |
GRILLED GOOPER
Special Marinade and Mushroom Hakusenmushi (Mushroom and Daikon Coating)
| Sho Nitta - Tesoro del Japón |
WAGYU TATAKI
Homemade Pickles and Myoga (Japanese Ginger)
| Chef Daniel Lozano |
DUCK EGG
Bleached Egg Yolk, Sautéed Mushrooms, Chives and Katsuobushi
THIRD COURSE
| Chef Kentaro Shibayama |
SUSUKI BASS - SUMIYAKI
Miso Saikyou Style (Shiro-Miso Marinated, Mirin, Sake and Spices)
| Sho Nitta – Tesoro del Japón |
WAGYU YAKI
Strip-Loin, Pickled Garlic, Wasabi and “Original” Onion Sauce
| Chef Daniel Lozano |
WAGYU SUMIYAKI
Rib-Eye Cap, Marinated with Bread Miso and Asparragus Tempura
DESSERT
| Chef Kentaro Shibayama |
ARTISANAL CHOCOLATE
| Sho Nitta – Tesoro del Japón |
WAGYU ICE CREAM
Wagyu Fat and Cognac
| Chef Daniel Lozano |
KASUTERA (CASTELLA)
Japanese Cake, Burnt Orange Juice, Jasmine Ice Cream