La Pesquera MARISQUERIA

Fresh brown crab from Scotland, served with clarified butter and homemade hot sauce. The meat is rich, savory, and has a dense texture distinct from Japanese crab.

Fresh raw oysters selected daily by the chef. Enjoy the taste of the sea with minimal seasoning.

A classic Basque skewer (pintxo) featuring jamón serrano, salty anchovy, olive, and spicy guindilla pepper. A perfect savory bite to start your meal.

A pintxo combining the richness of smoked salmon and avocado with the mild creaminess of ricotta cheese.

A sweet and savory combination of figs and strong gorgonzola cheese served on country bread (campagne).

A pintxo topped with garlic shrimp and savory Iberico pork chorizo sausage.

A luxurious bite featuring confit oyster topped with rich sea urchin (uni).

Carpaccio made with the catch of the day. Thin slices of raw fish dressed with olive oil and seasonings.

Spanish baby romaine lettuce hearts served with anchovies, aioli sauce, and vinegar. Crisp, creamy, and savory.

Homemade pickles and 'guindilla' peppers (Basque green chili peppers) pickled with spices and herbs.

Marinated Spanish olives served with diced prosciutto and semi-dried tomatoes.

Boquerones are fresh anchovy fillets marinated in vinegar, olive oil, and garlic. Served here with pickled red onions and peppers.

A salad from the Murcia region featuring homemade swordfish confit, tomatoes, and olives.

Fresh tuna and avocado tartare dressed with a balsamic sauce infused with wasabi for a slight kick.

Bone-in fried chicken coated with an original blend of spices.

Classic fried calamari (squid). Lightly battered and fried, served with lemon to squeeze over the top.

A 'Coca' is a Spanish-style flatbread or pizza. This one features snow crab and cream cheese on a thin, crispy tortilla base.

Ajillo is a dish where ingredients are cooked in sizzling garlic and olive oil. This version has shrimp and mushrooms, accented with anchovy and smoked paprika.

Fried chunks of sweet 'Inca no Mezame' potatoes topped with a spicy tomato sauce and garlic aioli.

Sauteed spice-marinated Iberico pork and aged 'May Queen' potatoes, prepared in Galician style.

A traditional Madrid-style stew made with beef tripe and intestines, slowly cooked in a rich tomato sauce with chorizo.

Round bread from Shibuichi Bakery. Choose from garlic, butter, or plain flavors.

Jamón de Teruel is a cured ham from Spain's Aragon region, aged for 18 months for a delicate, salty flavor.

Slices of Chorizo made from acorn-fed (Bellota) Iberico pork. Spiced with paprika.

Mortadella sausage from Smoke House Fine in Yamagata Prefecture. Smooth texture and mild flavor.

Salchichón is a Spanish summer sausage made from Iberico pork, seasoned with black pepper instead of paprika.

A platter featuring an assortment of 4 different cured meats (ham and salami).

A simple fresh green salad.

Salad featuring cheese, olives, and a Pedro Ximenez sherry vinegar dressing.

Salad with peppery arugula, cured ham, and sweet fruit tomatoes.

Classic Spanish omelette with potatoes and onions. Cooked to order, leaving the inside soft and creamy.

Spanish omelette mixed with three cheeses: Grana Padano, Gorgonzola, and Mozzarella.

Spanish omelette topped with Jamón Serrano and served with garlic aioli sauce.

Red shrimp grilled on an iron plate (plancha), seasoned simply with herb salt and lemon.

Iron-plate grilled octopus served with 'Inca no Mezame' potatoes, Galician style.

Grilled Butifarra, a traditional Catalan sausage, served with spinach and Tasmanian mustard.

Whole grilled squid served with salsa verde and a rich squid ink picada sauce.

The fish of the day grilled on the plancha.

Grilled domestic 'Abedori' chicken thigh seasoned with fresh herbs and served with honey mustard.

Australian lamb chop grilled and seasoned with dukkah spice blend and mustard.

Grilled Spanish Iberico pork shoulder loin served with balsamic sauce and mango chutney.

Ribeye steak of Hokkaido 'Shihoro Black Beef', served with garlic butter and Tasmanian mustard.

A daily special paella featuring seasonal ingredients. Choose between traditional rice (Paella) or short pasta noodles (Fideua).

Paella cooked with Iberico pork (shoulder loin, tongue, and chorizo) and mushrooms.

A mixed paella combining flavors of shrimp and chicken.

The 'Pesquera' is a seafood-rich paella loaded with shrimp, squid, clams, and mussels.

A paella dedicated to shellfish lovers, containing five types of clams including littleneck clams, mussels, scallops, and oysters.

A black paella cooked with squid ink and seafood, offering a distinct rich flavor.

Arroz Caldoso is a soupy Spanish rice dish similar to porridge or risotto. This version is packed with mixed seafood.

Soupy rice dish with shrimp and chicken.

Soupy rice dish featuring five varieties of shellfish.

Soupy rice dish flavored with squid ink and seafood.

A Spanish-style fruit punch (Macedonia) using seasonal fruits, topped with refreshing yogurt sorbet.

A traditional Catalan dessert similar to crème brûlée, but frozen. Made with Nasu Goyoran eggs and featuring a caramelized crispy top.

Homemade fried dough pastries, crispy outside and chewy inside. Served with rich chocolate sauce and cinnamon sugar.

Basque-style cheesecake with a distinctive charred top for a smoky flavor. Served with vanilla ice cream, orange marmalade, and lemon salt.

Rich chocolate ice cream made by 'Chocolate Bank' in Kamakura, using 100% Colombian cacao.

Choice of ice cream: Vanilla, Pistachio, or Seasonal Sorbet.

A refreshing lemon sour made with a homemade botanical blend syrup.

A classic Spanish highball cocktail from Andalusia, mixing dry Sherry (Manzanilla) with lime and soda.

A variation of Rebujito using aged Oloroso sherry, homemade ginger ale, and a touch of cayenne pepper.

A unique Rebujito infused with cacao nibs and mixed with ginger ale.

Txakoli is a slightly sparkling, very dry white wine from the Basque Country of Spain. It is traditionally poured from a height to aerate it.

Spanish sparkling wine (Cava) made using the traditional method.

A 'Shandy' style beer cocktail mixing the house craft lager 'Iwai' with homemade lemonade.

A popular Basque drink mixing red wine and cola. This version uses homemade cola syrup.

Meaning 'Red Wine of Summer', this is a refreshing mix of red wine (or sangria) and lemon-lime soda.

A cocktail featuring sweet, fortified Ruby Port wine mixed with tonic water and Cointreau.

House-made red wine sangria with mixed berries and fruit juices.

White wine sangria featuring seasonal citrus fruits and rosemary for an aromatic touch.

Sweet and fruity sangria made with white wine and strawberries.

A refreshing Italian aperitif made with Aperol (bitter orange liqueur), Prosecco, and soda.

Classic Gin & Tonic using premium Tanqueray No. Ten gin.

Gin & Tonic made with 'Number Eight' craft gin.

Moscow Mule cocktail using Sobieski vodka and homemade ginger ale.

Premium Moscow Mule made with Grey Goose vodka.

Whisky highball made with Singleton Dufftown 12 year single malt scotch.

Japanese whisky highball made with Suntory Yamazaki whisky.

Whisky highball using Glenmorangie 12y, garnished with orange.

Refreshing cocktail with rum, mint, lime, and soda.

A craft lager from Katsunuma with hints of Japanese cedar (Hinoki) or flowers.

A Belgian-style white ale from Katsunuma. Low bitterness, refreshing, and fruity with notes of orange peel and spice.

A classic pale lager from Galicia, Spain.

A pilsner-style beer from Mexico.

A special pale lager from Granada, Spain.

A strong, double malt beer (Märzen style) from Spain with a full body.

A unique Spanish wheat beer crafted to pair with food, created by Ferran Adrià.

Non-alcoholic version of the classic Spanish lager.