Kibō Restaurante

Eight pieces of vegan maki with shiitake, cucumber, avocado and asparagus.

Eight pieces of tuna belly and chives maki.

Sixteen pieces of maki with four types of fish selected by the chef.

One piece of chutoro and caviar.

One piece of red tuna.

One piece of tuna belly.

One piece of eel with sancho pepper.

One piece of hamachi with fresh truffle.

One piece of Norway lobster with black caviar and toasted butter.

One piece of scallop with foie sauce.

One piece of Wagyu.

One piece of carabinero head in tempura with ponzu sauce.

Six nigiris selected by the chef.

Four pieces of hamachi.

Four pieces of salmon.

Four pieces of flambéed salmon.

Four pieces of Balfegó red tuna.

Four pieces of Balfegó tuna belly.

Four pieces of scallops.