URAMAKI DE LUBINA MARINADA EN CÍTRICOS, AGUACATE Y CEBOLLA MORADA, CUBIERTO EN SALSA DE AJI AMARILLO Y RALLADURA DE LIMA
Gyozas de chipirones en su tinta con crema de ajo negro
GYOZAS VEGETALES CON KIMCHI Y QUESO (PICANTES)
VINO TINTO TERRA ALTA (GARNACHA, CARIÑENA, SYRAH)
ARROZ SALTEADO CON VERDURAS, TIRABEQUES Y POLLO FRITO.
BAO DE CARRILLERA CON CEBOLLA MORADA Y SALSA CAJÚN.
BAO DE JACKFRUIT CON CEBOLLA Y SALSA TERIYAKI.
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