Menu

TASTING MENU

Faccio IYO

9 courses inspired by seasonal products and creativity 125 per person
HAMACHI KUMQUAT
ZUKE MAGURO
IKA SOMEN
NIGIRI SELECTION
WAGYU TARTARE
UDON
GYUKATSU
PESCATO DEL GIORNO
PRE-DESSERT
DESSERT
An additional course of Wagyu can be added to the menu with a supplementary charge of euro 35 per person
Wine pairing
euro 70 per person

Due to its complex structure, the tasting menu is served for the whole table.
The menu is available for lunch until 2 pm included and for dinner until 10 pm included.

À la carte

CREATIONS

Specialities incorporating all the creativity of the moment

INSALATA DI MARE // Sea salad, mussels and squid with seasonal vegetables and yuzu-soy sauce 18
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
SUZUKI CEVICHE // Seabass ceviche with sudachi and spicy rocoto pepper sauce, Tropea's onion and chervil 20
IKA SOMEN // Frayed raw squid, quail egg, Royal Oscietra caviar, crispy vegetables and soba dashi sauce 20
HAMACHI KUMQUAT // Yellowtail carpaccio, glazed kumquat, amazu ponzu sauce and crispy rice 22
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
SUZUKI CEVICHE // Ceviche of seabass carpaccio with sudachi sauce, spicy rocoto, Tropea’s onion and chervil 22
WAGYU TARTARE // Wagyu tartare, amaranto cracker, Avola almond extraction, in osmosi zucchini and apple katsuobushi 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 14
WAKAME SALAD // Mixed algae salad, soy and vinegar dressing served with raspberries sauce 12

TARTARE AND CARPACCIOS

Knife-cut or paper-thin sliced 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, picadilly tomato, marinated mustard seeds and yellow datterino sauce 28
SAKE USUZUKURI* // Biological salmon carpaccio in ponzu sauce 18
HAMACHI USUZUKURI* // Amberjack carpaccio in ponzu sauce and jalapeño 20
USUZUKURI MIX* // Amberjack, tuna and salmon carpaccio in ponzu sauce 20

*Addition of Royal Oscietra caviar, 20 grams at euro 60, 50 grams at euro 150

NIGIRI

1 PIECE PER PORTION
Rice and fish

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
TORO // Tuna belly 8

SPECIAL NIGIRI

Rice, fish, 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 beignet

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
SUZUKI AMAEBI // Seabass, red shrimp from Mazara del Vallo, butter wasabi and red shiso powder 7
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

Fish assortment, 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

8 PIECES
Rice rolls and 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
IKA ROLL // Squid tentacles tempura with avocado, seaweed and ginger mayonnaise and amazu marinated radish 20

URAMAKI SPECIAL

8 PIECES
Rice rolls, fish and creativity

EBITEN PLUS // Shrimp tempura, amazu marinated fennel, seared salmon roll stuffed with spicy salmon tartare, dill and yuzu-miso sauce 25
EBI ECO // King crab and prawns coocked tartare, avocado and cucumber, avocado carpaccio with spicy sauce 38
AKAZAEBI TRUFFLE // Seared langoustines, avocado, snow pea and black truffle 38
ROCK’N’ ROLL // Shrimp tempura, avocado, seared yellowtail, red Mazara del Vallo shrimp and jalapeño sauce 35
CHU-TORO FOIE GRAS // Chu-toro, avocado, seared foie gras, teriyaki sauce and Maldon salt 38
SUZUKI SALICORNIA // Seabass, sea glasswort, marinated daikon, umeboshi pesto and yuzukosho 22
SUZUKI BOTTARGA // Seabass and red raw shrimps, red mullet botargo, amazu marinated daikon and yuzu soy sauce 35

PASTA, GYOZA AND SOUP

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 29

TEMPURA

Battered and fried dishes

MIX // Sea bass, prawn and mix of vegetables 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 // Seared tuna belly on the embers with marinated leek, ponzu sauce and spicy rayu 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

MANZO BALSAMICO TERIYAKI // Beef seared fillet with teriyaki sauce truffle perfumed, Modena balsamic vinegar and green spring onion 28
ASADO// Argentinian asado glazed with soy sauce, baby spinach, fermented black garlic and kimizu sauce 32
WAGYU SUMIBIYAKI // Noble Japanese Wagyu beef (Yamaguchi, A5) cooked on embers, yuzukosho and mix of cooked vegetables 78

GREEN PAGE

Vegetable-based dishes

AVOCADO TARTARE // Avocado tartare served with yuzu zest and vinaigrette 12
AGHE DASHI TOFU // Fried tofu and eggplant with sauce garnish, steamed shiitake and enoki mushrooms with fresh ginger flavour 15
INSALATA DI SPINACI // Baby spinach salad served with oil dressing, radish, snow peas, crispy pine nuts and sesame 12
NASU MISO // Fried eggplant served with miso sauce, roasted sesame and white rice masu stuffed 12
VERDURE AL WOK // Mix of vegetables WOK cooked 12
YAKI SOBA VEGETARIANI // Yaki soba spaghetti WOK cooked with mix of seasonal vegetables 15
NIGIRI VEGETARIANI // 5 vegetarian nigiri 18
URAMAKI VEGETARIANO // Avocado, fried asparagus in tempura, mango carpaccio, cream cheese and shiso powder 15
URAMAKI VEGANO // Cucumber, shiso leaf, snow peas, seaweed selection and yuzu vinaigrette 15

DESSERT

GIARDINO ZEN // Pumpkin cream, chocolate caramelia panna cotta, plum compote sake perfumed, strawberry grapes sorbet, breton sablée, pomace crispy biscuit and caramelized seaweed 15
TARTUFO AL CIOCCOLATO E NOCCIOLA // Different textures of chocolate, frangipane, whipped cream, sablée and crispy hazelnut pralinate, cream and cocoa grué 15
MILLEFOGLIE IN GIAPPONE // Crispy yuba milfoil, vanilla whipped cream with azuki beans jam, sudachi gel and raspberry sorbet 15
MELE, WASABI E MAIS // Apple mousse, crispy corn polenta, caramelized popcorn, wasabi gel, roasted apple, apple in osmosis, and apple sauce 15
COCCO E FRUTTO DELLA PASSIONE // Coconut mousse with passion fruit, cream, sauce and biscuit of coconut. Crispy, gel and sorbet of passion fruit 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.