Chopsticks Trastevere

A fusion dish combining Peruvian and Japanese traditions. Tuna carpaccio marinated in 'leche de tigre' sauce (lime juice and spices) flavored with grapefruit and chili. Fresh, acidic, and spicy, with a crunchy note.

A fried croquette combining potatoes and salmon, flavored with ginger and lime. Served on a base of Thai red curry-spiced yogurt. Crispy outside, soft inside, with an exotic and slightly spicy flavor.

Classic Chinese appetizer. Crispy pastry rolls filled with mixed vegetables. Usually fried and served hot.

Soft steamed bun (Bao) filled with pork. The bread is white, soft, and slightly sweet, contrasting with the savory filling.

Spherical Japanese batter balls filled with pieces of octopus. Cooked on a special griddle, they are soft inside and lightly golden outside. Dressed with dark sauce and mayonnaise.

Shrimp breaded in panko (Japanese breadcrumbs) and fried. They are very crispy and golden. A Japanese fried classic.

Fusion version of the steamed bun, filled with chicken and 'nduja (spicy Calabrian cured meat). It combines the softness of the Asian bao with the intense spiciness of Southern Italy.

Slices of raw salmon served with a special sauce based on seaweed and yuzu kosho (Japanese citrus and chili condiment). Fresh, savory, and citrusy flavor with a slight spiciness.

Fried rolls with a rich filling of salmon and cream cheese. The crispiness of the wrapper contrasts with the soft, melty center.

Shrimp fried in tempura batter, which is light, airy, and crispy. The shrimp inside remains tender and sweet.

Asian dumplings filled with minced meat and spices. The wrapper is thin and elastic, the filling is juicy.

Japanese-style breaded and fried chicken bites. Similar to nuggets but with a lighter, crispier panko breading.

Nigiri with sweet Japanese omelet (Tamago). The flavor is sweet and the texture is soft, served on vinegared rice.

The classic salmon nigiri. A slice of raw salmon placed on a ball of rice.

Tuna nigiri. Lean fish with an intense flavor and dark red color, served on rice.

Nigiri with cooked shrimp. The shrimp is butterflied and placed on the rice. Sweet and delicate flavor.

Nigiri with raw red shrimp (Amaebi). Known for its natural sweetness and soft texture.

Salmon nigiri paired with a piece of mango or mango sauce. A very popular sweet and savory mix.

Sea bass nigiri. White fish with a very delicate flavor and firm texture.

Salmon nigiri prepared in a special way, possibly seared or with a special sauce to enhance its flavor.

Nigiri garnished with a touch of miso sauce. The fermented savoriness of miso enhances the flavor of the fish.

An artistic preparation of sashimi ('Hana' means flower), where slices of fish (often salmon) are arranged in the shape of a rose.

Slices of fresh raw salmon, served without rice. The quality, freshness, and fatty, soft texture of the fish are appreciated.

An assorted selection of 15 pieces of raw fish. Usually includes salmon, tuna, and white fish.

Tuna tartare seasoned with typical Mediterranean ingredients (like olive oil, cherry tomatoes, or capers), blending Japanese presentation with Italian flavors.

Knife-cut raw salmon seasoned with Ponzu sauce (citrus soy sauce). Fresh, light, and aromatic.

Large assortment of sushi and sashimi (25 pieces) dramatically served on a wooden boat. Ideal for sharing.