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Amuse Bouche
Wonton nachos with tomato and salmon tartar
Starter
Hijiki seaweed salad with quinoa. Hamachi fish sashimi with jalapeño sauce. Sea bass and tobiko ceviche with passion fruit tiger milk
Second Course
Sirloin teppanyaki with shiitake mushroom and sea sauce and sake. Tuna tataki and mango aioli sauce
First Dessert
Violet ice cream and intense chocolate
Second Dessert
Strawberry mochi
Service description
The Chef will contact you to agree on the time of arrival and changes to the menu as per your preferences, and to learn about your kitchen and equipment, as well as about any dietary restrictions, to ensure the best possible experience. When the date comes, the Chef will arrive at the agreed time with all the necessary ingredients, will prepare and serve the meal, and clean the kitchen in the end.
By David Juárez
