Fucina

A ball of seasoned rice garnished with a slice of raw salmon. The taste is soft and delicate, typical of traditional sushi. It is recommended to enjoy it in one bite, possibly dipping the fish in soy sauce.

Sushi made of rice and a slice of raw red tuna. It offers a firm texture and an intense yet clean sea flavor. Perfect to pair with a touch of wasabi and ginger.

Nigiri with raw sea bass, a white-fleshed fish with a very delicate and refined flavor. The texture is slightly firmer than salmon. It is best appreciated with a little soy sauce so as not to mask the taste.

Rice ball topped with steamed cooked octopus, often held in place by a strip of nori seaweed. The octopus has an elastic and chewy texture, enhanced by the sweetness of the teriyaki sauce. A classic cooked sushi.

Flame-seared salmon nigiri, seasoned with rich and aromatic sauces. The searing gives a smoky flavor that blends with the creaminess of the sauces and the aroma of truffle. An explosion of modern flavors.

Lightly seared tuna served on rice, garnished with sweet teriyaki sauce and spicy mayonnaise. The heat of the flame enhances the flavor of the fish. Ideal for those who love strong and spicy flavors.

Seared sea bass garnished with chopped pistachios and mango sauce. A creative combination that blends the delicacy of the fish with sweet and crunchy notes. Fresh and fruity.

Meat sushi with seared beef carpaccio. The meat is tender and flavorful, enhanced by the intense aroma of truffle sauce. A tasty alternative to raw fish.

A variation of the classic nigiri prepared with black rice (often Venus or squid ink rice) and salmon. Black rice offers an aromatic flavor and a slightly crunchier texture. Visually striking.

Nigiri on a base of black rice topped with fresh tuna. The nutty aroma of black rice pairs well with the ferrous taste of tuna. An elegant and refined bite.

Raw sea bass served on a ball of black rice. The contrast of colors between the white fish and the dark rice is remarkable, as is the balance of flavors. Delicate and aromatic.

Black rice garnished with cooked octopus and seasoned with teriyaki sauce. The texture of the octopus contrasts pleasantly with that of the black rice. Flavorful and slightly sweet thanks to the sauce.

Cooked shrimp placed on black rice. The natural sweetness of the shrimp pairs with the whole grain notes of the rice. A classic revisited in a chromatic key.

The classic nigiri with cooked shrimp, butterflied on rice. Sweet flavor and a firm yet tender texture. Much loved by those who prefer cooked fish.

Shrimp nigiri enriched with cream cheese and flying fish roe (tobiko). A mix of creamy and crunchy textures with a sweet and savory taste. Indulgent and rich.

Small rice rolls with a salmon center, wrapped externally in nori seaweed. These are the most traditional maki, simple and tasty. Ideal for savoring the quality of the fish and rice.

Rice and nori seaweed rolls with a red tuna filling. Intense and clean flavor, with the savory note of seaweed. They are eaten in one bite.

Vegetarian hosomaki with a creamy avocado filling. Delicate and buttery taste, balanced by the seasoned rice and seaweed. A fresh and light option.

Tempura-fried maki with salmon filling, garnished with cream cheese and spicy sauce. Crispy outside and soft inside, with a rich and indulgent taste. Perfect for those who love hot sushi.