Behind the scenes of what's new in the SushiCafé menu, home open since 2011, are two months of experiences, with ideas that have populated the minds of restaurant chefs for some time. Daniel Rente and his right-hand man on the Avenue, Carlos Mateus, led the army of creativity to present 13 novelties, joining some dishes with a captive place in the letter.
As far as the Tartars are concerned, Fish wakame (10,30 euros), a salad of marinated fish in truffle oil, poppy seeds and quail egg, the Gyu truffle (10,00 euros), a steak tart with truffle oil, karashi submissive and lotus root crunchy, it's the Shiru yuzu (10.50 euros), with white fish, sweet chilli and yuzu. The Devil gunkan (8,00 euros) always come in pairs and have salmon, parmesan cheese and red chilli, and the Wall Street (10.00) include sea bass, tuna and unagi with sea urchin roe.
O "Atarashi on the tableI "(16,00 euros) brings to the network Sashimi of several fish, and there are four new dishes that bring Japanese tradition to innovation: the Udon bbq (12.00 euros), pasta udon with pork belly and gravy barbecue, O Gyu pot (14.00 euros), which unlikely to add scallops to a stewed steak, on rice gohan, O Paprik-ho! (13.00 euros), a mass just sautéed with seafood sauce, green asparagus and shoe crumb, and the Nero Tuna (€ 17.00), one tataki tuna with pergamena black on sautéed greens with gum tare and rice gohan.
Fruit salad with peanut ice cream is said to Anmitsu (€ 4.50) and the Banafho (5.00 euros) it is a crunchy of honey cereals with banana, caramel miso and Chantilly.