SushiClub

Fine slices of octopus accompanied by avocado and supreme orange in spinach bed, bathed in asian house sauce.

Pieces of fresh tuna and avocado dipped in three chiles oil topped with nori and crispy.

Soft fritter of vegetables and shrimp accompanied with carpaccio of cucumber and vinaigrette of ancient mustard.

Vegetarian vietnamese rolls.

Stuffed with asparagus, tomato, avocado, seaweed, lettuce, atouch of cream cheese and crunchy shrimp, wrapped in rice leaf and served with cilantro oil.

3 skewers of chicken beef or shrimp bathed in yajitori sauce and sesame seeds.

2 pieces of yakitori.