PORRA GUO RONG
We reinterpret a traditional Chinese dish to merge it with the traditional tradition. The prawn filling is replaced by hen in pepitoria, citrus mayonnaise and spun egg. A typical Madrid club rounds out the dish, which has become one of our must-haves.
NIGIRI DE PAELLA
The traditional Valencian dish reinvented using Japanese techniques. We build the nigiri on a base of Japanese hokoshikari rice, add paella socarrat and top it with a white shrimp from Huelva.
RAMEN DE CARABINERO
The perfect meeting between Asia and Spain. We use a dry ramen as a base and season it with sesame and avocado sauce. The body of the carabinero prepares to the wok and the head to the grill, to take advantage of its juices. A fresh dish where the product shines in all its splendor.
SAM DE COSTILLAS
We offer you a trip around the world on a single plate. We cook pork ribs at low temperature and with a touch of Wok. We serve it in the typical Korean Sam, accompanied by a Mexican green tomatillo salmorejo (miltomate).
CURRY DE ATÚN
We select the best cheeks of wild bluefin tuna, caught off the coast of Tarifa using traditional techniques, and mix it with a red curry of Thai origin, using Toyama rice as a link between cultures and flavors.
NIGIRI DE TORO
The bull is the tuna belly, one of the most select cuts. Through traditional fishing gear and the Japanese Ike Jime slaughter technique, we guarantee the excellence of the product, seasoned with a yuzu kosho hot sauce.
NIGIRI DE VIEIRA
A bite that refers to flavors from France, Italy, Spain and Japan. We use a French butter with designation of origin and transform it, using garlic, wine, chives and Parmesan cheese, to achieve a unique, succulent and surprising texture.
Try this dessert and you will travel back to your tender childhood, through an explosion of flavor. There are many pink panthers but this is ours and some say it is the best in Madrid. All we know is that whoever tests it repeats.
This typical Japanese dessert that has become a trend, despite using unusual ingredients in our pastry, such as rice flour or beans. At Umiko we give it our touch, filling it with green tea with white chocolate, vanilla or milk chocolate.