Yo' Fusion - Anagnina

Smoked salmon slices seasoned with an aromatic green oil. A light appetizer with a smoky and delicate flavor.

Fried sea bass bites served with a special chef-prepared mayonnaise. A crispy and flavorful dish.

Cooked king prawns glazed with a sweet and sour passion fruit sauce. Served with spring onion and soy noodles.

White fish tartare (sea bass) with avocado cubes, seasoned with sesame sauce and flying fish roe (tobiko). Fresh and creamy.

A crispy cone filled with spicy salmon tartare, smooth puree, and avocado. Enhanced with sesame and kataifi pastry for varied texture.

Tuna version of the crispy cone, with spicy tuna tartare, mashed potatoes, and avocado. A tasty snack with contrasting elements.

Gunkan wrapped in salmon with a filling of cream cheese (Philadelphia) and fish roe (tobiko). A classic rich and soft bite.

Thinly sliced mixed fish carpaccio, seasoned with citrusy ponzu sauce, sesame oil, and tobiko. A colorful mix of marine flavors.

A creative 'taco' using a potato chip as a base, filled with salmon tartare, teriyaki sauce, and sesame. A fun and crunchy fusion appetizer.

A selection of different tartare tasters: salmon, tuna, and sea bass. Ideal for trying different raw fish variations.

A rich mix of salmon, tuna, and sea bass tartare with creamy avocado and sesame seeds. A fresh and nutritious dish.

White fish carpaccio (sea bream or sea bass depending on the season) seasoned with spicy jalapeño, truffle oil, and passion fruit.

A fresh and fruity vegetarian tartare with avocado, peach, red onion, and bell peppers, dressed with mango sauce. Sweet and savory at the same time.

A crispy crostino garnished with marinated salmon. A small, flavorful bite that combines different textures.

Gunkan of baked salmon with spicy mayonnaise sauce. Served warm and rich in umami flavor.

Baked cooked tuna version of the gunkan, gratinated with creamy spicy sauce. A warm and substantial bite.

Gunkan with flying fish roe (tobiko) and spicy mayonnaise, baked. The roe gives a unique texture to the warm dish.

Gunkan with shrimp and spicy sauce, baked. The heat enhances the sweetness of the shrimp and the creaminess of the sauce.

Fresh tuna tartare with avocado, simply seasoned with vinegar, olive oil, and a spicy sprinkle. Clean and bold flavors.

Salmon tartare enriched with notes of truffle, spring onion, and avocado, served with a special chef's soy sauce.

Very thin slices of sea bass (usuzukuri) served with soy sauce, fresh spring onions, and a touch of spicy chili.

Raw Danish beef carpaccio, seasoned with a rich truffle sauce, fresh arugula, and sesame seeds. A refined meat dish.

Mixed fish marinated ceviche-style with lemon and cucumber, enhanced with truffle oil and parsley. Fresh and tangy.

Simple steamed white rice. Ideal for accompanying other flavorful dishes.

Fried rice with a mix of vegetables (peas, carrots, zucchini) and eggs. A classic and light vegetarian dish.

Cantonese-style fried rice with diced cooked ham, peas, carrots, and eggs. Flavorful and familiar.

Curry-flavored fried rice with chicken pieces, eggs, and vegetables. A spicy and aromatic dish.

Spicy Thai-style fried rice with mixed seafood and eggs. Rich in intense flavors.

Japanese-style fried rice (yakimeshi) with seafood and eggs. Cooked on the griddle for a toasted flavor.

Grilled shrimp skewers. Simple and tasty, they enhance the natural flavor of the crustacean.

Classic Japanese chicken skewers (yakitori), grilled and often glazed with a sweet-savory sauce.

Grilled tuna skewers. A flavorful and meaty fish variation.

Whole squid cooked on the grill (teppanyaki). Tender and slightly smoky from the grill.

Grilled salmon steak. The skin becomes crispy while the flesh remains juicy.

Grilled prawns on the griddle. A premium dish that highlights the sweetness of the prawn.

A fresh and digestive lemon sorbet, served in a semi-liquid consistency to drink. Perfect for cleansing the palate.

Warm chocolate cake with a molten pistachio cream core. A decadent and enveloping dessert.

Zabaione semifreddo with a coffee ice cream heart, covered with meringue or hazelnut crumble. An Italian dessert classic.

Semifreddo combining zabaione and chocolate, covered with cocoa and hazelnut crumble. Rich and creamy.

Vanilla semifreddo with a sweet sour cherry filling, decorated with crunch. A balance of sweetness and acidity.

Semifreddo entirely dedicated to pistachio, with pistachio cream and core, enriched with crunchy decorations.

Spoon dessert based on cream and milk, served with chocolate sauce. Soft and velvety.

Matcha green tea ice cream, with its characteristic herbaceous and slightly sweet flavor. A refreshing typical Japanese dessert.

Cheesecake flavored with Yuzu, a fragrant Japanese citrus fruit similar to lemon and mandarin. Fresh and aromatic.

A cup of chocolate ice cream, often presented in a fun way for children.

A revisited tiramisu served in a cup, with coffee sponge cake and zabaione and coffee ice cream. Creamy and energizing.

Dessert in a cup with a crunchy butter crumble base and lemon cream (Grandma's Cake revisited). Sweet with citrus notes.

Simple and creamy fior di latte ice cream. Delicate flavor suitable for everyone.

Egg cream served in a ramekin with a crispy caramelized sugar crust on top. Similar to crème brûlée.

Warm chocolate cake, possibly gluten-free version (based on the truncated name). Soft center and intense flavor.

Japanese glutinous rice sweet with green tea flavored filling. Chewy and soft texture.

Japanese mochi filled with black sesame paste. Sweet, nutty, and aromatic flavor.

Real coconut shell filled with coconut ice cream. Exotic presentation and tropical flavor.

Green and spicy Japanese horseradish paste. To be dissolved in soy sauce or placed on sushi for a pungent touch.

Thick, sweet sauce based on soy, mirin, and sugar. Excellent for glazing meats or accompanying sushi.

Sweetened condensed milk, thick and sweet. Used as a topping for desserts or fruit.

Spicy, creamy, and slightly pungent mayonnaise. A popular condiment for sushi and fried dishes.

Citrusy, light, and tangy soy sauce. Perfect for dipping carpaccio and raw fish.

Fresh, creamy, and delicate spreadable cheese. Often used in fusion sushi rolls.