Goya Restaurant

Salmon fillet lightly seared on the outside and raw inside. Offers a soft texture with a light toasted aroma. Usually served with ponzu or soy sauce.

Bluefin tuna quickly seared on the grill, keeping the center raw. Intense flavor and meaty texture. Typically accompanied by sesame seeds or citrus sauces.

A fusion dish combining raw fish (sakana) with the creaminess of Italian burrata. The delicate flavor of the cheese balances the saltiness of the fish.

Prized raw shellfish served in their own shell. They have a fresh, briny, and iodized flavor reminiscent of the sea. Eaten by slurping directly from the shell.

Raw crustaceans with sweet and delicate flesh. Soft and melt-in-your-mouth texture. Served peeled or opened for easy consumption.

Prized Mazara del Vallo red shrimp served raw. Renowned for its intense red color and unique flavor, particularly sweet and succulent.

Inverted rice roll filled with chicken and garnished with crispy onion. Combines the softness of the rice with the crunchiness of the fried onion.

Uramaki filled with slow-cooked pulled pork. Rich, savory, and slightly smoky or spiced flavor.

Creative interpretation of sushi using Italian mortadella. It combines the saltiness of the cured meat with the delicacy of sushi rice.

Meat-based uramaki enriched with the intense and earthy flavor of porcini mushrooms. An autumnal and aromatic combination.

Creative sushi roll, likely containing confit meat (slowly cooked in fat). Offers a very tender texture and concentrated flavor.

Truffle-flavored uramaki. The unmistakable and prized aroma of truffle enhances the roll's ingredients.

Sushi inspired by the famous Roman first course. Seasoned with pecorino cheese and black pepper, it offers a bold, salty, and spicy taste.

Roll with a bold flavor due to the presence of Gorgonzola. The creaminess and intensity of the blue cheese create a strong contrast.

Uramaki reminiscent of vitello tonnato, with a creamy tuna and caper sauce. Rich and traditional Piedmontese flavor in sushi format.

Rice ball topped with a slice of prized Wagyu beef, often lightly seared. The meat is extremely tender and marbled.

Special nigiri garnished with quail egg, resembling a sun (sunshine). The creaminess of the yolk enriches the bite.

Classic nigiri with a slice of raw salmon placed on vinegared rice. Soft and sweet taste, it is one of the most popular types of sushi.

Flame-seared (flambéed) tuna nigiri garnished with crushed pistachios. The heat slightly melts the fish's fats, and the pistachio adds crunchiness.