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TASTING MENU

Faccio IYO

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

À la carte

Creations

Specialities incorporating all the creativity of the moment
  • HOTATE FOIE GRAS // Breton scallop carpaccio seared with foie gras 28
  • CRISPY TAMAGO // Panko-breaded soft egg with panko, umadashi, marinated gindara sauce and pak choi 18
  • WAGYU TARTARE // Wagyu tartare, amaranto cracker, Avola almond extraction, in osmosis puntarelle and apple katsuobushi 25
  • IKA SOMEN // Frayed raw squid, Royal Oscietra caviar, crispy vegetables, quail egg 
and soba dashi sauce 20
  • TAIYO // Millefeuille of seared Argentine shrimp and red shrimp, yuzukosho flavoured mayonnaise, squid, yuzu flavoured miso sauce and tomato 15
  • NEGI TORO CHIRASHI // Mini tuna belly chirashi, fresh wasabi, watercress and chives 18
  • ZUKE MAGURO // Thinly sliced tuna seared 
and marinated in soy sauce with wasabi 18

Kobachi

ENTRÉES
Small bites to start with
  • ALICE TEMAKI // Anchovy marinated in rice vinegar and yuzu, buffalo ricotta cheese with kizami wasabi, baby spinach, kombu powder and tobiko 5
  • SCAMPO AL PASSION FRUIT // Langoustine marinated 
with passion fruit emulsion and yuzu flavoured tobiko 6
  • KAKISU // Venetian Tarbouriech Oyster served with kombu and oyster aspic, rice vinegar and yuzu flavoured frozen daikon slush 8
  • SAMURAI STICK (3 PIECES) // Shrimp sticks with edamame wrapped in crispy pastry and served with spicy sauce 9
  • WAKAME SALAD // Mixed salad of algae marinated with dashi, soy sauce and raspberries vinegar 12
  • EDAMAME // Soy pods 5
  • EDAMAME SPICY // Spicy soy pods 6

Tartare and Carpaccios

Knife-cut or paper-thin sliced raw fish
  • SAKE TARTARE* // Salmon tartare with its dressing 15
  • MAGURO TARTARE* // Tuna tartare with its dressing* 17,50
  • HAMACHI MISO // Amberjack tartare with Camone tomato, served with yuzu miso sauce and avocado 16
  • AMAEBI TARTARE // Mazara del Vallo red shrimps tartare, yuzu-soy sauce, mango in osmosis and sesame 24
  • HOTATE USUZUKURI* // Breton amberjack carpaccio, vinaigrette with yuzu and red shiso powder 22
  • AMAEBI CARPACCIO* // Mazara del Vallo red shrimps carpaccio seared with sesame oil and yuzu-soy sauce 28
  • CARPACCIO DI RICCIOLA* // Amberjack carpaccio in ponzu sauce and jalapeño 18
  • CARPACCIO MISTO* // Amberjack, tuna and salmon carpaccio in ponzu sauce 18

Nigiri

Raw fish with rice
1 PIECE PER PORTION
  • SAKE // Salmon 3,50
  • SUZUKI // Sea bass 4
  • KURODAI // Sea bream 4
  • HAMACHI // Amberjack 4,50
  • MAGURO // Tuna 4,50
  • EBI // Cooked shrimp 4,50
  • AMAEBI // Red shrimp 4,50
  • IKA // Squid 4,50
  • OMBRINA ROSSA // Gargano croaker 6
  • TORO // Tuna belly 8
  • UNAGI // Eel 8

Special Nigiri

Raw fish, rice, creativity
  • SAKE GIO // Seared salmon and salmon roe 5
  • SAMBA // Sea bass, lime, Pantelleria capers 6
  • ZUKE // Tuna marinated in soy sauce 
with fresh wasabi 6
  • HAMACHI YUZUKOSHO // Amberjack, avocado and yuzukosho 
flavoured mayonnaise 6
  • BLUE LOBSTER // Blue lobster marinated in white kombu and Royal Oscietra caviar 10
  • KING CRAB // King crab, 
spicy mayonnaise, tobiko and crunchy tempura 10
  • TORO FOIE GRAS // Seared tuna belly, foie gras and teriyaki sauce 10
  • WAGYU // Wagyu with karashi sumiso and yuzukosho 10

Gunkan

1 PIECE
Sushi eclair
  • IYO STYLE // Salmon, quail eggs, salmon roe, tobiko and chives 6
  • SALMON OUT // Salmon, tobiko, mayonnaise and spicy sauce 3,50
  • SAKE GRANCHIO // Salmon, king crab, mayonnaise and tobiko 4
  • TUNA OUT // Tuna, tobiko, mayonnaise and spicy sauce 4
  • SAKE IKURA // Salmon and salmon roe 4
  • ZUCCHINA // Seared courgette, shrimps 
tartare, mayonnaise and tobiko 4
  • ROSE // Amberjack, langoustine, avocado, tobiko, mayonnaise and spicy sauce 4
  • SUZUKI IKA // Seabass, squid, soy sauce, sansho pepper 5
  • AMAEBI // Tuna, red shrimp, kataifi pastry, ponzu sauce 6
  • TORO OUT // Tuna belly with Royal Oscietra caviar 10

Sushi, sashimi, chirashi

Raw fish with or without rice
  • SASHIMI MIX // 9 slices of mixed fish 22
  • CHIRASHI // Chirashi selected by the chef 30
  • SUSHI IYO // 5 special nigiri 35
  • SASHIMI IYO // 15 slices of superior quality fish 35
  • SUSHI, SASHIMI E HOSOMAKI // 5 nigiri, 7 sashimi and 6 hosomaki 35

Uramaki

ROLLS 8 PIECES
Rice rolls and raw fish
  • CALIFORNIA // King crab, avocado, cucumber, mayonnaise and sesame 14
  • SPICY SALMON // Salmon, avocado, sesame, spicy sauce and mayonnaise 13
  • OSHIZUSHI // Spicy salmon, avocado, salmon roe and teriyaki sauce 15
  • SPICY TUNA // Tuna, avocado, sesame and spicy sauce 15
  • SPECIAL // Salmon, avocado, crispy tempura, sesame, cream cheese and teriyaki sauce 15
  • RAINBOW // Salmon, mixed fish carpaccio, cooked shrimps and avocado 18
  • EBI FLO // Shrimp tempura, spicy salmon tartare, fine slices of zucchini flowers in tempura and salmon roe 17,50
  • YUME // Zucchini flower tempura stuffed with shrimps, thinly sliced tuna seared and 
marinated in soy sauce, served with wasabi sauce 18,50
  • DRAGON // Caramelised eel, avocado, sesame and eel sauce 20

Uramaki Special

ROLLS 8 PIECES
Rice rolls, raw fish and creativity
  • BLUE LOBSTER // Seared blue lobster, avocado, chives and ginger 45
  • DRAGON SBAGLIATO // Eel, foie gras, avocado, cucumber, shiso and arima sansho 28
  • ROCK’N’ ROLL // Shrimp tempura, avocado, seared yellowtail, red Mazara del Vallo shrimp and jalapeño sauce 25
  • EBITEN PLUS 2.0 // Shrimp panko tempura, spicy salmon tartare, seared salmon and yuzu-miso sauce 25
  • HOTATE FOIE GRAS ROLL // Scallop tempura, foie gras, shiso, yuzu zest and kizami wasabi 28

Soups and gyoza

  • MISOSHIRO // Miso soup with wakame and tofu 5
  • MI-SO SBAGLIATO // Shellfish and red miso soup, tofu and hazelnut 9
  • GYOZA // Home made pork gyoza with white cabbage, soy sauce reduction and soybean sprouts 10
  • 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
  • EBI GYOZA // Prawns buckwheat dumplings with a hint of ginger and sesame, red prawn herring caviar 18

Tempura

Battered and fried fish and vegetables
  • MIX // Seasonal vegetables, prawns and sea bass 20
  • YASAI // Selection of seasonal vegetables 14

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 35
  • GIN DARA //Alaskan black cod caramelized in miso served with marinated vegetables 32

Niku Ryori

Meat-based dishes
  • SECRETO // Iberian pork secreto glazed with soy, kimizu sauce, sesame flavoured sweet onion 32
  • HATO // Aged French pigeon cooked in 3 different ways 32
  • WAGYU SUMIBIYAKI // Noble Japanese beef cooked on embers, delica pumpkin cream, sweet and sour cardoncelli mushrooms, enoki and yuzukosho 65

Dessert

  • WASABI, YUZU E CLEMENTINE // Wasabi mousse, yuzu cream, biscuit with clementine zest and other different textures 15
  • L'ARACHIDE E IL CARAMELLO // Different textures of peanut: sorbet, mousse and brittle; water whipped caramel and honey madeleine 15
  • MELA, LEMONGRASS E SESAMO // Lemongrass mousse, stewed apple flavoured with extra virgin olive oil and vanilla, sesame brittle 
and paste, lemongrass jelly and apple sorbet 15
  • MONTE BIANCO // Whipped cream mousse with sudachi jelly filling, marron glacé cream, chestnut shortcrust pastry, meringue and 70% dark chocolate 15
  • IL CIOCCOLATO // Jivara 40% panna cotta, Guanaja 70% namelaka, chocolate and salt biscuit, black sauce, cocoa chips flavoured with matcha tea and sour cream 15
  • COMPOSIZIONE DI FRUTTA // Selection of fresh fruit 15
  • ICE CREAMS // Green tea - Matcha tea - Vanilla - Black Sesame - Chocolate - Rice - Fiordilatte 8
  • SORBETS // Lemon - Passion Fruit - Yuzu 8

Wines and Sake

IYO Experience’s curiosity is global and so must be the beverage menu. The wine list includes 500 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.

Menu To view the menu, download the pdf. Download