carta osaka to go miami 27 de mayo 2020...

O S A K A T O G O

CEVICHE

WASABIScallops, white �ish, citrus wasabi sauce.

OSK Tuna, crispy quinoa, kyuri, rocoto yuzu sauce.

CLÁSICO Catch of the day, leche de tigre Osk, Andean corn.

TIRADITO

TUNA TATAKISeared tuna, aji amarillo sauce, chirimoya, chalaquita.

PERÚ White �ish, smoked rocoto chilli sauce, crunchy sweet potato.

CARPASSION Salmon, passion fruit honey, watercress, crispy strips.

MAKIMONO

VEGGIE TRUFFLESmoked mushrooms, crispy sweet potato, citrus soy. TUNA TARTARE Aromatic herbs, avocado, masago, spicy mayo.

NORI FURAISalmon, shrimp, avocado, crispy nori, Nikkei teriyaki.

LIME SALMONCrispy Shrimp, cream cheese, salmon slices and lime.

NIKKEI Avocado, shrimp furai, white �ish, ceviche sauce, Osk furikake.

NIGIRIS

INCACured tuna, aji amarillo, chalaquita, black quinoa.

EBI MENTAIKOShrimp gratin, roasted rocoto, sake, tobiko.

HOTATE TRUFFLE Torched scallops, truf�le butter, lime.

HAMACHI SPICYPeruvian chilli ra-yu, roasted almonds, scallion, lime.

KATSU Salmon belly, lemon zest, white truf�le oil.

VEGGIE BRASAItamae’s daily vegetable choice.

* Consuming raw or uncooked meats, poultry, seafood, shell�ish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

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PERUVIAN IZAKAYA

ZENSAI

CHIRASHI CAUSAYellow potato, tuna tataki, crab salad, salmon roe, ceviche sauce.

NIKKEI SALADQuinoa, seaweed, mustard greens, crispy edamame, tangy sesame dressing.

SOFT SHELL CRAB JALEARocoto sesame aioli, red onion, leche de tigre, nori.

NORI TACOTuna, smoked rocoto, avocado mayo, cilantro, pickled radish

TUMBO SHRIMPCrispy shrimp , curuba sauce, scallion, cilantro.

INCA GYOZADuck con�it, caramelized onions, shiitake, ají amarillo sauce.

PONZU VEGGIESCharred vegetables, katsuobushi, rocoto relish, ponzu sauce.

TAKO ANTICUCHOChargrilled octopus, chimichurri Nippon, lime.

TOKUSEN

UMI MESHISeafood rice skillet, charred avocado, wasabi chalaquita.

PAICHE / KING CRAB MISOYAKIAmazonian �ish or king crab leg, miso-coconut butter, lime zest, togarashi. SHIROMI BRASAGrilled white �ish, Peruvian chilli ra-yu, crispy garlic, roasted almonds.

OSAKA STEAK24 oz. Bone-in ribeye, truf�le uchucuta, Nikkei teriyaki, smoked salt.

SHIROMI PACAMOTOSteamed white �ish, coconut-panca sauce, cilantro, banana leaf.

PATO MOCHEROCrispy moulard duck leg, wok rice, shiitake, smoked pork, curuba honey.

PISCO RIBSBaby back, citrus pisco glaze, coriander, cacao nibs.

GYUDON CRIOLLOBeef tenderloin, pachamanquero rice, sweet potato, pickled shallot.

TRADITIONAL NIGIRI (2 pieces)

TUNASALMON HAMACHI CHUTORO OTORO

TRADITIONAL SASHIMI (4 slices)

TUNASALMON HAMACHICHUTOROOTORO

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