Città D’Oriente

Fried spring rolls filled with seafood and vegetables. The outer wrapper is golden and crispy, while the filling is savory and soft. Great to enjoy hot as an appetizer.

Green seaweed salad seasoned with sesame. They have a fresh, slightly sweet flavor and a crunchy texture. A classic light and healthy Japanese appetizer.

Boiled or steamed immature soybeans. Eaten by extracting the beans from the pod with your teeth. A simple, healthy, and delicious snack.

Finely chopped and seasoned raw salmon. The texture is soft and creamy, enhanced by the citrusy flavor of ponzu sauce and the crunchiness of tobiko (flying fish roe).

Fresh raw tuna, knife-cut and seasoned. The strong tuna flavor pairs well with the fresh ponzu sauce and sesame seeds. A refined and tasty dish.

Delicate white fish tartare served on a base of black (venere) rice. Avocado adds creaminess and tobiko a savory note. An elegant and colorful appetizer.

Traditional Japanese soup made from fermented soybean paste (miso) dissolved in dashi broth. Usually contains tofu cubes and wakame seaweed. Warm, savory, and comforting.

Lightly seared salmon slices on the outside and raw on the inside, with a sesame crust. Served on fresh arugula. Offers an interesting contrast between cooked and raw.

Quickly seared tuna slices, leaving the center raw. The sesame crust adds a toasted aroma. Served with arugula for a fresh and peppery touch.

Fresh salad with salmon sashimi and mixed vegetables. Japanese dressing and creamy avocado complete the dish. A light yet nutritious option.

Mixed salad enriched with fresh raw tuna slices. Includes avocado and crunchy vegetables with a flavorful dressing. Perfect for those who love raw fish with vegetables.

Salad with cooked shrimp, ideal for those who prefer cooked fish. Accompanied by avocado, cherry tomatoes, and Japanese sauce. Fresh and tasty.

Mixed seafood salad with various types of raw fish (salmon, tuna, white fish). A rich bowl of marine flavors and fresh vegetables.

Completely vegetarian salad with fresh vegetables and avocado. Dressed with Japanese sauce and sesame. A light and refreshing side dish.

Appetizer based on salmon and cucumber marinated in sweet rice vinegar or ponzu sauce. Sour and refreshing taste, cleanses the palate. Often served with seaweed.

Salad with tender beef fillet, usually seared or grilled. Dressed with a flavorful sauce and sesame. A meat alternative on the fish menu.

High-quality fresh raw salmon slices. The soft texture and rich flavor are appreciated. To be enjoyed with soy sauce and wasabi.

Slices of raw red tuna. Strong flavor and firm yet tender texture. A sushi bar classic for lovers of pure raw fish.

Mixed selection of sliced raw fish, usually including salmon, tuna, and white fish. Ideal for tasting different varieties in one dish.

Medium assortment of fresh raw fish, including prized varieties like red shrimp. Carefully presented, it offers a varied tasting experience.

Large selection of mixed sashimi, enriched with octopus and shrimp. Perfect for sharing or for a light and protein-rich main meal.

The most complete sashimi platter, with a wide variety of raw fish and shellfish including scallops. A triumph of fresh sea flavors.

Very thinly sliced raw fish, seasoned with a light carpaccio-style marinade. The citrusy ponzu sauce enhances the fish's delicacy.

Inverted rice roll (rice outside) filled with cooked salmon and avocado. Garnished with chopped hazelnuts and sweet teriyaki sauce. Rich flavor and pleasant crispiness.

Classic uramaki with raw salmon and avocado inside. Wrapped in rice sprinkled with sesame. A very popular creamy and delicate combination.

Uramaki with fresh tuna and avocado. The freshness of the tuna balances the richness of the avocado. Simple and tasty.

Roll with fried shrimp tempura inside. Enriched with crispy kataifi pastry and sweet teriyaki sauce. An explosion of crunchy textures.

Rich and flavorful roll with salmon and avocado, garnished with spicy and sweet sauces (dynamite and teriyaki) and crunchy elements. Often served with an impactful presentation.

Very creamy roll due to the combination of Philadelphia cream cheese and avocado with cooked salmon. Teriyaki sauce adds a sweet note.

Unique uramaki with wakame seaweed salad and crunchy octopus. Intense marine flavor and pleasant chewiness.

Roll for spicy food lovers, filled with tuna tartare seasoned with spicy sauce. Tobiko adds crunchiness.

The world's most famous uramaki, with crab meat (or surimi), avocado, and cucumber. Fresh and light, also suitable for sushi beginners.

Larger than usual sushi roll (futomaki), with seaweed on the outside and a rich filling of various ingredients (fish and vegetables). A substantial and varied bite.

Roll externally covered with orange flying fish roe (tobiko), giving a vibrant appearance and a crunchy texture. Creamy salmon and cheese filling.

Elaborate roll with salmon both inside and out. Enriched with slightly spicy dynamite sauce. A rich dish for salmon lovers.

Tuna version of the special roll, with tuna and avocado both inside and out. Fresh and flavorful, with a spicy kick from the sauce.

Creative roll with crispy asparagus inside and tuna outside. Black tobiko adds an elegant aesthetic touch and saltiness.

Roll with grilled eel (unagi) on the outside resembling alligator skin. Sweet and smoky flavor typical of eel with teriyaki sauce.

Roll with an exotic taste that combines the crispiness of fish tempura with the fresh sweetness of sliced mango on the outside. Very fresh and fruity.

One of the most beloved special rolls, with fried shrimp inside and fish (often avocado or salmon) outside. This version has seared salmon and chopped hazelnuts.

Very colorful roll covered with alternating slices of different types of fish (salmon, tuna, white fish, avocado). A beautiful and tasty way to sample various fish.

Shrimp tempura roll (in), covered with avocado and kataifi pastry. The kataifi adds further external crispiness.

Light roll without nori seaweed, often wrapped in rice paper or soy paper. Contains lettuce and fresh fish for a delicate flavor.

Entire roll fried in tempura batter or with tempura crumbs on the outside. Hot and crispy, with a creamy heart of cheese and salmon.

Roll with crispy asparagus inside and flame-seared (aburi) salmon outside, seasoned with shichimi (Japanese spice mix). Smoky and slightly spicy flavor.

Decadent roll with fried shrimp and melted cheese (sliced cheese) on top, flame-seared. A rich and flavorful combination, comfort food style.

Roll with cooked tuna and lettuce, garnished with hazelnuts. Mayonnaise and teriyaki sauce make it creamy and flavorful.

Variation of the Philadelphia roll with avocado on the outside wrapping the filling of cooked salmon and cheese. Very soft on the palate.

Romantic roll combining the two most beloved fish: salmon inside and tuna outside (or vice versa). A classic flavor combination.

Uramaki with black (venere) rice filled with crispy fried chicken. Dressed with teriyaki sauce. A flavorful and visually unique meat option.

Black rice roll with a rich filling of salmon, cheese, and avocado. The sauces and tobiko enhance the flavor. A modern and tasty roll.

Complex roll with avocado inside and a mix of ingredients on top: eel, wakame seaweed, and fish roe. Intense umami flavor.

Traditionally made with fried soft-shell crab, here described with crab, cucumber, and sauces. Crispy and flavorful.

Roll celebrating shrimp: cooked inside and raw (red) outside. Fresh and sweet, reminiscent of sea flavors.

Pressed sushi (oshi) where the rice is made crispy (likely fried or grilled) and topped with spicy salmon tartare. An irresistible contrast of textures.

Grilled chicken skewers glazed with sweet and savory teriyaki sauce. Tender and juicy, a classic Japanese street food.

Fish grilled in the traditional way. In this case, a perfectly cooked salmon fillet, crispy skin and tender flesh. Price varies by weight.

Mixed grilled seafood skewers. A delightful way to enjoy various types of grilled or griddled fish and shellfish.

Prized cut of beef cooked on the grill. Usually served sliced or cubed, tender and flavorful, garnished with sesame.

Whole or ring calamari grilled. They remain tender with a light smoky flavor. Simply seasoned to enhance their taste.

Whole or fillet fresh sea bass grilled. Delicate and light white meat. Price varies by weight.

Mixed grilled seasonal vegetables. A healthy and light side dish that pairs well with both meat and fish.

Large shrimp (prawns) grilled in their shells to preserve their juices. Sweet and meaty.

Prized scampi, opened and grilled. Very sweet and delicate meat, considered a delicacy.

Skewered and grilled scampi, flavored with a spicy curry sauce. A different touch of oriental flavor.

Simple chicken breast cooked on a griddle or grill. A light and protein-rich dish.

Rich platter with a selection of grilled fish and shellfish. Ideal for trying various cooked seafood specialties.

Chicken breaded with panko (Japanese breadcrumbs) and fried. Crispy on the outside and tender on the inside, similar to a Western cutlet but lighter.

Breaded and fried calamari rings. A classic, crispy, and flavorful snack, great for dipping in sauce.

Shrimp coated in a light and airy batter (tempura) and fried. The tempura enhances the shrimp's flavor without making it heavy.

Mixed vegetables fried in tempura batter. A delicious and crispy way to eat vegetables.

Assortment of shrimp and vegetables in tempura. The perfect dish to try both types of light Japanese frying.

White rice bowl topped with grilled salmon glazed with teriyaki sauce. A nutritious and tasty single dish.

Sushi rice bowl (vinegared) topped with slices of raw tuna (Tekkadon). Simple and elegant, it highlights the quality of the fish.

"Scattered sushi": a bowl of rice topped with a colorful assortment of mixed raw fish and garnishes. An informal way to enjoy sushi.

Rice bowl with beef cooked in a sweet and savory sauce. A very popular comfort dish in Japan, filling and flavorful.

Stir-fried rice (Cantonese or Japanese style) with pieces of salmon, eggs, and vegetables. Flavorful and aromatic.

Hawaiian-style bowl with marinated raw fish cubes, fruit, and fresh vegetables on a rice base. Fresh, colorful, and healthy.

Udon (thick wheat noodles) served with beef and vegetables. Likely stir-fried or in a savory broth.

Thick udon noodles stir-fried on a griddle with seafood and vegetables, seasoned with a savory dark sauce. A rich dish with a pleasant chewy texture.

Noodle soup in a flavorful broth (meat or soy), garnished with meat, marinated eggs, and vegetables. The quintessential Japanese hot dish.

Probably Soba (buckwheat noodles), stir-fried with shrimp and vegetables. They have a rustic flavor and a unique texture.

Rice ball topped with a slice of lightly flame-seared (aburi) salmon. The heat slightly melts the fats, making it flavorful.

The classic salmon nigiri. Vinegared rice topped with a slice of fresh raw salmon. Simple and perfect.

Nigiri with red tuna. Intense ruby color and clean, ferrous flavor. One of the highlights of sushi.

Nigiri with cooked shrimp opened butterfly-style. Sweet flavor and firm texture. Also suitable for those who don't eat raw.

Sweet raw shrimp (Amaebi). Soft, almost creamy meat, and delicately sweet flavor. Highly prized.

White fish nigiri (sea bass). Mild and refined flavor, slightly elastic texture. The freshness is appreciated.

Nigiri with a slice of boiled octopus. White and firm meat, with the typical dark purple edge. Chewy and flavorful.

Grilled freshwater eel glazed with sweet sauce (kabayaki). Rich, smoky, and sweet flavor. Melts in your mouth.

Vegetarian nigiri with a slice of ripe avocado. Creamy and buttery, often held together by a strip of nori seaweed.

Non-traditional variation with grilled chicken instead of fish. Flavorful and suitable for those who prefer meat.

Unique gourmet nigiri, likely with raw or cooked quail egg and rich sauces. Intense flavor and creamy texture.

Mixed selection of classic nigiri. An ideal way to taste different types of fish on rice.

Medium platter of mixed nigiri. Offers a good variety of fish and flavors.

Large platter of assorted nigiri, ideal for sharing. Includes the main fish varieties on the menu.

"Warship" (Gunkan) of rice wrapped in seaweed, topped with spicy salmon tartare. A creamy bite with a spicy kick.

Gunkan version of the California roll. Filled with crab meat seasoned with mayonnaise and cucumber. Sweet and creamy taste.

Special gunkan wrapped in a slice of raw salmon instead of seaweed. Garnished with fish roe (tobiko). Very visually appealing and fish-rich.

Gunkan wrapped in salmon and topped with more spicy salmon. An explosion of salmon in different textures.

Name meaning "parent and child", as it combines salmon (parent) with its roe (ikura, child). Intense and savory flavor of salmon roe.

Rich gunkan with raw red shrimp, crab, and sauces. A complex mix of sweetness and creaminess.

Classic gunkan with salmon roe (ikura). The roe bursts in the mouth, releasing a savory sea juice.

Gunkan covered with flying fish roe (tobiko). Small, crunchy, and slightly salty.

Fresh and crunchy gunkan wrapped in a thin slice of cucumber instead of seaweed. Prized filling of red shrimp.

Gunkan wrapped in salmon with a dollop of Philadelphia cheese on top. Extremely creamy and delicate.

Gunkan with spicy salmon and creamy cheese. Likely enriched with crunchy elements like tempura flakes.

Classic thin roll with a single main ingredient: raw salmon. Wrapped in external nori seaweed. Simple and tasty.

Traditional thin roll with raw red tuna heart. A timeless sushi classic.

Thin roll with cooked shrimp inside. Sweet and light, very popular with children too.

Prized version with raw red shrimp. Sweet flavor and delicate texture.

Thin roll with white fish (sea bass). Fine and light flavor.

Roll with grilled eel and sweet sauce. Rich and savory flavor.

Vegetarian roll with crispy cucumber and creamy avocado. Fresh and light.

Whole fried salmon roll in tempura batter or with tempura crumbs on the outside. Crispy and hot, with slightly cooked salmon inside.

Mixed platter with different types of hosomaki (small rolls), usually salmon, tuna, and white fish. To taste multiple flavors.