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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
  • CARPACCIO DI MANZETTA PRUSSIANA // Shabu shabu Prussian beef carpaccio served with soy glazed chanterelle, sweet and sour cardoncelli mushroom and puffed barley 24
  • HOTATE USUZUKURI // Scallops carpaccio served with yuzu vinaigrette, umeboshi, Royal Oscietra caviar and dried red shiso 22
  • SAKE KARASHI SUMISO // Flamed salmon sashimi, steamed asparagus, salmon roe and karashi sumiso sauce 17,50
  • MAGURO YAMAKAKE // Tuna sashimi marinated with soy sauce, Apulian stracciatella yamakake, nori seaweed and fresh wasabi 18,50
  • TAKO // Octopus cooked in red turnip extraction, shiso flavored Japanese potato salad and sweet and sour red turnip 20
  • CRISPY TAMAGO // Panko-breaded soft poached egg with panko, umadashi, marinated gindara sauce and pak choi 18
  • IKA SOMEN // Frayed raw squid, Royal Oscietra caviar, crispy vegetables, quail egg 
and soba dashi sauce 20
  • TAIYO // Millefeuille of seared 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
  • WAGYU TARTARE // Wagyu tartare, amaranto cracker, Avola almond extraction, zucchini and apple katsuobushi 25

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 // Regal oyster with ponzu sauce, spring onion julienne and salmon roe 10
  • 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 soy sauce, wasabi and avocado 15
  • MAGURO TARTARE* // Tuna tartare with soy sauce, wasabi and avocado 17,50
  • HAMACHI MISO // Amberjack tartare with Camone tomato, served with yuzu miso sauce and avocado 16
  • AKAZAEBI TARTARE // Langoustine tartare accompanied by passion flower and ginger flavoured soy cream and wild fennel oil sauce 24
  • AMAEBI TARTARE // Mazara del Vallo red shrimps tartare, yuzu-soy sauce, mango in osmosis and sesame 24
  • AMAEBI CARPACCIO* // Mazara del Vallo red shrimps carpaccio seared with sesame oil and yuzu-soy sauce 25
  • ZUKE MAGURO // Thinly sliced tuna seared 
and marinated in soy sauce with wasabi 18
  • 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
  • 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
  • KINMEDAI // Golden eye snapper 8
  • 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, yuzukosho 
and yuzu zest 6
  • 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
  • NAMELOU // Amberjack, miso flavoured white fish tartare and crispy kataifi 6
  • LOBSTER OUT // Amberjack, blue lobster tartare, wasabi and Royal Oscietra caviar 10
  • BLACK // Nori seaweed, tuna belly tartare and Royal Oscietra caviar topping 12
  • 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
  • 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
  • BARA CHIRASHI // Chirashi selected by the chef 28
  • NIGIRI SELECTION // 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 18
  • 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 // Shrimps and shiso tempura, tuna carpaccio marinated with soy sauce and wasabi cream 18,50
  • DRAGON // Caramelised eel, avocado, sesame and eel sauce 20

Uramaki Special

ROLLS 8 PIECES
Rice rolls, raw fish and creativity
  • BLUE LOBSTER // Whole seared blue lobster, avocado, chives and ginger 75
  • AKAZAEBI TRUFFLE // Seared langoustines, avocado, snow pea and truffle 35
  • HOTATE FOIE GRAS // Scallop tempura, foie gras, shiso, yuzu zest and kizami wasabi 28
  • EBITEN PLUS // Shrimp tempura, amazu marinated fennel, seared salmon roll stuffed with spicy salmon tartare, dill and yuzu-miso sauce 25
  • 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

Soups, gyoza and pasta

  • MISOSHIRO // Miso soup with wakame and tofu 5
  • 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
  • TORI TEN // Tempura of French chicken thigh stuffed with black truffle, friggitelli mushrooms and white truffle flavoured tendashi sauce 20

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
  • HIMEJI TOJI AGE // Yuba-breaded red mullet, Bra sausage, confit tomato cream and nitsume sauce 25
  • 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 piglet secreto glazed with soy sauce, baby spinach, fermented black garlic and kimizu sauce 32
  • HATO // Aged French pigeon cooked in 3 different ways 32
  • WAGYU SUMIBIYAKI // Noble Japanese beef cooked on embers, black pepper flavoured potatoes purée, roasted porcini mushrooms, mushrooms sauce and parsley oil 65

Dessert

  • MONTEBIANCO // Light cream mousse with sudachi jelly filling, marron glacé cream, chestnut shortcrust pastry, meringue and 70% dark chocolate 15
  • CIOCCOLATO E LAMPONE // 70% dark chocolate and raspberries mousse, cacao financier and sponge cake, milk chocolate and raspberries ice cream, raspberries mousse and sauce, chocolate and salt biscuit 15
  • L'ARACHIDE E IL CARAMELLO // Different textures of peanut: sorbet, mousse and brittle; water whipped caramel and honey madeleine 15
  • DUMPLINGS DI MELA // Crunchy dumplings stuffed with caramelized apple, Cervia salt toffee, cinnamon flavoured Breton 
sablé, fresh cream and apple 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 // Greek yogurt and black sesame - Vanilla - Fior di latte - Matcha tea 8
  • SORBETS // Yuzu - Berries - Chocolate - Mango and passion fruit 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.

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