Mama-ya Ramen

Chicken meatballs served with spicy kimchi sauce, fresh spring onion, white sesame, and ito togarashi

Marinated cod carpaccio, puntarelle salad with miso and orange dressing, furikake, pickled goji berries, anzuboshi

Steamed bun served with tonkatsu pork cutlet, tsukimono pickles, Japanese coleslaw, tonkatsu sauce, green apple, and shichimi togarashi

Steamed flan with Miso Caramel topping, Matcha Tea Crumble, Marinated Currants, and Orange Gel

Stewed salmon filling - 2.5 euros

Seasoned with Japanese red basil - 2.5 euros

Vacuum-cooked marinated chicken and ginger filling - 2.5 euros

Pan-fried dumplings filled with pork - 7 euros for 6 pieces

Pan-fried dumplings filled with seasonal vegetables - 7 euros for 6 pieces

Glutinous rice cake filled with red bean and white bean jam

Matcha Green Tea Tiramisu

Cheesecake in a glass with seasonal fruit

Ramen (half portion of your choice between Mamaya ramen or vegetarian miso) Gyoza (3 pieces of your choice between pork or vegetable) Onigiri (1 piece, filled with Konbu seaweed) Fruit and water

Chicken Donburi Gyoza (3 pieces of your choice between pork or vegetable) Fruit and water

Special Honjozo. Notes of dried fruit, delicate aromas, autumnal, rich in earth and spice. • 70ml/19.5% This Sake is produced using the traditional Yamahai method, without a filtration process. It is aged in the brewery for seven years and then bottled.

Deep and creamy umami thanks to Yamahai Shikomi (kimoto) processing and aging in a mountain cave. Slightly dry with creamy notes. • 70ml/18% Produced with a blend of two prized rice varieties and Akari Ogawa yeast, and pure, cold water from the Kyushu Region's Nakagawa springs. Produced using the traditional Yamahaishikomi technique, which requires precise and constant temperature control, after aging in barrels at room temperature for over a year.

Special Junmai. An elegant aroma of pear and melon stands out on the palate. • 70ml/14% In addition to the undisputed elegance characteristic of the Kubota brewery, this Sake is delicate and clean, with a persistent dry and comfortable aftertaste.

Fruity aroma, banana and lychee, balanced on the palate with creamy notes in the finish. • 70ml/16% Tokubetsu (special) Junmai made entirely from Sasanishiki rice, harvested in Miyagi prefecture and considered excellent as table rice, with a perfect balance between acidity and umami.

Premium Sake with an aroma of tropical fruit, mango, pineapple, and banana. • 70ml/15% Made from Dewanosato rice, originating from the Yamagata Region. The characteristic of this rice is that the size of the grain's core (Shinpaku) is particularly large, therefore it does not require extreme polishing to deliver the clean taste of the finest sake.

Umami, acidity, and dryness combine to form a unique flavor characterized by fullness of almond, cream, dried fruit, and licorice aromas. • 70ml/16.5% Kenbishi brewery is famous in Japan for being the first brewery to produce Sake, founded in 1505. This Sake is the symbol of this brewery, chosen by Emperors and public figures as the Sake for events.

Full-bodied sake with a decisive, rich, and clean taste, presenting a fresh palate of green apple and evolving spicy flavors. • 70ml/15% Dewanosato rice is used for this Sake. Awarded in 2016 as the best sake at the International Wine Challenge and winner of the Selected 5Star Wine Vinitaly 2018.

For this Sake, various yeasts are used in a balanced way, including kobo n.9, aromatic and floral, which gives it an elegant and smooth taste. • 70ml/16% Ouka Junmai Daiginjo is produced with Yamadanishiki rice from Nagomi town, Kumamoto Prefecture. The ancient "Haneki Shibori" pressing technique is used to make this Sake, which involves putting...

Kenzan has an intense taste with fruity notes of orange and apple. Pleasantly round and fruity in the mouth, it becomes smooth and evolves into warm, spicy notes. • 70ml/16% This sake is ultra-popular in Ishikawa prefecture; it is considered the ultimate "thirst-quenching" Sake.

Junmai with a delicate yet deep flavor produced with Haenuki rice, which gives it great balance. It is a very drinkable Sake and enjoyable throughout the meal. • 70ml/16% Winner of the Slow Food Japan gold medal in 2014, with a special mention for its versatility as it pairs well with any type of meal.

Sake with notes of wood, caramel, and tobacco, with a full-bodied and pleasant taste and an amber color. • 70ml/17.8% This very special sake is an authentic reproduction of a traditional Shirayuki recipe from the Edo Genroku period (1688-1704). The recipe has been passed down through generations by the Konishi Family, reaching the fifteenth generation today. Compared to today's production techniques, only half the water is used for fermentation, which is why the alcohol content of this Sake is slightly higher than normal.

Nose hints of banana that remain soft and delicate on the palate. • 300ml/15% Ginjo is the best-selling sake in Japan. Moderate aroma, with a banana aftertaste that remains soft and delicate on the palate. Brewery founded in 1830 in Niigata Prefecture. Natural ingredients harvested in the same prefecture are used for sake production. The production method is the artisanal one passed down since the brewery's founding.

Dry, deep with a very intense and full-bodied taste, smooth on the palate. • 300ml/16% The Toji (master brewer) of this producer uses the ancient "Kimoto" technique with Miyamanishiki rice. Specifically, for this Dry Makiri, the Toji uses rice polished to 55%, suitable for low-temperature fermentation. This way, the rice dissolves, leaving only the dry taste of the Sake.

Full-bodied, round taste, full flavor, and fragrant aroma. Structured and broad aroma with notes of dried fruit. • 300ml/14% Produced using the Kimoto production method, which requires up to 25 days of additional work mixing the shubo (sake starter). Finally, the water used is pure water from the Gessan Asahi mountains, which ensures clarity of taste.

Aged in cedar barrels, notes of wood, depth of flavor and complexity of aromas. • 720ml/15.3% Taruzake means "barrel-aged sake" (taru: barrel, zake: sake). This sake spends several days in a cedar barrel, which imparts woody and smoky aromas and gives it a golden color.

Great fruity and floral aroma, preserved by single pasteurization. Excellent Daiginjo taste enhanced by added alcohol. • 720ml/16% Thanks to single pasteurization after bottling (a characteristic of this producer's Hiyashibori series), most of the fruity and floral aroma is kept intact and spreads very intensely.

The result of continuous research aiming for Sake with complex and deep flavors, this Sake is bold but with a soft and clean aftertaste. • 720ml/15% Produced in a sakagura nestled in the nature of the eastern part of Tochigi prefecture. This sake is made using only the best Hyogo "Premium A" Yamadanishiki rice and the groundwater from the Kinugawa River.

Refined Sake, aromas of fruit, flowers on the nose. Flavors of cream, almond, melon, banana on the palate. Alcohol spiciness and persistence. • 720ml/15% The producer of this sake uses the best Gohyakumanseki rice to start the Koji fermentation, and Chiyonishiki rice for the subsequent Kakemai phase. Pasteurization is done only once; thanks to this, Ninki Black presents a fresh taste and a truly intense aroma.

From an ancient revisited rice, a sake with a dry and clean nose, soft palate, notes of peach and citrus. • 720ml/15.5% Sake produced with Goriki rice from Tottori prefecture, extremely difficult to cultivate due to its tall and fragile stem. This rice variety was on the verge of extinction but, thanks to professors from the agricultural faculty of the local university and the hard work of a farming family, it has been saved and cultivation has resumed. Thanks to the rice used, we have a Sake of yesteryear, direct, dry, and pleasant.

Sweet potato distillate aged for three years. Fennel inflorescence, fresh and floral. • 50ml/25% Produced by Kuroki Honten, a family business founded in 1885 that cultivates the land, works, and produces a refined shochu from the purest springs of the Kyushu Region.

Barley distillate aged for three years. Round and mature aroma. • 50ml/25% Watanabe Brewery, founded in 1914, is managed by two young brothers whose motto is "ferment shochu in the environment". Only spontaneous fermentations are carried out.

Rice distillate, aromatic and smooth, combines the fullness of rice with a pleasant balsamic note. • 30ml/30% Awamori is the distillate produced in Okinawa and is the precursor to shochu. It can only be produced in Okinawa from Thai rice.

Barley distillate, nose of apple, puffed rice, a marked toasting note. Taste of puffed rice, malt, full and persistent flavor, a slight smoky note. • 30ml/25% Produced in Miyazaki prefecture, using barley from Saga prefecture and pure spring water from Mount Kirishima. Aged for 3 years in enameled tanks, then diluted with one-year-old shochu and lightly filtered.

Barley distillate with spicy and peppery notes on entry, with a softer and sweeter finish. • 30ml/25% Produced by one of the leading breweries for Shochu production, from 100% "Nishinohoshi" barley, which guarantees a clean yet decisive taste.

Sweet potato distillate with a light herbaceous aftertaste. On the nose, nuances of citrus with hints of white peach, muscat, and lychee, slight hints of toast. • 30ml/14% In Japanese, "Kyu" means sphere. The name is meant to evoke the roundness, delicacy, and balance achieved by the toji (winemaker) of the brewery.

Liqueur obtained from the maceration of unripe plums. Sweet and delicate flavor. • 40ml/10% The tradition of making plum liqueur dates back to the late 1600s. Choya uses only the selected "Nanko Ume" plum variety, one of the most prized. A completely natural liqueur, without any artificial additives.

Fresh and citrusy notes typical of Japanese Yuzu. • 40 ml/10% During production, Honkaku-shochu (top quality) is mixed with Yuzu juice, creating a drink with balanced sweetness and a fresh citrus flavor.

Smooth with woody notes from barrel aging, licorice, and tobacco. • 20ml/40% Fujisan Whisky 40° is a blended whisky produced in Yamanashi Prefecture. The water used is sweet and pure, drawn from wells dug in the Mount Fuji forests at over 1000m altitude.

Pale lager with a delicate flavor • 33cl/5%

Pale lager with a slightly fruity flavor • 33cl/5%

Pale lager with a slightly bitter flavor • 33cl/4.9%

Refreshing Blanche Wit with citrus and spicy notes • 37.5cl/5.5%

IPA with citrus notes, thanks to a Japanese citrus fruit similar to tangerine • 37.5cl/6%

Pink beer produced with red rice, with a balanced taste between sweet and bitter • 37.5cl/7%