robata

Question 1

ROBATA - YAKI OR ROBATA IS LITERALLY

COOKING ON FIRE PLACE.

Answer 1

Keep in mind that if a steak needs to be WD (well done) o MW (medium well), it will take long, so you may like to ask the guest in advance about robata beef dishes.

• Very IMPORTANT!! Robata dishes cannot be canceled because once you place the order, the kitchen starts to mark and prepare it for a quicker service when you call the course so in case you do the menu for the guest is better idea to do robata dishes before sushi because also rice takes a lot of place in stomach and sushi can be canceled.
• ALMOST every Robata dish comes with a cherry tomato in a skewer together with a piece of soy marinated sweet potato and a bit of salad. Also on the side there is a bit of fresh daikon which is meant to clean and refresh the mouth afterwards.
• Every dish on BEEF ROBATA -except the Wagyu beef- comes with two sauces: Goma-ponzu and anticucho. *Please take note of it for possible allergies. *Down every cut we cook on the Robata in the plate is placed a slice of torched Sukita wood, this is to give aroma to the meat once it leaves the Robata.

Question 2

JUMBO SHRIMP - WITH SPICY LEMON DRESSING

Answer 2

JUMBO shrimp, garlic, spinach, spicy lemon dressing, soy marinated sweet potarto , pickled daikon and cherry tomato and flour.

Question 3

king crav karashi-su miso

Answer 3

king crab, karashi-su miso, marinated sweet potato, pickled daikon and cherry tomato

Question 4

beef tenderloin

Answer 4

beef tenderloin, marinated sweet potato, pickled daikon and cherry tomato

Question 5

rib eye in aticucho sauce

Answer 5

rib eye, aji panka, aji amarillo, chives, marinated sweet potato, pickled daikon and pumpkin. cherry tomato

EXTRA: Is the only cut that even before marking it already is covered in anticucho sauce to get the flavor while in the robata. Same cow races as tenderloin but 180gr per portion. Dry aged for a day.

Question 6

spring chicken

Answer 6

-ING: Whole Young chicken, marinated sweet potato, pickled

daikon and pumpkin and a cherry tomato.

Question 7

japanese wagyu grade A

Answer 7

• ING: 100 gr of Wayu A grade beef.
• GOMA-PONZU: citrus, gluten, soy and sesame. -TOMATILLO: garlic, onion, chilli, tomato and coriander. -ANTICUCHO: chili (both), garlic, gluten and soy (aji amarillo), citrus and alcohol (aji panka). -TRUFFLE-YUZU: vinegar, mushroom, citrus andtruffle
• EXTRA: Wayu beef is classified in A grades from 1 to 5 being 1 the lowest and 5 the highest, this takes in consideration many things like, size of the rib eye, fat color and meat color.
• EXTRA: Wagyu is served sliced on top of a Japanese barbecue with a piece of vegetable charcoal which will keep it warm and a Hoba leaf which prevent te meat from cooking and at the same time gives aroma to te meat..

Question 8

grilled asparagus with red chili shiso salsa

Answer 8

Grilled asparagus, red chili shiso salsa and dried

cayenne on top.

Question 9

ROASTED CABBAGE W/TRUFFLE OIL AND BLACK TRUFFLE

Answer 9

Cabbage (spitskool), truffle oil, low sodium soy, and butter.