Mizu Sushi

Raw or seared beef rolls with arugula filling and truffle sauce. Intense and aromatic flavor. · To be enjoyed as a cold appetizer.

Thin slices of mixed raw fish seasoned with a citrusy Ponzu sauce and passion fruit. Fresh and light. · An ideal dish to start the meal with acidity and sweetness.

Salmon tartare with diced mango and avocado, garnished with salmon roe (ikura). Sweet and savory. · Stir gently to combine the fruity flavors with the fish.

Tuna tartare enriched with avocado, black flying fish roe, and wakame seaweed. Bold flavor and crispy texture. · Served with Ponzu sauce for an umami touch.

Mix of raw fish cut with a knife with the chef's special sauce. An explosion of sea flavors. · Excellent for tasting different varieties of fish in one dish.

Salmon fillet lightly seared on the outside and raw on the inside. Dressed with Ponzu sauce and mustard. · Soft texture with a flavorful outer crust.

Quickly pan-seared tuna, served in slices with Ponzu sauce. Rich and meaty flavor. · Perfect for those who love tuna with a varied texture.

Enriched version of tuna tataki with fresh vegetables and mango. Fresh, sweet, and savory taste. · A colorful and complex dish.

Fresh rolls without rice, with vegetables and fruit wrapped in salmon slices. Light and fruity. · To be eaten in one bite to appreciate the mix of textures.

Sweet mango pieces wrapped in raw salmon with passion fruit sauce. A sweet and savory appetizer. · Very refreshing.

Spicy greater amberjack bites with cream cheese, garnished with red seaweed. Creamy and spicy contrast. · Unique flavor given by the red seaweed.

Creative appetizer on a crispy base with a mix of cooked and raw fish, burrata, and sauces. Very rich and structured. · A mix of crispy and soft textures.

Classic salmon carpaccio served with a fruit sauce. Simple and delicate. · Highlights the freshness of the salmon.

Steamed dumplings with translucent dough filled with shrimp. Delicate and light. · Often served with soy sauce or sweet and sour sauce.

Fried pasta dumplings filled with shrimp and vegetables. Crispy outside and soft inside. · Shaped to resemble a coin purse.

Triangles of fried pasta filled with spicy curry pork. Flavorful and aromatic. · A warm snack with an intense flavor.

Fried Japanese spring rolls filled with vegetables. Very crispy and light. · Classic hot vegetarian appetizer.

Fresh rolls wrapped in rice paper (summer rolls) with crab, avocado, and shrimp. Not fried. · Fresh and light, to be dipped in sauce.

Rice paper rolls filled with cooked beef and lettuce. A light meat alternative. · Savory beef flavor balanced by the freshness of the lettuce.

Soft steamed bun filled with grilled chicken and onion. Soft and tasty. · A very popular Asian street food.

Bao (steamed bun) with shrimp and cheese, enriched with seaweed and sesame. Creamy and flavorful. · To be eaten warm.

Sushi rice ball with a slice of raw salmon on top. The classic sushi. · Soft and delicate, to be enjoyed with a touch of soy.

Nigiri with a slice of raw tuna. Bold and lean flavor. · One of the most appreciated varieties by sushi lovers.

Nigiri with white fish (sea bass). Very delicate taste and firm texture. · Ideal for those who prefer less intense flavors.

Nigiri with cooked shrimp. Sweet and compact. · Classic and also suitable for those who don't like raw fish.

Nigiri with raw red shrimp. Particularly sweet and creamy. · A delicacy for connoisseurs.

Nigiri with a slice of cooked octopus. Firm and chewy texture. · Often served with a strip of nori seaweed to hold it together.

Lightly flame-seared salmon nigiri. Smoky flavor and melt-in-your-mouth richness. · Often accompanied by a sauce.

Triangle of rice wrapped in nori seaweed. Simple and satisfying. · The quintessential rice snack in Japan.

Nigiri with a slice of seared beef. Rich and flavorful. · A meat alternative on the sushi menu.

Creative bite with salmon, cream cheese, and strawberry. Sweet and savory together. · Carefully presented in a flower shape.

Salmon wrapped in a flower shape with a cream cheese center. Creamy and rich. · A classic Western combination in sushi.

Salmon wrapped around rice or alone, topped with salmon roe (ikura). An explosion of sea flavors. · The roe bursts in your mouth, releasing savoriness.

Variation with crispy flying fish roe on top of the salmon. Interesting texture. · Colorful and flavorful.

Flame-seared salmon flower with spicy mayonnaise. Smoky and slightly spicy taste. · Melts in your mouth thanks to the quick cooking.

Luxurious bite with salmon, raw red shrimp, and a touch of truffle. Complex and refined. · For those seeking gourmet flavors.

Roll with tempura fried shrimp inside. Crispy and flavorful. · Externally garnished with fish roe and sweet sauce.

The classic California roll with surimi, avocado, and cucumber. Fresh and light. · Coated with sesame seeds.

Simple and beloved roll with salmon and avocado. Creamy and balanced. · A must for salmon lovers.

Tuna and avocado variation. Bolder flavor than salmon. · Healthy and nutritious.

Roll with cooked salmon and cream cheese. Rich and sweet flavor thanks to the Teriyaki sauce. · Ideal for those who prefer cooked fish.

Roll with raw salmon and Philadelphia cream cheese, sometimes on the outside as well. Very creamy. · A very popular combination.

Special roll with the crunchiness of pistachio and tempura. Nutty and sweet flavor. · A modern and delicious variation.

Roll with crab and vegetables, enhanced by onion (often fried) for an aromatic note. · Flavorful and crispy.

Italian-Japanese fusion roll with burrata and sun-dried tomatoes. Creamy and Mediterranean. · A meeting of culinary cultures.

Roll with a bold flavor of bell pepper and tempura. Sweet contrast of the pepper with the savoriness of salmon roe. · Vibrant and colorful.

Very rich roll with fried shrimp inside and raw red shrimp and burrata outside. Luxurious and complex. · Mix of temperatures and textures.

Roll with tempura shrimp and almond flakes on the outside. Extra crunchiness and sweetness. · Dessert-like flavor profile but savory.

Refreshing roll with lemon slices on top of the salmon. Acidity that cleanses the palate. · Ideal for those who love citrus flavors.

Double dose of tuna (raw inside, seared outside) with crispy fried onion. Intense and flavorful. · Rich in umami.

Roll covered with crispy tempura flakes. Filling of soft cooked salmon. · A highly appreciated play of textures.

Fusion roll inspired by Mexico with guacamole sauce on top. Creamy and spicy. · Tuna and avocado combination enhanced.

Enriched version of the California roll with a salmon topping. Richer than the classic. · A tasty upgrade.

Very fruity roll with mango inside and out, or in sauce. Sweet and exotic. · Almost a sushi dessert.

Roll completely covered with sliced avocado (Caterpillar style). Creamy and green. · Simple salmon filling.

Roll topped with spicy salmon tartare. Contrast between the fresh roll and the rich topping. · Medium spiciness and crunchiness of almonds.

All salmon: grilled inside and raw outside. For true salmon lovers in all its forms. · Flavorful and satisfying.

Roll with crispy fried arugula on top. Bitter and peppery note of arugula that balances the salmon. · Particular texture.

Elegant roll with white fish and truffle sauce. Unmistakable and earthy aroma. · Refined taste.

Romantic and fresh roll with yogurt sauce and mango. Slightly tart and sweet. · Very light on the palate.