Nakashita (Eixample)

Mixed salad, red and green algae wakame, nori, tofu, green asparagus, miso sauce and sesame.

Mixed salad (mesclun), red and green algae wakame, nori, tofu, green asparagus, miso sauce and sesame. Ideal for sharing.

Boiled soy beans and sauteed Nakashita style. Ideal to accompany a beer.

Chicken nuggets coated with a special touch and Japanese mayonnaise.

Miso soup base with aromas of truffle and seafood mixed with a spicy touch.

Five Japanese dumplings grilled chicken accompanied by special sauce.

Diced salmon with sauteed shiitake (Japanese mushrooms) of capelin roe and special sauce.

Chicken nuggets with sauteed shiitake (Japanese mushrooms) of capelin roe and special sauce.

Soba noodles sauteed with vegetables, chicken and special sauce.

Fried rice with vegetables, seafood and special sauce

Soy soup with tofu, shiitake, wakame and scallion.

20 pieces: 1 scallop uramaki (8 pieces) // 1 salmon gunkan. // 1 gunkan of white fish. // Tuna tataki 6 pieces. // 4 nigiris. Warning: all the pieces are very spicy, especially for spice lovers.

24 pieces: 1 salmon uramaki (8 pieces) // 1 tuna uramaki (8 pieces) // 4 tuna nigiris // 4 salmon nigiris. For lovers of tuna and salmon.

30 pieces: ½ kappa maki, ½ sake maki, ½ tuna maki, 5 nigiris, 10 pieces of sashimi (5 toro, 5 salmon), 2 gunkan sake. Note: in the case of not having Toro this will be replaced by Blue Finn Tuna.

57 pieces: 1 sake maki (8 pieces), 1 tuna maki (8 pieces), 5 nigiris (salmon, bonito, tuna and tuna), 20 pieces of sashimi (5 tuna, 5 salmon, 5 white fish, 5 fish Blue), 2 gunkan sake, 2 gunkan spicy tuna, 1 uramaki rainbow (6/8 pieces), 1 creative uramaki (6 pieces)

23 pieces: 1 creative maki (8 pieces), 5 nigiris, 6 pieces tataki tuna, 1 gunkan spicy sake, 1 gunkan spicy tuna. Note: the gunkan have a spicy touch.

24 pieces: 3 creative uramakis (8 pieces) // Salmon with mixum, avocado and capelan roe. // Scallops with crab, asparagus and avocado. // Salmon and tuna with avocado and furikake.

40 pieces: 5 hosomakis (8 pieces). Spicy Sake Spicy Tuna (spicy). Kappa. Spicy Ebi (Spicy) and Sweet (Sweet) Note: If you prefer without spicy indicate it.

47 pieces: 5 nigiris (salmon, bonito, tuna, tuna and sepia), 2 nigiris of carabinero, 20 pieces of sashimi (5 bull, 5 salmon, 5 white fish, 5 blue fish), 2 gunkan sake, 2 gunkan spicy tuna , 1 gunkan aphrodisiac, 1 bull uramaki (9 pieces), 1 creative uramaki (6 pieces)

10 pieces: 2 ikura, 2 aphrodisiacs, 2 ceviche, 2 spicy tuna, 2 sake

10 nigiris (2 salmon, 2 nice, 2 gold, 2 tuna and 2 sepia).

20 nigiris (4 salmon, 4 nice, 4 gold, 4 tuna and 4 sepia)

30 pieces: Sashimi varied (5 tuna blue finn, 5 tuna tataki, 5 salmon, 5 white fish, 5 blue fish, marinated sepia, 5 mackerel). Fresh ginger and kizame

40 pieces: Sashimi varied (5 bull, 5 tuna blue finn, 5 tuna tataki, 5 salmon, 5 tataki salmon, 5 white fish, 5 blue fish, 1 carabinero and sepia with special sauce). Fresh ginger and kizame.

4 pieces salmon with avocado; 4 pieces tuna with avocado; 4 nigiris tuna, salmon, bonito and mackerel.

8 pieces. Rollo fine rice, salmon and nori on the outside.

8 pieces. thin roll of rice, salmon with spicy mayonnaise and nori on the outside.

8 pieces. Rollo fine rice, tuna and nori on the outside.

8 pieces. fine rice roll, spicy tuna with mayonnaise and nori on the outside.

8 pieces. Rollo fine rice, cucumber and nori on the outside.

8 pieces. thin roll of rice, shrimp with spicy mayonnaise, chives and nori on the outside.

8 pieces. thin roll of rice, salmon, philadelpia cheese with salmon tartare, unagi sauce and sesame.

8 Pieces. Rollo fine rice and guava with cheese Latin. Suitable for children who are new to the sushi.

8 pieces. White fish marinated with special sauce and fried leek cucumber.

8 pieces. Crusted Chicken sweet touch, arugula, Japanese mayonnaise and sesame.

8 pieces. Shrimp, avocado, red and furikaki Tosaka.

8 pieces. Crab, avocado and 3 types of fish.

8 pieces. Marinated cubes of varied fish.

6 pieces. Tuna tartare, scallops, crabmeat, sheets bull with candied ginger and chives.

8 pieces. Tuna with avocado

8 pieces. Salmon with avocado.

8 pieces. dried tomatoes, asparagus and fresh mozzarella inside with over salmon with basil sauce.

6 pieces. Futomaki salmon, massago, asparagus, tuna, mayonnaise and shrimp.

6 Pieces. Tuna Futomaki, salmon, tobiko, smoked eel, shrimp, avocado and wrapped with a thin tortilla leaf. (Note: consists of 6 pieces as it is a futomaki and is thicker than a uramaki)

2 pieces. Tuna and tuna tartare with a spicy touch.

2 pieces. Salmon and salmon tartare with Japanese mayonnaise.

2 pieces. Diced white fish with special sauce.

2 pieces. Salmon roe.

2 pieces. Ikura roe and raw quail egg over wrapped with a thin sheet of salmon.

2 pieces. Toro tartare with sauteed scallops and fried daikon.

Passion fruit tart, contrasts between sweet and acid.

Coconut, sesame and choco.

Sake, wine and green tea

Japanese beer. Dry refreshing taste.

Beer. pale malts with water from Font d'Or.

Without alcohol. pale malts with water from Font d'Or.

Bottle of mineral water with 250 ml of gas.

Bottle of mineral water 33cl.

DO Rueda. Verdejo. Verdejo fashion.

DO Catalonia. Xarel·lo, Macabeo and Moscatel. A wine to drink at all times.

DO Valdeorras. Godello. The new sense of Galicia. The FINOR Godello.

DO Ribera del Duero. Fine black. Oak example Ribera del Duero.

Parellada, Chardonnay and Macabeo.

Digging. Parellada, Chardonnay and Macabeo. Note the structure and finesse.

Dry transparent and light taste sake. It can be combined with all kinds of food. To take cold, warm or at room temperature.

Sake. Dry medium high category (Daiginjyo). sweet and intense aroma. Bitter to the palate at the last moment. cold or at room temperature is served. No need to heat it up.

Sake. Very dry. Fruity. Sake alcohol added (Junmai-shu). Taste stretches across the mouth immediately, but disappears when swallowed. It combines with all types of food.

Sake made from 100% rice (Junmai-shu), with fresh flakes of gold. Fermented at low temperature. Very soft in the mouth, but with much body. It combines well with dishes especially strong taste. To take hot or cold.