6 TAKOYAKI 3PCS 6 TAKOYAKI 3PZ Spherical batter balls filled with octopus, cooked on a special griddle. Crispy outside and soft inside, typical Osaka street food. − 0 +
RAINBOW CLOUDS NUVOLETTE RAINBOW Crispy and light shrimp or tapioca wafers, colored. A crumbly snack perfect to accompany the wait. − 0 +
3 TAKOYAKI 3 TAKOSU Octopus salad marinated in sweet vinegar. A fresh and light appetizer with a pleasant tangy note. − 0 +
21 NANBANZUKE Dish based on fried fish or meat then marinated in a sauce of vinegar, soy, and vegetables. Sweet and sour, refreshing flavor. − 0 +
4 EDAMAME Unripe soybeans served in the pod, steamed or boiled and lightly salted. A healthy and simple snack. − 0 +
5 SPICY EDAMAME 5 EDAMAME SPICY Spicy variant of edamame, sautéed with spices and chili. Bold and stimulating flavor. − 0 +
12 TRUFFLE EDAMAME 12 EDAMAME TRUFFLE Edamame enhanced with truffle dressing. An aromatic and refined touch for classic soybeans. − 0 +
8 VEGETABLE SPRING ROLLS 8 YASAI HARUMAKI Fried vegetarian spring rolls. Crispy pastry shell enclosing a soft filling of mixed vegetables. − 0 +
9 FISH SPRING ROLLS 9 PESCADO HARUMAKI Spring rolls filled with fish and fried. Crispy and golden, with a savory seafood heart. − 0 +
THE ROSE OF EOS LA ROSA DI EOS Sashimi composition presented in the shape of a rose. Fresh raw fish cuts served with aesthetic elegance. − 0 +
TUNA BREAD AND TOMATO TONNO PANE E POMODORO Fusion dish combining fresh tuna with Mediterranean elements like bread and tomato. A meeting of flavors and textures. − 0 +
SWORDFISH WITH COCONUT PESCE SPADA AL COCCO Swordfish prepared with the addition of coconut. A particular combination that unites marine savoriness and exotic sweetness. − 0 +
SALMON IN PALERMO SALMONE A PALERMO Salmon dish inspired by Sicilian flavors. Likely enriched with citrus, capers, or other typical ingredients from Palermo. − 0 +
SEA BASS CEVICHE CEVICHE DI BRANZINO Raw sea bass marinated in lime or lemon juice with onion and herbs. Fresh, light, and tangy. − 0 +
EOS CEVICHE The house's version of ceviche. Raw fish marinated with a special mix of citrus and spices selected by the chef. − 0 +
ORION CEVICHE Creative variation of ceviche. Raw fish marinade enriched with special ingredients for a unique taste. − 0 +
SALMON TARTARE Finely chopped fresh salmon tartare. Lightly seasoned to enhance the natural flavor of the fish. − 0 +
TUNA TARTARE Raw red tuna tartare. Soft and flavorful, usually served with delicate sauces or a touch of sesame. − 0 +
RED FRUIT CHEESECAKE CHEESECAKE AI FRUTTI ROSSI Sweet and creamy cheesecake, garnished with red fruit sauce. A classic dessert with a fresh and sweet taste. €8 ≈ $9.00 − 0 +
ORANGE HEART CUORE D'ARANCIA Heart-shaped dessert flavored with orange. Citrusy taste and likely a soft or creamy texture. €7 ≈ $8.00 − 0 +
GIANDUJA Dessert with the flavor of chocolate and Piedmont hazelnuts. Rich, sweet, and velvety on the palate. €8 ≈ $9.00 − 0 +
DROP OF TIRAMISÙ GOCCIA DI TIRAMISÙ Modern interpretation of tiramisu in a drop shape. Mascarpone cream, ladyfingers, and coffee in an elegant presentation. €7 ≈ $8.00 − 0 +
MATCHA AND HAZELNUT MATCHA E NOCCIOLA Dessert that combines the herbaceous aroma of matcha green tea with the richness of hazelnut. A balanced and aromatic dessert. €8 ≈ $9.00 − 0 +
WHITE NIGHT NOTTE BIANCA Dessert with an evocative name, likely based on white chocolate, cream, or coconut. Sweet and delicate taste. €7 ≈ $8.00 − 0 +
CHOCOLATE AND PASSION FRUIT CLOUD NUVOLA CIOCCOLATO E PASSION FRUIT Light chocolate dessert enriched with passion fruit. The contrast between the sweetness of cocoa and the fruit's acidity. €8 ≈ $9.00 − 0 +
PISTACHIO CREAM PISTACCHIONA Dessert dedicated to pistachio. Intense nutty flavor and rich, creamy texture. €8 ≈ $9.00 − 0 +