Foto di Alberto Blasetti per Cook_inc. 34
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Cozze alla maionese di uova di tobiko gratinate al panko; Insalata di patate con cavolo cappuccio fermentato e uova di trota iridea; Tempura vegetariana di cipolle, carote e patate e crema di alga nori
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Gambero rosso, yuzu e wakame; Carpaccio di capesante marinate, olio al cipollotto, gelatina di mela e daikon e alga wakame
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Ostrica con salsa ponzu; Spaghetti di alghe Mozuku marinati in dashi ponzu, zenzero, scampi crudi, foglia d’oro
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Involtino primavera con dentice, foglie di shiso, salsa ponzu al sansho
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Yamaimo (patata giapponese cruda), kimchi, sesamo e chikuwa al vapore
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Temaki di alga nori do it yourself, ripieni di ventresca di tonno fiammeggiata, salsa al tuorlo d’uovo, soia e cipollotto
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Chawanmushi di gamberi, anguilla, shiso e uova di mentaiko
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Nikuman con rosticciana di maiale; Nikuman al curry vegetariano
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Midollo arrosto con burro al tartufo di San Miniato, katsuobushi, passion fruit e pepe di yuzu
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Takoyaki
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Yakitori di piccione su spiedino di mirto con friggitello e Yuba (pelle di latte); Ostrica alla brace
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Tortellini “gyozzati” farciti con besciamella al granchio, con fumetto di pesce e pepe Sansho; Mushi gyoza di rosticciana con moromi
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Unagi cotta sui carboni glassata con salsa teriyaki, polvere ai frutti di bosco, wasabi in foglie e Yuba (pelle di latte) in tempura
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Nigiri sushi di wagyu (crudo e cotto al cannello), ventresca e filetto di tonno rosso e dentice marinato in kombu stile kobujime
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Hakate ramen al brodo di zampette di maiale
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Wagyu e tonno rosso alla brace con salsa senapata e composta di cipollotti agro-piccante
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Banana cake