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TASTING MENU

Faccio IYO

  • 9 courses inspired by seasonal products and creativity 125 p. p.
  • Wine pairing

À la carte

CREATIONS

Specialities incorporating all the creativity of the moment
  • SCAMPO AL PASSION FRUIT // Langoustine marinated with passion fruit emulsion and yuzu flavoured tobiko 7
  • TAIYO // Millefeuille of seared shrimp, Mazara del Vallo red shrimp, squid, tomato, yuzu flavoured miso sauce 18
  • MAGURO YAMAKAKE // Tuna sashimi marinated with soy sauce, Apulian stracciatella yamakake, nori seaweed and fresh wasabi 18,50
  • ZUKE MAGURO // Carpaccio tuna seared and marinated in soy sauce with wasabi 20
  • IKA SOMEN // Frayed raw squid, quail egg, Royal Oscietra caviar, crispy vegetables and soba dashi sauce 20
  • SUZUKI E KARASUMI // Seabass and Mazara del Vallo red shrimp roll, “Trikalinos” mullet botargo, amazu daikon and yuzu soy sauce 25
  • AMAEBI ABURA // Mazara del Vallo red shrimps seared with sesame oil and yuzu-soy sauce 28
  • AKAZAEBI ABURA // Seared langoustine with sesame oil and yuzu-soy sauce 28
  • TORO, CAVIALE E SUMISO // Seared tuna belly carpaccio, Royal Oscietra caviar, karashi sumiso sauce and chives 28

KOBACHI

ENTRÉES
Small bites to start with
  • EDAMAME // Soy pods 6
  • EDAMAME SPICY // Spicy soy pods 7
  • ALICE TEMAKI // Anchovy marinated in rice vinegar and yuzu, buffalo ricotta cheese with kizami wasabi, baby spinach, tobiko, kombu powde and liquorice 5
  • KAKISU // Regal gold oyster with ponzu sauce, spring onion julienne and salmon roe 9
  • SAMURAI STICK // Shrimp sticks with edamame wrapped in crispy pastry and served with spicy sauce 12
  • WAKAME SALAD // Mixed algae salad, soy and vinegar dressing served with raspberries sauce 12
  • SPRING SALAD // Mixed fish salad, Tropea onion, cucumber, jalapeño and yuzu dressing 22
  • WAGYU TARTARE // Wagyu tartare, amaranto cracker, Avola almond extraction, in osmosi zucchini and apple katsuobushi 28

TARTARE AND CARPACCIOS

Knife-cut or paper-thin sliced raw fish
  • SAKE TARTARE* // Salmon tartare with soy sauce, wasabi and avocado 16,50
  • MAGURO TARTARE* // Tuna tartare with soy sauce, wasabi and avocado 18
  • HAMACHI MISO // Amberjack tartare with Camone tomato, avocado and yuzu miso sauce 18
  • AKAZAEBI TARTARE // Langoustine tartare accompanied by passion fruit, sake and ginger flavoured soy cream and wild fennel oil sauce 28
  • AMAEBI TARTARE // Mazara del Vallo red shrimps tartare, mango sauce and crunchy black sesame wafer 28
  • CARPACCIO DI SALMONE* // Biological salmon carpaccio in ponzu sauce 18
  • CARPACCIO DI RICCIOLA* // Amberjack carpaccio in ponzu sauce and jalapeño 20
  • CARPACCIO MISTO* // Amberjack, tuna and salmon carpaccio in ponzu sauce 20

NIGIRI

Raw fish with rice
1 PIECE PER PORTION
  • SAKE // Salmon 4
  • SUZUKI // Sea bass 4,50
  • HAMACHI // Amberjack 4,50
  • MAGURO // Tuna 4,50
  • EBI // Cooked shrimp 6
  • AMAEBI // Red shrimp 6
  • IKA // Squid 4,50
  • CHUTORO // Medium fatty tuna belly 6
  • UNAGI // Eel 6
  • KINMEDAI // Golden eye snapper 8
  • TORO // Tuna belly 8

SPECIAL NIGIRI

Raw fish, rice, creativity
  • SAKE GIO // Seared salmon and salmon roe 5
  • SAMBA // Sea bass, lime, Pantelleria capers 6
  • SUZUKI MENTAIKO // Flamed se bass with green shiso leaves, red shiso powder and mentaiko flavoured mayonaise 6
  • ZUKE // Tuna marinated in soy sauce 
with fresh wasabi 6
  • HAMACHI YUZUKOSHO // Amberjack, yuzukosho 
and yuzu zest 6
  • KING CRAB // King crab, spicy mayonnaise, tobiko and crunchy tempura 12
  • TORO FOIE GRAS // Seared tuna belly, foie gras and teriyaki sauce 10
  • WAGYU // Wagyu with karashi sumiso and yuzukosho 12

GUNKAN

1 PIECE
Sushi eclair
  • IYO STYLE // Salmon, quail eggs, salmon roe, tobiko and chives 6
  • SALMON OUT // Salmon, tobiko, mayonnaise and spicy sauce 4
  • SAKE IKURA // Salmon and salmon roe 5
  • SAKE GRANCHIO // Salmon, king crab, mayonnaise and tobiko 7
  • ZUCCHINA // Seared courgette, shrimps 
tartare, mayonnaise and tobiko 4
  • TUNA OUT // Tuna, tobiko, mayonnaise and spicy sauce 5
  • NAMELOU // Amberjack, miso flavoured white fish tartare and crispy kataifi 5
  • ROSE // Amberjack, langoustine, avocado, tobiko, mayonnaise and spicy sauce 6
  • LOBSTER OUT // Amberjack, blue lobster tartare, wasabi and Royal Oscietra caviar 9
  • TORO OUT // Tuna belly with Royal Oscietra caviar 10
  • BLACK // Nori seaweed, tuna belly tartare and Royal Oscietra caviar topping 12

SUSHI & SASHIMI

Raw fish with or without rice
  • SASHIMI MIX // 9 slices of mixed fish 22
  • TRILOGIA DI SASHIMI DI TONNO 6 PZ // Akami, toro and chutoro 28
  • TRILOGIA DI NIGIRI DI TONNO 3 PZ // Akami, toro and chutoro 18
  • NIGIRI SELECTION // 5 special nigiri 30
  • SUSHI IYO // 6 nigiri and 6 hosomaki 35
  • SASHIMI IYO // 15 slices of superior quality fish 35
  • SUSHI, SASHIMI E HOSOMAKI // 5 nigiri, 7 sashimi and 6 hosomaki 40

URAMAKI

ROLLS 8 PIECES
Rice rolls and raw fish
  • SPICY SALMON // Salmon, avocado, sesame, spicy sauce and mayonnaise 16
  • SPICY TUNA // Tuna, avocado, sesame and spicy sauce 20
  • OSHIZUSHI // Spicy salmon, avocado, salmon roe and teriyaki sauce 18
  • SPECIAL // Salmon, avocado, crispy tempura, sesame, cream cheese and teriyaki sauce 18
  • RAINBOW // Salmon, mixed fish carpaccio, cream cheese with avocado 18
  • DRAGON // Caramelised eel, avocado, sesame and eel sauce 20
  • EBI FLO // Shrimp tempura, spicy salmon tartare, fine slices of zucchini flowers in tempura and salmon roe 22
  • YUME // Shrimps and shiso tempura, tuna carpaccio marinated with soy sauce and wasabi cream 25
  • KING CRAB CALIFORNIA // Cucumber, avocado and Alaskan king crab tartare 38

URAMAKI SPECIAL

ROLLS 8 PIECES
Rice rolls, raw fish and creativity
  • BLUE LOBSTER // Whole seared blue lobster, avocado, chives and ginger 75
  • EBI ECO // Cooked shrimps and avocado, langoustines and Mazara del Vallo red shrimps carpaccio, Ligurian pink shrimps millefeuille and yuzu soy sauce 38
  • AKAZAEBI TRUFFLE // Seared langoustines, avocado, snow pea and truffle 38
  • ROCK’N’ ROLL // Shrimp tempura, avocado, seared yellowtail, red Mazara del Vallo shrimp and jalapeño sauce 35
  • DRAGON SBAGLIATO // Eel, foie gras, avocado, cucumber, shiso and arima sansho 28
  • EBITEN PLUS // Shrimp tempura, amazu marinated fennel, seared salmon roll stuffed with spicy salmon tartare, dill and yuzu-miso sauce 25
  • IKA ROLL // Squid tentacles tempura with avocado, seaweed and ginger mayonnaise and amazu marinated radish 20

PASTA, GYOZA AND SOUPS

  • MISOSHIRO // Miso soup with wakame and tofu 5
  • YAKI SOBA // Sautéed spaghetti with fish and vegetables 18
  • GYOZA // Home made pork gyoza with white cabbage, soy sauce reduction and soybean sprouts 14
  • WAGYU GYOZA // Home made spinach gyoza filled with noble Japanese beef, sauce with vegetables, rice vinegar and soy sauce, crunchy fennel and sea fennel sprouts 22

TEMPURA

Battered and fried fish and vegetables
  • MIX // Seasonal vegetables, prawns and sea bass 22
  • YASAI // Selection of seasonal vegetables 16
  • CRISPY TAMAGO // Panko-breaded soft poached egg, umadashi, marinated gin dara sauce and pak choi 22

SAKANA RYORI

Fish-based dishes
  • UNAGI SUMIBIYAKI // Cooked on embers eel, crunchy rice with ichiban dashi and melted shallot with a hint of sansho 26
  • TORO SUMIBIYAKI // Tuna belly seared on embers and kizami wasabi 32
  • GIN DARA //Alaskan black cod caramelized in miso served with marinated vegetables 32
  • ISA EBI SUMIBIYAKI // Cooked on embers lobster served with yuzukosho flavoured vinaigrette, white and green asparagus, sushi rice with shiso leaves and sesame 45

NIKU RYORI

Meat-based dishes
  • CARPACCIO DI MANZETTA PRUSSIANA // Shabu shabu Prussian beef carpaccio served with soy glazed maitake mushrooms, sweet and sour cardoncelli mushroom and puffed barley 28
  • SECRETO // Iberian piglet secreto glazed with soy sauce, baby spinach, fermented black garlic and kimizu sauce 32
  • WAGYU SUMIBIYAKI // Noble Japanese beef cooked on embers, black pepper flavoured potatoes purée, roasted porcini mushrooms, mushrooms sauce and parsley oil 65

DESSERT

  • CHEESECAKE, PESCA E SESAMO // Whipped cream cheese ganache, sesame financier and brittle, fresh and roasted peach 15
  • ARACHIDE, YUZU E CARAMELLO // Yuzu namelaka and sorbet, caramel sauce, peanut mousse and wafer with water caramel jelly, dark chocolate wafer and caramelized butter Breton sablé 15
  • CIOCCOLATO // 100% cocoa paste, white, milk and dark namelaka chocolate, 
cocoa grué and yuzu flavoured cold chocolate 15
  • COCCO, ANANAS E TÈ MATCHA // Coconut flavoured mousse, biscuit and panna cotta, matcha tea jelly, biscuit and sauce, pineapple confit, pineapple and coconut sorbet 15
  • PISTACCHIO E FRUTTO DELLA PASSIONE // Bronte pistachio and passoin fruit in different textures: mousse, flan, ice cream, crispy biscuit, caviar and modern meringue 15
  • COMPOSIZIONE DI FRUTTA // Selection of fresh fruit 15
  • ICE CREAMS // Rice and milk - Vanilla - Matcha tea 8
  • SORBETS // Yuzu - Mango and passion fruit - Chocolate 8

Wines and Sake

IYO Experience’s curiosity is global and so must be the beverage menu. The wine list includes 800 labels, with no geographical or style dogmas. Great attention is paid to Italian and International wines, from Germany and France in particular. The wide and well-structured sake list includes more than 30 references from the most important prefectures of Japan. The list of teas available is increasingly on the rise, including green teas from Japan and China, red teas from Africa (Rooibos Citrus), white teas from Nepal, and black teas from India (Assam)… The list of spirits and liqueurs is extremely abundant. Important both in terms of quality and quantity, is also the selection of whiskies, many of which are Japanese.

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