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

O S A K A T O G O CEVICHE WASABI Scallops, 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 TATAKI Seared 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 TRUFFLE Smoked mushrooms, crispy sweet potato, citrus soy. TUNA TARTARE Aromatic herbs, avocado, masago, spicy mayo. NORI FURAI Salmon, shrimp, avocado, crispy nori, Nikkei teriyaki. LIME SALMON Crispy Shrimp, cream cheese, salmon slices and lime. NIKKEI Avocado, shrimp furai, white �ish, ceviche sauce, Osk furikake. NIGIRIS INCA Cured tuna, aji amarillo, chalaquita, black quinoa. EBI MENTAIKO Shrimp gratin, roasted rocoto, sake, tobiko. HOTATE TRUFFLE Torched scallops, truf�le butter, lime. HAMACHI SPICY Peruvian chilli ra-yu, roasted almonds, scallion, lime. KATSU Salmon belly, lemon zest, white truf�le oil. VEGGIE BRASA Itamae’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. 24 26 25 24 23 25 14 18 16 18 18 14 14 16 14 15 11 PERUVIAN IZAKAYA ZENSAI CHIRASHI CAUSA Yellow potato, tuna tataki, crab salad, salmon roe, ceviche sauce. NIKKEI SALAD Quinoa, seaweed, mustard greens, crispy edamame, tangy sesame dressing. SOFT SHELL CRAB JALEA Rocoto sesame aioli, red onion, leche de tigre, nori. NORI TACO Tuna, smoked rocoto, avocado mayo, cilantro, pickled radish TUMBO SHRIMP Crispy shrimp , curuba sauce, scallion, cilantro. INCA GYOZA Duck con�it, caramelized onions, shiitake, ají amarillo sauce. PONZU VEGGIES Charred vegetables, katsuobushi, rocoto relish, ponzu sauce. TAKO ANTICUCHO Chargrilled octopus, chimichurri Nippon, lime. TOKUSEN UMI MESHI Seafood rice skillet, charred avocado, wasabi chalaquita. PAICHE / KING CRAB MISOYAKI Amazonian �ish or king crab leg, miso-coconut butter, lime zest, togarashi. SHIROMI BRASA Grilled white �ish, Peruvian chilli ra-yu, crispy garlic, roasted almonds. OSAKA STEAK 24 oz. Bone-in ribeye, truf�le uchucuta, Nikkei teriyaki, smoked salt. SHIROMI PACAMOTO Steamed white �ish, coconut-panca sauce, cilantro, banana leaf. PATO MOCHERO Crispy moulard duck leg, wok rice, shiitake, smoked pork, curuba honey. PISCO RIBS Baby back, citrus pisco glaze, coriander, cacao nibs. GYUDON CRIOLLO Beef tenderloin, pachamanquero rice, sweet potato, pickled shallot. TRADITIONAL NIGIRI (2 pieces) TUNA SALMON HAMACHI CHUTORO OTORO TRADITIONAL SASHIMI (4 slices) TUNA SALMON HAMACHI CHUTORO OTORO 24 14 23 16 22 26 18 24 42 36 / MKT 46 120 34 35 32 32 13 12 13 24 28 26 24 26 48 56 DELIVERY MENU メインメニュー

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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.

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

36 / MKT

120

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