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69*

*FOR ONE PERSON

*Sharing menu price is per one guest, the menu can be ordered for two or more guests.

Chulpe : Big corn from Peru (South America)

Chifles : Plantana chips

Crispy Chulpe Corn with Chifles
Guaqamole
6

Plantana chips fried twice

Patacones
Amarillo mayonnaise
8

Yuca : Root, also called cassava or manioc

Shichimi togarashi : A Japanese five-spice blend that includes seaweed and black sesame seeds

Yuca Fries
Shichimi togarashi
8
Grilled Padrón Peppers
Lemon salt
8

Korokke : Japanese croquette

Salsa verde : Dressing based on mayo, jalapeno, and coriander

Quinoa Korokke
Avocado / salsa verde
14
Tacos
Grilled shiitake / red onion tomato salsa / guacamole
12

Tonkatsu : Japanese schnitzel style

Chicken Tonkatsu
Goma aioli
14

Anticuchera : Marinade based on panca chili and vinegar

*Yakitori Skewers prices If order separately

Yakitori Skewers mix
Anticuchera / lime mayonnaise (Beef 14*,chicken 12*,vegetables 12*)
22

Tataki : Japanese cooking technique, blow torched

Salmon Tataki
Jalapeño / papaya
14

Tiradito : Sashimi like cut in Peruvian

Cured Tuna Tiradito
Tosazu dressing / seaweed
14

Ceviche : Marinated raw fish

Sea Bream Ceviche
Red chili / tiger’s milk / coriander
15
Octopus Salad
Jalapeno / pomegranate
14

Tataki : Japanese cooking technique, blow torched

Ponzu : Soya-based dressing with vinegar and lemon juice

Spicy Beef Tataki
Chili lime / mayonnaise / ponzu / quinoa / onion
15

Ponzu : Soya-based dressing with vinegar and lemon juice

Tempura of Wild-Caught Red Shrimp
Ponzu sauce / lime mayonnaise
18

Teriyaki : Typical Japanese base sauce made of mirin, sake, soja, and sugar

Rocoto : Peruvian chili

Salmon Rocoto-Teriyaki
Seaweed
18

Yuca : Root, also called cassava or manioc

Scallop and Mussel Suado
Yuca / wakame
18

Ponzu : Soya-based dressing with vinegar and lemon juice

Quinoa Salad
Mango / avocado / ponzu
12

Dashi : Japanese base for soup or stock

Slow Cooked Pork
Chicharrón / creamy dashi / beans / purple potato
18
Hispi Cabagge with Burnt Aubergine
Brown butter vinegar / almonds
18

Pluma : Cut from the Iberico pork, a top piece from the neck

Chimichurri : Sauce based on olive oil, garlic, parsley and coriander

Pluma Ibérica
Chimichurri / green beans
22
Flank Steak
Aji verde / pea shoots / asparagus
24

Antichucera : Marinade based on panca chili and vinegar

Beef Striploin
Anticuchera / bok choy
24

Rocoto : Peruvian chili

Grilled Octopus
Rocoto-chilli sauce / broccolini / aji verde
22

Typical rice dessert of Peru

Arroz con Leche
Green apple sorbet
9
Kiwi Sorbet with Coconut
Lime / tapioca
9

Yuzu : Japanese citrus fruit

Banana Yuzu Ice Cream
Torched meringue / coconut granola / banana caramel
12

Miso : Japanese Fermented soja bean, the base for soup and marinade

ISSEI Selection of Sweets
Nikka coffee-whiskey praline / sake-yusu praline / sweet miso vanilla / mango and coconut rice mousse
14

salsa verde : Dressing based on mayo, jalapeno, and coriander

Quinoa Korokke
Avocado / salsa verde

Ponzu : Soya-based dressing with vinegar and lemon juice

Tataki : Japanese cooking technique, blow torched

Spicy Beef tataki
Garlic / chilli lime / mayonnaise / ponzu / quinoa

Ceviche : Marinated raw fish

Dashi : Japanese base for soup or stock

Sea Bream Ceviche
Dashi / red chili / tiger’s milk
Red Hispi Cabagge with Burnt Aubergine
Brown butter vinaigrette / almonds
A culinary journey through our best menu items created by ISSEI Restaurant & Bar Executive Chef. The OMAKASE menu highlights the best flavors of Nikkei cuisine from sea to land.
Sharing Menu /5 dishes/
69 EUR per one guest
Sharing Menu /8 dishes/
89 EUR per one guest
*Sharing menu can be ordered for two or more guests.
All prices are in EUR

M E N U

SNACKS

Chulpe : Big corn from Peru (South America)

Chifles : Plantana chips

Crispy Chulpe Corn with Chifles
Guaqamole
6

Plantana chips fried twice

Patacones
Amarillo mayonnaise
8

Yuca : Root, also called cassava or manioc

Shichimi togarashi : A Japanese five-spice blend that includes seaweed and black sesame seeds

Yuca Fries
Shichimi togarashi
8
Grilled Padrón Peppers
Lemon salt
8

Korokke : Japanese croquette

Salsa verde : Dressing based on mayo, jalapeno, and coriander

Quinoa Korokke
Avocado / salsa verde
14
Tacos
Grilled shiitake / red onion tomato salsa / guacamole
12

Tonkatsu : Japanese schnitzel style

Chicken Tonkatsu
Goma aioli
14

Anticuchera : Marinade based on panca chili and vinegar

*Yakitori Skewers prices If order separately

Yakitori Skewers mix
Anticuchera / lime mayonnaise (Beef 14*,chicken 12*,vegetables 12*)
22

PLATES

Ponzu : Soya-based dressing with vinegar and lemon juice

Tempura of Wild-Caught Red Shrimp
Ponzu sauce / lime mayonnaise
18

Teriyaki : Typical Japanese base sauce made of mirin, sake, soja, and sugar

Rocoto : Peruvian chili

Salmon Rocoto-Teriyaki
Seaweed
18

Yuca : Root, also called cassava or manioc

Scallop and Mussel Suado
Yuca / wakame
18

Ponzu : Soya-based dressing with vinegar and lemon juice

Quinoa Salad
Mango / avocado / ponzu
12

Dashi : Japanese base for soup or stock

Slow Cooked Pork
Chicharrón / creamy dashi / beans / purple potato
18

DESSERT

Typical rice dessert of Peru

Arroz con Leche
Green apple sorbet
9
Kiwi Sorbet with Coconut
Lime / tapioca
9

Yuzu : Japanese citrus fruit

Banana Yuzu Ice Cream
Torched meringue / coconut granola / banana caramel
12

Miso : Japanese Fermented soja bean, the base for soup and marinade

ISSEI Selection of Sweets
Nikka coffee-whiskey praline / sake-yusu praline / sweet miso vanilla / mango and coconut rice mousse
14

OMAKASE

A culinary journey through our best menu items created by ISSEI Restaurant & Bar Executive Chef. The OMAKASE menu highlights the best flavors of Nikkei cuisine from sea to land.
Sharing Menu /5 dishes/
69 EUR per one guest
Sharing Menu /8 dishes/
89 EUR per one guest
*Sharing menu can be ordered for two or more guests.

All prices are in EUR.

GRILL

Chulpe : Big corn from Peru (South America)

Chifles : Plantana chips

Crispy Chulpe Corn with Chifles
Guaqamole
6

Plantana chips fried twice

Patacones
Amarillo mayonnaise
8

Yuca : Root, also called cassava or manioc

Shichimi togarashi : A Japanese five-spice blend that includes seaweed and black sesame seeds

Yuca Fries
Shichimi togarashi
8
Grilled Padrón Peppers
Lemon salt
8

Korokke : Japanese croquette

Salsa verde : Dressing based on mayo, jalapeno, and coriander

Quinoa Korokke
Avocado / salsa verde
14
Tacos
Grilled shiitake / red onion tomato salsa / guacamole
12

Tonkatsu : Japanese schnitzel style

Chicken Tonkatsu
Goma aioli
14

Anticuchera : Marinade based on panca chili and vinegar

*Yakitori Skewers prices If order separately

Yakitori Skewers mix
Anticuchera / lime mayonnaise (Beef 14*,chicken 12*,vegetables 12*)
22

Tataki : Japanese cooking technique, blow torched

Salmon Tataki
Jalapeño / papaya
14

Tiradito : Sashimi like cut in Peruvian

Cured Tuna Tiradito
Tosazu dressing / seaweed
14

Ceviche : Marinated raw fish

Sea Bream Ceviche
Red chili / tiger’s milk / coriander
15
Octopus Salad
Jalapeno / pomegranate
14

Tataki : Japanese cooking technique, blow torched

Ponzu : Soya-based dressing with vinegar and lemon juice

Spicy Beef Tataki
Chili lime / mayonnaise / ponzu / quinoa / onion
15

Ponzu : Soya-based dressing with vinegar and lemon juice

Tempura of Wild-Caught Red Shrimp
Ponzu sauce / lime mayonnaise
18

Teriyaki : Typical Japanese base sauce made of mirin, sake, soja, and sugar

Rocoto : Peruvian chili

Salmon Rocoto-Teriyaki
Seaweed
18

Yuca : Root, also called cassava or manioc

Scallop and Mussel Suado
Yuca / wakame
18

Ponzu : Soya-based dressing with vinegar and lemon juice

Quinoa Salad
Mango / avocado / ponzu
12

Dashi : Japanese base for soup or stock

Slow Cooked Pork
Chicharrón / creamy dashi / beans / purple potato
18
Hispi Cabagge with Burnt Aubergine
Brown butter vinegar / almonds
18

Pluma : Cut from the Iberico pork, a top piece from the neck

Chimichurri : Sauce based on olive oil, garlic, parsley and coriander

Pluma Ibérica
Chimichurri / green beans
22
Flank Steak
Aji verde / pea shoots / asparagus
24

Antichucera : Marinade based on panca chili and vinegar

Beef Striploin
Anticuchera / bok choy
24

Rocoto : Peruvian chili

Grilled Octopus
Rocoto-chilli sauce / broccolini / aji verde
22

Typical rice dessert of Peru

Arroz con Leche
Green apple sorbet
9
Kiwi Sorbet with Coconut
Lime / tapioca
9

Yuzu : Japanese citrus fruit

Banana Yuzu Ice Cream
Torched meringue / coconut granola / banana caramel
12

Miso : Japanese Fermented soja bean, the base for soup and marinade

ISSEI Selection of Sweets
Nikka coffee-whiskey praline / sake-yusu praline / sweet miso vanilla / mango and coconut rice mousse
14

salsa verde : Dressing based on mayo, jalapeno, and coriander

Quinoa Korokke
Avocado / salsa verde

Ponzu : Soya-based dressing with vinegar and lemon juice

Tataki : Japanese cooking technique, blow torched

Spicy Beef tataki
Garlic / chilli lime / mayonnaise / ponzu / quinoa

Ceviche : Marinated raw fish

Dashi : Japanese base for soup or stock

Sea Bream Ceviche
Dashi / red chili / tiger’s milk
Red Hispi Cabagge with Burnt Aubergine
Brown butter vinaigrette / almonds
A culinary journey through our best menu items created by ISSEI Restaurant & Bar Executive Chef. The OMAKASE menu highlights the best flavors of Nikkei cuisine from sea to land.
Sharing Menu /5 dishes/
69 EUR per one guest
Sharing Menu /8 dishes/
89 EUR per one guest
*Sharing menu can be ordered for two or more guests.

RAW

Tataki : Japanese cooking technique, blow torched

Salmon Tataki
Jalapeño / papaya
14

Tiradito : Sashimi like cut in Peruvian

Cured Tuna Tiradito
Tosazu dressing / seaweed
14

Ceviche : Marinated raw fish

Sea Bream Ceviche
Red chili / tiger’s milk / coriander
15
Octopus Salad
Jalapeno / pomegranate
14

Tataki : Japanese cooking technique, blow torched

Ponzu : Soya-based dressing with vinegar and lemon juice

Spicy Beef Tataki
Chili lime / mayonnaise / ponzu / quinoa / onion
15
All prices are in EUR
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