Moci Sushi

Appetizer based on fresh tuna served on a crispy base. The soft texture of the fish contrasts pleasantly with the crispiness. · Fresh and savory flavor, typical of raw tuna.

Fresh salmon bites laid on a crispy wafer or base. A classic appetizer that combines the richness of salmon with a fragrant texture. · Delicate and buttery flavor of salmon.

Crispy chips served with tuna tartare or slices (maguro). A delicious snack that plays on texture contrasts. · Ideal as a light aperitif.

Crispy chips topped with fresh salmon. A fun and tasty way to start the meal. · The rich flavor of salmon pairs well with the salty base.

Prawn served on a bed of chickpea hummus. A fusion of Mediterranean and Eastern flavors. · The sweetness of the prawn pairs with the creaminess and earthy flavor of the hummus.

Scallops served with mandarin. A refined dish that uses the acidity of the citrus to enhance the sweetness of the mollusk. · Tender texture and fresh, citrusy flavor.

Beef served with puntarelle (chicory sprouts). A combination that unites the savoriness of the meat with the fresh bitterness of the vegetable. · Crispy and flavorful dish.

Battered octopus balls, known as Takoyaki. Soft inside with pieces of octopus. · Umami flavor, often served with dark sauce and mayonnaise.

Steamed bun (Bao) filled with Iberian pork. The bun is soft and fluffy, while the filling is rich and flavorful. · Eaten with hands.

Nigiri prepared with black rice (often Venus rice) and a slice of salmon on top. Black rice adds an aromatic note and a distinctive color. · Salmon flavor combined with the slightly firmer texture of black rice.

Nigiri sushi garnished with pistachio crumble or cream. Pistachio adds crunch and a toasted flavor to the fish. · A modern twist on traditional sushi.

Triangular rice ball, often wrapped with nori seaweed. A classic and simple Japanese snack. · Seasoned and compact rice, delicate flavor.

Nigiri with sea fish (likely sea bass or sea bream). Raw fish served on a ball of seasoned rice. · Delicate and fresh flavor.

Rice ball (onigiri) with shrimp (ebi). The shrimp can be cooked or tempura-fried inside or on top of the rice. · Sweetness of the prawn combined with the texture of the rice.

Nigiri on black rice with flambéed fish. The searing enhances the fish's fats and imparts a light smoky aroma. · Soft texture with a warm surface.

Grilled squid. Quick cooking keeps the meat tender and gives it a smoky flavor. · Intense sea flavor, often seasoned with a drizzle of oil or lemon.

Large grilled prawns, usually with the shell on to preserve their juices. · Sweet and firm meat with smoky notes. To be peeled and eaten hot.

Grilled salmon skewer. Salmon bites threaded and cooked over fire. · Salmon becomes tender and flavorful thanks to grilling.

Skewer or portion of grilled squid (Ika). Firm and chewy texture just right. · Delicate sea flavor enhanced by grilling.

Classic Japanese grilled chicken skewers. Often glazed with a soy-based sauce (tare) or just salt. · Juicy and flavorful meat.

Zucchini cut into slices or chunks and grilled. A light and vegetable side dish. · Sweet vegetable flavor with grill marks.

Grilled beef skewers. Tender pieces of meat threaded and quickly cooked. · Rich meat flavor, excellent as an appetizer or main course.

Grilled peppers. Cooking softens the flesh and enhances its natural sweetness. · Colorful and aromatic side dish.

Shrimp (Ebi) prepared grilled or on a skewer. Simply cooked crustaceans. · Sweet taste and firm texture.